Preheat a toaster or oven to medium-high (about 350–375°F / 175–190°C). Using a serrated knife, slice each of the 6 bagels in half horizontally. Pat any excess moisture from the cut surfaces with a paper towel.

Toast bagels

Brush the cut sides of each bagel lightly with olive oil (about 1 tbs total) or spread a thin layer of butter if preferred. Arrange the bagel halves cut-side up on a baking sheet and toast in the preheated oven for 6–8 minutes, or until edges are golden and crisp. If using a toaster, toast until medium-dark. Remove and set aside to cool slightly.

Season butter (optional)

If you want a flavored spread, mix 2 tbs of the unsalted butter with 1 tsp everything bagel seasoning and a pinch (about 1/8 tsp) of sea salt. Set aside. The remaining butter can be used plain or omitted.

Prepare cream cheese spread

In a small bowl, combine 1 cup softened cream cheese with 2 tbs chopped fresh chives, 1/2 tsp sea salt, and 1/2 tsp freshly ground black pepper. Stir until smooth and evenly mixed. Taste and adjust seasoning, adding a squeeze of one lemon wedge if desired.

Assemble

Spread about 1 tbs of the prepared cream cheese mixture onto each warm bagel half. If you made the seasoned butter, spread a thin layer on the opposite half of each bagel for extra flavor. Top half the bagels (3) with thinly sliced red onion (about 0.5 cup total) and a few capers (about 1/2 tbs per bagel) if using. Sprinkle remaining everything bagel seasoning (approx. 1 tsp) across the topped bagels for extra crunch and flavor.

Finish and serve

Arrange the six assembled bagels on a platter. Garnish with additional chopped chives and freshly ground black pepper to taste. Serve immediately with lemon wedges on the side for guests to squeeze over the bagels as desired.

Storage

If not serving immediately, keep toasted bagel halves wrapped in foil at room temperature for up to 2 hours to maintain crispness. Store leftover cream cheese spread in an airtight container in the refrigerator for up to 3 days; re-toast bagels before serving.