Bagel And Cream Cheese Recipe

Remove cream cheese and butter from the refrigerator about 20 minutes before starting so they soften. If short on time, cut the cream cheese into small cubes to speed softening.

Place softened cream cheese and butter (if using) in a medium bowl. Add lemon juice, chopped chives or green onions (if using), sea salt, and black pepper.

Using a small whisk or fork, beat the mixture until smooth and homogenous, scraping down the sides with a rubber spatula. Taste and adjust salt, pepper, or lemon to preference. Transfer to a serving bowl and refrigerate briefly if you prefer a firmer spread (5–10 minutes).

If your bagels are fresh and you want a soft interior with a slightly crisp exterior, split them horizontally with a serrated knife. If they are dense or stale, you can briefly wet the cut sides (lightly brush or sprinkle about 1 tbs water per half) to revive them when toasting.

Toast the bagel halves in a toaster or under a broiler until golden and edges are crisp, about 2–4 minutes depending on appliance. Watch closely to avoid burning.

Alternatively, for a slightly chewier exterior, warm a cast-iron skillet over medium-high heat, add a small pat of butter or a quick mist of water, and grill each cut side 1–2 minutes until golden.

Spread about 3 oz (approximately 3 tablespoons) of the cream cheese mixture evenly onto each warm bagel half. Use more or less to taste.

If using optional toppings: layer smoked salmon (about 2 oz per bagel), a few thin red onion slices, a few capers, and tomato slices. Garnish with fresh dill if desired.

Serve immediately while bagels are warm. Leftover cream cheese can be refrigerated in an airtight container for up to 5 days; smoked salmon should be kept chilled and used same day or according to package guidance.