The bagel with cream cheese is a simple classic that has become part of everyday breakfasts around the world, especially in New York City where it’s more than just a meal—it’s a ritual. Add lox, capers, and red onion, and you have a fuller version that’s savory, briny, and balanced. This recipe makes 4 servings.
Ingredients
For a basic version:
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4 fresh bagels (plain, sesame, poppy seed, or everything)
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200g plain cream cheese, softened
For a lox version:
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200g sliced smoked salmon (lox)
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½ small red onion, thinly sliced
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1 tomato, thinly sliced
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A few sprigs fresh dill
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Capers (about 2 teaspoons per bagel)
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Freshly ground black pepper
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Optional: lemon wedges
Toasting the Bagels
Slice the bagels in half and toast them to your liking. Some prefer a light toast for softness, others go darker for crunch. Do this right before assembling to keep them warm.
Spreading the Cream Cheese
Generously spread softened cream cheese over each toasted half. The cream cheese should be smooth and thick—no need to skimp.
Assembling the Lox Version
Top each half with a few slices of smoked salmon. Add red onion rings, a tomato slice or two, and a few capers. Grind a bit of black pepper over the top. Finish with a sprig of fresh dill. If you like a bright touch, squeeze a little lemon juice over the salmon.
Serving
Serve immediately while the bagel is still warm and the cream cheese cool. For extra texture or a twist, you can add thin cucumber slices, arugula, or even a dash of hot sauce.
A bagel with cream cheese is satisfying on its own, but the lox version offers a full meal of flavor—rich, creamy, salty, and just a little sharp from the onion and capers. It’s fast, flexible, and just right any time of day.
