Bagel With Cream Cheese Recipe

Prepare and toast

Slice each bagel in half horizontally. If you prefer a toasted bagel, lightly butter the cut sides with the optional unsalted butter and toast in a toaster or under a broiler until golden and crisp, about 1–3 minutes depending on your equipment. Watch carefully to avoid burning.

Soften the cream cheese by leaving it at room temperature for 10–15 minutes or microwave briefly (5–8 seconds) until spreadable but not melted.

Place the softened cream cheese in a small bowl. Add 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon juice if using. Mix thoroughly with a spoon or small spatula until smooth and homogenous. Taste and adjust seasoning as needed.

Spread about 2 oz (roughly 2 generous tablespoons) of the prepared regular cream cheese onto each toasted bagel half.

Soften the cream cheese as above. In a small bowl, combine 4 oz softened cream cheese with 2 tbsp basil pesto, 1/4 tsp black pepper and 1/4 tsp lemon juice if using. Mix until uniformly green and smooth. Taste and adjust pesto amount or seasoning to preference.

Spread about 2 oz (2 generous tablespoons) of the pesto cream cheese onto each toasted bagel half. This replaces the regular cream cheese if you chose pesto.

If using optional toppings: arrange tomato slices and red onion on the cream-cheese–topped bagel halves. Sprinkle capers, season lightly with salt and pepper, and top with fresh basil leaves.

Close each bagel (or serve open-faced). Cut in half if desired and serve immediately.