Bagel And Lox Brunch Spread - No Spoon Necessary

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Easy to prepare, yet elegant and indulgent, this Lox and Bagel recipe is the perfect brunch board. With perfectly toasted bagels, savory lox, creamy schmears, and an array of vibrant toppings, it’s the perfect meal to bring people together. Whether you’re hosting a special occasion or simply treating the family to customizable sandwiches, this breakfast charcuterie bagel board is as versatile as it is delicious!

“Outstanding tasty mouth watering lox sandwich! Grateful for your creative genius! Will keep coming back to have more exciting food adventures!”

– Tony and Marilyn

Update: This recipe for a bagel and lox brunch spread was originally published in July 2014. I made updates to the post below to include more information about this bagel sandwich with cured salmon.

Table of Contents

• About this bagel and lox recipe
  • Why this recipe works
• Ingredients for lox and bagels
  • Recipe variations
• Lox and Bagel sandwich ideas
• Follow these chef expert tips for the most success!
• FAQs: frequently asked questions
  • Is lox the same thing as smoked salmon?
  • Can I use gravlax instead of lox?
  • What if I don’t like capers?
  • Do you toast a bagel with lox and cream cheese?
  • Can I make this brunch ahead of time?
• Serving bagels and lox
• Storing leftovers
• More bagels brunch recipes!
• Bagel and Lox Brunch: Breakfast Charcuterie
  • Equipment
  • Ingredients
    • Bread/Bakery
    • Seafood/Fish
    • Other Proteins:
    • Toppings/Veggies:
    • Fresh Herbs/Garnish:
    • Spreads/Condiments/Seasonings:
    • Other:
  • Instructions
  • Notes
  • Nutrition

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About this bagel and lox recipe

The series on homemade gravlax salmon continues with these lox bagel sandwiches. This post is more of a serving suggestion for a bagel brunch buffet or bagel breakfast sandwiches, rather than a specific recipe. However, this simple “guide” will help you create the perfect bagel lox breakfast sandwich or help you create a stunning DIY self-serve bagel station.

Looking for delicious brunch bar ideas? This lox bagel “recipe” is perfect for any gathering, from Sunday brunch with the family, to baby showers and bridal lunches! Take the pressure out of planning a formal sit-down meal and create a delicious breakfast bar that allows your friends to customize their their brunch.

Or, use this salmon and bagel guide to make the breakfast sandwiches of your dreams – the ultimate “anytime” meal! Start your day off right by having a hearty bagel sandwich for breakfast; pack one for lunch; or throw one together for an easy weeknight dinner.

If you’re looking for more fast breakfast ideas, try these reader favorites next: Egg Casserole with Sausage and Breakfast Muffins from Leftover Stuffing.

Why this recipe works

A classic bagel and lox is a brunch favorite! With sweet and smoky capers, thin-sliced salty lox, and rich cream cheese, you really can’t go wrong with this open-faced sandwich.

This recipe is:

• Made with quality ingredients. Capers and lox are subtle ingredients that elevate this bagel’s flavor.
• Quick and easy. You don’t even need a recipe for it, just place all the ingredients on top of your favorite bagel. Super customizable!
• Takes less than 5 minutes. Since all you are doing is arranging everything on top of a bagel, there is no cooking time to account for.
• Filling meal. Bagels will fill you up by themselves, but top the bagel with full-fat cream cheese and high-protein salmon, and you have a sandwich that becomes an entire meal.
• Brunch-friendly. This bagel and lox recipe looks fancy enough to turn heads at a fun little brunch.

Ingredients for lox and bagels

You don’t need that many ingredients at all to make this gorgeous bagel and lox recipe. Here’s what to gather, along with any substitutions you can make:

• Bagels: If you are only offering one variety of bagel, I recommend using everything bagels for the best mixture of flavors. Be sure to pick up your bagels on the morning of the party for the best texture and fresh flavor!
  • Substitution: Any type of flavorful bread will work too. Try this with English muffins, rye bread, pumpernickel bread, or even mini pancakes or crepes.
• Lox: Cured salmon that is thinly sliced is the star of the show on this sandwich.
  • Substitutions: Instead of lox, try this idea with caviar or lump crab meat. It can also taste delicious with basic smoked salmon!
• Cream Cheese: For the richest flavor, use full-fat plain cream cheese and whip it yourself using a hand-held mixer.
  • Substitution: Plain hummus or tzatziki sauce are both fantastic (and healthy) substitutes for cream cheese on a smoked salmon bagel sandwich.
• Capers: These little capers pack a huge flavor punch, so add them sparingly.
• Fresh Dill: Sprinkle some pieces on top of the lox; it has a sweet aroma and a little tangy bite to it.

If you have leftover lox, put them to good use in these delicious recipes: creamy dip with two types of salmon and gravlax salmon rolled eggs or put the leftover salmon on pizza.

Recipe variations

Want to customize your bagel and lox sandwich even more? Check out below:

• Switch the proteins. Instead of lox, make a sandwich with either crispy cooked bacon, prosciutto, and sliced hard-boiled eggs (from the best easy peel hard boiled egg recipe). You could even add a combination of them to the sandwich.
• Add some veggies. You can skip the nova lox and make this a vegetarian sandwich or add more veggies. Make sure you slice your veggies thin so they are easier to eat. I love making this sandwich with cucumbers, tomatoes, red onions, avocado, and a leafy green lettuce. However, carrot, scallions, olives and nori (dried edible seaweed) are also wonderful.
• Fresh herbs. I used fresh dill, but this bagel and lox would also taste delicious with some fresh chives, fresh basil, or a spritz of fresh lemon juice. Remember, fresh herbs always taste better than dried ones.
• Roasted or grilled veggies. Try this sandwich with roasted red peppers or grilled tomatoes!
• Butters, jellies and jams. Don’t forget about the condiments! Nut butter, strawberry or blueberry spread, and honey are a must for kiddos!

Lox and Bagel sandwich ideas

Below is my basic go-to lox bagel breakfast sandwich is case you are looking for an idea.

• Fresh bagel (I typically use whatever we have on hand, such as everything bagel seasoning, sesame seed, poppy seed and asiago cheese bagels.)
• A slather of chive flavored cream cheese or everything bagel spread
• Thick slice of juicy tomato
• Maple bacon candy
• Hothouse cucumber rounds
• Cured salmon
• Thin slices of cider vinegar pickled red onions
• A sprinkling of fresh dill and capers
• If I’m feeling fancy, I like to top the cream cheese with smashed avocado. Then, top the tomato with crispy bacon and finish everything off with sprouts. So extra and so good.

But, feel free to make these your own creation. There are no rules. Add all the things you have hanging out in your fridge and pantry to your lox bagel. Because the more, the merrier (and tastier)!

Follow these chef expert tips for the most success!

• Use Quality Ingredients. Fresh, high quality ingredients will make all the difference here. Opt for fresh bagels and try to get the best salmon lox you can find.
• Prep What You Can A Day Ahead. I recommend slicing your veggies and preparing any toppings (think: pickled jalapenos) one to two days ahead. However, avoid prepping too far in advance or you run the risk of lackluster flavors and spoilage.
• Let Cream Cheese And Butter Come to Room Temperature. Be sure to remove any creamy smears, like butter or cream cheese, from the fridge and let them come to room temperature for 30 minutes before serving. Room temperature ingredients will spread much more easily.
• Option to Toast Bagels. Don’t toast all the bagels in advance or they’ll turn hard. Slice the bagels, arrange them on the platter and have a toaster handy or your oven preheated for easy toasting.
• Customize the Spread. It’s been said less is more, but I don’t agree. More is, well, wonderfully moreish. Set out a variety of different bagel toppings so guests can create their own ultimate lox breakfast sandwich.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!

Is lox the same thing as smoked salmon?

A lot of fish enthusiasts will lump smoked salmon, lox, gravlax, and nova salmon into the same category as you can often use them interchangeably. However, they aren’t the same thing and each have distinguishing characteristics:

• Lox is a raw filet of salmon that has been cured in a salt brine—not smoked. The salmon can be cured in either a web brine or a simple salt rub.
• Gravlax originated in Scandinavia and while it can be prepared in several ways, it involves a long cure in a sugar-and-salt brine with fresh dill and other flavoring ingredients, like vodka, gin, or peppercorns.
• Smoked Salmon is a raw filet of salmon that has been dry cured in a salt rub and then it’s cold-smoked or hot-smoked. Cold-smoked salmon refers to fish that’s smoked at temperatures below 86-Fahrenheit, while hot-smoked salmon refers to cooking the fish through at a temperature above 145-degrees.
  • Nova salmon is a form of smoked salmon. It includes sugar in the brine so the result is a cured cooked salmon that’s slightly sweeter than traditional smoked salmon.

Can I use gravlax instead of lox?

Absolutely! Gravlax is a fantastic alternative with a slightly different flavor profile that I particularly love. However, you can also poach, roast, or grill a filet of salmon, flake it into generous chunks and use that if you’re looking for an entirely different salmon option.

What if I don’t like capers?

Briny capers are simply an option – so just leave them off the brunch board. If you’re looking for a similar punch flavor, you can consider offering green olives, Kalamata olives, pickled cucumbers, or even artichoke hearts go great with salmon lox bagels.

Do you toast a bagel with lox and cream cheese?

This is entirely up to you. I love toasted bagels and think that the crunch of the toast mixes really well with the soft and tender salmon and cream cheese. It’s an enjoyable salmon sandwich, toasted or not!

Can I make this brunch ahead of time?

You can make part of this brunch recipe in advance – prep all the ingredients (minus the bagels) ahead of time and store in the fridge. Just make sure you assemble the brunch board right before serving to keep everything fresh.

Serving bagels and lox

A bagel bar is an easy and budget-friendly idea for hosting breakfast or brunch for a crowd – quickly! Below is everything you’ll need to set up a basic DIY brunch bar in under 30 minutes.

• Serving Board. Use a wooden cutting board, charcuterie board or large serving platter for arranging bagels, lox (smoked salmon), cream cheese and spreads, vegetables, herbs and garnishes. Alternatively, you can simply cover your kitchen counter with parchment paper or butcher paper for easy setup and cleanup!
• Ramekins or Small Dishes. Don’t forget you’ll need plenty of small bowls for holding topping options and spreads.
• Beverages. I like to offer an array of beverages, from fruit puree juices and sodas for the kids, to Bloody Mary’s and Mimosas for the adults.
• Serveware. You’ll need to set out plenty of plates, napkins and utensils so everyone can help themselves.
• Serving Suggestions. No breakfast is complete without a few tasty side dishes! A side of fresh macerated fruits, crispy breakfast potatoes, and oven cooked scrambled eggs are a great way to complete the meal.

Storing leftovers

Make sure you store all the ingredients and components separately to maintain freshness and flavors:

• Store leftover smoked salmon in an airtight container for up to 3 to 5 days.
• Bagels will keep in a paper bag at room temperature for 2 to 3 days.
• Leftover cream cheese will keep well for up to 2 weeks after opening.
• Place all cut vegetables into individual containers and store in the fridge for up to 2 to 3 days.
• Tip: If you make too many sandwiches and don’t eat them, then I suggest trying to deconstruct the sandwich and storing the ingredients separately, if you can. That way, all of the ingredients stay fresh!

Comment below and let me know your favorite way to build a bagel sandwich. I’m always looking for inspiration!

Until next time, cheers!

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Bagel and Lox Brunch: Breakfast Charcuterie

5 from 1 vote Author: Cheyanne Holzworth Total Time: 30 minutes minsPrep Time: 30 minutes minsServings: 1 platter Print Recipe Pin Recipe Easy to prepare, yet elegant and indulgent, this Lox and Bagel recipe is the perfect brunch board. With perfectly toasted bagels, savory lox, creamy schmears, and an array of vibrant toppings, it's the perfect meal to bring people together. Whether you're hosting a special occasion or simply treating the family to customizable sandwiches, this breakfast charcuterie is as versatile as it is delicious!

Equipment

• 1 Cutting Board
• 1 Chef’s Knife

Ingredients

Bread/Bakery

• as needed Assorted Bagels and Breads (bagels, English muffins, soft rolls, sandwich rolls, rye bread and/or pumpernickel bread)
• as needed Blinis (mini pancakes or crepes)

Seafood/Fish

• as needed Salmon Lox (cured salmon, smoked salmon, canned salmon (drained), leftover cooked salmon (flaked))
• as needed Caviar
• as needed Lump Crab Meat

Other Proteins:

• as needed Crispy Cooked Bacon
• as needed Prosciutto
• as needed Hard Boiled Eggs – sliced or smashed

Toppings/Veggies:

• as needed Cucumbers – sliced
• as needed Tomatoes – sliced
• as needed Red Onions or Shallots – sliced
• as needed Radishes – sliced
• as needed Avocado – sliced or smashed
• as needed Capers – drained
• as needed Greens (arugula, frisée, baby spinach, sprouts, micro greens)

Fresh Herbs/Garnish:

• as needed Fresh Dill – chopped
• as needed Fresh Chives – snipped
• as needed Fresh Basil – thinly slice
• as needed Lemon – sliced

Spreads/Condiments/Seasonings:

• as needed Cream cheese – room temperature
• as needed Whipped Butter
• as needed Jams, Jellies and/or Preserves
• as needed Hummus
• as needed Tzatziki
• as needed Nutella
• as needed Nut Butter
• as needed Everything but The Bagel Seasoning
• as needed Sriracha Seasoning

Other:

• as needed Breakfast Sweets (Muffins, Croissants, Cinnamon Rolls, Donuts)
• as needed Breakfast Drinks and Brunch Cocktails (Coffee, Juices, Champagne, Bloody Mary's, etc.)

Cook ModePrevent your screen from going dark

Instructions

• One to Two Days Prior: Grocery shop for MOST of the ingredients you’ll want to use on your brunch bar: Pick up the seafood/fish and any other proteins you may want to offer, such the lox and eggs. Grab all your fresh toppings, including vegetables, herbs, and garnishes, such as seedless cucumbers, beefsteak tomatoes and a bunch of fresh dill. Last, be sure to select all your spreads, sauces, and such, like regular cream cheese and bacon jam. (Helpful Tip: You are purchasing everything BUT the bakery goods!)
• The Day or Night Before – Prepare your Toppings. Prep all your toppings by slicing, chopping, or smashing your veggies, like cucumbers and radishes. If you are using bacon, cook it until crispy and store for later. (Tip: Prep everything you can except for perishable ingredients that oxidize, like an avocado, you must save that until just before serving.)Pick your Serve Ware, this should include everything from your serving platter, board or tray(s), bread baskets, small bowls for holding your toppings, spreading knives or small scooping spoons for condiments. And don’t forget napkins and plates for your guests!(Tip: Don’t forget to think about your drink options too! You may need coffee mugs, juice cups, champagne flutes, tall glasses for Bloody Mary’s, or possibly a punch bowl.)
• The Morning Of – Pick up and Prepare the Fresh Baked Goods. You’ll need plenty of bagels, along with whatever breads you may want to offer, such as soft, fresh brioche bread. It's best to wait until the morning of so your bagels are beautifully fresh. I recommend calling ahead and placing your order if it’s large.Also, ask them to pre-slice your bagels along with any other breads you want to offer up for sandwiches. (Tip: Consider balancing your savory brunch spread by offering a sweet confection, such as chocolate croissants or homemade muffins!)
• Assemble Bagel Lox Brunch Board: For easy cleanup, line your serving boards or trays with parchment paper. Place all your toppings, condiments, and such into individual small serving bowls and assign each a serving spoon or knife. Arrange the small bowls on your serving platter and fill the spaces with lemon wedges, bagels, breads, or fresh herbs. Arrange the remaining bagels and breads in baskets. (Prepping-ahead? Assemble your platter without the breads and cover with plastic wrap. Store in the refrigerator. Remove 30 minutes before serving and add/arrange your bagels and breads.)
• Serve: Set out your lox bagel platter with plenty of napkins and plates. Serve with fresh coffee, juices, mimosas, Bloody Mary’s, or your favorite brunch drinks. Encourage your friends and family to help themselves and enjoy! (Tip: Some people may want a toasted lox bagel sandwich or just a regular toasted bagel. Either have a toaster handy or preheat your oven to 350-degrees to easily toast a bunch of breads at once.)

Notes

• Rough Estimate Help: Plan on each guest having 1 bagel sandwich, with each consisting of around 2-3 ounces of lox, 2 tablespoons cream cheese or 1 tablespoon spread, plus toppings.
• Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
• Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!

Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 1 serving (for 1 bagel and lox). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 26kcalCarbohydrates: 1gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 5mgSodium: 162mgPotassium: 36mgFiber: 0.02gVitamin A: 17IUCalcium: 2mgIron: 0.2mg Course: Breakfast, Brunch, SandwichCuisine: American

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