1/2 Dozen + Shmear Recipe

Slice bagels

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

Toast (optional)

If you prefer warm bagels, toast cut halves in a toaster or under a broiler for 1–3 minutes until edges are golden. Remove and set aside.

Soften cream cheese

Leave the cream cheese at room temperature for 15–20 minutes until slightly softened. Alternatively, microwave in a microwave-safe bowl on low power for 8–10 seconds to soften, taking care not to melt it.

Combine ingredients

Place the softened cream cheese and unsalted butter in a medium mixing bowl. Add lemon juice, sea salt, and ground black pepper.

Whip until smooth

Using a hand mixer or a sturdy spatula, beat/whisk the cream cheese mixture until smooth and spreadable (about 1–2 minutes with a mixer, 2–3 minutes by hand). Scrape down the sides of the bowl as needed so the texture is even.

Fold in chives

Gently fold the finely chopped chives into the whipped cream cheese until evenly distributed.

Taste and adjust

Taste the shmear and adjust seasoning with a pinch more salt or lemon juice if desired.

Spread shmear

Generously spread about 1–1 1/2 tablespoons of the prepared shmear on each bagel half. For all 6 bagels (12 halves), this uses approximately 8 ounces of cream cheese.

Add accompaniments (optional)

Top bagel halves as desired: place a slice of tomato and a few rings of red onion, add capers to taste, or layer 1 ounce of smoked salmon on top for a classic lox bagel.

Pack or serve

If preparing as a bagel pack to-go, place assembled halves in a container lined with parchment, keeping moist toppings separate when possible. Serve immediately if eating now; refrigerated if storing, consume within 24 hours for best freshness.