Bagel With Cream Cheese Recipe

Slice

Use a serrated knife to gently slice each bagel horizontally into two even halves. Hold the bagel flat with one hand and saw with the other to avoid crushing.

Toast

Toast the bagel halves in a toaster or under a broiler until golden and slightly crisp, about 2–4 minutes depending on your appliance and preference. If using a broiler, place cut side up about 4–6 inches from the heat and watch closely to avoid burning.

Soften & combine

Place the room-temperature cream cheese and optional butter in a small bowl. Add the lemon juice, a pinch of salt, and a pinch of black pepper.

Whip

Using a fork or small whisk, beat the mixture until smooth and spreadable, about 30–60 seconds. If you prefer a thinner consistency, add up to 1 teaspoon of milk or water and mix again.

Taste & adjust

Taste the spread and adjust seasoning with a little more salt, pepper, or lemon juice as desired.

Spread about 2 tablespoons (roughly 30 g) of the cream cheese mixture evenly over each toasted bagel half. Use more or less to taste.

If using toppings: arrange sliced tomato and red onion on one or both halves, scatter capers if desired, and finish with chopped chives.

Serve immediately while bagel is warm and cream cheese is fresh. Leftover cream cheese can be stored in an airtight container in the refrigerator for up to 5 days.