If bagels are whole, slice each bagel horizontally. Optional: spread 1/2 tbs unsalted butter on cut sides. Toast cut sides in a skillet over medium heat or in a toaster until golden and slightly crisp (about 2–4 minutes in skillet, 1–2 minutes in toaster). Keep warm.

Herbed cream cheese

Make the herbed cream cheese

In a medium bowl, combine 8 oz softened cream cheese and 2 tbs sour cream. Use a rubber spatula or electric mixer on low speed to smooth to a spreadable consistency. Fold in 2 tbs finely snipped chives, 1 tbs chopped dill, 1 tsp chopped parsley, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning—add a pinch more salt or lemon juice if desired. Refrigerate for 10–15 minutes to let flavors meld if time allows.

Assembly

Assemble bagel & cream cheese

Generously spread about 3–4 tbs (roughly half the batch) of herbed cream cheese onto the bottom half of each toasted bagel (approximately 2 tbs per bagel half, 4 tbs per whole bagel). Smooth the surface with the back of a spoon or offset spatula.

Add optional smoked salmon

If adding smoked salmon (+$10), layer about 2 oz (approx. 2–3 slices) of smoked salmon on top of the herbed cream cheese for each bagel. Distribute thinly sliced red onion (about 1 tbs per bagel) and sprinkle 1/2 tsp capers across the salmon. Squeeze a little lemon juice over the top and garnish with extra chives or a light dusting of everything bagel seasoning.

Finish and serve

Place the top half of each bagel on the sandwich. Serve immediately with lemon wedges on the side. If desired, serve extra herbed cream cheese alongside. Leftover herbed cream cheese can be stored in an airtight container in the refrigerator for up to 5 days.