Open Faced Bagel Recipe
Choose your bagel, choose schmear, plain dill | onion, choose garnishes, tomato | shaved onion | capers
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Ingredients
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Bagel & Base
Schmear (choose one)
Garnishes (choose any combination)
Method
Bagel & Base
- 1
Prepare the bagels
Slice the 2 bagels in half horizontally to create 4 open-faced pieces. If you prefer warm bagels, brush the cut sides lightly with olive oil or spread a thin layer of butter (about 1 tbs total). Toast the bagel halves in a toaster oven or under a broiler until golden and crisp at the edges, about 2–4 minutes depending on appliance. Watch closely to avoid burning.
Schmear (choose one)
- 2
If using plain cream cheese
Bring the plain cream cheese (4 oz) to room temperature for 10–15 minutes to make spreading easier. Using a butter knife or small spatula, spread about 2 oz (roughly 2 tbs) of cream cheese evenly over each toasted bagel half, leaving a small border at the edge.
- 3
If using dill cream cheese
If using dill-flavored cream cheese (4 oz), let it sit at room temperature 10–15 minutes. Spread about 2 oz on each bagel half with a knife or spatula, covering the surface evenly.
- 4
If using onion cream cheese
For onion-flavored cream cheese (4 oz), bring to room temperature 10–15 minutes and spread approximately 2 oz per bagel half evenly.
Garnishes
- 5
Prepare tomato
If using sliced tomato: wash and core the tomato, then slice into 1/4-inch rounds. Place 1–2 slices on each bagel half (about 1 unit total used). If using diced tomato (optional), drain any excess liquid and spoon about 1⁄4 cup onto each half so the schmear remains stable.
- 6
Add shaved onion
Scatter about 1 teaspoon to 1 tablespoon total of thinly shaved red or sweet onion across the bagel halves, dividing evenly. If shaved onion is strong, rinse briefly in cold water and pat dry to mellow the bite.
- 7
Add capers
Lightly drain capers and distribute about 1/4 teaspoon to 1/2 teaspoon on each bagel half (total about 1 tsp). Press them gently into the schmear so they adhere.
- 8
Season and finish
Sprinkle a pinch of flaky salt (about 1/8 tsp per half) and a light grind of black pepper across each finished bagel. If desired, garnish with a few fresh dill leaves (divide 1 tbs across halves). Serve immediately while bagels are still slightly warm, or keep chilled and serve within 1–2 hours.