Step 1

Start by making the pickles. Bring the water, vinegar, sugar, salt, mustard seed, and peppercorns to a simmer over medium heat. Stir the mixture until the sugar and salt dissolve.

Step 2

Put the cucumbers and dill into a bowl or jar and pour the vinegar mixture over them.

Step 3

Press the cucumbers down until they're submerged in the vinegar and let them sit until it's time to top the bagels.

Step 4

Beat the crème fraîche, cream cheese, lemon juice, and caper brine until the mixture is smooth, light, and fluffy.

Step 5

Spread the cream cheese mixture onto the bagel halves.

Step 6

Layer the salmon lox and sliced onion on top of each bagel.

Step 7

Top the bagels with the pickled cucumbers.

Step 8

Garnish the bagels with additional capers or dill, if desired.