Smoked Salmon Breakfast Flatbread

Jump to Recipe
Save ItSaved!

These everything bagel flatbreads, which are great for breakfast or breakfast-for-dinner combine two of my favorite foods – lox and everything bagel seasoning!

These everything bagel flatbreads, which are great for breakfast or breakfast-for-dinner combine two of my favorite foods – lox and everything bagel seasoning!
Smoked Salmon Breakfast Flatbread

I used my easy breakfast pizza dough recipe and topped it with red onion and “everything bagel” seasoning, then baked it in the oven and finished it with a little cream cheese, lox, tomato, dill and capers. You can bake this in the oven or in the air fryer!

They are basically flattened out bagels, it’s the same dough as my bagel recipe just made into a flatbread.

Tips:

Make the dough ahead and wrap it with plastic, and keep refrigerated for 2 to 3 days. Be sure to let it get back to room temperature before rolling out and baking or the crust will blow up like a balloon.

Everything Bagel seasoning is sold in many stores such as Trader Joe’s (affil link), but it’s also easy to make yourself. Double or triple it and keep it in a small container, you’ll use it on everything from bagels, to eggs!

How To Make Everything Bagel Seasoning

  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoon (dry) minced onion
  • 1 teaspoon (dry) minced garlic
  • ½ teaspoon poppy seeds
  • ½ teaspoon kosher or sea salt

These breakfast pizzas, which are great for breakfast, lunch or breakfast-for-dinner combine two of my favorite foods – lox, pizza dough and everything bagel seasoning!These breakfast pizzas, which are great for breakfast, lunch or breakfast-for-dinner combine two of my favorite foods – lox, pizza dough and everything bagel seasoning!These breakfast pizzas, which are great for breakfast, lunch or breakfast-for-dinner combine two of my favorite foods – lox, pizza dough and everything bagel seasoning!These breakfast pizzas, which are great for breakfast, lunch or breakfast-for-dinner combine two of my favorite foods – lox, pizza dough and everything bagel seasoning!

These everything bagel flatbreads, which are great for breakfast or breakfast-for-dinner combine two of my favorite foods – lox and everything bagel seasoning!
Print
4.94 from 15 votes
Did you make this recipe?

Smoked Salmon Breakfast Flatbread

6
7
6
SP
247 Cals 15.5 Protein 28.5 Carbs 8 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Breakfast, Brunch
CUISINE: American
These everything bagel flatbreads, which are great for breakfast or breakfast-for-dinner combine two of my favorite foods – lox and everything bagel seasoning!

Ingredients

  • 1 cup 5 oz all purpose or white whole wheat flour*
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup non-fat Greek yogurt, not regular, drained if there's any liquid*
  • olive oil spray
  • Everything Bagel Seasoning, store bought or homemade (see recipe above)
  • 1/2 red onion, peeled and sliced into thin strips
  • 1 tablespoon extra virgin olive oil
  • 2 ounces 1/2 cup 1/3 less fat cream cheese
  • 1 beefsteak tomato, sliced thin
  • 4 ounces smoked salmon or nova lox
  • 2 tablespoons capers, drained
  • fresh dill, for garnish
  • *For gluten free I suggest Cup 4 Cup flour.

Instructions

  • Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  • Divide into 4 equal balls about 3-3/8 oz each.
  • Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
  • Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch boarder around the edge.
  • Combine half of the red onion with olive oil, scatter the onion in the center of each.
  • Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.
  • Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.
  • Top with tomato, then salmon and top with capers and dill.

Air Fryer Directions

  • Preheat the air fryer to 400F.
  • When the air fryer is ready, transfer the dough, to the basket and bake until firm and golden, 5 to 6 minutes turning once half way. Repeat with the remaining dough.

Notes

*This dough recipe works best with Stonyfield or Fage, it will be too sticky with Chobani or other brands.

Nutrition

Serving: 1flatbread, Calories: 247kcal, Carbohydrates: 28.5g, Protein: 15.5g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 11.5mg, Sodium: 980mg, Fiber: 2g, Sugar: 3g
Blue Smart Points: 6
Green Smart Points: 7
Purple Smart Points: 6
Points +: 6
Keywords: breakfast pizza, lox breakfast flatbread, smoked salmon breakfast, smoked salmon flatbread, smoked salmon recipes

These breakfast pizzas, which are great for breakfast, lunch or breakfast-for-dinner combine two of my favorite foods – lox, pizza dough and everything bagel seasoning!

Photo credit Jess Larson.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




55 comments

  1. I see half of the red onion is used in step 8. What is the other half for? I think I’ll just omit. Thank you!

  2. Loved this recipe. Used the instructions here, but fb says baking “soda” so a bit confusing. I used the baking “powder”.  I left it in the fridge for a few days then brought it back to room temp before cooking. Loved it. 

  3. What does “one cup 5 oz” of flour mean?

  4. A great lightened-up alternative to bagel and lox.

  5. I absolutely love this recipe! My husband is a huge smoked salmon fan, so needless to say he devours this whenever I make it. I think the real winning aspect is the baked red onion slices, they get nice and caramelized and add an extra layer of flavor.

    Any suggestions for the best way to make leftovers on the next day? I’ve baked all 4 pieces on the first day, and reheated the remaining 2 pieces both in the microwave and the oven the following day, but they don’t seem to have the same softness (they end up being a bit chewy.) Would it be best to just leave the leftovers in balls, and roll out and bake fresh?

    • I would bake them fresh the next day. I don’t care for the bread reheated. Just be sure to pull the dough out of the fridge at least an hour before cooking. It will blow up like a ballon when cooking if you start it cold

  6. Incredible. I use this dough all the time but this was my favorite version yet! Air fryer made it next level tasty. About the dough–I can get various results with the same exact container of yogurt–depends on how runny it is, temp, etc. Just add a little more flour or yogurt until it gets how it needs to be. Not a big deal!

  7. 1 1/2 cups of flour… and zero fat Greek yogurt

  8. I am on Keto – can almond or coconut flour be substituted?

  9. Hi. Is it possible to get the calorie count of just the bread by itself? Thanks!

  10. This was so good. When I visit my sister we always have bagels and lox. I made this for us today and we liked it better!

  11. How would you store the cooked leftover flatbread crusts? What about reheating for future use?

  12. This did not turn out for me. I used 13 oz whole wheat white flour and it would not come together. I had to keep adding yogurt and finally a little almond milk. Then it came together.

    • Why did you use 13oz of flour? One serving is 5, 2 would be 10… confused as to how you would wind up at 13oz, but that is probably why it didn’t come together

  13. I struggled with the dough. I used wheat flour and felt like I needed more yogurt to get the bread to the right consistency.  I couldn’t get it real thin with my roller (again I think I needed more yogurt to thin it out). I plowed forward and I am glad I did.  This was freaking delicious!!!!   I separated the bread the way the recipe said but the pieces ended of being HUGE.   No biggie though, bc it was delicious.  

    Thanks! 

  14. Best way to get bagel toppings without a carb heavy bagel! Will definitely be making this again.

  15. These were SO GOOD! Perfect for a Saturday morning.

  16. I made these last night! OMG! I ate one flatbread and froze the others for a future indulgence. I have made the bagels but LOVE the way these get crispy and golden brown!

  17. Amazing!! My 16 year-old daughter, who has never cooked anything but scrambled eggs, made this perfectly for Mother’s Day. It was absolutely outstanding! Read the directions y’all, of any recipe, and buy the appropriate ingredients before preparation. Please do not blame the creator of the recipe for your failure to follow directions! Gina, this one is my favorite so far.! So soooooo good. 

  18. This turned out really good.  I used another brand of yogurt and made sure to drain it…it worked perfectly.  This made for a yummy dinner.  

  19. Hi. Can I use any other flour (almond) beside all purpose to make the bagel or flat bread?

  20. I made this (but forget the fresh dill). It was super easy and a big hit!!

    I highly recommend this!!!

  21. making this tomorrow! made the bagels and they came out sooo good! going to also top the smoked salmon with a runny egg! YUM!

  22. I’m curious: Why did you only dust the perimeter with bagel seasoning? I would have thought that one should dust the entire flatbread. GREAT recipe! I’m not a fan of Lox, but can imagine Steak and Gorgonzola, as well as many other variations!

  23. Thank you, this sounds so good. I am in Australia can you tell me the nutrients from the yogurt as non of the brands are available here and I want to find a close alternative 
    Thanks again

  24. This did not turn out for me. The dough was extremely tacky. I had to continuously add more flour 

    • What brand of yogurt did you use? Sounds like you didn’t use the one I recommended.

      • Might I suggest that you put that next to the recipe? It took me well over ten minutes to search for that tiny print saying you have to purchase a specific brand. Talking to a few people in my Facebook recipe groups, most have said when they tried to recipe it flopped. 

        Best wishes.

      • It’s there, see the *. Same dough as my bagel dough!

  25. Love this idea! Do you have any vegetarian versions using the same crust? 

  26. Where can I find everything bagel seasoning?
    What can I substitute to have less sat fat in these flatbreads?
    Yes, I’m diabetic thus sat fat and carb reduction tricks would help immensely.

  27. Trader Joe’s carries everything bagel seasoning

  28. How much flour do you use if gluten free?

  29. Where do you find your everything bagel seasoning mix? Thanks! Looks great, can’t wait to try it!

  30. Have you tried freezing the dough? Great idea making this as a breakfast flatbed. The possibilities are endless!

  31. Looks delicious! What are the temp and times for the air fryer?

  32. Have you ever tried making the dough with almond flour? We are trying to cut carbs. What would be the substitute measurements?

  33. Hi Gina! Will your air fryer be available to buy in Canada?

    • Yes, once it’s out it will be on the Vremi website, but shipping is extra so I am not sure what the cost is.