Extra Recipe

Gather ingredients

Remove the bagel and cream cheese from the refrigerator. If using toppings (tomato, onion, capers, dill), rinse and slice the tomato and onion thinly and chop the dill.

Split the bagel

Place the bagel on a cutting board and carefully slice it in half horizontally with a serrated knife.

Toast the bagel

Lightly butter the cut sides of the bagel halves if desired (1 tsp butter total). Toast the bagel in a toaster or under a broiler until golden and crisp to your preference, about 2–4 minutes depending on equipment.

Soften cream cheese

If the cream cheese is very cold and firm, let it sit at room temperature 5–10 minutes or microwave briefly in a microwave-safe bowl for 5–8 seconds to reach easily spreadable consistency.

Spread cream cheese

Using a butter knife, evenly spread 1 tablespoon of cream cheese on each toasted bagel half (2 tbsp total). Smooth it to the edges for full coverage.

Add optional toppings

If using toppings, arrange sliced tomato and red onion on one or both halves. Sprinkle capers and chopped dill over the cream cheese. Season lightly with 1/4 tsp salt and up to 1 tsp freshly ground black pepper, to taste.

Place the top half of the bagel over the prepared bottom half. Cut in half if desired and serve immediately while the bagel is still warm and the cream cheese is soft.