Bagel Recipe: Lox and Cream Cheese with Perfect Wine Pairing

Bagel Recipe: Lox and Cream Cheese for an Elevated Brunch

If you love a good bagel recipe and you’re ready to level up from butter and jam, a classic bagel with lox and cream cheese is your new brunch essential. Silky smoked salmon, cool cream cheese, and a perfectly toasted bagel create that salty, creamy, slightly tangy bite you find at top New York delis. Add the right wine pairing, and suddenly your Sunday breakfast feels like a chic wine-bar brunch at home.

In this guide, you’ll not only learn a foolproof bagel recipe for building the perfect lox-and-cream-cheese stack, but also how to match it with crisp, vibrant wines you can easily find at Total Wine, Trader Joe’s, BevMo, or your local shop. Vinomat can then help you dial in the exact bottle to match your toppings, from classic capers and red onion to dill and cucumber.

About This Dish

Bagels with lox and cream cheese are one of the most beloved bagel recipes in the United States, especially in cities with strong Jewish and New York deli traditions. Historically, this dish traces back to Eastern European Jewish immigrants who brought boiled-and-baked bagels and preserved fish techniques to New York in the late 19th and early 20th centuries. Lox—brined salmon, often cold-smoked—was a practical way to preserve fish and quickly became a breakfast staple on bagels.

Over time, the combination of bagel, cream cheese, and lox turned into a cultural icon of New York brunch, just as recognizable as pizza or cheesecake. Today, you’ll see versions everywhere, from classic delis to modern cafés that load them up with avocado, microgreens, and flavored cream cheeses.

What makes this particular bagel recipe special is its balance. You get:

Salty richness from the lox
Creamy tang from the cream cheese
Chewy, toasty texture from the bagel
Bright, briny pops from toppings like capers and red onion

That combination of salty, creamy, and slightly tangy flavors makes this dish a natural partner for crisp, high-acid white and sparkling wines. It’s also incredibly versatile: swap in an onion bagel, an everything bagel, or use a New York bagel recipe if you want to make homemade bagels from scratch, and the flavor profile still works beautifully with the same wine styles.

Key Ingredients & Their Role

A great bagel recipe for lox and cream cheese starts with simple, high-quality ingredients. Each one plays a key role in flavor and in how the dish pairs with wine.

Bagel

The bagel is your foundation. Classic choices:

Plain bagel – clean, neutral, great for highlighting the salmon.
Everything bagel – packed with garlic, onion, sesame, and poppy seeds.
Onion bagel – a fantastic onion bagel recipe base if you love savory intensity.

A good bagel has a chewy interior and lightly crisp exterior, providing structure and texture. The mild wheat and slight sweetness soften the saltiness of the lox and help any wine’s acidity feel more balanced.

Lox (or Smoked Salmon)

Lox is typically a brined salmon, often cold-smoked, giving it a silky texture and pronounced salty, smoky character. It’s rich in fat, which:

Loves high-acid white wines that cut through the richness.
Can clash with heavy tannic reds (tannins + fish oils = metallic notes), so we generally avoid big, bold reds here.

Cream Cheese

Cream cheese adds cool, tangy creaminess that smooths everything out. It:

Softens the salt of the lox.
Adds fat, which again pairs best with crisp, refreshing wines.
Provides a neutral canvas if you want to stir in herbs, lemon zest, or chives for an extra flavor boost.

Classic Toppings

Red onion – adds sharp bite and crunch.
Capers – tiny bursts of briny, lemony salt that echo the sea.
Cucumber – clean, refreshing crunch.
Fresh dill – herbal, aromatic note that works beautifully with many white wines.
Lemon juice – bright acidity that mirrors the zesty character of Sauvignon Blanc or sparkling wine.

These toppings make the dish more aromatic, briny, and fresh—exactly the qualities that call for whites and sparkling wines with good acidity and minerality.

Bagel with Lox and Cream Cheese Recipe

Below is a simple, deli-style bagel recipe for lox and cream cheese, inspired by classic preparations.

At a Glance

Servings: 2 large bagels (4 open-faced halves)
Prep Time: 10 minutes
Cook Time: 0 minutes (just toasting)
Total Time: 10 minutes
Difficulty: Easy

Ingredients

For the bagels:

2 bagels (plain, everything, or onion)
4 oz (about 115 g) cold-smoked salmon or lox, thinly sliced
4–6 Tbsp cream cheese, softened (plain or herb/chive)

Toppings (classic deli style):

¼ small red onion, very thinly sliced
2–3 Tbsp capers, drained
½ small cucumber, thinly sliced into rounds
Small handful fresh dill, roughly chopped
Lemon wedges, for squeezing
Freshly ground black pepper, to taste

Optional extras:

Thin tomato slices
Avocado slices
A light sprinkle of flaky sea salt

Step-by-Step Instructions

Prep the ingredients

Thinly slice the red onion and cucumber. Chop the dill. Cut your lemon into wedges so it’s ready to squeeze.

Toast the bagels

Slice each bagel in half horizontally. Lightly toast until the edges are crisp but the inside is still chewy. This makes it easier to spread the cream cheese and adds a wonderful textural contrast.

Spread the cream cheese

While the bagels are warm, spread 1–2 tablespoons of cream cheese on each half, going all the way to the edges for even flavor in every bite.

Layer the lox

Gently drape slices of lox over the cream cheese in an overlapping pattern to cover the surface. Aim for about 1–2 oz per bagel half.

Add toppings

Top each half with cucumber slices, a few strands of red onion, and a sprinkle of capers. Add chopped dill, a twist of black pepper, and a squeeze of lemon juice.

Serve

Enjoy the bagels open-faced, or close them into sandwiches if you prefer. Serve immediately while the bagel is still slightly warm and the cream cheese is soft.

Nutrition & Dietary Notes (Approximate per loaded half)

Calories: ~250–300
Protein: 10–12 g
Carbohydrates: 25–30 g
Fat: 10–14 g
Fish & Dairy: Contains fish (salmon) and dairy (cream cheese)
Not suitable for: Gluten-free, dairy-free, or vegan diets without substitutions

To adapt this bagel recipe for different diets, you can use gluten-free bagels, dairy-free cream cheese, or even smoked carrot "lox" as a plant-based alternative.

Perfect Wine Pairings for Bagel with Lox and Cream Cheese

Wine and lox might not be the first combo that comes to mind, but with the right bottle, this bagel recipe becomes a restaurant-worthy brunch. The key is to focus on acidity, freshness, and low tannins.

What to Look For

Because this dish is salty, creamy, and lightly smoky, ideal wines are:

Light- to medium-bodied whites
High in acidity (to cut through cream cheese and salmon fat)
Low in oak (heavy vanilla and toast can fight the smoky fish)
Sparkling wines with bright bubbles and crisp finish

Tannic reds (like Cabernet Sauvignon) can taste metallic with lox, so if you want a red, stick to a very light, chillable style.

1. Brut Sparkling Wine or Champagne-Style Bubbly

A dry, traditional-method sparkling wine is arguably the best match. Look for:

California sparkling wine from Napa or Sonoma
Crémant from France (e.g., Crémant de Loire or Crémant de Bourgogne)

Why it works:

High acidity and bubbles cleanse the palate after each rich, salty bite.
Yeasty, toasty notes echo the toasted bagel without overpowering the fish.

You can find excellent options in the $18–$30 range at Total Wine or BevMo, and Trader Joe’s often carries very drinkable house-label Brut around $10–$15.

2. Sauvignon Blanc (California or Loire Valley)

Sauvignon Blanc is a slam-dunk wine pairing, especially if you love lots of capers, lemon, and dill.

From California (Sonoma, Napa, Central Coast), expect zesty citrus, green apple, and sometimes a touch of tropical fruit.
From France’s Loire Valley (Sancerre, Pouilly-Fumé), you get more minerality and herbal notes.

The wine’s high acidity, citrus, and herbaceous character highlight the lemon, dill, and cucumber in the dish and refresh your palate between bites. You’ll find great bottles from $15–$25 at Total Wine and most grocery stores.

3. Dry Riesling (Washington State, Oregon, or Germany)

Look for dry or off-dry Riesling (check labels for "dry," "trocken," or ask your wine shop).

Washington State produces bright, apple-and-lime-driven styles.
Oregon offers elegant, mineral-driven versions.
German dry Rieslings bring electric acidity and subtle stone fruit.

Riesling’s big acidity and hints of lime, green apple, and stone fruit are fantastic with lox, especially if you lean into the briny toppings like capers. A touch of residual sugar (off-dry) can balance the saltiness even more.

Expect to pay $15–$25 at BevMo or local shops for quality bottles.

4. Light-Bodied Pinot Noir (Oregon or Burgundy) – If You Want Red

If you’re a red-wine-only person, reach for a light, high-acid Pinot Noir:

Oregon Pinot Noir (Willamette Valley) offers red cherry, cranberry, and earthy notes.
Burgundy (Bourgogne Rouge) is often elegant and savory.

Serve it slightly chilled. The brightness and low tannins make it more compatible with salmon, especially if you use a New York bagel recipe for heartier homemade bagels or lean into smoked, richer salmon. Keep the toppings classic (not too spicy) to avoid overpowering the wine.

Nice bottles can be found in the $20–$30 range at Total Wine or Trader Joe’s "Reserve" labels.

For all of these styles, Vinomat can help you refine your choice based on how salty your lox is, whether you’re using an everything or onion bagel recipe, and how intense your toppings are.

Cooking Tips & Techniques

Whether you’re using store-bought or homemade bagels, a few simple techniques will make this bagel recipe taste like it came from your favorite deli.

Toast wisely

Lightly toasting the bagel brings out its flavor and gives you a crisp surface that stands up to cream cheese and lox without going soggy. Avoid over-toasting; you still want a chewy interior.

Soften the cream cheese

If you’re using block cream cheese, let it sit at room temperature for about 20 minutes so it spreads easily and doesn’t tear the bagel. You can also use whipped cream cheese for extra lightness.

Slice toppings thinly

Red onion and cucumber should be paper-thin so they add crunch and flavor without overpowering each bite. Thick onion slices can dominate the dish—and clash with delicate wines.

Layer thoughtfully

For the best texture, go: bagel → cream cheese → lox → cucumber → onion → capers → dill → lemon. This keeps the lox in direct contact with the cream cheese, so it doesn’t slide off, and puts juicy toppings on top where they can shine.

Balance the salt

Lox and capers are both salty. Taste your lox first; if it’s very salty, go lighter on capers and be cautious with added salt. This balance also makes wine matching easier, since extremely salty food can make wine taste sharper.

Experiment with flavors

Stir lemon zest and chopped dill into your cream cheese for more aromatic pop.
Try an everything or onion bagel recipe base for a more intensely savory result.
If you’re exploring how to make bagels or homemade bagels, aim for a slightly denser dough that can stand up to moist toppings.

Serving Suggestions

Presentation matters—especially when you’re pairing with wine and turning a simple bagel recipe into a special occasion.

Serve open-faced on a platter, with each bagel half fully loaded and garnished with extra dill and a twist of black pepper. This makes the beautiful salmon and toppings visible and appetizing.
Add a small bowl of extra capers, lemon wedges, and red onion on the side so guests can customize without overloading any single bagel.
Create a DIY bagel bar for brunch: multiple bagel recipes or styles (plain, onion, everything), different cream cheeses, lox, smoked salmon, and veggies like cucumber, tomato, and avocado. Place a chilled bottle of sparkling wine or Sauvignon Blanc in an ice bucket nearby.
For a fuller meal, serve alongside a simple green salad with lemon vinaigrette or a citrus fruit salad. The extra acidity and freshness echo your wine pairing and keep the whole meal bright and light.
Use small wine glasses or white wine stems, even if you’re pouring an affordable bottle from Trader Joe’s—good glassware instantly makes the experience feel more elevated.

With the right setting—good lighting, a simple platter, and a chilled bottle you’ve selected with help from Vinomat—this easy bagel recipe becomes a relaxed yet sophisticated brunch centerpiece.

Conclusion

A classic bagel with lox and cream cheese proves that a simple bagel recipe can be both comforting and effortlessly elegant, especially when you bring wine into the picture. By focusing on high-quality ingredients, mindful layering, and bright, high-acid wines—from California sparkling to Loire Sauvignon Blanc or Washington Riesling—you can turn a five-minute assembly into a memorable brunch.

Next time you’re planning a weekend breakfast, set up a small bagel bar, open Vinomat to fine-tune your wine pairing, and enjoy discovering just how exciting a humble bagel recipe can become when food and wine are in perfect harmony.