Toasted Bagel Chip Platter with Honeyed Cream Cheese and Berries

Quick Recipe Version (TL;DR)

• Yield: 6 appetizer servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 bagels (plain or everything), sliced thinly
• 3 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/2 tsp garlic powder (optional)
• 8 oz (225 g) cream cheese, softened
• 3 tbsp honey, plus extra for drizzling
• 1 tsp vanilla extract
• 2 tbsp heavy cream or milk
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tsp lemon zest (optional)
• Fresh mint leaves, chopped nuts, or seeds for garnish (optional)

Do This

• 1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
• 2. Slice bagels into thin rounds (about 1/4 inch). Toss with olive oil, salt, and garlic powder.
• 3. Arrange slices in a single layer and bake 12–15 minutes, flipping once, until golden and crisp. Cool completely.
• 4. Beat cream cheese with honey, vanilla, and cream until smooth, fluffy, and dippable.
• 5. Rinse and dry berries well. Halve or slice large berries; toss with lemon zest and a tiny drizzle of honey if desired.
• 6. Spread honeyed cream cheese in a shallow bowl, drizzle with honey, top with berries and garnish. Surround with bagel chips and serve.

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Why You’ll Love This Recipe

• Perfect balance of sweet, salty, creamy, and crunchy in every bite.
• Easy to make ahead and assemble quickly for guests or snacking.
• Uses simple, everyday ingredients but looks impressive on a platter.
• Flexible: swap in your favorite bagel flavors, berries, or garnishes.

Grocery List

• Produce: Mixed fresh berries (strawberries, blueberries, raspberries), 1 lemon (for zest, optional), fresh mint (optional).
• Dairy: Cream cheese, heavy cream or milk.
• Pantry: Bagels, olive oil, honey, vanilla extract, fine sea salt, garlic powder (optional), nuts or seeds for garnish (optional).

Full Ingredients

For the Toasted Bagel Chips

• 4 bagels (plain, sesame, or everything), about 12 oz / 340 g total
• 3 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/2 tsp garlic powder (optional, for a subtle savory note)

For the Honeyed Cream Cheese

• 8 oz (225 g) cream cheese, softened to room temperature
• 3 tbsp honey
• 1 tsp pure vanilla extract
• 2 tbsp heavy cream or whole milk (to loosen and make it dippable)
• Pinch of fine sea salt (about 1/16 tsp, to enhance flavor)

For the Berry Topping & Garnish

• 2 cups mixed fresh berries, gently packed (for example: 1 cup strawberries, 1/2 cup blueberries, 1/2 cup raspberries)
• 1 tsp lemon zest (optional, but brightens the flavors)
• 1–2 tsp honey, for lightly coating the berries (optional)
• 1–2 tbsp honey, for drizzling over the finished cream cheese and berries
• 1–2 tbsp chopped toasted nuts (pistachios, almonds, or pecans), for crunch (optional)
• 1–2 tsp chia seeds or pumpkin seeds (optional alternative crunch)
• Small handful fresh mint leaves, torn or finely sliced (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pans

Preheat your oven to 350°F (175°C) with racks in the upper and lower thirds. Line two large baking sheets with parchment paper or a silicone baking mat. This keeps the bagel chips from sticking and makes cleanup easier.

While the oven heats, gather your bagels, olive oil, salt, and garlic powder so everything is ready to go. The chips bake quickly, so a bit of upfront organization helps prevent over-browning.

Step 2: Slice the bagels into chips

Using a sharp serrated knife, slice each bagel crosswise into thin rounds, about 1/4 inch (6 mm) thick. Aim for even slices so they toast at the same rate. You can also cut a few slices in half if you want smaller chips for dipping.

Place the slices in a large mixing bowl. Discard or snack on any crumbs or very tiny end pieces that might burn easily.

Step 3: Season and toast the bagel chips

Drizzle the bagel slices with 3 tbsp olive oil. Sprinkle over 1/2 tsp fine sea salt and 1/2 tsp garlic powder (if using). Toss gently but thoroughly with your hands or tongs until every slice is lightly coated with oil and seasoning.

Arrange the slices in a single layer on the prepared baking sheets. Avoid overlapping so they crisp instead of steaming. Bake for 12–15 minutes, rotating the pans between racks and flipping the slices halfway through. The chips are done when they are golden brown and feel firm and dry to the touch.

Remove from the oven and let the chips cool completely on the pans. They will crisp up further as they cool.

Step 4: Make the honeyed cream cheese

While the chips bake and cool, prepare the dip. In a medium bowl, add 8 oz softened cream cheese, 3 tbsp honey, 1 tsp vanilla extract, and a pinch of salt. Using a hand mixer (or a sturdy whisk and some elbow grease), beat until smooth, creamy, and fluffy, about 1–2 minutes.

Add 2 tbsp heavy cream or milk, beating until the mixture is soft and dippable but still holds shape. If you prefer a looser texture, add an extra 1–2 tsp of cream, beating after each addition. Taste and adjust: for more sweetness, add an extra teaspoon of honey.

Step 5: Prep the berries

Rinse the berries under cool water, then gently pat them very dry with a clean kitchen towel or paper towels. Excess moisture will thin your topping and make the chips soggy if it drips too much, so drying is key.

Hull and slice strawberries into halves or quarters, depending on size. Leave smaller berries like blueberries and raspberries whole. Place the berries in a small bowl. If using, sprinkle over 1 tsp lemon zest and drizzle with 1–2 tsp honey. Toss gently just to coat. This light honey-lemon dressing gives the berries a glossy, jewel-like finish.

Step 6: Assemble the platter

Transfer the honeyed cream cheese to a shallow serving bowl or small plate with a rim. Use the back of a spoon or a spatula to spread it into an even, slightly swirled layer about 1/2–3/4 inch thick.

Spoon the berries generously over the center of the cream cheese, letting some berries tumble off to the sides for a natural, abundant look. Drizzle 1–2 tbsp honey in thin ribbons over the berries and cream cheese.

Sprinkle with chopped toasted nuts or seeds if using, and scatter a few torn mint leaves on top for freshness and color.

Place the bowl on a large serving board or platter. Arrange the cooled bagel chips around it in overlapping layers, leaving enough space for guests to reach the dip easily.

Step 7: Serve and enjoy

Serve the toasted bagel chip platter at room temperature. To eat, scoop some honeyed cream cheese and berries onto each bagel chip for a sweet-savory, crunchy bite.

If the gathering will last more than 1–2 hours, keep extra berries in the fridge and replenish the platter as needed so everything stays fresh. Leftover components can be stored separately (see Storage & Make-Ahead) and assembled again later.

Pro Tips

• Slice evenly for perfect crunch: Uneven slices will bake at different speeds. Aim for consistent 1/4 inch slices so nothing burns before the rest are crispy.
• Cool the chips completely: If you cover or plate the chips while still warm, they can steam and lose their crunch. Let them cool fully on the baking sheet.
• Soften cream cheese properly: Room-temperature cream cheese (about 30–45 minutes on the counter) blends smoother and fluffier, without lumps.
• Dry the berries well: Excess water on berries will thin the dip and soften the chips. Pat them dry thoroughly before using.
• Season to taste: A tiny pinch of salt in the cream cheese and on the chips makes the honey and berries taste sweeter and more complex.

Variations

• Cinnamon crunch version: Skip the garlic powder. Toss bagel slices with 2 1/2 tbsp olive oil and 1/2 tbsp honey, plus 1/2 tsp ground cinnamon and a pinch of salt. Bake as directed for a more dessert-leaning platter.
• Yogurt–cream cheese swirl: Replace 1/4 of the cream cheese (2 oz / 55 g) with thick Greek yogurt for a tangier, lighter dip. Swirl gently instead of fully mixing for a marbled look.
• Berry-free, nutty option: Top the honeyed cream cheese with chopped toasted nuts, seeds, and a drizzle of honey instead of berries for a longer-lasting, room-temperature-friendly platter.

Storage & Make-Ahead

Make-ahead: Toast the bagel chips up to 3 days in advance. Once fully cooled, store them in an airtight container at room temperature, away from moisture. Prepare the honeyed cream cheese up to 2 days ahead and refrigerate in a covered container; let it sit at room temperature for 15–20 minutes and stir before serving. Wash and prep the berries up to 4 hours before serving and keep refrigerated, undressed. Toss with honey and zest and add to the platter just before serving.

Leftovers: Store leftover cream cheese and berries separately in the refrigerator for up to 2 days. Stir the cream cheese before using again. Bagel chips are best eaten within 2–3 days; if they soften, you can re-crisp them in a 300°F (150°C) oven for 5–7 minutes, then cool completely before serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including chips, cream cheese, and berries): about 380–420 calories; 17–20 g fat; 50–55 g carbohydrates; 3–4 g fiber; 15–18 g sugar (varies with honey and berries); 9–11 g protein. These numbers are estimates and will vary based on the exact bagels, cream cheese, and toppings you use.