Split cinnamon raisin bagels become crisp-edged rounds topped with whipped cream cheese, honey, and toasted walnuts—a sweet-savory dinner that takes the shelf's sweetness seriously and turns it into something warm and satisfying.

Serves 2. 15 minutes, 10 at the stove.

About 640 calories a serving, 12 g protein, 90 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Split both bagels horizontally and lay them cut-side up on a baking sheet. Brush the cut sides lightly with 1 tablespoon melted butter and toast in the oven until the edges are golden and the surface begins to crisp, about 6 to 8 minutes.8 min
2. While the bagels toast, chop 2 ounces walnuts roughly. Stir together 4 ounces cream cheese at room temperature with 1 tablespoon honey and a pinch of salt until smooth.
3. Remove the bagels from the oven and spread each half with the honey cream cheese. Scatter the walnuts over the tops and drizzle with another teaspoon of honey if you like. Serve warm.

Note Swap the walnuts for pecans or almonds if you have them. Leftovers keep covered in the refrigerator for one day and can be reheated gently. Serve with strong coffee or tea.