Bagel with Lox, Capers, and Onions
A bagel with lox, capers, and onions is a classic breakfast or brunch dish featuring a toasted bagel topped with cream cheese, silky cured salmon (lox), briny capers, and thinly sliced red onions. It is a staple of Jewish deli cuisine, particularly popular in New York City and other urban areas with strong Ashkenazi Jewish culinary traditions.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the bagel, with moderate protein from the lox and cream cheese, and some fat from the cream cheese and salmon. It provides key nutrients like omega-3 fatty acids, B vitamins, and calcium, with a rough calorie ballpark of 400-600 calories per serving depending on the bagel size and amount of toppings.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 22 g |
| Carbs | 50 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1200 mg |
| Potassium | 400 mg |
| Selenium | 30 mcg |
| Phosphorus | 250 mg |
| Niacin (B3) | 4 mg |
| Folate | 80 mcg |
| Vitamin B12 | 3 mcg |
| Vitamin D | 1 mcg |
| Iron | 3 mg |
Per 1 bagel sandwich (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish represents a fusion of Eastern European Jewish traditions with American deli culture, becoming an iconic symbol of New York City food. Nutritionally, the combination of lox's omega-3s with the fiber and carbs of the bagel creates a balanced meal that has sustained generations of city dwellers through busy mornings.
