Bagel With Plain Cream Cheese Recipe

Slice

Using a serrated knife, slice each bagel horizontally into two even halves. Place cut sides up.

Toast (oven, toaster oven, or skillet)

Toast the bagel halves until edges are golden and centers are slightly crisp. Methods: For a toaster — use medium setting and toast until lightly browned (about 2–3 minutes). For a skillet — heat skillet over medium, spread butter if using, place cut sides down and press lightly for 1–2 minutes until golden. For an oven or toaster oven — place cut sides up under broiler or at 375°F (190°C) for 3–5 minutes, watching closely.

Optional steam for chewier inside

If you prefer a softer interior, after toasting, sprinkle approximately 1 tsp water over each bagel half and microwave for 6–8 seconds or place a small oven-safe dish of water in the oven for 1–2 minutes while warming. This step is optional and may be skipped for a crisper texture.

Soften cream cheese

If using block cream cheese straight from the fridge, let it sit at room temperature for 10–15 minutes, or microwave for 6–10 seconds on low power to soften slightly. Spreadable cream cheese may be used directly.

Whip to spreadable consistency

Place the 4 oz cream cheese in a small bowl. Add 1 tablespoon milk or half-and-half only if needed to loosen (optional). Add a pinch of salt and a grind or two of black pepper if desired. Use a fork or small whisk to beat until smooth and creamy, about 30–60 seconds. Taste and adjust salt or pepper.

Spread about 2 tablespoons of the prepared plain cream cheese evenly on each toasted bagel half while the bagel is still slightly warm. If using optional chives or parsley, sprinkle lightly on top. Serve immediately.

If you used butter during toasting, you may omit the milk in the cream cheese; otherwise the cream cheese provides sufficient moisture and flavor. Store any leftover cream cheese in an airtight container in the refrigerator for up to 5 days.