19 Delicious Bagel Recipes Everyone Loves

Great news for bagel enthusiasts and home cooks alike! Whether you’re craving something sweet, savory, or downright decadent, we’ve rounded up 19 delicious bagel recipes that are sure to delight. From classic cream cheese spreads to inventive toppings that’ll spice up your breakfast routine, there’s something here for everyone. So, grab your favorite bagel and let’s dive into these irresistible creations that promise to make every bite a moment to savor.

Everything Bagel with Cream Cheese and Lox

Everything bagels are the unsung heroes of the breakfast world, and when you slap on some cream cheese and lox, you’re not just making a meal—you’re crafting a masterpiece. Let’s dive into this no-fuss, all-flavor dish that’s as easy to love as it is to make.

Ingredients

• 1 everything bagel (toasted to perfection, because nobody likes a soggy bottom)
• 2 tbsp cream cheese (the schmearier, the better)
• 2 oz lox (or smoked salmon if you’re feeling fancy)
• 1 tbsp capers (for that briny punch, optional but highly recommended)
• 1 tbsp red onion, thinly sliced (because crunch is life)
• 1 tsp fresh dill (or dried if you’re in a pinch, but fresh is chef’s kiss)

Instructions

1. Slice your everything bagel in half and toast it until golden brown, about 2-3 minutes in a toaster or under a broiler set to high. Watch it like a hawk to avoid a charcoal situation.
2. While the bagel is toasting, let the cream cheese sit at room temperature for a few minutes to soften. This makes it easier to spread without tearing your bagel apart.
3. Once the bagel is toasted, slather each half with a generous tablespoon of cream cheese. Don’t be shy—this is the glue that holds your masterpiece together.
4. Layer 1 oz of lox on each bagel half. If you’re using capers, now’s the time to sprinkle them on like confetti at a party.
5. Top with thinly sliced red onion and a sprinkle of fresh dill. The dill isn’t just for looks; it adds a fresh, herby note that ties everything together.

The result? A bagel that’s crispy, creamy, and packed with flavors that play together like old friends. Serve it open-faced for maximum Instagram appeal, or stack it high for a sandwich that means business.

Cinnamon Raisin Bagel French Toast

Who knew that your morning bagel could moonlight as the star of your brunch? This Cinnamon Raisin Bagel French Toast is here to turn your breakfast game from basic to boujee with minimal effort and maximum flavor.

Ingredients

• 2 cinnamon raisin bagels, sliced in half (stale bagels work best for soaking up the custard)
• 2 large eggs (room temperature for even mixing)
• 1/2 cup whole milk (or any milk you prefer for a lighter version)
• 1 tsp vanilla extract (the secret to depth of flavor)
• 1/2 tsp ground cinnamon (because we can always use more cinnamon)
• 1 tbsp unsalted butter (for that golden, crispy edges)
• Maple syrup, for serving (go for the real stuff, your taste buds will thank you)

Instructions

1. In a shallow dish, whisk together the eggs, milk, vanilla extract, and ground cinnamon until fully combined. Tip: A pie plate works great for this!
2. Heat a large non-stick skillet over medium heat and add the butter, letting it melt and coat the pan. Tip: Keep an eye on the butter to prevent burning.
3. Dip each bagel half into the egg mixture, allowing it to soak for about 30 seconds per side. The bagel should feel heavy but not falling apart.
4. Place the soaked bagel halves in the skillet and cook for 3-4 minutes on each side, or until golden brown and slightly crispy. Tip: Don’t rush the flip; let the first side set properly.
5. Serve immediately with a generous drizzle of maple syrup. For an extra touch, add a sprinkle of powdered sugar or a dollop of whipped cream.

Yum doesn’t even begin to cover it. The outside is perfectly crisp, giving way to a soft, custardy center with pops of sweet raisins. Try serving it with a side of crispy bacon for the ultimate sweet and salty combo.

Blueberry Bagel with Honey Butter

Zesty mornings call for something extraordinary, and what’s more extraordinary than a Blueberry Bagel with Honey Butter? This isn’t just breakfast; it’s a morning celebration in your mouth, combining the sweet tang of blueberries with the creamy, dreamy goodness of honey butter. Let’s make your taste buds dance!

Ingredients

• 1 blueberry bagel (fresh or toasted, your call)
• 2 tbsp unsalted butter, softened (because nobody likes a hard butter struggle)
• 1 tbsp honey (the liquid gold that makes everything better)
• A pinch of salt (to balance the sweetness, adjust to taste)

Instructions

1. Slice the blueberry bagel in half horizontally. If you’re feeling fancy, toast it to a golden brown for that extra crunch.
2. In a small bowl, mix the softened butter and honey until well combined. Pro tip: Microwave the butter for 5-10 seconds if it’s not soft enough, but don’t let it melt!
3. Spread the honey butter evenly on both halves of the bagel. Be generous; this is the soul of the dish.
4. Sprinkle a tiny pinch of salt over the buttered sides to enhance the flavors. It’s the little things that count.
5. Press the two halves together or enjoy open-faced. Either way, you’re in for a treat.

Fluffy, sweet, and slightly tangy, this Blueberry Bagel with Honey Butter is a symphony of flavors. Serve it with a side of fresh berries or a hot cup of coffee to kickstart your day with a bang. Who knew happiness could be so simple?

Garlic and Herb Bagel Chips

Oh boy, are you ready to turn those sad, stale bagels into the life of the party? These Garlic and Herb Bagel Chips are about to become your go-to snack for everything from Netflix binges to impressing your in-laws. Crunchy, garlicky, and herby, they’re ridiculously easy to make and even easier to devour.

Ingredients

• 2 plain bagels, day-old (fresh works too, but stale gives extra crunch)
• 3 tbsp olive oil (or any neutral oil you have on hand)
• 2 cloves garlic, minced (because more garlic is always the answer)
• 1 tsp dried oregano (fresh is fine, but dried sticks better)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Preheat your oven to 325°F (163°C) – low and slow is the key to crispy perfection.
2. Slice the bagels into 1/4-inch thick rounds. Pro tip: A serrated knife is your best friend here.
3. In a small bowl, mix together the olive oil, minced garlic, oregano, salt, and pepper. This is your flavor bomb.
4. Brush both sides of each bagel slice with the oil mixture. Don’t skimp – every nook and cranny should be coated.
5. Arrange the slices in a single layer on a baking sheet. Overcrowding is the enemy of crispiness.
6. Bake for 15 minutes, then flip each chip and bake for another 10-15 minutes until golden and crisp. Watch closely to avoid burning.

So there you have it – bagel chips that are so good, you’ll forget they were ever bagels. Serve them with a creamy dip, or just eat them straight off the tray (no judgment here). Either way, they’re guaranteed to disappear faster than you can say ‘more garlic, please.’

Avocado and Egg Stuffed Bagel

Get ready to revolutionize your breakfast game with this Avocado and Egg Stuffed Bagel that’s so good, it’ll make your morning alarm worth waking up to. Packed with creamy avocado and a perfectly cooked egg, this dish is a hug in food form.

Ingredients

• 1 large bagel, halved (toasted for extra crunch)
• 1 ripe avocado (the creamier, the better)
• 2 large eggs (room temperature for even cooking)
• 1 tbsp butter (or olive oil for a healthier twist)
• Salt and pepper to taste (because seasoning is key)
• 1/4 tsp red pepper flakes (optional, for a spicy kick)

Instructions

1. Preheat your skillet over medium heat (about 350°F) and add the butter, letting it melt until it’s just beginning to bubble.
2. Crack the eggs into the skillet, being careful not to break the yolks. Cook for 2-3 minutes for runny yolks or 4-5 minutes for set yolks.
3. While the eggs cook, mash the avocado in a bowl and season with salt, pepper, and red pepper flakes if using. Spread this generously on both halves of the toasted bagel.
4. Once the eggs are cooked to your liking, carefully place them on top of the avocado on one bagel half. Top with the other half, avocado side down, to create your stuffed masterpiece.
5. Serve immediately, and watch as the yolk bursts into a river of golden goodness with the first bite. The contrast between the crispy bagel, creamy avocado, and silky egg is nothing short of breakfast bliss.

Mornings just got a whole lot brighter with this Avocado and Egg Stuffed Bagel. Whether you’re eating it on the go or savoring every bite at the table, it’s a dish that promises to start your day on a high note.

Pesto and Tomato Bagel Sandwich

Ever had one of those mornings where you’re craving something fresh, flavorful, and frankly, a little fancy, but you’re also in a hurry? Enter the hero of your breakfast (or lunch, or snack time): a pesto and tomato bagel sandwich that’s as easy to make as it is delicious to devour.

Ingredients

• 1 everything bagel, sliced in half (toasted or not, your call)
• 2 tbsp basil pesto (homemade kicks it up a notch, but store-bought is fine)
• 2-3 slices of ripe tomato (because life’s too short for bland tomatoes)
• 1/4 cup fresh arugula (for that peppery punch)
• 2 slices of mozzarella cheese (or go wild with provolone)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• Salt and pepper to taste (adjust to your heart’s content)

Instructions

1. Preheat your oven to 350°F (175°C) if you’re toasting the bagel for extra crunch.
2. Spread 1 tbsp of basil pesto on each half of the bagel. This is the flavor foundation, so don’t skimp.
3. Layer the mozzarella slices on the bottom half of the bagel. Cheese first means melty goodness.
4. Add the tomato slices on top of the cheese. Season lightly with salt and pepper to enhance the tomatoes’ natural sweetness.
5. Toss the arugula with olive oil and a pinch of salt, then pile it on top of the tomatoes. This adds a fresh, peppery crunch.
6. Place the top half of the bagel on the sandwich. If you’re toasting, wrap the sandwich in foil and bake for 5-7 minutes, just until the cheese starts to melt.
7. Remove from the oven, unwrap, and behold your masterpiece. The bagel should be slightly crispy, the cheese melty, and the flavors vibrant.

Great for a quick bite or a leisurely brunch, this sandwich delivers a perfect balance of creamy, crunchy, and fresh. Serve it with a side of sweet potato fries or a crisp salad to turn it into a meal that’ll have everyone asking for seconds.

Chocolate Chip Bagel with Peanut Butter

Picture this: a lazy Sunday morning where your taste buds are begging for something that’s both a little naughty and nice. Enter the Chocolate Chip Bagel with Peanut Butter – your new best friend that’s here to blur the lines between breakfast and dessert.

Ingredients

• 1 chocolate chip bagel (because plain is just a suggestion)
• 2 tbsp creamy peanut butter (or crunchy if you’re feeling adventurous)
• 1 tbsp honey (for that golden touch)
• A pinch of sea salt (to make it fancy)

Instructions

1. Slice the chocolate chip bagel in half horizontally. Pro tip: Use a serrated knife to avoid squishing those precious chocolate chips.
2. Toast the bagel halves in a toaster or toaster oven at 350°F for about 2-3 minutes, or until they’re golden and the chocolate chips are just starting to melt. Watch closely – chocolate has a mind of its own.
3. Spread 1 tbsp of peanut butter on each toasted bagel half. The warmth from the bagel will make the peanut butter extra gooey – that’s science, folks.
4. Drizzle honey over the peanut butter. This isn’t just for sweetness; it’s for that Instagram-worthy drizzle effect.
5. Sprinkle a tiny pinch of sea salt on top. It’s the secret weapon that makes all the flavors pop.

Just when you thought bagels couldn’t get any better, this combo comes along with its perfect balance of sweet, salty, and downright delicious. Serve it with a side of cold milk or a hot cup of coffee, and watch as it disappears before your eyes.

Jalapeno Cheddar Bagel with Spicy Mayo

Unbelievably, we’ve found a way to make breakfast even better – introducing a bagel that packs a punch! This Jalapeno Cheddar Bagel with Spicy Mayo is the wake-up call your taste buds didn’t know they needed.

Ingredients

• 2 cups bread flour (for that perfect chew)
• 1 tbsp sugar (just a sweet whisper)
• 1 tsp salt (balance is key)
• 1 tbsp active dry yeast (the magic maker)
• 3/4 cup warm water (110°F, like a cozy bath)
• 1/2 cup diced jalapenos (seeds in for extra heat)
• 1 cup shredded cheddar cheese (the more, the merrier)
• 1/2 cup mayonnaise (or vegan mayo for a twist)
• 1 tbsp hot sauce (adjust to taste)

Instructions

1. In a large bowl, mix bread flour, sugar, salt, and yeast. Pour in warm water and stir until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour.
3. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Punch down the dough and knead in diced jalapenos and cheddar cheese until evenly distributed.
5. Divide the dough into 6 pieces, shape into bagels, and let rest for 10 minutes. Preheat oven to 425°F.
6. Boil a large pot of water and cook each bagel for 1 minute per side. This gives them that iconic chewy texture.
7. Bake on a parchment-lined tray for 20 minutes or until golden brown. Tip: Rotate the tray halfway for even baking.
8. While the bagels cool, mix mayonnaise and hot sauce to make the spicy mayo. Adjust hot sauce to your heat preference.

Absolutely, these bagels are a fiery, cheesy dream with a creamy kick. Serve them toasted with an extra dollop of spicy mayo and watch them disappear before your eyes.

Smoked Salmon and Dill Bagel Bites

Oh, the joys of finding a snack that’s as easy to make as it is to devour! These Smoked Salmon and Dill Bagel Bites are your ticket to impressing guests or treating yourself to a fancy little bite without the fuss.

Ingredients

• 4 mini bagels, sliced in half (or regular bagels cut into quarters)
• 1/2 cup cream cheese, softened (for easier spreading)
• 4 oz smoked salmon, thinly sliced (look for wild-caught for the best flavor)
• 1 tbsp fresh dill, chopped (dried works in a pinch, but fresh is best)
• 1 tbsp capers, drained (for a salty little punch)
• 1/2 small red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)

Instructions

1. Preheat your oven to 350°F and place the bagel halves on a baking sheet. Toast them for about 5 minutes, or until just golden and crisp. This step ensures your bites won’t get soggy.
2. While the bagels are toasting, mix the cream cheese and chopped dill in a small bowl until well combined. Taste and adjust the dill if you’re feeling extra herby.
3. Once the bagels are toasted, let them cool for a minute before spreading each half with a generous layer of the dill cream cheese.
4. Top each cream cheese-slathered bagel with a piece of smoked salmon, a few slices of red onion, and a sprinkle of capers. The salmon should drape over the edges for that gourmet look.
5. Arrange your bites on a platter and garnish with a little extra dill for that ‘I definitely meant to make this look fancy’ vibe.

Salty, creamy, and with just the right amount of crunch, these bites are a texture lover’s dream. Serve them at your next brunch with a side of witty banter for full effect.

Maple Bacon Bagel with Scrambled Eggs

Kickstart your morning with a dish that’s as indulgent as it is Instagram-worthy—our Maple Bacon Bagel with Scrambled Eggs is the breakfast of champions, or at least of people who pretend to be on weekdays.

Ingredients

• 1 everything bagel (toasted to perfection)
• 2 strips of thick-cut bacon (because thin is just a cry for help)
• 2 tbsp maple syrup (the real deal, not the ‘pancake stuff’)
• 2 large eggs (farm-fresh if you’re feeling fancy)
• 1 tbsp butter (salted, because life’s too short)
• 1/4 cup shredded cheddar cheese (or go wild with pepper jack)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Preheat your skillet over medium heat and cook the bacon until crispy, about 4 minutes per side. Drain on paper towels, then brush with maple syrup while still warm.
2. In the same skillet, melt the butter over low heat. Whisk the eggs with a pinch of salt and pepper, then pour into the skillet.
3. Gently scramble the eggs, stirring constantly, until just set but still creamy, about 3 minutes. Tip: Remove from heat just before they’re done—they’ll keep cooking.
4. Split the toasted bagel and layer the bottom half with scrambled eggs, followed by the maple-glazed bacon and a sprinkle of cheddar cheese.
5. Place the top half of the bagel on the cheese, then briefly return to the skillet to melt the cheese, about 1 minute.

Now, not only does this bagel sandwich pack a punch of sweet, salty, and savory flavors, but it also comes with the perfect texture contrast—crispy bacon, creamy eggs, and a chewy bagel. Serve it with a side of sass and your favorite coffee for maximum morning vibes.

Sun-Dried Tomato and Parmesan Bagel

Brace yourselves, bagel lovers, because we’re about to take your breakfast game from ‘meh’ to ‘more, please!’ with a Sun-Dried Tomato and Parmesan Bagel that’s as easy to make as it is delicious to devour. Perfect for those mornings when you’re craving something gourmet but your energy levels are strictly ‘hit snooze’.

Ingredients

• 2 cups bread flour (or all-purpose if you’re in a pinch)
• 1 tbsp sugar (because even bagels need a little sweetness)
• 1 tsp salt (adjust to taste, but don’t skimp—flavor is key)
• 1 tbsp olive oil (or any neutral oil, but olive adds a nice touch)
• 1 packet active dry yeast (about 2 1/4 tsp, because freshness matters)
• 3/4 cup warm water (110°F, like a cozy bath for your yeast)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
• 1/2 cup grated Parmesan cheese (the more, the merrier)
• 1 egg, beaten (for that golden, glossy finish)

Instructions

1. In a large bowl, whisk together bread flour, sugar, salt, and yeast. This is your dry team, ready to mingle.
2. Add olive oil and warm water to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too sticky, add a bit more flour, but don’t overdo it—bagels like to keep it tender.
3. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Think of it as a mini workout with delicious rewards.
4. Fold in the sun-dried tomatoes and Parmesan cheese until evenly distributed. This is where the magic happens, folks.
5. Cover the dough with a damp towel and let it rise in a warm place for 1 hour, or until doubled in size. Patience is a virtue, especially in baking.
6. Preheat your oven to 425°F and line a baking sheet with parchment paper. Get ready for the transformation.
7. Divide the dough into 6 equal parts, shape into bagels, and place on the baking sheet. Brush the tops with beaten egg for that Instagram-worthy shine.
8. Bake for 20-25 minutes, or until golden brown and sounding hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.
9. Let cool on a wire rack for at least 10 minutes. Resist the urge to dive in immediately—safety first, then snacking.

What you’ve got now is a bagel with a chewy interior, a crispy crust, and bursts of savory sun-dried tomato and Parmesan in every bite. Serve it toasted with a schmear of cream cheese or go wild and make it the star of your next breakfast sandwich. Either way, you’re winning.

Banana Nut Bagel with Cream Cheese Frosting

Zesty and zany, this Banana Nut Bagel with Cream Cheese Frosting is the breakfast of champions who also happen to have a sweet tooth. Imagine the cozy flavors of banana bread and the satisfying chew of a bagel, all topped with a swoon-worthy cream cheese frosting that’ll make you question why you ever settled for plain cream cheese.

Ingredients

• 2 ripe bananas, mashed (the spottier, the better for sweetness)
• 1 cup all-purpose flour (for a healthier twist, try whole wheat)
• 1/2 cup brown sugar (packed, because we’re not messing around)
• 1/4 cup walnuts, chopped (pecans make a nutty alternative)
• 1 tsp baking powder (the unsung hero of fluffiness)
• 1/2 tsp cinnamon (because spice is nice)
• 1/4 tsp salt (just a pinch to balance the sweet)
• 1/2 cup cream cheese, softened (leave it out for 30 minutes to avoid lumpy frosting)
• 1/4 cup powdered sugar (sift it to avoid a gritty texture)
• 1 tbsp milk (any kind will do, but whole milk adds richness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your bagels don’t stick and makes cleanup a breeze.
2. In a large bowl, mix the mashed bananas, brown sugar, and milk until well combined. Tip: Use a fork for mashing the bananas to keep some texture.
3. Add the flour, baking powder, cinnamon, and salt to the banana mixture. Stir until just combined. Overmixing leads to tough bagels, so show some restraint.
4. Fold in the chopped walnuts gently. They’re not just for crunch; they add a lovely depth of flavor.
5. Divide the dough into 4 equal portions on the prepared baking sheet, shaping each into a bagel shape with a hole in the middle. Pro tip: Wet your hands to prevent sticking.
6. Bake for 20-25 minutes, or until the bagels are golden brown and a toothpick inserted comes out clean. Keep an eye on them after 20 minutes to avoid overbaking.
7. While the bagels cool, beat the cream cheese and powdered sugar together until smooth. Add milk as needed to reach your desired frosting consistency.
8. Once the bagels are completely cool, slather them generously with the cream cheese frosting.

Fantastically moist with a nutty crunch, these bagels are a game-changer for breakfast or brunch. Serve them with a side of sarcasm for the perfect start to any day, or dress them up with extra walnuts on top for that Instagram-worthy finish.

Turkey and Cranberry Bagel Sandwich

Mmm, who said Thanksgiving flavors are just for November? This Turkey and Cranberry Bagel Sandwich is a year-round celebration of those beloved holiday tastes, packed between the chewy goodness of a bagel. Perfect for lunch, brunch, or whenever you need a little festive pick-me-up!

Ingredients

• 1 everything bagel, sliced in half (toasted for extra crunch)
• 3 oz sliced roasted turkey breast (leftovers work wonders here)
• 2 tbsp cranberry sauce (homemade or store-bought, your call)
• 1 tbsp mayonnaise (or swap for cream cheese if you’re feeling adventurous)
• 1/4 cup arugula (for a peppery kick)
• 2 slices cheddar cheese (because everything’s better with cheese)

Instructions

1. Preheat your oven to 350°F (175°C) to warm the turkey and melt the cheese to perfection.
2. Spread the mayonnaise on the bottom half of the bagel, creating a creamy base that’ll make every bite sing.
3. Layer the sliced turkey on top of the mayonnaise, folding the slices for height and texture.
4. Dollop the cranberry sauce over the turkey, spreading it gently to cover every nook and cranny.
5. Top with cheddar cheese slices, because let’s face it, cheese is the glue that holds this masterpiece together.
6. Place the open-faced bagel on a baking sheet and warm in the oven for 5 minutes, or until the cheese is melty and irresistible.
7. Remove from the oven and crown with arugula for that fresh, peppery contrast that cuts through the richness.
8. Cap it all off with the top half of the bagel, press down gently, and slice diagonally because fancy cuts taste better.

Yum, this sandwich is a textural dream with the creamy, the crunchy, the melty, and the fresh all playing nice together. Serve it with a side of sweet potato fries for a full holiday-on-a-plate experience, or pack it for a picnic and be the envy of your friends.

Pumpkin Spice Bagel with Maple Glaze

Yikes, it’s that time of year again when everything gets a pumpkin spice makeover, and we’re here for it—especially when it comes in the form of a bagel slathered in maple glaze. This isn’t just any autumnal treat; it’s a breakfast revolution that’ll have you leaping out of bed faster than you can say ‘extra glaze, please.’

Ingredients

• 1 cup pumpkin puree (not pie filling)
• 3 cups bread flour (for that chewy bagel texture)
• 1 tbsp pumpkin spice (because more is more)
• 1/2 cup maple syrup (the real deal, folks)
• 1 tbsp active dry yeast (proof it to avoid a doughy disaster)
• 1 tsp salt (balances the sweetness)
• 1 egg (for that golden shine)
• 2 tbsp water (just enough to get the yeast going)

Instructions

1. In a small bowl, whisk together the water and yeast. Let it sit for 5 minutes until frothy—this is your yeast saying ‘hello, I’m alive!’
2. In a large mixing bowl, combine the pumpkin puree, bread flour, pumpkin spice, and salt. Pour in the yeast mixture and knead for 10 minutes until the dough is smooth and slightly sticky.
3. Cover the dough with a damp towel and let it rise in a warm spot for 1 hour, or until it doubles in size. Patience is key here—don’t rush the rise!
4. Preheat your oven to 375°F and line a baking sheet with parchment paper. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope and form into a bagel shape.
5. Boil a large pot of water and gently drop each bagel in for 1 minute per side. This step is the secret to that iconic bagel chew.
6. Beat the egg and brush it over the boiled bagels for a glossy finish. Bake for 20-25 minutes until golden brown.
7. While the bagels cool slightly, warm the maple syrup in a small saucepan over low heat for 2 minutes. Drizzle generously over each bagel.

Every bite of these bagels is a cozy hug from autumn itself—chewy, spiced, and just sweet enough. Serve them warm with a side of whipped cream cheese for the ultimate fall breakfast experience.

Spinach and Feta Stuffed Bagel

Prepare to have your taste buds do a happy dance with this Spinach and Feta Stuffed Bagel – it’s like a cozy blanket for your stomach, but way more delicious and less likely to end up in the laundry.

Ingredients

• 2 cups fresh spinach, chopped (packed tight for maximum green goodness)
• 1 cup feta cheese, crumbled (because chunks of joy are non-negotiable)
• 4 plain bagels, halved (the sturdier, the better to hold all that filling)
• 2 tbsp olive oil (or any oil that doesn’t scream ‘I belong in a car engine’)
• 1 tsp garlic powder (for that ‘I know what I’m doing’ flavor)
• 1/2 tsp salt (adjust to taste, but let’s not pretend we’re counting)
• 1/4 tsp black pepper (for a little kick, like a gentle nudge from a friend)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, especially when cheese is involved).
2. In a medium bowl, mix the chopped spinach, crumbled feta, olive oil, garlic powder, salt, and black pepper until well combined. Tip: Squeeze the spinach slightly to remove excess water – nobody likes a soggy bagel.
3. Using a spoon or your fingers (clean, please), create a small well in each bagel half. This is where the magic happens.
4. Divide the spinach and feta mixture evenly among the bagel halves, pressing gently to fill the wells. Tip: Overstuffing is encouraged here – more is more.
5. Place the stuffed bagels on a baking sheet and bake for 12-15 minutes, or until the edges are golden and the cheese is slightly melted. Tip: Keep an eye on them after 10 minutes to avoid a bagel tragedy.

Devour these beauties warm, when the feta is just melty enough to whisper sweet nothings to the spinach. The contrast between the crispy bagel and the creamy, savory filling is nothing short of a masterpiece. Serve with a side of smug satisfaction for creating something this good.

Caramelized Onion and Swiss Bagel

Alright, let’s dive into the world of flavors with a dish that’s as fun to make as it is to eat. Imagine biting into a bagel that’s not just any bagel, but a masterpiece of caramelized onions and melted Swiss cheese, creating a symphony of sweet and savory in every bite.

Ingredients

• 2 large onions, thinly sliced (the thinner, the better for caramelization)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp brown sugar (to speed up the caramelization process)
• 1/2 tsp salt (adjust to taste)
• 4 bagels, sliced in half (everything bagels add an extra flavor punch)
• 8 slices Swiss cheese (Gruyère works wonders too)
• 1 tbsp olive oil (for brushing, or any neutral oil)

Instructions

1. Heat a large skillet over medium-low heat and add the butter, letting it melt completely.
2. Add the thinly sliced onions to the skillet, stirring to coat them in butter. Sprinkle the brown sugar and salt over the onions.
3. Cook the onions slowly, stirring occasionally, for about 25-30 minutes until they are deeply golden and caramelized. Tip: Resist the urge to turn up the heat; low and slow is the key to perfect caramelization.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. Place the bagel halves cut-side up on the baking sheet. Lightly brush each half with olive oil.
6. Divide the caramelized onions evenly among the bagel halves, then top each with two slices of Swiss cheese. Tip: For extra flavor, add a sprinkle of black pepper or a dash of Worcestershire sauce before the cheese.
7. Bake in the preheated oven for 5-7 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on them; bagels can go from perfectly toasted to overdone in a flash.

Finally, these Caramelized Onion and Swiss Bagels emerge from the oven with a crunch that gives way to a gooey, savory center. Serve them up with a side of pickles or a crisp green salad for a meal that’s anything but ordinary.

Lemon Poppy Seed Bagel with Lemon Curd

Mmm, who knew a bagel could bring so much zing to your morning? Our Lemon Poppy Seed Bagel with Lemon Curd is like a sunshine-filled breakfast hug, with just enough tang to wake up your taste buds without the need for an alarm clock.

Ingredients

• 1 cup warm water (110°F, think baby bottle warm)
• 2 tbsp sugar (because life’s sweet enough, but not too sweet)
• 2 1/4 tsp active dry yeast (the magic fairy dust of baking)
• 3 cups bread flour (for that chewy goodness we all crave)
• 1 tsp salt (the unsung hero of flavor)
• 2 tbsp poppy seeds (for that delightful crunch)
• Zest of 2 lemons (fresh is best, no cheating with bottled)
• 1/2 cup lemon curd (store-bought is fine, we won’t judge)

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy. (Tip: If it doesn’t froth, your yeast might be older than your last diet attempt.)
2. Add bread flour, salt, poppy seeds, and lemon zest to the bowl. Mix until a dough forms. (Tip: If the dough sticks to your hands like bad decisions, add a bit more flour.)
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. (Tip: This is a great arm workout, skip the gym today.)
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. (Tip: No warm place? Preheat your oven to the lowest setting, turn it off, and let the dough rise inside.)
5. Punch down the dough and divide into 8 equal pieces. Shape each into a bagel shape, poke a hole in the center, and stretch to about 2 inches in diameter.
6. Bring a large pot of water to a boil. Boil each bagel for 1 minute per side. (Tip: This gives them that iconic chewy texture.)
7. Preheat oven to 425°F. Place boiled bagels on a baking sheet lined with parchment paper. Bake for 20 minutes or until golden brown.
8. Let cool slightly, then slather with lemon curd. (Tip: For an extra zing, add a sprinkle of lemon zest on top.)

Who knew something so simple could taste like a summer morning? These bagels are chewy, tangy, and just sweet enough to make you forget you’re eating breakfast. Serve them with a side of sarcasm for the full experience.

BBQ Chicken and Coleslaw Bagel

Dive into the ultimate comfort food mashup that’ll have your taste buds doing a happy dance—BBQ Chicken and Coleslaw Bagel, where smoky meets crunchy in a hug of carbs. Perfect for those days when you can’t decide between finger-licking BBQ or something refreshingly crisp, this dish is your answer, no magic 8-ball needed.

Ingredients

• 2 cups shredded cooked chicken (leftovers work wonders here)
• 1/2 cup BBQ sauce (go for smoky or sweet, your call)
• 1 cup pre-made coleslaw (or whip up your own for extra crunch)
• 4 bagels, sliced and toasted (everything bagels add a fun twist)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter touch)
• 1 tbsp apple cider vinegar (a splash of brightness)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. In a medium bowl, mix the shredded chicken with BBQ sauce until evenly coated. Tip: Warm the chicken slightly for a more cohesive mix.
2. In another bowl, combine coleslaw, mayonnaise, apple cider vinegar, salt, and pepper. Stir well. Tip: Let it sit for 10 minutes to let flavors marry.
3. Toast the bagel halves until golden brown, about 2-3 minutes in a toaster or oven at 350°F. Tip: Watch closely to avoid a bagel tragedy.
4. Spread a generous layer of the BBQ chicken on the bottom half of each bagel.
5. Top the chicken with a heap of coleslaw, then crown with the other bagel half. Tip: Press down gently to prevent a coleslaw avalanche.

Ready to rock your world with every bite? The BBQ Chicken and Coleslaw Bagel delivers a symphony of textures—juicy, smoky chicken meets the crisp, tangy slaw, all nestled in a chewy bagel. Serve it with extra napkins and a side of ‘heck yeah’ for the full experience.

Strawberry Cream Cheese Stuffed Bagel

Ever had one of those mornings where you’re craving something sweet, creamy, and carb-loaded all at once? Well, buckle up, buttercup, because this Strawberry Cream Cheese Stuffed Bagel is about to rock your world and possibly your waistline.

Ingredients

• 1 cup fresh strawberries, diced (the juicier, the better)
• 8 oz cream cheese, softened (because nobody likes a lumpy filling)
• 1/4 cup powdered sugar (for that sweet, sweet embrace)
• 4 plain bagels, halved (go for fresh, or toast ’em if you’re feeling fancy)
• 1 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. In a medium bowl, mash the diced strawberries with a fork until they’re saucy but still a bit chunky. (Tip: This is your chance to release some pent-up aggression.)
2. Add the softened cream cheese, powdered sugar, and vanilla extract to the strawberries. Mix until well combined. (Tip: If you’re lazy like me, a hand mixer works wonders here.)
3. Using a spoon or a piping bag, generously fill each bagel half with the strawberry cream cheese mixture. (Tip: Overstuffing is encouraged. This is no time for modesty.)
4. For an extra touch of decadence, drizzle a little extra strawberry sauce on top or sprinkle with additional diced strawberries.

Kickstart your day with this bagel that’s a perfect harmony of creamy, tangy, and sweet. The contrast between the soft filling and the chewy bagel is nothing short of magical. Serve it with a side of sarcasm and a large coffee for the ultimate breakfast experience.

Conclusion

Bagel enthusiasts, rejoice! This roundup of 19 delicious bagel recipes offers something for every taste, from classic to creative. Whether you’re a seasoned baker or trying your hand at bagels for the first time, these recipes promise to delight. Don’t forget to share your favorites in the comments and spread the bagel love by pinning this article on Pinterest. Happy baking!