Lox Bagels

Lox of love for this bagel snack


30-45 mins




serves 3


  • 2 cups self-rising flour⁠
  • 2 cups Plain Traditional or Nonfat Plain Greek Gods Yogurt⁠ Nonfat Plain Greek Gods Yogurt⁠ ingredient arrow
  • 1 egg, lightly beaten, for brushing tops of bagels⁠
  • Toppings of choice (everything bagel seasoning, sesame seeds, etc.)⁠
  • Cream cheese, softened
  • 6-8oz sliced smoked salmon or lox
  • 2tbsp. capers, drained
  • Sliced tomatoes
  • Sliced red onions


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In large bowl, combine flour and yogurt until a dough forms. You may need to add more flour depending on the yogurt used, as it may be quite sticky.
  3. Knead the dough on a floured surface for several minutes, adding flour as needed.
  4. Separate dough into 8 balls, then make a hole in the center of each one with your thumb.
  5. Stretch each ball of dough with your hands to make bagel shapes.
  6. Brush tops of bagels with egg, then add toppings.
  7. Bake for 20-22 minutes or until tops have browned.
  8. Remove the bagels from the oven, let it cool.
  9. Cut the bagels in half and toast (optional) then spread both sides with cream cheese
  10. Top with sliced smoked salmon
  11. Add caper, sliced tomatoes and sliced red onions.