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Ingredients
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Bagel
Spread
Toppings (optional)
To serve
Method
Bagel
- 1
Prepare and slice
If your bagels are whole, place each bagel on a cutting board and slice horizontally through the middle to create two even halves. Take care to keep fingers away from the blade.
- 2
Toast
Preheat a toaster or oven broiler. For a toaster: place the bagel halves cut-side in and toast on medium-high for 2–4 minutes until golden and crisp at the edges. For an oven: arrange cut-side up on a baking sheet and broil 3–5 minutes, watching closely to avoid burning. Remove when edges are golden and center is warmed through.
Spread
- 3
Soften & combine (optional)
If using butter, soften it to room temperature (about 10 minutes on the counter). Combine the cream cheese and butter in a small bowl and stir until smooth and spreadable. This step is optional—you can use cream cheese alone.
- 4
Spread on hot bagel
Immediately after toasting, use a knife to spread about 2 Tbsp of cream cheese mixture evenly over the cut surface of each bagel half so it melts slightly into the warm bread.
Toppings (optional)
- 5
Add protein and aromatics
If using smoked salmon, divide it between the two bagel halves and arrange in gentle folds on top of the cream cheese (about 1 ounce per bagel). Scatter the thinly sliced red onion and capers over the salmon as desired.
- 6
Vegetables & seasoning
Top with sliced tomato if using. Sprinkle the fresh dill, kosher salt (a light pinch split between halves), and freshly ground black pepper to taste. If serving with lemon, squeeze a small amount over the salmon for brightness.
To serve
- 7
Place the prepared bagels on plates, serve immediately while warm. Offer lemon wedges on the side. Leftover cream cheese should be refrigerated and bagels are best eaten the same day.
