Hey there! So, you know those days when you’re kinda hungry, but you don’t want to *cook* cook? Like, zero effort but still want something satisfying and a little bit fancy, or maybe just not another bowl of cereal? That’s where this little gem comes in. Cucumber slices topped with cream cheese on a bagel. It sounds almost too simple, right? But trust me, there’s something about the cool crunch of the cucumber, the creamy tang of the cheese, and the chewy goodness of the bagel that just *works*. My mom used to make these for me when I was a kid, just sliced white bread though, bagels feel like a definite upgrade.
Why This Is My Go-To (And Will Be Yours!)
Honestly? Because it takes five minutes. Maybe seven if you’re really dragging your feet in the morning (guilty!). I make this when I need a quick breakfast that isn’t sugary or when I’m peckish mid-afternoon and don’t want to undo dinner. My family goes crazy for this because it’s refreshing, it’s light but filling, and seriously, who doesn’t love cream cheese? Plus, it’s dirt cheap to make. Win win win.
Stuff You’ll Need
- Bagels (any kind! Plain, everything, sesame… whatever floats your boat. I usually grab a pack form the local bakery, like pick a good one in your area, it makes a difference.)
- Cream Cheese (full fat, light, whipped, whatever you prefer. I’m partial to a good quality block cream cheese though, it feels richer. Philadelphia is classic, but there are some amazing local brands too.)
- Cucumber (one small or half a large one)
- Optional bits:
- Everything bagel seasoning (if your bagel isn’t already seasoned)
- Fresh dill or chives (makes it feel extra spesh)
- A grind of black pepper
- A tiny pinch of salt
That’s it! See?told you it was easy.
Okay, Let’s Make It Happen
- First things first, get your bagel ready. Slice it in half horizontally. You can toast it or not, totally up to you. I usually toast it lightly for a little crisp action, but untoasted works great too, especially if you like that super chewy texture.
- While the bagel is doing its thing (or not), wash that cucumber. Give it a good scrub. Then slice it up. How thick? Well, not paper thin, you want a little crunch, but not so thick it’s hard to bite through. Maybe about a quarter of an inch? This is where I usually sneak a taste of the cucumber slices just to make sure it’s a good one.
- Now, the cream cheese. If it’s straight form the fridge, it might be a bit hard. Let it sit out for a few minutes if you can, or just be prepared to put a little elbow grease into spreading. Spread a generous (and I mean GENEROUS) layer of cream cheese on both halves of the bagel. Get it right to the edges!
- Arrange the cucumber slices neatly (or messily, who cares?) over the cream cheese. Cover the whole surface if you can.
- Now for the extras, if you’re using them. Sprinkle a little everything bagel seasoning, maybe some chopped fresh dill, a grind of pepper.
- Carefully put the two halves together. Or eat them open faced, which is probably less messy, let’s be real.
- Take a big bite!
Seriously, that’s it. Easy peasy.
Little Notes From My Kitchen
- Sometimes I forget to take the cream cheese out of the fridge and it’s rock hard. Microwaving it for like, 10 seconds can help, but watch it like a hawk! It goes soupy fast.
- Don’t overcrowd the bagel with cucumber or they’ll slide off everywhere when you bite. Been there, done that.
- If your cucumber seems a bit watery, you can pat the slices dry with a paper towel before putting them on the cream cheese. Helps avoid a soggy bagel bottom, ew.
Things I’ve Tried (Some Worked, Some… Eh)
I’ve experimented a bit with this simple concept. Adding smoked salmon is amazing, but then it’s not really *this* recipe anymore, is it? I tried adding tomato once, thinking ‘veggies!’, but the tomato made it too wet and acidic against the cream cheese. Didn’t love it. A little sprinkle of red pepper flakes for heat? Pretty good if you’re into that. Adding some thinly sliced red onion gives it a nice bite, but maybe not for breakfast unless you’re brave! My favourite variations are definitely just adding fresh herbs or that everything bagel seasoning.
Equipment You’ll Need
A knife (for slicing the bagel and cucumber, a sharp one is best, makes life easier, maybe check out a guide like this one on basic knife skills if you’re new to cooking). A cutting board. That’s it! If you don’t have a sharp knife, just go slow with whatever knife you have, or ask someone stronger to help with the bagel.
Storage Info
Okay, ideally you eat this right away. The cucumber will start to weep eventually, making the bagel soggy. If you *must* store it, maybe keep the cucumber slices separate from the cream cheese bagel halves in the fridge and assemble just before eating? Though honestly, in my house it never lasts more than a day! (Usually about 5 minutes).
Serving It Up
This is perfect on its own for a quick meal. I often have it with a cup of coffee in the morning. It also makes a surprisingly nice light lunch with a side salad. Or cut the bagels into quarters before topping and serve them as little bites for a brunch or party appetizer. They look dead simple but people seem to gobble ’em up.
Pro Tips (AKA Lessons Learned the Hard Way)
I once tried rushing slicing the cucumber when my knife was dull and almost lost a finger. Lesson learned: use a sharp knife! Also, trying to spread cream cheese that’s freezer solid is a nightmare, just wait a few minutes, seriously. Don’t skimp on the cream cheese, it’s the glue that holds it all together (literally and figuratively).
FAQ – Stuff People Ask Me
Q: Can I use low fat cream cheese?
A: Yep, absolutely! Go for it if that’s your jam. It works fine, just might be a tiny bit less rich tasting.
Q: What kind of cucumber is best?
A: Any! Regular cucumbers work great, but those seedless English cucumbers tend to have fewer seeds and a thinner skin, so they’re maybe slightly easier? Whatever you have is fine.
Q: My bagel is hard as a rock, help!
A: Uh oh. This recipe works best with fresh or reasonably fresh bagels. You can try toasting a hard one longer or steaming it briefly, but honestly, sometimes a stale bagel is just a stale bagel. Maybe make bread pudding instead?
Q: Can I add other veggies?
A: Sure, experiment! I already told you about my tomato fail, but thinly sliced radishes could be good for a peppery bite. Or maybe some sprouts? Just be mindful of things that release a lot of water.
So there you have it. My super simple, no fuss guide to making delicious cucumber slices topped with cream cheese on a bagel. Give it a whirl!
Ingredients
- 2 bagels (any type)
- 4 tablespoons cream cheese
- 1/2 medium cucumber, thinly sliced
- Pinch of salt
- Pinch of black pepper
- 1 teaspoon fresh dill or chives, chopped (optional)
Instructions
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1Slice each bagel in half horizontally.
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2Spread an even layer of cream cheese onto the cut side of each bagel half.
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3Arrange the thinly sliced cucumber pieces over the cream cheese.
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4Lightly season the cucumber and cream cheese with a pinch of salt and black pepper.
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5Sprinkle with fresh chopped dill or chives, if desired.
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6Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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