Bagels & Cream Cheese Recipe

Slice and toast

Slice the bagels horizontally with a serrated knife. Lightly spread butter or brush with olive oil on the cut sides if desired. Toast in a toaster or under a broiler until golden and crisp at the edges, about 2–4 minutes depending on heat.

Soften cream cheese

Leave the cream cheese at room temperature for 20–30 minutes before preparing, or microwave the sealed cream cheese on low power for 10–15 seconds to soften slightly so it mixes smooth.

Mix spread

Place softened cream cheese and softened butter in a medium bowl. Using a rubber spatula or electric hand mixer on low, beat until smooth and creamy, about 1–2 minutes. Scrape down the bowl.

Adjust texture

Add milk or cream, 1 tablespoon at a time, and continue mixing until the spread reaches a smooth, spreadable consistency (about 1–2 additional tablespoons total).

Season and finish

Fold in lemon zest, lemon juice, chopped chives, salt, and pepper. Taste and adjust seasoning—add more salt, pepper, or lemon to preference. Chill for 10 minutes if you prefer a firmer spread.

Assemble bagels

Generously spread about 2 tablespoons of the cream cheese mixture onto each toasted bagel half. Top with optional ingredients as desired: smoked salmon (about 1 ounce per bagel), thinly sliced cucumber, tomato, a few capers, and a few rings of red onion. Garnish with fresh dill.

Serve

Serve immediately while bagels are warm and toasts crisp. Leftover cream cheese can be refrigerated in an airtight container for up to 4 days.