Bagel with Lox and Capers

A bagel with lox and capers is a classic breakfast or brunch dish featuring a toasted bagel spread with cream cheese, topped with thin slices of cured salmon (lox), and finished with briny capers. It typically includes additions like thinly sliced red onion, fresh dill, and sometimes tomato. This dish is a staple of Jewish-American deli cuisine, particularly associated with New York City.

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🍽️ Nutrition at a glance

This dish is high in carbohydrates from the bagel and fat from the cream cheese and lox, while providing a good amount of protein from the salmon. Key nutrients include omega-3 fatty acids from the lox, calcium from the cream cheese, and B vitamins. A typical serving ranges from 400 to 600 calories, depending on the size of the bagel and amount of toppings.

Nutrition breakdown

Calories	350 kcal
Protein	22 g
Carbs	38 g
Fat	12 g
Fiber	2 g
Sugar	6 g
Sodium	1150 mg
Potassium	380 mg
Phosphorus	250 mg
Selenium	45 mcg
Niacin (B3)	5 mg
Vitamin B12	4 mcg
Vitamin D	3 mcg
Iron	2.5 mg
Magnesium	35 mg

Per 1 bagel (105 g) with 2 oz (56 g) lox, 1 tbsp (9 g) capers, 2 tbsp (30 g) cream cheese · estimated, varies by recipe

💡 What's interesting

Culturally, it represents a fusion of Eastern European Jewish food traditions with American deli culture, becoming an iconic symbol of New York City's culinary identity. Nutritionally, the lox provides high-quality protein and heart-healthy fats, making it a more nutrient-dense topping compared to many processed deli meats.