Bagels are a popular breakfast item—especially in the US! In Australia, they seem to be slowly making their way to become a breakfast staple. To embrace this slow-emerging food trend on our shores, I’ve had a great time leveling up the classic fillings, starting with (of course!) a cream cheese bagel. But with a garlic confit twist.

How to Make Bagel with Cream Cheese

Ingredients:

• 1 bagel (your choice of flavor: plain, sesame, poppy seed, everything, etc.)
• Cream cheese (regular or flavored, such as herb or chive)
• Optional toppings:
  • Smoked salmon (lox)
  • Sliced tomatoes
  • Red onion slices
  • Capers
  • Fresh dill or chives

Instruction:

1. Toast the Bagel:
   • Slice the bagel in half horizontally.
   • Toast both halves to your desired crispness in a toaster or toaster oven (optional, some prefer bagels toasted).
2. Spread the cream cheese:
   • While the bagel is still warm, generously spread cream cheese on both halves. Use about 2 tablespoons of cream cheese for a standard bagel, or adjust it based on your preference.
3. Add Toppings (optional):
   • If you’re adding extra toppings, layer them on top of the cream cheese.
     • For a classic “lox” bagel: Add thin slices of smoked salmon, followed by tomato slices, red onion, capers, and a sprinkle of fresh dill or chives.
4. Assemble:
   • You can either eat the bagel halves open-faced or place them together to make a sandwich.
5. Serve:
   • Enjoy your bagel with a cup of coffee or tea for a simple yet satisfying breakfast!

Tips:

• Bagel variety: You can choose from many types, like everything bagels, sesame, whole wheat, or flavored ones like blueberry.
• Cream cheese flavors: experiment with different types of cream cheese, like scallion, garlic, or veggie spreads.
• Healthier option: Use low-fat cream cheese or a plant-based alternative if you prefer a lighter option.