Jerusalem bagel with dill butter, smoked salmon and tzatziki

Amazing weekend breakfast idea: Jerusalem bagel with dill butter, smoked salmon and tzatziki. I made these bagels for the first time a few weeks ago , and now I can’t get enough! Jerusalem bagels are baked instead of boiled, have a more elongated shape and are slightly sweeter than a regular bagel. Shout out to kickassbaker for the bagel recipe. 

Here’s how to make it:

Jerusalem bagel with dill butter, smoked salmon and tzatziki

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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


  • 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!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.