Le Bagel Menu is a build-your-own bagel bar that lets everyone assemble their perfect bagel with a spread of fresh bagels, schmears, proteins, and toppings. Itâ€™s a versatile meal for brunch, lunch, or a casual gathering, and it works because each component can be prepared ahead and customized to individual tastes. This guide covers the essential components and quantities for a crowd of 8, with instructions for a classic spread that includes house-made bagels, smoked salmon, and all the fixings.

Ingredients

For the bagels (makes 8):
4 cups (500 g) bread flour, plus more for dusting
1 tablespoon (9 g) instant yeast
1 tablespoon (15 g) granulated sugar
1 tablespoon (18 g) fine salt
1 Â½ cups (355 ml) warm water (110Â°F / 43Â°C)
2 tablespoons (30 ml) barley malt syrup or honey (for boiling)
1 large egg white beaten with 1 tablespoon water (for wash, optional)
Toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt
For the spreads:
16 oz (450 g) cream cheese, softened
2 tablespoons (30 ml) capers, drained
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) chopped fresh dill
1 teaspoon (5 g) grated lemon zest
For the toppings bar:
1 lb (450 g) thinly sliced smoked salmon (lox)
2 large tomatoes, sliced
1 red onion, thinly sliced
1 cucumber, thinly sliced
1 cup (20 g) fresh arugula or lettuce
1 avocado, sliced (optional)
2 tablespoons (30 ml) capers, for serving
1 lemon, cut into wedges

Instructions

Make the bagel dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8â€“10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
Shape the bagels: Punch down the dough and divide into 8 equal pieces (about 100 g each). Roll each piece into a ball, then poke a hole through the center with your finger and gently stretch to create a ring about 3â€“4 inches (8â€“10 cm) wide. Place on a parchment-lined baking sheet, cover with a clean towel, and let rest for 15 minutes.
Preheat and boil: Preheat your oven to 425Â°F (220Â°C). Bring a large pot of water to a boil and add the barley malt syrup or honey. Boil the bagels in batches of 2â€“3 for 1 minute per side. Remove with a slotted spoon and place back on the parchment-lined sheet.
Add toppings and bake: If using, brush the bagels with the egg wash, then sprinkle with your chosen toppings. Bake for 20â€“25 minutes, until deep golden brown and crisp. Let cool on a wire rack.
Make the schmears: While the bagels bake, prepare the spreads. In a small bowl, combine half the cream cheese with capers and lemon juice. In another bowl, combine the remaining cream cheese with dill and lemon zest. Mix each until smooth. Cover and refrigerate until serving.
Arrange the bagel bar: Slice the bagels in half and arrange them on a large platter. Place the smoked salmon on a separate plate. Arrange the tomatoes, onion, cucumber, arugula, avocado, capers, and lemon wedges in small bowls or on a tray. Serve with both schmears.

Tips

Substitutions: If you donâ€™t have barley malt syrup, use honey or brown sugar for boiling; it gives a slightly different flavor but still helps create a shiny crust. For a gluten-free version, use a gluten-free bagel mix and follow the package directions.
Storage: Baked bagels keep at room temperature in a paper bag for up to 2 days. The schmears can be refrigerated in airtight containers for up to 5 days. Smoked salmon should be kept refrigerated and consumed within 2 days of opening.
Common mistakes: Donâ€™t skip the boiling stepâ€”it gives bagels their signature chewy texture. Also, avoid over-proofing the dough, as it can make the bagels puff up too much and lose their shape.
Make ahead: You can make the bagel dough the night before and let it rise slowly in the refrigerator. In the morning, shape, boil, and bake as directed.

Serving Suggestions

Serve the bagel bar as a brunch centerpiece with fresh orange juice, coffee, and a simple fruit salad. For a heartier meal, add sliced hard-boiled eggs or roasted vegetables. Let guests build their own bagels, stacking schmear, salmon, and toppings as they like.

Variations

Vegetarian: Swap the smoked salmon for roasted red peppers, grilled zucchini, or marinated artichoke hearts.
Sweet bagel bar: Offer cream cheese with strawberry jam, honey, and fresh berries instead of savory toppings.
Different bagel flavors: Add 1 teaspoon of cinnamon and Â½ cup (75 g) raisins to the dough for cinnamon-raisin bagels, or mix in 2 tablespoons of dried onion flakes for onion bagels.

Storage and Reheating

Store leftover bagels in a paper bag at room temperature for up to 2 days, or freeze them for up to 3 months. To reheat, slice and toast in a toaster or oven at 350Â°F (175Â°C) for 5â€“7 minutes. The schmears keep in the fridge for up to 5 days; stir before serving. Smoked salmon should be eaten within 2 days of opening. Refrigerate any assembled bagels within 2 hours of serving.

Frequently Asked Questions

Can I use store-bought bagels? Absolutely. This recipe is flexible; if youâ€™re short on time, pick up 8 fresh bagels from your local bakery and focus on the spreads and toppings.

What is the best way to slice a bagel? Use a serrated knife and hold the bagel firmly on a cutting board. Slice horizontally through the middle, keeping your fingers away from the blade. For even halves, rotate the bagel as you cut.

How do I keep the bagels from getting stale? Store them in a paper bag at room temperature, never in plastic, which traps moisture and makes them soggy. For longer storage, freeze them in a zip-top bag; theyâ€™ll keep for up to 3 months.

Can I make the schmears ahead of time? Yes, both schmears can be made up to 3 days in advance. Keep them covered in the refrigerator, and let them sit at room temperature for 15 minutes before serving so they soften.

Is it safe to serve smoked salmon to everyone? Smoked salmon is safe for most people, but pregnant women, young children, older adults, and those with weakened immune systems should choose a cooked alternative, like grilled salmon or a vegetarian option, to reduce the risk of foodborne illness.

What if I donâ€™t have barley malt syrup? You can substitute honey, molasses, or brown sugar in the boiling water. Each will add a slightly different flavor, but all will help create a shiny, chewy crust.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Le Bagel Menu: Build Your Own Bagel Bar