Everything Bagel Recipe

Toast bagels

Split the 2 everything bagels in half and toast them until golden and crisp at the cut edges (about 2–4 minutes in a toaster or 4–6 minutes under a broiler). Remove and set aside.

Prepare cream cheese

If using chilled cream cheese, place it in a small bowl and stir with the optional tablespoon of room-temperature butter until smooth and spreadable. If using whipped cream cheese, stir briefly to loosen. Taste and adjust salt if needed.

Spread about 3 tbsp of the cream cheese mixture evenly on each toasted bagel half, covering the surface to the edge.

Prepare vegetables

Thinly slice the ripe tomato into 4–6 even slices. Thinly slice the 1/4 medium red onion into rings and separate the rings. Pat the capers dry on a paper towel to remove excess brine.

Season tomato

Place the tomato slices in a small bowl, drizzle with 0.5 tsp lemon juice and 1 tsp olive oil, sprinkle 1/8 tsp sea salt and a pinch of black pepper, then gently toss to coat. This lightly seasons the tomato and draws out excess moisture.

Arrange 2–3 tomato slices on each cream cheese–covered bagel half. Top the tomato with a few red onion rings (about 1–2 rings per half, torn to fit) and scatter about 1/2 tbsp capers over each bagel half.

Tuck 3 basil leaves (whole) or tear larger leaves into pieces and distribute on top of each bagel half for fresh herbal flavor.

Finish with a light sprinkle of 1/8 tsp freshly ground black pepper over both bagel halves.

If desired, lightly dust each assembled bagel with 1/4 tsp everything bagel seasoning and a pinch (about 1/16 tsp) of red pepper flakes for heat.

Serve immediately while bagels are still slightly warm so the cream cheese is soft and tomatoes are cool and fresh.