If bagels are refrigerated or day-old, warm in a 350°F (175°C) oven for 6–8 minutes to refresh the crust. Allow to cool 5 minutes before slicing. If bagels are fresh, simply slice each bagel horizontally with a serrated knife.

Arrange 14 sliced bagels on a clean tray or pack directly into boxes lined with wax or parchment paper. If delivering or holding more than 2 hours, wrap to maintain freshness.

Classic Schmear (plain cream cheese)

Make base schmear

Place 16 oz softened cream cheese in a mixing bowl. Add 2 tablespoons milk or cream, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Beat with a hand mixer or whisk until smooth, light, and spreadable, about 1–2 minutes. Adjust cream by teaspoonfuls of milk if needed for spreading consistency.

Transfer to a 6–8 oz container, label 'Plain,' and chill until ready to serve. Keeps well for 48 hours refrigerated.

Herbed Schmear

Combine ingredients

In a medium bowl, combine 8 oz softened cream cheese, 2 tablespoons chopped chives, 1 tablespoon chopped dill, 1 teaspoon lemon zest, and 1/2 teaspoon kosher salt. Stir or whip until uniform and airy, about 30–45 seconds by hand.

Taste and adjust salt or lemon zest. Transfer to a labeled container and refrigerate. Garnish with an extra sprinkle of chopped chives or a dill sprig if desired.

Lox-Style (Smoked Salmon) Schmear

Fold in salmon

In a bowl, gently fold 4 oz chopped smoked salmon, 1 tablespoon chopped capers, 2 tablespoons very finely minced red onion, 1 teaspoon lemon juice, and 1/4 teaspoon black pepper into 8 oz softened cream cheese until evenly distributed. Avoid overbeating to retain some salmon texture.

Adjust lemon or onion to taste. Place in container, press a little smoked salmon on top for presentation, and refrigerate. Serve chilled.

Sweet Cinnamon-Raisin Schmear

Mix sweet schmear

Combine 8 oz softened cream cheese with 2 tablespoons honey or maple syrup, 1 teaspoon ground cinnamon, and 1/4 cup finely chopped raisins. Stir until smooth and evenly mixed.

Taste and add more honey or cinnamon if desired. Transfer to a clearly labeled container and chill. This schmear pairs best with plain or cinnamon-raisin bagels.

Optional Garnishes & Packing

Garnish and portion

If presenting, sprinkle a small amount of everything seasoning or sesame on top of the plain or herbed schmear. Add a lemon wedge and a sprig of dill next to the lox-style container for convenience.

Pack 14 bagel halves with 4–6 oz containers of each schmear in an insulated bag or box lined with wax paper. Keep refrigerated if not serving within 2 hours. Include a small spoon or spreader per container for serving.