Jerusalem bagel with dill butter, smoked salmon and tzatziki

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

The Deets

Looking for an extraordinary breakfast option to kickstart your weekend? Look no further than this: Jerusalem bagel adorned with velvety dill butter, succulent smoked salmon, and a dollop of tangy tzatziki. Trust me, once you try this, you’ll be hooked! I made these bagels for the first time a few weeks ago, and now I can’t get enough! You don’t need much to fill the bagels, just get your Greek yogurt, cucumbers, garlic, lemon, dill, some Za’atar and olive olil and you’re ready to go. What sets these special bagels apart from traditional bagels is their elongated shape and subtle sweetness. They offer a delightful twist on the traditional bagel. They also aren’t boiled before they are baked so they are tender and fluffy! Ever since I first them a few weeks back, I’ve been utterly obsessed! Shout out to kickassbaker for the bagel recipe that inspried this dish. If you liked this breakfast bagel idea dive into my other breakfast bagel creations here! I adore making fun and exciting breakfast, there’s no better way than to start your day (IMO!). I hope you feel the same!

Here’s how to make it:

Jerusalem bagel with dill butter, smoked salmon and tzatziki

Print Recipe


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.