Loaded Bagels in 3 Ways
Loaded Bagels in 3 Ways
Course: Recipes, MainDifficulty: EasyServings
6
servingsTotal time
30
minutes
Indulge your mother this Mother’s Day with mouthwatering loaded bagels! These delectable treats are not only incredibly easy to whip up but also burst with a delightful explosion of flavors.
Ingredients
6 Bella Luna bagels
200g of salmon gravlax
150g of cream cheese
Fresh dill, finely chopped
Capers, for a tangy kick
Microgreens, for a touch of freshness
Smooth peanut butter
Sliced bananas
A handful of chocolate chips
Raspberries, for a burst of fruity flavor
100g of mascarpone
Raspberry jam
A drizzle of wild bush honey
A teaspoon of vanilla bean paste
Directions
- Preheat the oven to 200 degrees. Cut your bagels diagonally in half and place the halves on a baking sheet. Toast the bagel halves in the oven for 8 minutes.
- Dessert Bagel
- Mix two tablespoons of mascarpone, one tablespoon of raspberry jam, a bit of honey, and some vanilla extract in a small bowl. Spread a generous amount of the raspberry mixture onto half the toasted bagel, and top it with fresh raspberries.
- Cover it with the other half of the bagel, and you’ve got yourself a delicious dessert bagel!
- New York Lox Bagel
- Spread a thick layer of cream cheese on one-half of the toasted Everything bagel, and sprinkle some dill on top. Add capers and salmon gravlax, and top it off with another layer of cream cheese, some micro-greens, and a squeeze of lemon. This New York-style bagel is perfect for brunch or lunch.
- Multigrain Peanut Butter, Chocolate Chips, and Banana Bagels
- Spread a teaspoon or two of peanut butter on both halves of the toasted multigrain bagel. Top it off with the sliced bananas and some chocolate chips. This is a great breakfast or snack option for those who love the classic combination of peanut butter and banana.
Shop the Ingredients
