These bagel-topping ideas are here to bring big flavour, creamy texture, and breakfast-, lunch- or dinner-worthy substance to your plates. From a riff on everyone’s go-to party dip (spinach and artichoke are a match made in heaven) to an elegant honey-pecan breakfast bagel to an egg-cellent pesto and arugula threesome, here are the bagel-topping ideas you’ll want to try this fall.
Spinach & Artichoke Dip Bagel
Toasted plain New York–style bagel + cream cheese + sour cream or mayonnaise + jarred artichoke + fresh or frozen spinach + Compliments Part Skim Mozzarella Shredded Cheese + grated Parmesan
Whip up a classic spinach-artichoke dip (here’s an easy recipe) and start spreading! The molten goodness, paired with warm bagels, is an irresistible combination. Tip: You can turn this into an entertaining trick when company comes: Toast and quarter the bagels and use them as bite-size dippers!
Jalapeño Popper Bagel
Jalapeño New York–style bagel + cream cheese + shredded Monterey Jack + chopped green onions + garlic powder + chopped jalapeño (fresh or pickled)
Deconstruct a pub favourite with this spicy sensation. Tip: This, too, can become an entertaining snack. Simply toast and quarter bagels and serve alongside the dip.
To make: Mix softened cream cheese with Monterey Jack, green onion, garlic powder and chopped jalapeño. Spread on a halved bagel and bake in either a 190°C - 200°C (375°F - 400°F) oven or air fryer until browned and cheese is melted. Top with fresh or pickled whole jalapeños if desired.
Honey Pecan Bagel
Cinnamon New York–style bagel + cream cheese + liquid honey + cinnamon + chopped toasted pecans
Creamy, sweet, and nutty—a perfect breakfast bagel. Mix cream cheese with honey and cinnamon to slather your bagel, then top with crunchy pecans to finish.
Everything Reuben Bagel
Toasted and buttered everything New York–style bagel + sliced deli pastrami + sauerkraut + Compliments Swiss Cheese slices + Compliments Thousand Island Dressing + 1 gherkin
There’s more than one way to Reuben, from the traditional sandwich to our Reuben Burger to this one—made with an everything bagel—which goes a step beyond to bring you the deli at home!
Berry Cream Cheese Bagel
Blueberry New York–style bagel + cream cheese + Greek or Balkan plain yogurt + raspberry jam + fresh raspberries or sliced strawberries + chia seeds or chopped almonds
Celebrate berry season with this ode to summer fruit enjoyed with a wild blueberry–studded bagel, cream cheese, and raspberry jam. Doesn’t get much better than this.
To make: Mix softened cream cheese with enough yogurt to make it spreadable, swirl in raspberry jam, the spread on the bagel and top with raspberries or strawberry slices. Sprinkle with chia seeds or almonds.
White Bean & Roasted Red Pepper Bagel
Toasted multigrain New York–style bagel + canned white beans + jarred roasted red peppers + green onions + olive oil + lemon juice + minced garlic
Move over, avocado toast! This veggie-based bagel packs a punch of flavour and protein with white beans that get a flavour boost from the roasted red peppers, onions, garlic, and lemon juice.
To make: Mix slightly mashed beans with chopped roasted red peppers, chopped green onions, olive oil, lemon juice, and garlic. Spread on a bagel.
Pesto Egg in a Hole Bagel
Sesame New York–style bagel + Compliments Basil Pesto + fried egg + finely grated Parmesan + baby arugula
This is no ordinary egg in a hole! Bright pesto, umami-rich Parmesan, and spicy baby arugula make it the perfect breakfast, brunch or anytime bagel sandwich.
To make: Halve a bagel crosswise, then cut out a 1½-in. (4 cm) hole from the top of the bagel. In a non-stick skillet over medium heat, heat 1 tsp (5 mL) vegetable oil. Place the bagel top, cut side down, in the pan and crack an egg into the hole. Let cook until the whites are no longer translucent, 2 to 3 min.; sprinkle with Parmesan. Spread pesto on the bottom half of the bagel, top with baby arugula and Parmesan. Sandwich with the egg half of the bagel.
Bacon, Tomato & Alfredo Bagel Melt
Toasted cheese New York–style bagel + thick-sliced vine-ripened tomato + Compliments Alfredo Sauce + Compliments Shredded Part Skim Mozzarella Cheese + Compliments Naturally Smoked Thick Cut Bacon
This is a quick and easy take on a traditional Kentucky Hot Brown, where vine-ripened tomatoes are topped with a quick cheese sauce over a toasted bagel (in this case) and broiled until bubbly. Served open-faced with crisp bacon; it’s salty, cheesy comfort in every bite.
To make: On a foil-lined baking sheet 6 in. (15 cm) from the top on low, broil a halved bagel, cut side up until lightly toasted, 3 to 4 min. Layer 1 or 2 tomato slices over top, then spread with ¼ cup (60 mL) Compliments Alfredo Sauce stirred with ⅓ cup (75 mL) Compliments Part Skim Mozzarella Shredded Cheese. Broil until browned and melted, about 6 min. Serve with crisp Compliments Naturally Smoked Thick Cut Bacon.