Bagel with lox and cream cheese
A bagel with lox and cream cheese is a classic breakfast or brunch dish featuring a chewy, ring-shaped bread roll topped with a generous schmear of cream cheese and delicate slices of cured salmon (lox). It typically includes capers, red onion, and sometimes fresh dill for added flavor. This iconic combination is a staple of Jewish deli cuisine and has become a beloved brunch item across North America.
🍽️ Nutrition at a glance
This dish is a balanced source of macronutrients, providing a good mix of carbohydrates from the bagel, protein from the lox and cream cheese, and fat primarily from the cream cheese. It's a notable source of omega-3 fatty acids, vitamin D, and B vitamins, with a rough calorie range of 400-500 kcal per serving depending on the size of the bagel and amount of cream cheese.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 22 g |
| Carbs | 50 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 850 mg |
| Vitamin D | 15 mcg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Vitamin B12 | 4.5 mcg |
| Selenium | 35 mcg |
| Phosphorus | 250 mg |
| Niacin (B3) | 8 mg |
| Choline | 65 mg |
| Vitamin A | 120 mcg RAE |
Per 1 everything bagel (110 g) with 2 oz (56 g) cream cheese and 2 oz (56 g) lox · estimated, varies by recipe
💡 What's interesting
Culturally, this dish is a hallmark of Ashkenazi Jewish cuisine, particularly associated with New York City's deli scene. Nutritionally, the lox provides a high-quality, low-mercury source of omega-3s, which are beneficial for heart and brain health.
