Bagel & Cream Cheese Recipe

Slice and toast

Slice each bagel horizontally through the center using a serrated knife. Place the halves in a toaster or under a broiler and toast until golden and crisp at the cut surfaces, about 2–4 minutes depending on equipment and desired browning. Remove and set on a plate.

Soften and whip: If the cream cheese isn't fully softened, microwave it for 8–10 seconds to make it workable. In a small bowl, combine the softened cream cheese and optional softened butter. Using a spoon or small whisk, beat until smooth and spreadable, about 30–45 seconds.

Season: Add the lemon juice, chopped chives, a pinch of sea salt, and a pinch of freshly ground black pepper. Stir thoroughly, taste, and adjust salt or lemon as needed. If you prefer a smoother, lighter texture, beat an additional 10–15 seconds.

Spread: Using a butter knife or small offset spatula, evenly spread about 2 oz (roughly 2 tablespoons) of the cream cheese mixture on each toasted bagel half. Reserve any extra spread in the refrigerator for up to 3 days.

Add toppings (optional): Arrange the optional toppings as desired — for a classic combination place 1 oz smoked salmon over the bottom half, scatter 1 tsp capers, top with 2 tomato slices and 2 red onion slices or the cucumber slices. Finish with a few extra chives if desired.

Serve: Place the top half of the bagel on each assembled bottom or serve open-faced. Serve immediately while the bagel is still warm and the cream cheese is cool.