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Ingredients
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Bagel
Topping
Optional Garnishes
Method
Bagel
- 1
Prepare and toast bagels
If whole, split each bagel horizontally with a serrated knife. Preheat your toaster to medium-high (or set oven broiler to medium). Arrange bagel halves cut-side up. Toast in a pop-up toaster for 2–4 minutes until edges are golden and interior is crisp; or place on a baking sheet under the broiler 2–3 minutes, watching closely to avoid burning.
- 2
If you like a slightly buttered interior, spread 1/2 tsp unsalted butter over each warm cut surface immediately after toasting so it melts into the crumb.
Topping
- 3
Season cream cheese
Place 4 tablespoons cream cheese in a small bowl. Stir in 1/4 tsp salt, 1/8 tsp freshly ground black pepper, and 1 teaspoon finely chopped fresh chives (if using) until smooth and evenly seasoned. If cream cheese is cold and stiff, microwave for 8–10 seconds to soften slightly, then mix.
- 4
Generously spread about 2 tablespoons of the seasoned cream cheese on the cut surface of each toasted bagel half, using a knife or small spatula to get an even layer to the edges.
Assembly & Optional Garnishes
- 5
If using tomato or cucumber, place slices on one bagel half over the cream cheese, season tomato lightly with a pinch of salt and pepper. For smoked salmon, drape 30 g (about 2 slices) over each bagel half and scatter capers as desired.
- 6
Close the bagel if you prefer a sandwich, or serve open-faced. Serve immediately while toasted and cream cheese is cool and spreadable.