Ingredients
Scale
- 6 Everything bagels, sliced horizontally
- 8 ounces plain cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Everything Bagel seasoning (optional, for extra crunch)
- 1/2 red onion, thinly sliced
- 1 large tomato, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon capers, drained
- Optional: 4 ounces smoked salmon (lox)
Instructions
- Preheat your oven to 375°F (190°C). Arrange the bagel halves on a large rimmed baking sheet with the cut sides facing up. Ensure they are in a single layer so they toast evenly. Brush the cut sides of the bagels generously with the melted butter. If you want extra flavor, sprinkle a little more everything bagel seasoning over the buttered tops.
- Slide the baking sheet into the center rack of the oven. Bake for 8 to 12 minutes, or until the edges are golden brown and the centers are slightly crisp. Keep a close eye on them during the last two minutes, as bagels can go from perfectly toasted to burnt very quickly. Remove the pan from the oven and let them cool for just a minute so the cream cheese doesn’t melt completely when applied.
- While the bagels are still warm, spread a thick layer of softened cream cheese over each half. Top the bagels with your prepared red onions, tomato slices, fresh dill, and capers. If you are using smoked salmon, drape the slices over the cream cheese before adding the vegetables. Serve the bagels directly from the sheet pan for a rustic, communal brunch feel.
- Cook Time: 22 minutes