Jerusalem Bagel with Dill butter, Smoked Salmon & Tzatziki

These easy-to-make Jerusalem bagels will be your new go-to breakfast!

The Deets

A Jerusalem bagel is a long, oval-shaped bread covered in sesame seeds with a soft, airy interior and crisp golden crust. Unlike the dense, boiled New York-style bagel, this Middle Eastern version is light and chewy, often sold by street vendors and best enjoyed warm. It’s perfect for slicing lengthwise and filling with flavorful toppings.

In this version, the Jerusalem bagel is slathered with a vibrant dill butter, then layered with silky smoked salmon and dollops of creamy, garlicky tzatziki. The freshness of the herbs, the tang from the yogurt, and the rich, salty fish make for a balanced and satisfying bite. It’s a fusion of comfort and brightness—ideal for brunch, lunch, or a savory snack.

Note: Note: You can also use a regular bagel for this. If you want to opt for a Jarusalem one, I suggested checking out: Kickass Bakers Version

• Breakfast

Jerusalem Bagel with Dill butter, Smoked Salmon & Tzatziki

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Ingredients

For the tzatziki:

• ▢ 2 heaping tbsp of greek yogurt
• ▢ 2 Persian cucumbers, peeled and cut into small pieces
• ▢ 1 garlic clove
• ▢ Juice of half a lemon
• ▢ 1 tbsp dill
• ▢ Sprinkle of Za’atar
• ▢ Drizzle of olive oil
• ▢ Sea salt and pepper

The rest:

• ▢ Bagel
• ▢ Butter
• ▢ Dill
• ▢ Smoked salmon
• ▢ Pickled shallots or onions
• ▢ Capers
• ▢ Za’atar

Instructions 

• Combine all the tzatziki ingredients in a bowl. Season to taste.
• Add butter to a skillet and slice bagel. Cook for about 3 min or until it gets golden brown (you could also just toast it)
• Make dill butter by combining softened butter in a small bowl with dill and a little Za’atar. Spread on bagel and then top with tzatziki.
• Add smoked salmon, pickled onions and capers. Enjoy!

Video

Notes

Note: You can also use a regular bagel for this. If you want to opt for a Jarusalem one, I suggested checking out: Kickass Bakers Version