Bagel & Cream Cheese Recipe

If bagels are fresh from a bakery or day-old, slice each bagel horizontally with a serrated knife to create two halves.

Toast the bagel halves to your preference using a toaster or under a broiler: medium toast usually ~1.5–3 minutes depending on appliance. For a softer interior, lightly steam by brushing the cut sides with the 2 tbs water and warming in a skillet over medium heat, covered, 1–2 minutes.

Soften and mix

If cream cheese is straight from the fridge, leave at room temperature for 10–15 minutes or microwave in a microwave-safe bowl for 8–10 seconds to slightly soften (do not melt).

Make spread

In a small bowl, combine the softened cream cheese (4 oz) with the 1 tsp softened butter (if using), 1 tsp lemon juice, 1 tsp chopped chives, 1/8 tsp salt and 1/8 tsp black pepper. Stir with a spatula until smooth and homogenous. Taste and adjust seasoning.

If you prefer plain cream cheese, skip the optional additions and simply stir the cream cheese to a spreadable consistency.

Spread about 2 oz (roughly 2 tbs) of the prepared cream cheese evenly over each toasted bagel half, using a butter knife or small spatula so the cheese reaches the edges.

For a classic lox bagel: top one bagel half with 1 oz smoked salmon (folded or layered), sprinkle ~1 tbs thin red onion slices, and scatter 1/2 tsp capers. Garnish with a small dill sprig. Repeat on the other half if desired.

For a simple vegetarian option: top with slices of tomato (1 slice per half) and a few extra chives or a grind of black pepper.

Serve immediately while the bagel is warm and the cream cheese is cool for best contrast in texture and temperature.