Assortment Of Bagels With Whipped Cream Cheese And Cultured Butter Recipe

slice and toast

Slice the 6 bagels in half horizontally. Brush the cut sides lightly with olive oil or melted butter (about 2 tbs distributed across halves). Toast under a broiler, in a toaster oven, or on a hot skillet until golden and crisp at the edges, about 3–5 minutes under broiler or 2–3 minutes per side on a skillet. Watch closely to prevent burning.

Keep toasted bagel halves warm in a low oven (100–120°C / 210–250°F) while preparing spreads, or lay them out on a serving board at room temperature.

soften and combine

Ensure the cream cheese (8 oz) is at room temperature so it whips smoothly. In a medium bowl, add the softened cream cheese, 2 tbs sour cream, 2 tbs whole milk or heavy cream, 1 tsp fresh lemon juice, 1 tsp honey, and 1 tsp finely grated lemon zest.

whip to light and fluffy

Using an electric hand mixer or a stand mixer fitted with the whisk attachment, whip the mixture on medium-high speed for 1–2 minutes until light, airy, and smooth. Stop and scrape down the bowl as needed to ensure even texture.

season and adjust

Taste and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Adjust lemon, honey, or salt to taste. If mixture seems too thick, add up to 1 more tablespoon of milk or cream and whip briefly to incorporate. Transfer whipped cream cheese to a serving bowl and refrigerate briefly if not serving immediately.

prepare butter

If your cultured butter is chilled and firm, let 8 tbsp sit at room temperature for 20–30 minutes so it becomes spreadable. For a whipped, aerated butter: place the butter in a bowl and whip with an electric mixer for 1–2 minutes until softer and slightly fluffy.

If desired, fold in a pinch of sea salt (0.25 tsp) to taste. Transfer to a small serving dish and smooth the top; sprinkle a few more flakes of sea salt if using.

arrange toppings

Prepare the garnishes: arrange 6 oz smoked salmon, 1/2 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, 2 tsp capers, 2 tbs chopped chives, 1 cup sliced tomatoes, and 1/2 cup jam on separate small dishes or a platter so guests can build bagels to their liking.

If using smoked salmon, squeeze a little lemon juice from the wedges over the salmon just before serving.

Place toasted bagel halves on a large platter. Spoon the whipped cream cheese into a serving bowl and place cultured butter in another bowl. Provide small spreading knives or butter knives for each spread. Offer garnishes in separate dishes so diners can choose toppings.

Suggested builds: For a classic: spread whipped cream cheese on a toasted bagel half, top with smoked salmon, red onion, capers, and chives. For a simple buttered bagel: spread cultured butter on a warm bagel half and finish with a sprinkle of sea salt. For sweet: spread whipped cream cheese and a dollop of jam or serve jam on buttered bagel halves. Serve with lemon wedges on the side.

Serve immediately so bagels remain warm and crunchy and spreads remain at ideal temperature. Leftover whipped cream cheese and butter can be refrigerated in airtight containers for up to 5 days.