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Ingredients
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Bagels
Cream Cheese
To Serve (optional)
Method
Prep Cream Cheese
Soften and season
Remove cream cheese from refrigerator and let sit at room temperature for 10–15 minutes to soften. If short on time, microwave 5–7 seconds on low power to loosen (do not melt).
Transfer the softened cream cheese to a small bowl. Add the optional milk or cream, kosher salt, and black pepper. Stir vigorously with a spoon or small whisk until smooth and spreadable. Taste and adjust salt or pepper as desired.
Toast Bagels
Split and toast
Using a serrated knife, slice each bagel horizontally into two halves. Toast the bagel halves in a toaster or toaster oven to your preferred level of golden and crisp (typically 1–3 minutes depending on appliance). For a softer interior, toast less; for crisp edges, toast longer.
If using butter, while the bagel is still hot, spread the butter thinly on each half and let it melt slightly before adding cream cheese.
Assemble
Using a butter knife or offset spatula, spread about 2 oz (approximately 2 tablespoons) of the prepared cream cheese evenly on each bagel half. Adjust amount to taste.
If desired, top the cream cheese with optional toppings: sliced tomato, red onion rings, and a few capers. Serve immediately while bagels are warm and cream cheese is soft.
Serving & Storage
Serve 1 whole bagel (two halves) per person. Leftover cream cheese can be refrigerated in an airtight container for up to 7 days. Unused bagels keep best in a freezer bag in the freezer for up to 1 month; thaw and re-toast before serving.