Bagels and Cream Cheese Spread with Lemon Shallot and Herbs

Cream cheese spread with lemon, shallots and fresh herbs on a toasted bagel topped with traditional favorites and quick-pickled shallots.


Quick Pickled Shallots
  • ¼ C. White Wine Vinegar
  • ½ C. Water
  • ½ tsp. Cane Sugar
  • 2 Shallots, thinly sliced into rings
  • 5 Black Peppercorns
Cream Cheese Spread
  • 8 oz. Whipped Cream Cheese
  • 2 Tbsp. Finely Minced Shallot
  • 1 tsp. Fresh Lemon Zest
  • 2 tsp. Fresh Lemon Juice
  • 2 tsp. Chopped Parsley or Dill
  • ¼ tsp. Kosher Salt
  • 4 Canyon Bakehouse Plain Bagels
Suggested Toppings
  • Smoked Salmon or Lox
  • Soft-boiled Eggs
  • Quick Pickled Shallots (see above)
  • Thinly Sliced Cucumbers


  1. To make the pickled shallots, place the sliced shallots along with the white wine vinegar and cracked pepper in a lidded container or jar. Allow them to pickle at room temperature for 30 minutes or refrigerated for up to 5 days.
  2. To make the cream cheese spread, thoroughly combine the whipped cream cheese, minced shallots, lemon zest and juice in a mixing bowl.
  3. Spread the cream cheese mixture on toasted plain bagels. Add suggested toppings, including quick-pickled onions as desired.


Difficulty: Easy

Prep: 15 min

Cook: 0 min

Servings: 4