Irresistible Bagel and Lox Stuffing Recipe for Perfect Brunch

The first time I made bagel and lox stuffing, I thought, “This might be a little weird.” But honestly, one bite in, and I was hooked. The savory, salty richness of the lox paired with the chewy bagel cubes, all baked to golden perfection—it’s like brunch and comfort food had a baby. If you’re a fan of bagels, cream cheese, and smoked salmon, this recipe will be your new obsession. It’s indulgent yet clever, and it’s perfect for brunches, potlucks, or even a unique holiday side dish.

Bagels and lox are already a match made in heaven, but turning them into stuffing? Genius. This recipe has the soul of a traditional stuffing but with a modern, brunchy twist. Trust me, this dish is the kind you’ll want to proudly serve to guests—or keep all to yourself for seconds. Either way, it’s the ultimate crowd-pleaser.

Why You’ll Love This Recipe

• Unique and Creative: It’s not your average stuffing recipe. Turning bagels and lox into a cohesive dish is downright inspired.
• Perfect for Brunch: Serve this as the star of your brunch table alongside fresh fruit and mimosas, and watch everyone rave about it.
• Easy to Make: Despite sounding fancy, this recipe doesn’t require complicated techniques or hard-to-find ingredients.
• Customizable: Whether you prefer plain bagels or everything bagels, or want to swap cream cheese for mascarpone, you can make this recipe your own.
• Balanced Flavor: The saltiness of the lox, the crunch of the bagels, the tanginess of the cream cheese—it all comes together beautifully.
• Great for Any Occasion: Brunch, holiday dinners, or potlucks—this dish fits right in anywhere.

What sets this bagel and lox stuffing apart is how it combines classic flavors you already love in a completely new way. It’s approachable yet impressive, and it’s guaranteed to make your brunch menu unforgettable.

What Ingredients You Will Need

This recipe uses simple ingredients that pack a punch of flavor. Here’s the lineup:

• Bagels: 4 large bagels (plain, everything, or sesame work best), cut into 1-inch cubes.
• Smoked Salmon: 6 oz lox or smoked salmon, chopped into bite-sized pieces.
• Cream Cheese: 6 oz cream cheese, softened (you can use whipped cream cheese for easier mixing).
• Eggs: 3 large eggs, beaten (binds the stuffing together).
• Milk: 1 cup whole milk or half-and-half for added richness.
• Butter: 4 tbsp unsalted butter, melted (for added flavor).
• Onions: 1 medium onion, finely diced (adds a hint of sweetness).
• Capers: 2 tbsp capers, drained (optional, but adds a pop of salty flavor).
• Fresh Dill: 2 tbsp dill, chopped (or use dried dill, but fresh is better).
• Salt & Pepper: To taste, but keep in mind lox and capers are naturally salty.

If you’re feeling adventurous, you could add some chopped scallions or even a sprinkle of everything bagel seasoning for extra flair. But even as-is, these ingredients come together to create magic.

Equipment Needed

• Baking Dish: A 9×13-inch baking dish or casserole pan works perfectly.
• Mixing Bowls: You’ll need at least two medium-sized bowls for mixing the wet and dry ingredients.
• Whisk: For blending the eggs and milk smoothly.
• Knife & Cutting Board: Essential for chopping bagels, lox, and veggies.
• Aluminum Foil: Helps to cover the dish while baking to keep it moist.

If you don’t have a baking dish, you can use a deep oven-safe skillet instead. And don’t worry about fancy equipment—this recipe is designed to be accessible.

Preparation Method

1. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease your baking dish with butter or non-stick spray.
2. Prep the bagels: Cut the bagels into 1-inch cubes and spread them out on a baking sheet. Toast them in the oven for 10 minutes or until lightly crisp. This step prevents soggy stuffing.
3. Sauté the onions: In a skillet, melt 2 tbsp of butter over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Set aside.
4. Mix the wet ingredients: In a medium bowl, whisk together the eggs, milk, remaining melted butter, and a pinch of salt and pepper.
5. Combine the stuffing: In a large bowl, toss the toasted bagel cubes, sautéed onions, chopped lox, cream cheese (in small dollops), capers, and dill. Pour the egg mixture over the top and gently mix until everything is coated.
6. Transfer to the baking dish: Pour the mixture into your prepared baking dish and spread it evenly. Cover with aluminum foil.
7. Bake: Bake covered for 25 minutes, then remove the foil and bake for another 15-20 minutes until the top is golden and slightly crisp.
8. Cool slightly: Let the stuffing sit for 5 minutes before serving. This helps it set and makes it easier to scoop.

Pro tip: If the top isn’t browning evenly, you can turn on the broiler for 1-2 minutes, but keep an eye on it to avoid burning.

Cooking Tips & Techniques

• Toast the bagels: Don’t skip this step! Toasting ensures your stuffing has the perfect texture—crispy on top and soft inside.
• Use high-quality lox: The smoked salmon is the star of the show, so opt for a good-quality brand for the best flavor.
• Don’t overmix: When combining the ingredients, be gentle. You want the bagel cubes to stay intact.
• Adjust the salt: Taste the mixture before baking (if you’re comfortable tasting raw egg mixtures) and adjust the seasoning accordingly.
• Make ahead: You can prep this stuffing a day ahead and refrigerate it. Just bring it back to room temperature before baking.

These tips will help you nail the recipe every time—and trust me, once you make it, you’ll be adding it to your regular brunch rotation.

Variations & Adaptations

• Gluten-Free: Use gluten-free bagels instead of regular bagels for a gluten-free option.
• Dairy-Free: Substitute cream cheese with a dairy-free alternative and use almond milk instead of regular milk.
• Vegetarian: Skip the lox and add sautéed mushrooms or roasted veggies for a vegetarian twist.
• Seasonal Twist: Add roasted butternut squash and cranberries during fall for a festive flavor.
• Extra Crunch: Sprinkle some crushed bagel chips or breadcrumbs on top for additional texture.

One time, I swapped the lox for smoked trout, and it added a whole new depth to the flavor. Get creative with what you have—you might just discover a new favorite version!

Serving & Storage Suggestions

Serve this bagel and lox stuffing warm, straight out of the oven. Pair it with fresh greens, sliced fruit, or even a mimosa to round out your brunch spread. It’s also great as a side dish for dinner alongside roasted chicken or a veggie medley.

To store leftovers, cover tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through—about 15 minutes. You can also freeze this stuffing for up to 2 months; just thaw it overnight in the fridge before reheating.

The flavors deepen after a day in the fridge, making it even more delicious as leftovers!

Nutritional Information & Benefits

This recipe offers a balance of indulgence and nutrition:

• Calories: Approximately 320 per serving.
• Protein: Thanks to the eggs and lox, this dish is a solid source of protein.
• Healthy Fats: The salmon provides omega-3 fatty acids, which are great for heart health.
• Carbs: The bagels offer energy-boosting carbs, making this a great morning dish.
• Vitamins: Fresh dill adds vitamin C, and capers bring antioxidants to the table.

While indulgent, this stuffing is a well-rounded option that satisfies both your taste buds and nutritional needs.

Conclusion

There’s something magical about reimagining classic flavors into new creations, and this Irresistible Bagel and Lox Stuffing is proof. It’s comforting, clever, and just plain delicious. Whether you’re hosting brunch, looking for a holiday side dish, or simply craving something unique, this recipe is sure to impress.

Try this recipe and make it yours—switch up the ingredients, add your own flair, and share your version in the comments below. I’d love to hear how you’ve made it special for your table!

Don’t forget to save this recipe for later and share it with your fellow foodies. Happy cooking!

FAQs

Can I make this stuffing ahead of time?

Yes! You can assemble it the day before, cover, and refrigerate. Just bake it fresh when you’re ready to serve.

What type of bagels work best?

Plain, everything, or sesame bagels are ideal. Avoid flavored bagels like cinnamon raisin as they can clash with the savory ingredients.

Can I freeze the stuffing?

Absolutely. Store it in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

What can I substitute for lox?

If you don’t like lox or smoked salmon, try smoked trout or even diced cooked bacon for a different flavor.

What should I serve with this stuffing?

It pairs wonderfully with fresh salads, roasted vegetables, or even scrambled eggs for a complete brunch spread.

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