Bagels with lox has become incredibly popular for breakfast, brunch or anytime! There are tons of bagel shops in my city of Columbus, Ohio. But they are so easy to prepare at home. Doing so is also more cost effective, and you can customize them however you want. In my version I like to use mini bagels to serve alongside other breakfast dishes or to have as a snack. Plus they're cute! Full size works too though of course. This savory dish feels fancy and indulgent. There is no cooking required for this recipe - simply bagel toasting! Jump to Recipe

Ingredients for Bagels with Lox:

As mentioned above, you can customize your bagels however you like. For mine I start by toasting them, spreading with cream cheese and then topping with salmon (lox), watermelon radish, red onion, capers, a little tzatziki and fresh dill. So much flavor!

What is lox?

Lox is brine-cured uncooked salmon generally from the belly region of the fish. It doesn't need to be cooked, is sliced very thin and is absolutely delicious. It pairs great with cream cheese. Lox is very similar to smoked salmon, it's just not smoked. Smoked salmon works perfect for this dish as well though. You can generally find either in the seafood section of your local grocery store (or linked below from Amazon). It lasts about 2 weeks unopened in the refrigerator and five days once opened. You can also freeze unopened packages for up to 6 months.

Salmon

Capers:

If you have never had capers before they are bold, savory and salty. You can generally find them near olives at the grocery store. They are totally optional here, but I like the addition of them.

Tzatziki:

I love a little tzatziki with this melody of ingredients. You can purchase some from the store, but I also have a great, easy recipe I make all the time at home: