Lox and Bagels has always been a family favorite. It’s so fun for each person to build their bagel to their liking. Whether you like tomatoes, capers, red onion, or cream cheese, it seems there’s a topping choice for everyone.
I also love that you can easily make this breakfast or brunch gluten free and dairy free. One of my favorite dairy free options for cream cheese is from the brand Miyoko Creamery, which is made from cashews. For a gluten-free bread option, I love using Bread SRSLY gluten-free sourdough. When that bread is toasted, you wouldn’t even guess it’s gluten-free!
Smoked Salmon: Like fresh salmon, it’s a good source of protein, B vitamins, vitamin D, magnesium and selenium. Smoked salmon also contains plenty of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), omega-3 fatty acids linked to a lower risk of heart disease, macular degeneration and Alzheimer’s disease.
Variety is key when putting together an impressive lox and bagels board. I like to include a little bit of everything. Traditional lox and bagels is served with capers, red onion, tomatoes, and cream cheese. However, if some people in your crowd can’t stand capers, they don’t have to use them.
I also recommend thinly slicing the tomatoes and onions so you can easily layer on all the toppings. Try using a serrated knife to cut your tomatoes, similar to a bread knife!