Bagels are a popular breakfast item – especially in the US! In Australia, they seem to be slowly making their way to become a breakfast staple. To embrace this slow emerging food trend on our shores, I’ve had a great time levelling up the classic fillings, starting with (of course!) cream cheese bagel. But with a garlic confit twist. 

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Cream cheese bagel

This isn’t just any cream cheese bagel. Not just a smear of tub cream cheese, not at all. Not here at Daen’s Kitchen! We’ve brought this cream cheese to another level. And in true Daen’s Kitchen style, it involves garlic confit. 

How to enhance the cream cheese bagel

With a recipe this simple you need something important: very good quality ingredients! For this, I’ve used cream cheese, roasted garlic (of course!) and delicious heirloom tomatoes. I think that so much about cooking is about the greatest quality ingredients you can get. There is also a pretty large gulf that exists between a good bagel, a great bagel and a truly excellent bagel. I think it’s worth going on a (delicious!) hunt around your hometown to find your best bagel options. 

I also have a little bagel trick for you all – fry it in olive oil. I must admit, even my studio assistant was skeptical about this when she was watching me fry up my bagel. But I am telling you now, you will not regret it! It makes it golden and crispy and works perfectly with the bagels dense dough. It tastes like one big crouton.

No two bagels are the same

I truly believe that no two bagels are the same. Do you like yours with poppy seeds? Perhaps some sesame seeds, plain or the flavourful Everything But the Bagel Seasoning (which you can make easily!).

Brunch time!

So, armed with your best bagels and the freshest ingredients, assembling this bagel is a sinch! Just whip up the cream cheese with the roasted garlic and the secret ingredient: fresh herbs! You can always turn to dried herbs but they don’t have the same zest and sprightliness of fresh herbs. I used basil and chives as I think that they give the most zing and zest and cut through the dense bagel and fatty cream cheese. However, you can use any herb that your heart desires – this really is more of a guide than a strict recipe. 

Which tomatoes?

And, no bagel is complete without the classic tomato. One big slice of delicious heirloom tomato to bring it some summery flavours. While heirloom is my favourite, you can use any type of tomato from a truss to a roma. Cherry tomatoes could also work if you slice them in half. 

That’s it! Simple as that. Slice them all in half or mix and match some flavours and serve it to hungry brunch guests. Minimal cleaning up, maximum flavour. Everyone wins!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.

If you make these bagels, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!