Bagel With Cream Cheese Recipe

Prepare bagels

If bagels are refrigerated, let them sit at room temperature for 10 minutes. Using a serrated knife, carefully split each bagel in half horizontally.

Toast the bagel halves to desired doneness in a toaster or under a broiler: about 2–3 minutes in a medium toaster or 3–4 minutes under a preheated broiler (watch closely) until edges are golden and interior is slightly crisp.

Soften and whip

Place the 6 tablespoons of cream cheese in a small bowl. Add 1 teaspoon milk or cream to loosen the texture. Using a fork or small whisk, beat until smooth and slightly fluffy, about 30–45 seconds. Add extra teaspoon of milk if needed to reach a spreadable consistency.

Season

Fold in the finely chopped chives, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon sea salt. Taste and adjust seasoning — add a pinch more salt or pepper if desired.

When bagel halves are toasted, immediately spread approximately 3 tablespoons of the prepared cream cheese evenly onto each bottom half. Spread a thin layer on the top halves if you like extra creaminess.

For the classic preparation: place smoked salmon (optional, about 30 g per bagel) over the cream cheese, top with 2 slices of tomato and 2 thin slices of red onion per bagel, and sprinkle with 1/2 teaspoon capers distributed between the two bagels. If not using smoked salmon, the tomato, onion and capers still work well.

Close each bagel or serve open-faced. Serve immediately while bagel is warm and cream cheese is cool.