16 Bagel Sandwich Ideas That Aren’t Just Cream Cheese

In New York, I rarely put anything on my bagels other than a smear of cream cheese. However, fillings are by no means frowned upon, and if you can't get those truly epic New York-style bagels, diverse fillings go a long way towards completing the experience.

Everything Bagel Egg and Cheese

Egg and cheese is a classic New York topping, and I think the everything bagel is the perfect vehicle for it. The crunchy mix of seeds and toppings contrasts nicely with the soft egg and cheese.

Andrew Fowler

Everything Bagel Egg and Cheese

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 everything bagels split
• 8 large eggs
• 1/4 cup whole milk
• 2 scallions finely sliced
• 1/4 tsp fine salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter divided
• 4 oz sliced American cheese

Method

 

1. Heat broiler. Toast bagel halves cut-side up on a sheet 1 to 2 minutes until just golden, watching closely; set aside.
2. Whisk eggs, milk, scallions, salt, and pepper. Divide cheese into four equal portions.
3. Melt 1/2 tablespoon butter in an 8-inch nonstick skillet over medium-low. Add one-quarter egg mixture; tilt into a thin, even layer.
4. Cook about 2 minutes until mostly set. Add one cheese portion in center; fold four sides inward into a square. Carefully turn; cook 1 to 2 minutes until egg reaches 160°F and cheese melts.
5. Slide onto one bagel bottom. Repeat with remaining butter, eggs, and cheese for four bagels.
6. Close with toasted tops; rest 1 minute. Halve with a serrated knife without flattening eggs.

Bacon Egg and Cheese Bagels

It might not be Kosher to add bacon, but it really does create a complete breakfast experience. Smoked Gouda matches the smokiness of the bacon, and a DIY tomato jam adds a sweet and savory component.

Andrew Fowler

Bacon Egg and Cheese Bagels

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 large onion bagels split
• 8 slices bacon
• 8 oz cherry tomatoes finely chopped
• 1 tbsp light brown sugar
• 1 tsp apple cider vinegar
• 1/8 tsp fine salt
• 4 large eggs
• 4 oz smoked Gouda sliced
• 1 tbsp unsalted butter divided

Method

 

1. Heat oven to 400°F. Bake bacon on a rimmed sheet 15 to 20 minutes until browned and crisp; drain on paper towels.
2. Meanwhile, simmer tomatoes, brown sugar, vinegar, and salt in a small saucepan over medium-low 12 to 15 minutes, stirring, until a spoon leaves a trail.
3. Widen each bottom bagel hole to about 2 inches with a small cutter or knife, keeping outer ring intact. Toast top halves cut-side down in a dry skillet 1 to 2 minutes.
4. Melt half the butter in a large nonstick skillet over medium-low. Place two bottom rings cut-side down; crack one egg into each. Cover; cook 3 to 4 minutes until whites mostly set.
5. Carefully turn cut-side up; cook 2 to 3 minutes more until eggs reach 160°F. Divide half the Gouda between bagels; cover 30 seconds to melt. Transfer to plates.
6. Repeat with remaining butter, rings, eggs, and Gouda. Top each with two bacon slices. Spread tomato jam over four top halves; close sandwiches.
7. Rest 1 minute before cutting, keeping eggs held inside bagel rings.

Lox and Cream Cheese Bagels

Lox is about as classic a topping for bagels as you can imagine, and nothing goes better with lox and cream cheese than dill, with a pumpernickel bagel for maximum deli flavor. Finely chopping the lox ensures an equal amount in every bite.

Andrew Fowler

Lox and Cream Cheese Bagels

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Prep Time 35 minutes mins

Cook Time 3 minutes mins

Total Time 38 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 pumpernickel bagels split
• 6 oz plain cream cheese softened
• 2 tbsp plain Greek yogurt
• 8 oz ready-to-eat refrigerated salt-cured lox finely chopped
• 1/3 cup finely diced celery
• 3 radishes trimmed and finely diced
• 1 tbsp finely chopped fresh dill
• 1 tsp finely grated lemon zest
• 1/4 tsp black pepper

Method

 

1. Broil only cut bagel faces 1 to 2 minutes, watching carefully. Cool completely on a rack.
2. Beat cream cheese and yogurt smooth and spreadable. Add lemon zest, dill, and pepper.
3. Fold in chopped ready-to-eat lox, celery, and radish, retaining small fish pieces; do not puree.
4. Cover; refrigerate filling 20 minutes to firm slightly. Divide among four cooled bottoms, spreading near edges.
5. Close; halve with a serrated knife. Serve cold or promptly refrigerate covered; use within 24 hours.

Turkey Club Bagels

A full meal in its own right, this turkey club bagel is centered on turkey breast and tomatoes roasted together, with a mustard mayo for bite and bacon for smoke. You can use whatever bagels you want, but I think the nutty flavors of whole wheat accentuate the fillings.

Andrew Fowler

Turkey Club Bagels

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Prep Time 1 hour hr 35 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 1/4 lb boneless skinless turkey breast roast tied if needed
• 1 tbsp olive oil divided
• 1/2 tsp fine salt divided
• 1/4 tsp black pepper
• 4 plum tomatoes halved lengthwise
• 8 slices bacon
• 4 whole-wheat bagels split
• 1/3 cup mayonnaise
• 2 tsp Dijon mustard
• 4 large romaine leaves washed and thoroughly dried

Method

 

1. Heat oven to 375°F. Rub turkey with half the oil, 1/4 teaspoon salt, and pepper; place in a small roasting dish. Toss tomatoes with remaining oil and salt; place cut-side up on a separate sheet.
2. Roast turkey 45 to 55 minutes until center reaches 165°F. Roast tomatoes alongside 40 to 50 minutes until soft and lightly browned. Rest turkey 15 minutes.
3. Bake bacon on a clean rimmed sheet in the hot oven 15 to 20 minutes until crisp. Drain on paper towels.
4. Once cool enough, thinly slice turkey across grain. Spread in a shallow container with a little roasting juice. Promptly refrigerate turkey and tomatoes within 2 hours of cooking; chill at least 1 hour.
5. Broil cut bagel faces 1 to 2 minutes; cool. Mix mayonnaise and Dijon; spread on both cut faces.
6. Layer bottoms with dry romaine, turkey, two tomato halves, and two bacon slices each. Close and halve; refrigerate until serving.

Pepperoni Bagel Pizza Sandwiches

Despite their rather poor reputation as bachelor chow, pizza bagels are actually a rather fun alternative to normal pizza if made with good ingredients. The bagel texture isn't too different from focaccia, and these make great canapés too.

Chicken Salad Bagels with Corn and Jalapeño

For a lighter chicken salad, this version uses yogurt, with some mayo added for richness. The roasted corn component reminds me of Mexican elotes, served out of the truck with mayo.

Andrew Fowler

Chicken Salad Bagels with Corn and Jalapeño

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken thighs
• 1 ear sweet corn husk and silk removed
• 1 tbsp olive oil divided
• 1/2 tsp ground cumin
• 1/2 tsp fine salt divided
• 1/3 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp finely chopped pickled jalapeños drained
• 1 tbsp lime juice
• 1 tbsp finely chopped cilantro
• 2 scallions finely sliced
• 4 jalapeño-cheddar bagels split
• 4 large butter-lettuce leaves washed and dried

Method

 

1. Heat grill or grill pan to medium-high. Rub chicken with half the oil, cumin, and 1/4 teaspoon salt; brush corn with remaining oil.
2. Grill chicken 5 to 7 minutes per side until thickest parts reach 165°F. Grill corn 8 to 10 minutes, turning frequently, until lightly charred and tender.
3. Rest chicken 5 minutes; cut into small cubes. Cut kernels from cob. Spread both in a shallow container; cool 10 minutes and promptly refrigerate.
4. Whisk yogurt, mayonnaise, jalapeños, lime juice, cilantro, scallions, and remaining salt. Fold in cooled chicken and corn; refrigerate 30 minutes.
5. Broil cut bagel faces 1 to 2 minutes; cool. Place one dry lettuce leaf on each bottom; divide salad evenly on top.
6. Close and halve. Serve cold or refrigerate in covered containers until lunch, assembling near serving for best texture.

Avocado Egg Bagels

Avocado and egg go great together, but they can often turn into mush. One way to remedy this situation is to make an egg salad, so the mush becomes an asset rather than a liability. A little toasting on the sesame bagel also goes a long way.

Ham and Swiss Bagel Melts

For fans of sweet-meets-savory flavors, this bagel might be just the ticket. A cinnamon-raisin bagel provides some spice as well as sweetness, and a firm pear (an Asian pear works well here) adds texture.

Andrew Fowler

Ham and Swiss Bagel Melts

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 cinnamon-raisin bagels split
• 4 slices fully cooked boneless ham 3 oz each and about 1/4 inch thick
• 1 large firm pear cored and thinly sliced
• 1 tbsp unsalted butter
• 2 tbsp Dijon mustard
• 1 tsp honey
• 4 oz Swiss cheese sliced
• 1/8 tsp black pepper

Method

 

1. Broil cut bagel faces 1 to 2 minutes until lightly golden; set aside. Mix Dijon and honey; spread on four top halves.
2. Heat a large skillet over medium. Sear ham in two batches 2 to 3 minutes per side until lightly browned and 165°F. Transfer to a plate.
3. Melt butter in skillet; add pears and pepper. Cook 3 to 4 minutes, gently turning, until just softened with some browned edges.
4. Place one warm ham slice on each bottom; divide pears evenly and cover with Swiss. Place filled bottoms on a sheet.
5. Broil 1 to 2 minutes until cheese melts, watching to avoid scorched edges. Close with mustard tops; rest 1 minute before cutting.

Tuna Melt Bagels with Artichokes

With artichokes and roasted red peppers, this might be the classiest tuna melt you'll ever eat. An Asiago bagel adds additional complexity, but any kind of cheese bagel should work.

Chicken Sausage Breakfast Bagels

Chicken and apple sausage meat is actually pretty easy to whip up at home, and the mix of sage and fennel pairs well. Maple syrup adds just a touch of sweetness.

Andrew Fowler

Chicken Sausage Breakfast Bagels

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 1/4 lb ground chicken preferably thigh meat
• 1 small apple peeled and grated, squeezed to yield 1/3 cup
• 1 tsp finely chopped fresh sage
• 1/4 tsp ground fennel seed
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 1 tbsp neutral oil
• 4 whole-wheat bagels split
• 2 tbsp unsalted butter softened
• 2 tsp maple syrup

Method

 

1. Gently mix chicken, squeezed apple, sage, fennel, salt, and pepper. Shape four equal patties about 4 1/2 inches wide and 1/2 inch thick.
2. Heat oil in a large nonstick skillet over medium. Cook uncrowded patties 5 to 6 minutes per side until browned and centers reach 165°F; lower heat if darkening too quickly.
3. Meanwhile, mix softened butter and maple syrup until smooth. Broil only cut bagel faces 1 to 2 minutes.
4. Spread maple butter evenly over both warm cut faces. Place one cooked sausage patty on each bottom.
5. Close; rest 1 minute and halve. Keep patties intact to retain juices rather than soak bread.

Veggie Hummus Bagels

If you're getting bored with the usual hummus and pita or hummus and toast, a bagel is a great way to mix things up. This recipe uses beet hummus, which is really worth trying, but any hummus will do.

Roast Beef Bagels with White Bean Spread

This hearty bagel packs roast beef, white bean spread, and a rye bagel for a hearty Central European flavor profile. The quick-pickled red cabbage adds just the right amount of crunch and tang.

Andrew Fowler

Roast Beef Bagels with White Bean Spread

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 whole head garlic
• 1 tsp olive oil
• 1 can 15 oz cannellini beans, drained and rinsed
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1/4 tsp fine salt for spread
• 1/4 tsp black pepper
• 1 cup finely shredded red cabbage
• 2 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/4 tsp fine salt for cabbage
• 4 rye bagels split
• 1 lb thinly sliced ready-to-eat roast beef

Method

 

1. Heat oven to 400°F. Cut garlic top to expose cloves; drizzle with oil and wrap in foil. Roast 40 to 45 minutes until soft; cool 10 minutes.
2. Meanwhile, toss cabbage with vinegar, sugar, and its salt. Rest 20 minutes, turning once; drain thoroughly and squeeze lightly.
3. Squeeze garlic into a food processor. Add beans, yogurt, lemon juice, spread salt, and pepper; blend smooth, scraping as needed.
4. Broil only cut bagel faces 1 to 2 minutes; cool. Spread garlic-bean mixture evenly on both cut faces.
5. Loosely fold beef onto four bottoms; divide drained cabbage over it. Close, halve, and serve cold; refrigerate unused sandwiches.

Chopped BLT Bagels

A BLT can be tricky to keep together, so why not just integrate those components into the perfect bite? Bacon, lettuce, tomatoes, and mayo are integrated into a flavorful salad topping for this bagel.

Andrew Fowler

Chopped BLT Bagels

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 8 slices bacon
• 4 everything bagels split
• 2 cups chopped iceberg lettuce washed and dried
• 2 medium tomatoes seeded and cut into small cubes
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/4 tsp black pepper

Method

 

1. Heat oven to 400°F. Bake bacon on a rimmed sheet 15 to 20 minutes until crisp; drain and cool completely.
2. Broil only cut bagel faces 1 to 2 minutes; cool on a rack.
3. Chop cooled bacon, dry lettuce, and seeded tomato together on a large clean board into small, even pieces; do not puree.
4. Transfer to a bowl; fold in mayonnaise, Dijon, and pepper just to coat. Divide evenly among four bottoms.
5. Close and gently halve, keeping filling inside. Serve immediately for crisp lettuce.

Buffalo Chicken Bagels

Rather than wings, this Buffalo chicken bagel uses ground chicken shaped into a patty for deep-frying. And it wouldn't be Buffalo chicken without that tangy, spicy blend of butter and hot sauce.

Mini Bagel Breakfast Sliders

Even mini-bagels can get the sandwich treatment. These breakfast-themed mini bagels with eggs, ham, Fontina, and roasted red peppers are a fresh spin on brunch.

Air Fryer Mushroom Bagel Melts

The air fryer can do wonders, but you still need to be careful with the filling here. Make sure to cook the mushrooms and spinach down until they're properly dry, and then stir in the creme fraiche.