Bagel Bar

For bridal or baby showers, holiday brunches, and beyond, assemble a Bagel Bar so guests can get creative with their bagel recipe creations. This interactive Bagel Bar is beautiful, customizable, and a cinch to share with a crowd.

Ingredient notes

• Bagels: Plain/white, wheat, sesame seed, salt, poppy seed, garlic, everything; choose one or a mix of all of the above. Buy them from a bakery, or if you’re feeling ambitious, try your hand at Homemade Bagels.
• Whipped cream cheese: The texture is luscious, silky, and spreadable. If you can only find regular cream cheese, simply use a stand mixer or hand mixer to whip it on high for 5 minutes or until fluffy (see more cream cheese flavor variations below).
• Everything bagel seasoning: Buy this pre-mixed, or to make ½ cup of your own, combine 2 tablespoons poppy seeds, 1 tablespoon white sesame seeds, 1 tablespoon black sesame seeds, 1 tablespoon dried minced garlic, 1 tablespoon dried minced onion, and 2 teaspoons coarse salt or flaked salt.
• Smoked salmon: Feel free to substitute with lox (salmon that’s cured but not smoked) if desired.
• Hard-boiled eggs: Buy these at the supermarket to save time, or hard-boil eggs to your desired doneness in a saucepan, Instant Pot, or steamer basket.
• Cucumbers: If you use thin-skinned cucumbers, peeling is optional.

Step-by-step instructions

1. Slice bagels and stack on a platter or cutting board. Set up toaster nearby with toaster tongs. Start by creating some anchor points with any bowls you want to use. Space out dishes of cream cheese, everything bagel seasoning, capers, salmon roe.

2. From there, you can work outward, using the bowls to support stacks of smoked salmon, hard-boiled eggs, cucumbers, fennel, radishes, red onions, and tomatoes.

3. Fill in the gaps with small piles of fresh dill and fresh chives. Add forks, spreaders, and picks where needed.

Recipe tips and variations

• Yield: This spread will allow 8 diners to BYOB (build your own bagel). Scale up or down as needed to serve your crowd.
• Make ahead: The vegetables can be cut the day before. Store covered in the refrigerator. Eggs can be hard-boiled up to 1 week in advance.
• Alternate toasting options: I prefer setting out a toaster so the bagels can be warm and as golden as each guest prefers, but you can certainly toast a batch of halved bagels in the toaster oven or on a sheet pan in your regular oven for a quicker solution if all are dining at once.
• Spiff up your cream cheese: To add a couple more cream cheese flavors to your spread, mix up pico cream cheese (whip 8 ounces of plain cream cheese with ½ cup diced tomatoes, ¼ cup diced red onion, 1 tablespoon diced jalapeño, plus salt and black pepper to taste) or sun-dried tomato cream cheese (whip 8 ounces of plain cream cheese with ¼ cup or 2 ounces of chopped oil-packed sun-dried tomatoes).
• Sweet Bagel Bar: Craving a sweet rather than savory brunch? Try blueberry, cinnamon-raisin, chocolate chip, or cinnamon-sugar bagels, use plain or honey whipped cream cheese, then set out toppings such as honey, sliced fresh fruit, fresh mint, melted nut butter, chopped toasted nuts, toasted coconut flakes, and mini chocolate chips.

How to Make Bagels

Truly great bagels are so hard to find, I decided to learn how to make them at home. This recipe is easy to follow and uses basic ingredients (no lye); once you get the basics…

2 hours hours

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Bagel Bar

By Meggan Hill

For bridal or baby showers, holiday brunches, and beyond, assemble a Bagel Bar so guests can get creative with their bagel recipe creations. This interactive Bagel Bar is beautiful, customizable, and a cinch to share with a crowd.

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Servings 8 servings

Course Breakfast

Cuisine American

Calories 636

5 from 2 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 8 bagels (see note 1)
• ▢ 1 (8 ounce) container chive cream cheese whipped (see note 2)
• ▢ 1 (8 ounce) container cream cheese plain, whipped
• ▢ 1/4 cup Everything Bagel Seasoning (see note 3)
• ▢ 1 (3-ounce jar) capers drained
• ▢ 4 ounces salmon roe
• ▢ 2 pounds smoked salmon (see note 4)
• ▢ 4 hard-boiled eggs sliced
• ▢ 2 avocados halved, pitted, and thinly sliced
• ▢ 1 cucumber peeled and thinly sliced
• ▢ 1 medium fennel bulb thinly shaved (about 2 cups or 8 ounces)
• ▢ 1 bunch radishes thinly sliced
• ▢ 1 medium red onion peeled and thinly sliced (about 2 cups or 8 ounces)
• ▢ 2 tomatoes thinly sliced, heirloom tomatoes if possible
• ▢ 1 bunch fresh dill chopped
• ▢ 1 bunch fresh chives sliced
• ▢ 4 lemons thinly sliced

Instructions 

• Slice bagels and stack on a platter or cutting board. Set up toaster nearby with toaster tongs.
• Start by creating some anchor points with any bowls you want to use. Space out dishes of cream cheese, everything bagel seasoning, capers, salmon roe.
• From there, you can work outward, using the bowls to support stacks of smoked salmon, hard-boiled eggs, cucumbers, fennel, radishes, red onions, and tomatoes.
• Fill in the gaps with small piles of fresh dill and fresh chives. Add forks, spreaders, and picks where needed.

Recipe Video

Notes

1. Bagels: Plain/white, wheat, sesame seed, salt, poppy seed, garlic, everything; choose one or a mix of all of the above. Buy them from a bakery, or if you’re feeling ambitious, try your hand at Homemade Bagels.
2. Whipped cream cheese: The texture is luscious, silky, and spreadable. If you can only find regular cream cheese, simply use a stand mixer or hand mixer to whip it on high for 5 minutes or until fluffy (see more cream cheese flavor variations below).
3. Everything bagel seasoning: Buy this pre-mixed, or to make ½ c. of your own, combine 2 Tbsp. poppy seeds, 1 Tbsp. white sesame seeds, 1 Tbsp. black sesame seeds, 1 Tbsp. dried minced garlic, 1 Tbsp. dried minced onion, and 2 tsp. coarse salt or flaked salt.
4. Smoked salmon: Feel free to substitute with lox (salmon that’s cured but not smoked) if desired.
5. Hard-boiled eggs: Buy these at the supermarket to save time, or hard-boil eggs to your desired doneness in a saucepan, Instant Pot, or steamer basket.
6. Cucumbers: If you use thin-skinned cucumbers, peeling is optional.
7. Yield: This spread will allow 8 diners to BYOB (build your own bagel). Scale up or down as needed to serve your crowd.
8. Make ahead: The vegetables can be cut the day before. Store covered in the refrigerator. Eggs can be hard-boiled up to 1 week in advance.
9. Alternate toasting options: I prefer setting out a toaster so the bagels can be warm and as golden as each guest prefers, but you can certainly toast a batch of halved bagels in the toaster oven or on a sheet pan in your regular oven for a quicker solution if all are dining at once.
10. Spiff up your cream cheese: To add a couple more cream cheese flavors to your spread, mix up pico cream cheese (whip 8 oz. of plain cream cheese with ½ c. diced tomatoes, ¼ c. diced red onion, 1 Tbsp. diced jalapeño, plus salt and black pepper to taste) or sun-dried tomato cream cheese (whip 8 oz. of plain cream cheese with ¼ c. or 2 oz. of chopped oil-packed sun-dried tomatoes).
11. Sweet Bagel Bar: Craving a sweet rather than savory brunch? Try blueberry, cinnamon-raisin, chocolate chip, or cinnamon-sugar bagels, use plain or honey whipped cream cheese, then set out toppings such as honey, sliced fresh fruit, fresh mint, melted nut butter, chopped toasted nuts, toasted coconut flakes, and mini chocolate chips.

Nutrition

Serving: 1 bagelCalories: 636kcalCarbohydrates: 74gProtein: 40gFat: 21gSaturated Fat: 7gCholesterol: 97mgSodium: 2523mgPotassium: 940mgFiber: 10gSugar: 5gVitamin A: 865IUVitamin C: 48mgCalcium: 121mgIron: 4mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill