New York Bagel with Lox
A New York Bagel with Lox is a classic breakfast or brunch sandwich featuring a chewy, boiled-then-baked bagel sliced and spread with cream cheese, topped with silky, cured salmon (lox), and often garnished with capers, red onion, and fresh dill. This iconic dish is a staple of New York City's deli and Jewish-American culinary scene.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the bagel, with a significant amount of fat and protein from the cream cheese and salmon. It provides key nutrients like omega-3 fatty acids from the lox, calcium from the dairy, and B vitamins, with a typical serving ranging from 450 to 650 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 48 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 1350 mg |
| Vitamin D | 10 mcg |
| Vitamin B12 | 4.5 mcg |
| Niacin (B3) | 12 mg |
| Selenium | 30 mcg |
| Phosphorus | 320 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Choline | 65 mg |
| Calcium | 120 mg |
Per 1 bagel (approx. 110 g) with 2 oz (56 g) lox, 2 tbsp (30 g) cream cheese, and 1 tbsp (10 g) capers · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a delicious fusion of Eastern European Jewish baking traditions (the bagel) with Scandinavian curing techniques (the lox), becoming a symbol of New York's diverse food landscape. Nutritionally, the combination of the bagel's carbs with the protein and healthy fats from the lox and cream cheese makes for a surprisingly balanced and satiating meal.
