I’ve known all this time that ordering my bagel with lox, cream cheese and tomato without onions was breaking the traditional recipe for this bagel. I just don’t really like onions in this combination even though I understand it’s like taking a letter out of a BLT. This was the first time I had heard of capers being in this bagel before so it took me aback a bit. Sure enough, a quick Google search reveals that this is indeed a thing. It kind of makes sense, a whole lot of salty stuff together in one bagel. Maybe I’ll try it next time for the full on effect.

Did anyone else know about capers on a bagel with lox? I wonder if this is something that has extended past the bagel mecca of New York into other regional bagel shops.