Baker's Dozen Recipe

Prepare bagels

Preheat your oven to 400°F (200°C) or set a toaster oven to medium-high. Using a serrated knife, slice each bagel in half horizontally. Arrange the halves cut-side up on a baking sheet lined with parchment or directly in the toaster oven tray.

Make herbed cream cheese

In a small bowl, combine the softened cream cheese (6 oz) with lemon zest (1 tsp), chopped chives (2 tsp), honey (2 tsp), kosher salt (1/2 tsp), and black pepper (1/4 tsp). Mix until smooth and homogenous. Taste and adjust seasoning (add a touch more honey or salt if desired).

Butter and season bagels

In a second small bowl, mix the unsalted butter (3 tbs) with olive oil (1 tsp) until soft and spreadable. Use about 3/4 of this butter mixture to lightly spread a thin layer over the cut side of each bagel half. Sprinkle the cut sides evenly with everything bagel seasoning (2 tsp total), distributing roughly 1/2 tsp per bagel half.

Toast

Place the baking sheet in the preheated oven or pop the halves into the toaster oven. Toast for 6–9 minutes, or until the edges are golden-brown and the cut surface is crisp; if using a regular pop-up toaster, toast until deep golden (2 cycles may be needed). Keep an eye to avoid burning.

Assemble

Remove bagels from the oven/toaster and immediately, while warm, spread a generous tablespoon (about 3/4–1 tbs) of the herbed cream cheese onto each bottom half. Top with the remaining butter mixture on the top halves if you like a richer bite, or reserve to serve on the side.

Serve

Arrange the assembled bagels on a serving platter. Optionally garnish with a light dusting of additional everything seasoning or extra chopped chives. Serve warm; leftovers keep in an airtight container in the refrigerator for up to 2 days—reheat briefly in a toaster oven before serving.