National Bagel Day - Recipes

Time to get Schmeared on National Bagel Day!

I never had a Bagel when I lived in Louisiana and Texas as a youth, but now you can get them there in almost any coffee shop, fast food joint, and larger grocery stores. 

Bagels are boiled and then baked to create a crunchy surface and chewy interior. They go back to the 17 century in Jewish communities of Poland.

My wife, Linda, grew up a half-hour from New York City, the capital of Bagels. I got a crash course there when we visited her family. 

I never realized the different types of Bagels out there. Just look at the list from a NYC Bagel shop called Ess-a-Bagel. Can't say I really have a favorite, but I do lean toward an Onion Bagel.

A Bagel I had no idea about is the Everything Bagel, like, what makes it "Everything?" Well, I found "Everything" can come in a plastic shaker at the Dollar Tree. for $1.25.

Reading the ingredients list, it's comprised of poppy and sesame seeds plus other dried seasonings like salt, garlic, and onion. I guess you can make anything "Everything" with this shaker, Hmmm...Everything Scrambled Eggs, Everything Pasta, and Everything Tacos?

Check out our breakfast video below at Ess-a-Bagel restaurant in NYC where they are baked on the premises and serving a dozen varieties of amazing Bagel Sandwiches!

Ess-a-Bagel - Movie

I do love a toasted Bagel in the morning, usually as a sandwich with a fried egg, lettuce, tomato, and mayo. Also, you should try my simple breakfast recipe of Scrambled Eggs & Caramelized Onions served on a slice of toasted Bagel. A Bagel for breakfast gets the job done to get you out the door...or at least out of bed.

A classic Bagel preparation is slathering Cream Cheese on a toasted Bagel. Philadelphia Cream Cheese is the best, but I've tried cheaper Cream Cheese Blends to use in a pinch.

I prefer Bagel and Cream Cheese with a slice of onion and a fat slice of tomato. Nothing to it really as my video below will show.

In past film commercial shoots the Non-kosher Cameraman /Chef was quick to line up for a catered breakfast; going past the multitude of sugary pastry confections and heading straight for Bagels, Cream Cheese, Lox (cured salmon), sliced red onion, and tomato to build a Jewish deli kosher classic. 

You should click here to see my Homemade Lox recipe. It's really easy to do, just coat a thick slice of raw salmon in equal parts of sugar and salt, wrap in plastic, or seal in a glass container, and let it cure in the refrigerator for a couple of days (unwrap and drain liquid during curing). Finally, rinse and pat dry, that's it.

Now Lox (mildly brined, cold-cured raw salmon) is too expensive for this Chintzy Chef but canned, or soft packaged cooked salmon is a fine inexpensive substitute for a Homemade Salmon Schmear (original blog post recipe is here.) 

Some Cream Cheese comes mixed with Salmon. They are carrying Vegan Cream Cheese these days.

Drain and fold it into room-temperature softened cream cheese, lightly mix with some lemon juice and you have a spreadable feast - a Cheap$kate Salmon Schmear.

Here's my cheap$kate Salmon Schmear video below. I use salmon from the can or soft pack. Drain and blend it with room-temperature cream cheese. Couldn't be easier and cheaper to do.

Bagels still turn up in the bread bargain bin of Ralphs Supermarket, and Dollar Tree has them from time to time.

A Salmon Schmear is also a delicious party dip, just set out your preferred cracker, pita, or toasted wedges of Bagel. This kosher morning starter is a Chef's favorite; right up there with McDonald's decidedly non-kosher sausage and egg, syrup-filled pancake sandwich "McGriddle".

Ingredients (serves 2 - 4)

• 8 oz. package of cream cheese (Philadelphia Cream Cheese is kosher.)
• 3 oz. small package or can of cooked salmon (Pillar Rock salmon brand is kosher.)
• Sliced tomato and onion (preferably red onion - for this recipe I used a yellow onion.)
• 1 teaspoon lemon or lime juice (optional.)
• Bagels

Directions

Allow cream cheese to reach room temperature. Drain salmon and mix it into cream cheese. You can use less cream cheese for a fishier version.

Add a teaspoon of lemon or lime juice. Mix lightly for a chunky spread.

Toast bagel then add Salmon Schmear with tomato and sliced onion.

Blueberry Bagels are somewhat controversial. I like them but Linda despises them - won't go near them.

Hey, we have to agree to disagree, I like them toasted with a smear of butter.

National Bagel Day - Recipes

 Time to get Schmeared on National Bagel Day!

I never had a Bagel when I lived in Louisiana and Texas as a youth, but now you can get them in almost any coffee shop, fast food joint, and larger grocery stores. 

Bagels are boiled and then baked to create a crunchy surface and chewy interior. They go back to the 17 century in Jewish communities of Poland.

My wife, Linda, grew up a half-hour from New York City, the capital of Bagels. I got a crash course there when we visited her family. 

I never realized the different types of Bagels out there. Just look at the list from an NYC bagel shop. Can't say I really have a favorite, but I do lean toward an Onion Bagel.

The Bagel I had no idea about is the Everything Bagel, like, what makes it "Everything?" Well, I found "Everything" can come in a plastic shaker at the Dollar Tree. for $1.25.

Reading the ingredients list, it's comprised of poppy and sesame seeds plus other dried seasonings like salt, garlic and onion. I guess you can make anything "Everything" with this shaker, Hmmm...Everything Scrambled Eggs, Everything Pasta, and Everything Tacos?

Check out our breakfast video below at Ess-a-Bagel restaurant in NYC where they are baked on the premises and serving a dozen varieties of amazing Bagel Sandwiches!

Ess-a-Bagel - Movie

I do love a toasted Bagel in the morning, usually as a sandwich with a fried egg, lettuce, tomato, and mayo. Also, you should try a simple breakfast recipe of Scrambled Eggs & Caramelized Onions served on a slice of toasted Bagel. A Bagel for breakfast gets the job done to get you out the door...or at least out of bed.

In past film commercial shoots the Non-kosher Cameraman /Chef was quick to line up for a catered breakfast; going past the multitude of sugary pastry confections and heading straight for Bagels, cream cheese, Lox (cured salmon), sliced red onion, and tomato to build a Jewish deli kosher classic. 

You should click here to see my Homemade Lox recipe. It's really easy to do, just coat a thick slice of raw salmon in equal parts of sugar and salt, wrap in plastic, or seal in a glass container, and let it cure in the refrigerator for a couple of days (unwrap and drain liquid during curing). Finally, rinse and pat dry, that's it.

Now Lox (mildly brined, cold-cured raw salmon) is too expensive for this Chintzy Chef but canned, or soft packaged cooked salmon is a fine inexpensive substitute for a Homemade Salmon Schmear (original blog post recipe is here.) 

Drain and fold it into room-temperature softened cream cheese, lightly mix with some lemon juice and you have a spreadable feast - a Cheap$kate Salmon Schmear.

I find small tubs and packages of cream cheese in the 99c only Store cold cases quite often; bagels, as well as small cans of cooked salmon, are usually stocked.

Here's my cheap$kate Salmon Schmear video below. I use salmon from the can or soft pack. Drain and blend it with room-temperature cream cheese. Couldn't be easier and cheaper to do.

Bagels still turn up in bargain bins at chain grocery stores, while 99c only Stores and Dollar Tree have them from time to time, too.

A Salmon Schmear is also a delicious party dip, just set out your preferred cracker, pita, or toasted wedges of bagel. This kosher morning starter is a Chef's favorite; right up there with McDonald's decidedly non-kosher sausage and egg, syrup-filled pancake sandwich "McGriddle".

Ingredients (serves 2 - 4)

• 8 oz. package of cream cheese (Philadelphia Cream Cheese is kosher.)
• 3 oz. small package or can of cooked salmon (Pillar Rock salmon brand is kosher.)
• Sliced tomato and onion (preferably red onion - for this recipe I used a yellow onion.)
• 1 teaspoon lemon or lime juice (optional.)
• Bagels

Directions

Allow cream cheese to reach room temperature. Drain salmon and mix it into cream cheese. You can use less cream cheese for a fishier version.

Add a teaspoon of lemon or lime juice. Mix lightly for a chunky spread.

Toast bagel then add Salmon Schmear with tomato and sliced onion.

A classic Bagel and Cream Cheese is just that. I also like them with a thin slice of onion and a fat slice of tomato. Nothing to it really as my video below will show.

Blueberry Bagels are somewhat controversial. I like them but Linda despises them - won't go near them.

Hey, we have to agree to disagree, I like them toasted with a smear of butter.

Bagel with a Salmon and Cream Cheese Spread - Video Recipe

In past film shoots this cameraman /chef was quick to line up for a catered breakfast; going past the multitude of sugary pastry confections and heading straight for Bagels and Cream Cheese with Salmon to build a deli classic sandwich.

Cured Lox and smoked salmon are quite expensive so my cheap version uses regular canned salmon mixed with cheap cream cheese. This mixture of Lox and Cream Cheese is known in a Jewish Deli as a Schmear. There are a lot of versions of a Schmear, but my cheap$kate version is just the two ingredients of cream cheese and canned or packaged cooked salmon.

I never had a Bagel when I lived in Louisiana and Texas as a youth, but now you can get them in coffee shops and larger grocery stores. Bagels are boiled and then baked to create a crunchy surface and chewy interior. They go back to the 17 century in Jewish communities of Poland.

My girlfriend Linda grew up a half-hour from New York City the capital of Bagels. I got a crash course there when we visited her family. 

Check out our breakfast video below at Ess-a-Bagel restaurant in NYC where bagels are baked on the premises and serve a dozen varieties of amazing Bagel Spreads!

                                                     Ess-a-Bagel - Movie

This is an easy and tasty recipe to make. All you do is drain the cooked canned or packaged salmon then mix it into room-temperature cream cheese. 

You can use the Salmon and Cream Cheese spread for appetizers on crackers, celery, and carrot sticks. 

I like my Salmon and Cream Cheese spread on a toasted Everything Bagel when I can find them cheaply. You can use any type of bagel, or favorite slices of toasted bread. 

I get my bagels from the discount bin at the local Ralphs supermarket grocers. Sometimes they are plain bagels and other times it is a mixed bag of Onion, Sesame Seed, Everything, and Blueberry.

I am a fan of tinned-cooked seafood. Cooked salmon comes in small tunafish-style cans and soft packages. I get the salmon at my local Dollar Tree and 99c only Store. It is still a great deal when it shows up. Just last year I found 5-ounce cans of cooked salmon, but recently 2.5 ounces at my local Dollar Tree seem to be the norm this year.

Cream Cheese is more expensive these days, but still a decent deal. It comes in cardboard boxes at about 8 ounces. Cream cheese also comes in plastic tubs. You can find pre-mixed tubs that already have salmon. 

Cream cheese blends are cheaper and taste fine. Of course, I prefer the real thing, Philadelphia Cream Cheese.

If you like a lot of salmon then add about 5 ounces of drained salmon to 8 ounces of cream cheese. Even 2.5 ounces of packaged salmon will taste delicious. Make the Salmon Spread any way you like and can afford.

My Bagel with a Salmon and Cream Cheese Spread is a tasty 99 Cent Chef sandwich recipe you can't afford to miss out on.

Bagel with Salmon and Cream Cheese Spread - VIDEO              Play it here, video runs 2 minutes, 23 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (serves 2 - 4)

• Cream Cheese - 8-ounce package. Soften and bring to room temperature so it will mix easily.
• Salmon - about 3 ounces, cooked. Okay to add more salmon. Drain canned or packaged salmon. Salmon amounts are usually in 2.5 to 5-ounce cans or packages.
• Bagel - I like mine sliced in half and toasted. Serve on a half slice or make it into a sandwich. Okay to not toast the bagel. Use any favorite slices of bread.

Directions

This is the simplest of recipes, with no cooking. Allow cream cheese to reach room temperature. Drain salmon and mix it into cream cheese.

I like a chunky spread, so mix lightly if you do, too. Keep Salmon and Cream Cheese Spread in the refrigerator until ready to use.

Serve Salmon and Cream Cheese Spread on a bagel half or make a sandwich. I like a toasted bagel. It's okay to use any favorite slices of bread, toasted or not.

Hindsight

I've had the Spread in a Bagel Sandwich with a thin slice of onion and a thick slice of tomato. 

If you want to kick it up a notch then purchase more expensive Lox or Gravlax fillets of smoked or cured salmon. Just roughly chop a few ounces of salmon and mix it into room-temperature cream cheese. You can also smear a bagel with cream cheese and add a thin slice of Lox. This will impress your guests.