La Bagel Delight is a celebration of the classic New York-style bagel, transformed into a customizable feast. This recipe guide walks you through creating a complete bagel board at home, featuring homemade bagels, a trio of schmears, and all the classic toppings. It works because it breaks down the process into manageable steps, allowing you to prepare components ahead and assemble a stunning, crowd-pleasing spread that rivals any deli.

Ingredients

For the Bagels (makes 8)

4 cups (500 g) bread flour, plus more for dusting
1 tablespoon (10 g) instant yeast
2 teaspoons (12 g) fine salt
1 tablespoon (15 g) granulated sugar
1 Â½ cups (355 ml) warm water (110Â°F / 43Â°C)
2 tablespoons (30 g) barley malt syrup or honey (for boiling)
1 tablespoon (15 g) baking soda
1 large egg white beaten with 1 tablespoon water (for glaze, optional)
Toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, dried onion flakes (as desired)

For the Smoked Salmon Schmear

8 oz (225 g) cream cheese, softened
4 oz (115 g) smoked salmon, finely chopped
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (5 g) fresh dill, chopped
1 teaspoon (5 g) capers, drained and chopped

For the Classic Plain Schmear

8 oz (225 g) cream cheese, softened
2 tablespoons (30 ml) milk or heavy cream
1 teaspoon (5 g) onion powder
Â½ teaspoon (2 g) garlic powder
Â¼ teaspoon (1 g) salt

For the Veggie Schmear

8 oz (225 g) cream cheese, softened
Â¼ cup (40 g) finely diced red bell pepper
Â¼ cup (30 g) finely diced cucumber
2 tablespoons (20 g) finely diced red onion
1 tablespoon (5 g) fresh chives, chopped
Â¼ teaspoon (1 g) black pepper

For the Toppings Board

8 oz (225 g) smoked salmon (additional)
1 cup (100 g) sliced cucumbers
1 cup (150 g) sliced tomatoes
Â½ cup (60 g) thinly sliced red onion
1 cup (100 g) capers, drained
1 cup (100 g) mixed olives
Fresh dill and lemon wedges for garnish

Instructions

Make the bagel dough: In a large bowl, combine the bread flour, yeast, salt, and sugar. 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. Alternatively, use a stand mixer with a dough hook on medium speed for 6â€“7 minutes.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, until doubled in size.
Shape the bagels: Punch down the dough and divide into 8 equal pieces (about 110 g each). Roll each piece into a ball, then poke a hole through the center with your thumb and gently stretch to create a 2-inch (5 cm) hole. Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
Preheat and boil: Meanwhile, preheat your oven to 425Â°F (220Â°C). Bring a large pot of water to a boil, then add the barley malt syrup (or honey) and baking soda. Reduce to a simmer.
Boil the bagels: Carefully drop 2â€“3 bagels at a time into the simmering water. Boil for 1 minute per side, turning once. Remove with a slotted spoon and place back on the parchment-lined baking sheet.
Add toppings and bake: If using, brush the bagels with the egg white glaze, then sprinkle with your desired toppings. Bake for 20â€“25 minutes, until golden brown and crisp. Let cool completely on a wire rack.
Make the schmears: While the bagels bake, prepare the schmears. For each, combine the softened cream cheese with the remaining ingredients in a small bowl and mix until smooth. For the smoked salmon schmear, gently fold in the salmon, lemon, dill, and capers. For the veggie schmear, stir in the diced vegetables and chives. Cover and refrigerate until ready to serve.
Assemble the board: Slice the bagels in half (or leave whole) and arrange on a large platter or cutting board. Serve the schmears in separate bowls, and arrange the smoked salmon, cucumber, tomato, red onion, capers, olives, dill, and lemon wedges around them.

Tips

Use bread flour for chewier bagels: Bread flour has a higher protein content than all-purpose, which gives bagels their signature chewy texture. If you only have all-purpose, you can use it, but the texture will be slightly softer.
Don’t skip the boiling step: Boiling the bagels before baking sets the crust and gives them that shiny, crisp exterior. It also prevents them from rising too much in the oven, keeping the hole intact.
Make ahead: The bagels can be made up to 2 days ahead and stored in an airtight container at room temperature. The schmears can be made up to 3 days ahead and refrigerated.
Common mistake: Over-kneading the dough can make the bagels tough. Stop when the dough is smooth and elastic, not overly stiff.

Serving Suggestions

Arrange the bagel board as a brunch centerpiece, letting guests build their own bagel sandwiches. Serve with a side of fresh fruit, a green salad, or a bowl of soup. For a brunch party, add a pitcher of mimosas or fresh orange juice. The board is also perfect for a casual lunch, a baby shower, or a weekend gathering.

Variations

Sweet bagels: Add 2 tablespoons of honey to the dough and top with cinnamon sugar before baking. Serve with a honey-walnut schmear (cream cheese, honey, and chopped walnuts).
Everything bagel seasoning: If you love everything bagels, make a large batch of the seasoning (poppy seeds, sesame seeds, dried garlic, dried onion, and salt) and use it generously on top.
Vegan option: Use vegan cream cheese and skip the egg wash (brush with water instead). For the smoked salmon, use sliced marinated carrots or a plant-based smoked salmon alternative.
Spicy schmear: Add 1 tablespoon of sriracha or a pinch of cayenne to the plain schmear for a spicy kick.

Storage and Reheating

Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze bagels in a zip-top bag for up to 3 months. To reheat, slice and toast in a toaster or oven at 350Â°F (175Â°C) for 5â€“7 minutes until warm and crisp. Schmears should be refrigerated and consumed within 3 days. The assembled board should be refrigerated within 2 hours of serving, and any perishable toppings (smoked salmon, vegetables) should be kept cold until serving.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour? Yes, but the bagels will be less chewy. You can also add vital wheat gluten (1 tablespoon per cup of flour) to mimic bread flour’s protein content.

Why did my bagels come out flat? Flat bagels usually result from over-proofing or not boiling them long enough. Make sure you don’t let the shaped bagels rest for more than 15 minutes, and boil them for a full minute per side.

Can I make the dough in a bread machine? Yes, use the dough cycle. After the cycle ends, proceed with shaping, boiling, and baking as directed.

How do I store leftover schmears? Keep them in airtight containers in the refrigerator for up to 3 days. Stir before serving, as they may separate slightly.

Can I freeze the bagels? Absolutely. Freeze baked bagels in a zip-top bag for up to 3 months. Thaw at room temperature or toast directly from frozen.

What is the best way to reheat a bagel without a toaster? Wrap the bagel in foil and warm in a 350Â°F (175Â°C) oven for 5â€“7 minutes. This helps retain moisture while crisping the exterior.

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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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La Bagel Delight Menu: Build Your Own Bagel Board