Bagel & Shmear Recipe

Slice

Using a serrated knife, slice each bagel horizontally into two even halves.

Toast (recommended)

If you prefer a warm, slightly crisp bagel, lightly toast the halves in a toaster or under a broiler for 1–2 minutes until golden. Optionally, spread the 1 tsp softened butter on the cut sides immediately after toasting and return to the toaster for 15–30 seconds to melt the butter into the surface.

Soften and combine

If the cream cheese is refrigerated and firm, let it sit at room temperature 10–15 minutes to soften, or microwave in 5–7 second bursts until easily spreadable but not hot. In a small bowl, combine the 4 oz cream cheese with 1 tablespoon softened butter (optional) and 1 pinch kosher salt.

Whip to spreadable consistency

Using a fork or small whisk (or an electric hand mixer on low), beat the cream cheese mixture for 30–60 seconds until smooth and slightly fluffy. If the mixture is too thick, add up to 1 teaspoon milk or cream, 1/4 teaspoon at a time, and mix until you reach a creamy, spreadable texture.

Taste and adjust

Taste the shmear and adjust seasoning with a small additional pinch of salt if needed. Mix briefly to incorporate.

Spread

Generously spread about half of the cream cheese mixture (approximately 2 oz) onto each bottom bagel half. Use a butter knife or spatula to create an even layer to the edge.

If using optional finishers, sprinkle everything seasoning or sesame seeds over the cream cheese now. Place the top halves on each bagel, press gently, slice in half if desired, and serve immediately.