Cream Cheese Bagel & Lox Pull-Apart Loaf
Cream Cheese Bagel & Lox Pull-Apart Loaf is a warm, shareable bread that blends creamy cheese and smoky salmon into every tearable bite that’s reliable for breakfast or brunch!
We live for the weekends when we can nibble on a bagel with lox.
As much as we love the traditional filled bagel with all the fixings for our weekend breakfast, we thought, why not put these flavors into a different vehicle?
This Cream Cheese Bagel & Lox Pull-Apart Loaf takes everything you love about the iconic brunch combo and transforms it into a warm, golden bread that’s reliable for tearing apart with friends or family.
And just in case you jones for lox like yours truly, don’t sleep on these: Buttermilk Waffles with Lox, Everything Bagel Dutch Baby with Lox, or Everything Bagel Potato Salad with Lox.
The Bagel Inspiration
At its heart, this loaf captures the essence of a New York-style bagel: that slightly crisp exterior giving way to a soft, doughy middle. But instead of a single-serve ring, it’s baked into a loaf with layers that peel apart effortlessly.
The Cream Cheese and Lox Magic
Then there’s the star duo: cream cheese and lox. The cream cheese is whipped into a velvety spread, The lox is thin, delicate sliced smoked salmon that brings a salty, buttery richness that cuts through the tang. Together, they create a balance of creamy and savory that’s downright addictive.
Variations of Cream Cheese Bagel & Lox Pull-Apart Loaf
The Cream Cheese Bagel & Lox Pull-Apart Loaf is a versatile canvas, blending the chewy charm of a bagel with creamy, smoky toppings. Here are some savory variations to elevate or reimagine this brunch standout.
Everything Bagel Spice Explosion: Amp up the bagel vibe by mixing a tablespoon of everything bagel seasoning (poppy seeds, sesame seeds, dried garlic, and onion) into the dough itself. Sprinkle more on top before baking for extra crunch and flavor.
Spinach and Artichoke Lox Loaf: Swap half the cream cheese for a spinach-artichoke dip vibe – blend in chopped cooked spinach and marinated artichoke hearts. Keep the lox for a smoky contrast, or sub it with crumbled bacon if you’re feeling land-based.
Spicy Jalapeño Cream Cheese Loaf: Mix diced pickled jalapeños (1-2 tablespoons) and a dash of hot sauce into the cream cheese for a fiery kick. Stick with lox for a cool-smoky balance, or try spicy smoked salmon if you can find it.
Caprese Lox Loaf: Blend a tablespoon of pesto into the cream cheese and layer in thin slices of fresh tomato alongside the lox. Top with a sprinkle of mozzarella before baking for a melty finish.
Proper Storing
The Cream Cheese Bagel & Lox Pull-Apart Loaf needs careful storage to preserve its flavor, texture, and freshness. The combination of dairy and fish makes it perishable, so here’s how to keep it at its best for short-term enjoyment or a little longer.
Room Temperature: Serve Fresh: This loaf shines when served warm, straight from the oven, with the cream cheese soft-centered and the lox silky. Don’t leave it out for more than 1-2 hours. The cream cheese and salmon can spoil quickly in the “danger zone,” and the bread will start to dry out or soften as it cools. Enjoy it fresh for the ultimate pull-apart experience.
Refrigeration: Short-Term Storage: Wrap the loaf tightly in plastic wrap or aluminum foil to keep air out, then place it in an airtight container or zip-top bag for extra protection. It’ll stay good for up to 2-3 days.
Reheating Refrigerated Loaf: Preheat your oven to 325°F (165°C), wrap the loaf loosely in foil to prevent drying, and heat for 10-15 minutes until warmed through. For a crispier top, unwrap the foil for the last few minutes. Serve immediately to enjoy that fresh-baked feel.
Freezing: Longer-Term Option: Freezing is possible but not ideal due to the cream cheese and lox. If you must, wrap the cooled loaf tightly in plastic wrap, then a layer of foil, and place it in a freezer-safe bag, it’ll keep for up to 1-2 months.
Prep 15 minutesCook 50 minutesTotal 1 hour 5 minutesMakes 4
Ingredients
- 1 pkg Store bought pizza dough
- 1 1/2 cups Plain whipped cream cheese
- 1/3 cup Shredded cheddar cheese
- 1 tbsp Dried chives
- 1/4 cup Chopped parsley
- 1 tbsp Unsalted butter
- 1 tsp White sesame seeds
- 1 tsp Poppy seeds
- 1/2 tsp Garlic powder
- 1/2 tsp Dried dill
- 1 tsp Kosher salt
- For garnish: lox, capers, red onion slices
Method
- Preheat your oven to 350 degrees.
- Line a large loaf pan with parchment paper that over hangs by two inches so it’s easier to pull out the loaf. Spray with non-cooking spray for additional insurance and set aside.
- In a small bowl combine poppy seeds, white sesame seeds, garlic powder, dried dill, and 1 tsp kosher salt. Set aside.
- In a food processor, add the cream cheese, shredded cheese, chives, and parsley. Pulse until smooth.
- Next, take the pizza dough and roll out into a 12X20 inch rectangle. Take the cream cheese mixture and spread it all over the pizza dough. Cut the rectangle into 5 equal sized strips. Next, take the strips and stack them on top of each other and then cut the stacks into five or six squares.
- Place the square stacks into the loaf pan. It’s okay if the stacks don’t touch the edges because it will expand when baking. Brush the top of the loaf with butter and sprinkle with poppy seed mixture.
- Bake the loaf for about 45 to 50 minutes or until the dough is springy and golden brown.Remove from the oven and let cool slightly before moving from the loaf pan and topping with lox, red onion, and capers.
