Soulitinerary

Celebrate everyone’s favorite carb-centric holiday with these Bagel Day Recipes—creative, flavor-packed ways to turn a simple bagel into the star of your breakfast, lunch, or snack spread!

These Bagel Day Recipes take that humble ring of dough and turn it into a full-on food celebration. Think loaded breakfast stacks dripping with savory goodness, crisped-up bagel pizzas ready in minutes!

Bagel Day Recipes

1. Loaded Everything Bagel Brunch Board

This is your “everyone’s coming over and I want zero stress” Bagel Day move.

Ingredients

For The Bagels & Base:

• 8–10 assorted bagels (everything, sesame, plain, whole wheat)
• 4–5 tbsp softened unsalted butter (optional, for toasting)

For The Spreads:

• 8 oz plain cream cheese, room temperature
• 8 oz chive or herb cream cheese, room temperature
• 1/2 cup whipped feta (store-bought or homemade)
• 1/3 cup hummus (classic or roasted red pepper)

For The Protein Toppings:

• 8–10 oz smoked salmon slices
• 6 hard-boiled eggs, peeled and sliced
• 8 slices cooked bacon, crisp
• 1 cup sliced turkey or chicken deli meat

For The Fresh Veggies & Crunch:

• 1 English cucumber, thinly sliced
• 2 Roma tomatoes, thinly sliced
• 1 small red onion, very thinly sliced
• 1 avocado, sliced
• 1/2 cup capers, drained
• 1 cup baby spinach or arugula
• 1/2 cup sliced radishes

For Flavor & Finishing:

• Everything bagel seasoning, in a small bowl
• Flaky sea salt
• Black pepper
• Lemon wedges

How To Build A Brunch Board That Looks Like A Magazine Spread

• Slice the bagels horizontally with a serrated knife, keeping your hand away from the blade. Line them on sheet pans, cut side up. If you love extra richness, swipe each cut side with a little softened butter. Toast in a 375°F (190°C) oven for 6–8 minutes until edges look golden and the centers feel warm.
• Transfer each spread into a small bowl: plain cream cheese, chive cream cheese, whipped feta, hummus. Use a spoon to swirl the tops so they look inviting instead of like a tub that just came from the fridge.
• Slice cucumber, tomatoes, red onion, radishes, and avocado. Keep the slices thin and even so they layer easily on bagels. Squeeze a little lemon over the avocado so it holds its color.
• Fan the smoked salmon slices into loose ribbons on a board or large platter. Slice the hard-boiled eggs and sprinkle with a pinch of salt and pepper. Break the cooked bacon into halves or thirds. Stack the turkey or chicken slices loosely so they look generous, not flat.
• Grab your largest board, baking sheet, or big platters. This is your stage. Start by placing the bowls of spreads in different corners, leaving gaps in between.
• Arrange toasted bagel halves around the spreads. Lean some pieces against the bowls for height. Imagine people reaching from different sides of the table; you want everything easy to grab without weird arm wrestling.
• Add cucumber, tomatoes, onion, radishes, avocado, and greens in little clusters. Tuck the proteins (salmon, egg slices, bacon, deli meat) into open spaces. Finish with small bowls of capers, a bowl of everything seasoning, and wedges of lemon.
• Right before serving, sprinkle a little flaky sea salt and black pepper over the tomatoes and eggs. Place tongs or small serving forks around the board so everyone serves themselves without dismantling the whole thing.

This brunch board basically runs itself while you stand there pretending it was effortless!!

2. New York–Style Bagel Breakfast Sandwich

The kind of Bagel Day breakfast that keeps you full until mid-afternoon.

Ingredients

For Each Sandwich (Multiply As Needed):

• 1 everything or sesame bagel, sliced and toasted
• 1 tbsp softened butter (for the bagel)
• 2 large eggs
• 2 tbsp whole milk or half-and-half
• 1 slice sharp cheddar
• 1 slice American or provolone
• 2 slices bacon or 1 sausage patty, cooked
• 1 tbsp cream cheese
• 2–3 tomato slices
• 2–3 rings of red onion
• Handful of baby spinach or arugula
• Salt and pepper
• 1 tsp oil or butter (for the pan)

How To Build A Stacked Breakfast You Actually Look Forward To?!

• Toast the bagel halves until they reach deep golden. Spread the cut sides with butter so the warmth melts it down into every nook.
• In a skillet over medium heat, cook the bacon until crisp or the sausage until browned and cooked through. Transfer to a plate lined with paper towel.
• Crack the eggs into a small bowl. Add the milk or half-and-half, a pinch of salt, and a pinch of pepper. Whisk until the mixture looks completely uniform and slightly frothy. You’re blending air in, not just stirring.
• Wipe out excess grease from the skillet, leaving a very thin layer for flavor. Add the oil or butter and heat over medium-low. Pour in the egg mixture. Let it sit for 20–30 seconds, then gently push the edges toward the center, folding the eggs over themselves. Repeat until the eggs form soft curds and just set without turning dry.
• Shape the eggs into a round-ish pile the size of your bagel. Lay the cheddar and American (or provolone) on top. Turn off the heat and cover the pan with a lid for 1 minute. The residual heat finishes the eggs and melts the cheese into a gooey blanket.
• Spread cream cheese over the bottom bagel half. Add the spinach or arugula, then the tomato slices and onion rings. Place the bacon or sausage on top. Slide the cheesy eggs from the pan directly onto the stack.
• Place the top bagel half on, and press down lightly so the fillings settle and don’t slip around. Cut the sandwich in half if you want to show off the layers.
• Serve this hot and admire your work before destroying it with a bite.

3. Sheet Pan Bagel Pizzas For A Crowd

Perfect when Bagel Day hits and everyone demands pizza without waiting for dough to rise.

Ingredients

For The Bagel Base:

• 6 full bagels (12 halves), any variety, sliced
• 3–4 tbsp olive oil

For The Sauce And Cheese:

• 1 1/2 cups pizza or marinara sauce
• 2 cups shredded low-moisture mozzarella
• 1/2 cup grated Parmesan

For Toppings (Mix And Match):

• 1/2 cup mini pepperoni or sliced pepperoni
• 1/2 cup sliced black olives
• 1/2 cup diced bell peppers
• 1/2 cup sliced mushrooms
• 1/4 cup finely diced red onion
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Fresh basil leaves, for serving

How To Turn Bagels Into Fast, Crispy Little Pizzas

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment so cleanup stays friendly.
• Place the bagel halves cut side up on the sheet. Brush each cut surface lightly with olive oil. This step keeps the sauce from soaking in too far and helps the edges crisp.
• Spoon about 1–1 1/2 tablespoons of pizza sauce onto each bagel half. Use the back of the spoon to spread it to the edges without flooding the hole.
• Sprinkle mozzarella evenly over each half, hitting the sauce and stopping just shy of the very edge. Follow with a light sprinkle of 
• Distribute pepperoni, olives, bell peppers, mushrooms, and onion in small amounts on each bagel. The goal is variety without overloading; heavy toppings slide off.
• Sprinkle dried oregano and crushed red pepper flakes over everything. This ties all the flavors together instead of leaving them scattered.
• Slide the tray into the oven and bake for 12–15 minutes. The cheese turns golden in spots, the bagel edges crisp, and everything smells like a pizzeria moved into your house.
• Let the pizzas rest for 3–4 minutes so the cheese settles. Scatter torn basil leaves over the top right before serving.
• Set the tray in the middle of the table and watch them vanish.

4. Everything Bagel Strata (Overnight Or Same Day)

This is where you save stale bagels and turn them into a cozy baked dish that feels like a breakfast hug.

Ingredients

For The Base:

• 4 everything bagels, slightly stale or day-old preferred
• 1 tbsp butter (for greasing the dish)

For The Egg Mixture:

• 8 large eggs
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Dijon mustard

For The Filling:

• 1 cup cooked breakfast sausage, crumbled (or cooked bacon pieces)
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 1 cup shredded cheddar
• 1 cup shredded mozzarella
• 2 tbsp chopped fresh chives or green onions

How To Turn Leftover Bagels Into A Crowd-Worthy Bake

• Grease a 9×13 inch baking dish generously with butter, covering the bottom and sides.
• Slice the bagels into thick rounds, then cut those into bite-size cubes, about 1-inch pieces. You want texture, not crumbs.
• Spread the bagel cubes evenly in the greased baking dish. They form the base that drinks up the custard.
• In a skillet over medium heat, cook the sausage until browned and cooked through. Remove and set aside. In the same pan, cook the onion and bell pepper with a pinch of salt until softened and lightly golden, about 5–7 minutes. Turn off the heat.
  In a large bowl, whisk the eggs until smooth. Add the milk, heavy cream, salt, pepper, and Dijon mustard. Whisk again until everything looks fully combined, with no streaks.
• Stir the sausage, onion, bell pepper, cheddar, mozzarella, and chives into the egg mixture. You’re essentially building a loaded, cheesy custard.
• Pour the egg mixture evenly over the bagel cubes, using a spatula to nudge everything so the liquid reaches all corners. Press the top gently to help the bagels absorb the liquid.
• For best texture, cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight. The bagels soak up the custard and bake into a cohesive sliceable dish. If time is tight, let it rest at room temperature for 20–30 minutes before baking.
• When ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap. Bake for 40–50 minutes until the strata puffs up, the top turns golden, and the center no longer looks liquid when you jiggle the dish.
• Let the strata sit for 10–15 minutes. This rest time helps it set so you cut clean squares instead of scooping something soupy.
• Serve warm squares with hot sauce on the side for the spice lovers.

5. Cinnamon Sugar Bagel Chips With Cream Cheese Dip

This one turns leftover bagels into a snack dessert that feels like a hug in crunchy form.

Ingredients

For The Bagel Chips:

• 3 plain or cinnamon raisin bagels, sliced into thin rounds
• 4 tbsp unsalted butter, melted
• 1/3 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• Pinch of salt

For The Cream Cheese Dip:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk (enough to reach a dippable consistency)

Optional: 1–2 tbsp maple syrup for extra flavor

How To Turn Bagel Scraps Into A Sweet Snack People Devour

• Preheat your oven to 325°F (165°C). Line two baking sheets with parchment.
• Slice the bagels horizontally, then cut each slice into thin rounds, about 1/4 inch thick. The thinner you go, the crunchier the chips.
• In a small bowl, mix the sugar, cinnamon, and pinch of salt until evenly combined.
• Place the bagel slices in a large bowl. Pour the melted butter over them and toss until every slice looks glossy. Sprinkle the cinnamon sugar mixture over the slices, tossing again so each piece gets a generous coating.
• Lay the slices out in a single layer on the prepared sheets. Avoid overlapping; that keeps them from steaming instead of crisping.
• Bake for 15–20 minutes, rotating the trays halfway through. The chips turn deep golden and feel firm to the touch. They crisp further as they cool, so don’t push them to burnt.
• Let the bagel chips cool on the trays. This cooling time is where they fully crisp and become snackable.
• While the chips cool, beat the softened cream cheese in a bowl until smooth and fluffy. Add powdered sugar and beat again. Pour in vanilla and 2 tablespoons of milk. Beat until the mixture turns creamy and dippable. If you want a hint of caramel sweetness, beat in the maple syrup. If the dip looks too thick, add a splash more milk until it reaches your preferred consistency.
• Transfer the dip to a serving bowl. Pile the cinnamon sugar bagel chips around it or in a jar nearby. Leftover chips stay crisp in an airtight container at room temperature for several days; keep the dip covered in the fridge.

This snack turns “I have random old bagels” into “who brought the fancy dessert platter?”

By the time you work through these Bagel Day Recipes, a bagel stops being just a breakfast option and starts feeling like a secret weapon. You toast it, stack it, bake it, crisp it, and dress it up until the whole table realizes how much a simple ring of dough can actually do.

Next time Bagel Day rolls around, you already know exactly where to start.