Bagel & Shmear Box Recipe

Select and prep bagels

Choose a dozen bagels — in this recipe we use 6 plain and 6 everything for variety. If bagels are fresh from the oven, let them cool to room temperature before packing so shmear does not melt. If refrigerated, warm briefly in a 350°F (175°C) oven for 4–6 minutes to refresh, then cool 5 minutes.

Slice each bagel horizontally with a serrated knife, placing cut side up on a clean surface. Keep halves together to make assembling easier for guests.

Prepare plain cream cheese

Soften 2 cups plain cream cheese at room temperature for 20–30 minutes, then whip with a hand mixer 30–45 seconds until smooth and slightly aerated. Transfer to a small serving container and smooth the top.

Make chive cream cheese

In a bowl, combine 1 cup softened cream cheese with 2 tablespoons finely chopped fresh chives and a pinch (about 1/8 tsp) of salt. Stir until evenly distributed. Transfer to a labeled small container.

Make lox-flavored spread

In a food processor, pulse 12 oz of sliced smoked salmon until finely chopped. Combine 1 cup plain cream cheese (reserve if needed), the chopped salmon, 1 tablespoon capers (chopped), 1 tablespoon lemon juice, and 1 tablespoon chopped dill. Pulse until well combined but still slightly textured. Taste and adjust with salt/pepper (use sparingly because lox is salty). Transfer to a sealed container.

Prepare butter

Soften 1 cup butter until spreadable and transfer to a container for customers who prefer butter instead of cream cheese. Optionally, fold in 1 teaspoon honey for a slightly sweet butter variation and label accordingly.

Arrange sliced lox on a chilled platter or in a container, separating into small stacks or folds for easy pickup. Sprinkle 1 teaspoon chopped dill over the lox and add lemon wedges alongside.

Place thinly sliced red onion in a small container and separate capers into a tiny container to prevent moisture transfer. Slice tomatoes and cucumber and arrange them on another small tray or container; sprinkle a pinch of salt and the black pepper over the tomato slices if desired.

Label each garnish container clearly (Onion, Capers, Tomato, Cucumber, Lox) so recipients can assemble their bagels as they like.

Prepare your box: line the bottom with wax or parchment paper. Place bagel halves (cut side up) in the box in a single layer or slightly overlapping in two rows so they fit comfortably without crushing the shmears.

Nest the sealed shmear containers (plain, chive, lox spread, butter) in the box beside the bagels, or place them in a separate compartment if your box has sections. Put garnish containers (lox, onions, capers, tomato, cucumber, lemon wedges) into the box as well, ensuring lids are secure to avoid leakage.

Include a small card with serving suggestions: recommended pairings (lox with lox spread + onion + capers + lemon; everything bagel with plain or chive cream cheese; plain bagel with honey butter), and refrigeration instructions (keep chilled until serving; consume within 24–48 hours). Close and seal the box for transport.

To serve, instruct guests to spread desired shmear on bagel halves, top with garnishes (for example: spread lox-flavored shmear on a bagel, add a slice of lox, onion, capers, a spritz of lemon and a sprinkle of dill). Provide small plates and knives for spreading.

Leftovers: refrigerate shmears and lox separately. Bagels are best eaten within 24 hours; refresh in a 350°F oven for 4–6 minutes or toast before serving again.