Recipe courtesy of Amy Kritzer Becker

Break Fast Bagel Board

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 40 min
  • Yield: 4 servings
Nothing marks the end of an Ashkenazi Yom Kippur fast like a bagel (or two) with all the fixings. This year, get a little meshuggeneh with your toppings with flavored cream cheese. Naturally sweet caramelized onion, Rosh Hashanah-inspired apples and honey and everything but the bagel (all your favorite bagel toppings mixed right in) take your bagel to the next level. Make sure to have plenty of food--your fasting guests will be hungry!


Caramelized Onion Cream Cheese:

Apples and Honey Cream Cheese:

Everything But the Bagel Cream Cheese:



  1. For the caramelized onion cream cheese: Heat the olive oil in a wide, thick-bottomed sauté pan over medium heat. Add the onions, stirring occasionally. When the onions start to soften, after about 5 minutes, add 1/2 teaspoon salt and reduce the heat to medium low. Cook until golden brown, 45 minutes or longer, stirring often, letting the onions stick a little to brown, but being careful not to let them burn. If the onions seem dry and are sticking too much, add a little water to the pan. If they aren’t browning, turn the heat up slightly. Once the onions are a golden brown, set aside to let cool. You should have 1/4 cup. Set aside a few to use as garnish.
  2. In a medium bowl, mix together the cooled caramelized onions, cream cheese, garlic powder and salt and pepper to taste with a rubber spatula until combined. Garnish with extra caramelized onions and the chives before serving.
  3. For the apples and honey cream cheese: Heat a large pan over medium heat and add the apples and butter. Sauté for 8 to 10 minutes until browned and softened. Towards the end of cooking, add the salt and cinnamon and coat evenly. Set the apples aside to cool.
  4. In a medium bowl, mixed together the cooled apples, cream cheese and honey with a rubber spatula until combined. Top with the chopped walnuts before serving.
  5. For the everything but the bagel cream cheese: Mix together the cream cheese, lox, dill, red onion, lemon juice and everything bagel spice in a medium bowl with a rubber spatula until combined. Garnish with the capers when ready to serve.
  6. For serving: Put each cream cheese flavor in a small bowl on a platter. Put the capers, chives and everything bagel spice in three other small bowls. Then lay out the bagels, tomatoes, cucumber, red onion, lemon wedges, sliced hard-boiled eggs and lox. I like to have each item in two spots for ease of serving and aesthetics.
  7. The cream cheeses can be made up to 3 days ahead of time. Store covered in the refrigerator.

Cook’s Note

Plan for at least 1 1/2 bagels per person depending on how much other food you serve for break fast.