Bagel + Cream Cheese Recipe

Soften and prepare

Remove the cream cheese from the refrigerator 10–15 minutes before starting so it softens slightly; if short on time, microwave for 8–10 seconds on high to soften but not melt.

Whip the cream cheese

Place the softened cream cheese in a medium bowl or the bowl of a stand mixer fitted with the paddle attachment. Add 2 tablespoons of whole milk or half-and-half, 1 teaspoon lemon juice (if using), 1 teaspoon softened butter (if using), and a pinch of salt. Beat on medium speed (or vigorously whisk by hand) for 1–2 minutes until smooth, light, and spreadable. Add an additional teaspoon of milk if the mixture is too thick and continue to whip 10–20 seconds. Taste and adjust salt or lemon as desired. Optional: stir in a pinch of freshly ground black pepper for a savory note.

Slice the bagel in half horizontally with a serrated knife and place the halves cut-side up in the toaster or under a preheated broiler/toaster oven.

Toast to desired doneness, about 2–4 minutes in a pop-up or conveyor toaster or 3–5 minutes under a broiler, until edges are golden and interior is crisp but still tender. Watch closely to avoid burning.

Remove the bagel halves from the toaster and allow to cool 30 seconds so the whipped cream cheese will spread easily without melting away.

Generously spread about half of the whipped cream cheese mixture (approx. 2 oz or 2 tablespoons) onto each bagel half, or adjust to taste.

If using, sprinkle finely chopped chives and/or everything bagel seasoning or sesame seeds over the cream cheese.

Serve immediately while the bagel is warm. Store any leftover whipped cream cheese in an airtight container in the refrigerator for up to 5 days.