20 Bagel Charcuterie Board Ideas

A bagel charcuterie board is bagels with cream cheese, deli meat, cheese, toppings and fruit, so everyone makes their own. It's an easy brunch for a group, with no cooking unless you add bacon or eggs. A bagel board works for a weekend brunch, a shower, an office breakfast or a holiday morning.

Here are 20 bagel charcuterie board ideas, from a classic board and a New York deli board to bacon, egg and cheese, sweet boards, mini bagels for kids and a build-your-own bagel bar. Each one lists what's on it, with amounts and how many it serves. None use smoked salmon, so they work for guests who don't eat fish.

Classic bagel charcuterie board ideas

1. Classic Bagel Charcuterie Board

Plain, everything and sesame bagels with two cream cheeses, salami, prosciutto, white cheddar, tomato, cucumber, red onion and capers. Serves 5.

What's on the board

• 1 large board, about 14 x 20 inches
• 5 bagels (2 plain, 2 everything, 1 sesame)
• 1/2 cup plain cream cheese, in a small bowl
• 1/2 cup chive and onion cream cheese, in a small bowl
• 2 tbsp capers, drained, in a small bowl
• 4 oz sliced Genoa salami (about 14 slices)
• 2 oz prosciutto (about 6 slices)
• 5 oz sharp white cheddar (a block), sliced (about 12 slices)
• 2 Roma tomatoes, sliced (about 12 slices)
• 1/2 English cucumber, thinly sliced (about 20 slices)
• 1/4 small red onion, sliced into thin rings
• 12 oz green grapes
• 10 strawberries

How to make it

1. Set the cream cheese and caper bowls down the middle.
2. Set the bagels whole, side by side in two rows along the long sides.
3. Lay the salami flat in short overlapping rows, drape the prosciutto loosely and overlap the cheddar in a row.
4. Fan the tomato and cucumber slices near the bowls and pile the onion rings next to the tomatoes.
5. Fill the gaps with the grapes and strawberries.

Where to get it

Chive and onion cream cheese is in the dairy case; capers are in small jars near the olives.

2. New York Deli Bagel Board

Pumpernickel and everything bagels with thin pastrami, corned beef, Swiss, Russian dressing, spicy brown mustard and dill pickles, like a New York deli. Serves 5.

What's on the board

• 1 large board, about 14 x 20 inches
• 5 bagels (2 pumpernickel, 2 everything, 1 onion)
• 4 oz thin-sliced pastrami (about 8 slices)
• 4 oz thin-sliced corned beef (about 8 slices)
• 4 oz sliced Swiss cheese (about 6 slices), cut in half (12 halves)
• 1/2 cup Russian dressing, in a small bowl
• 1/4 cup spicy brown mustard, in a small bowl
• 6 dill pickle spears, patted dry
• 2 Roma tomatoes, sliced (about 12 slices)
• 1/4 small red onion, sliced into thin rings
• 12 oz red grapes

How to make it

1. Set the Russian dressing and mustard bowls on the board.
2. Set the bagels whole, side by side in a row along one long side.
3. Lay the pastrami and corned beef flat in short overlapping rows, each in its own spot, with the Swiss halves between them.
4. Lay the pickles in a row away from the bagels so they stay dry, then add the tomato and onion.
5. Fill the gaps with the grapes.

Where to get it

Ask the deli counter to slice the pastrami and corned beef thin. Pumpernickel bagels aren't always in stock; plain or onion work too.

3. Garden Veggie Bagel Board

Garden vegetable and plain cream cheese with turkey, Havarti and lots of fresh veggies: tomato, cucumber, radish, red pepper and avocado. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 4 bagels (2 whole wheat, 2 everything)
• 1/2 cup garden vegetable cream cheese, in a small bowl
• 1/2 cup plain whipped cream cheese, in a small bowl
• 5 oz thin-sliced deli turkey breast (about 8 slices)
• 4 oz Havarti (a block), sliced (about 8 slices)
• 2 Roma tomatoes, sliced (about 12 slices)
• 1/2 English cucumber, thinly sliced (about 20 slices)
• 4 radishes, trimmed and thinly sliced (about 20 slices)
• 1/2 red bell pepper, cut into 6 thin strips
• 1 avocado, sliced (about 12 slices)
• 1/4 small red onion, sliced into thin rings
• 8 oz red grapes

How to make it

1. Set the two cream cheese bowls on the board, with the bagels whole and side by side in a row.
2. Lay the turkey flat in short overlapping rows with the Havarti next to it.
3. Fan the tomato, cucumber and radish slices in small groups, then add the pepper strips and onion.
4. Slice the avocado last so it stays green, fan it in a row and fill the last gaps with the grapes.

Where to get it

Garden vegetable cream cheese is in the dairy case.

4. Italian Bagel Board

Asiago and everything bagels with soppressata, mortadella, provolone, fresh mozzarella, roasted red peppers and a quick pesto cream cheese. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 6 bagels (3 asiago, 3 everything)
• For the pesto cream cheese: 1/2 cup whipped cream cheese and 1 tbsp basil pesto, stirred together, in a small bowl
• 3 oz sliced soppressata (about 12 slices)
• 3 oz thin-sliced mortadella (about 6 slices)
• 4 oz sliced provolone (about 6 slices), cut in half (12 halves)
• 8 oz fresh mozzarella (a ball), sliced (about 8 slices)
• 2 Roma tomatoes, sliced (about 12 slices)
• 6 oz jarred roasted red peppers (half a 12 oz jar), drained and cut into strips
• 16 pitted Castelvetrano olives, in a small bowl

How to make it

1. Stir the pesto into the cream cheese and spoon it into a small bowl.
2. Set the pesto cream cheese and olives on the board, with the bagels whole and side by side in a row.
3. Lay the soppressata and mortadella flat in short overlapping rows with the provolone halves between them.
4. Pat the mozzarella and peppers dry, then lay the mozzarella in one row and the tomato slices in a row next to it.
5. Tuck the pepper strips into the open spaces.

Where to get it

Asiago bagels aren't always in stock; everything or plain work too. Basil pesto comes in jars near the pasta sauce.

5. Bagel Chip Charcuterie Board

Crunchy garlic bagel chips instead of crackers, with two cream cheese dips, salami, prosciutto, brie, cheddar, grapes and almonds. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 bag (about 6 oz) garlic bagel chips (about 40 chips)
• 1/2 cup chive and onion cream cheese, in a small bowl
• For the everything cream cheese: 1/2 cup whipped cream cheese and 1 tsp everything bagel seasoning, in a small bowl
• 4 oz sliced Genoa salami (about 14 slices)
• 2 oz prosciutto (about 6 slices)
• 8 oz brie (a small wheel)
• 5 oz sharp cheddar (a block), cubed (about 20 cubes)
• 12 oz red grapes
• 1 1/2 oz roasted almonds
• 12 cornichons

How to make it

1. Spoon the whipped cream cheese into a small bowl and sprinkle the seasoning on top.
2. Set both cream cheese bowls and the brie on the board.
3. Lay the salami flat in short overlapping rows, drape the prosciutto next to it and stack the cheddar cubes.
4. Lay the bagel chips in short overlapping rows, away from the cornichons so they stay crisp.
5. Fill the gaps with the grapes, almonds and cornichons.

Where to get it

Bagel chips are in the chip and cracker aisle; everything bagel seasoning is with the spices.

Savory bagel boards with bacon and deli meats

6. Bacon, Egg and Cheese Bagel Board

Crispy bacon, sliced hard-boiled eggs, cheddar, pepper jack, avocado and tomato for build-your-own bacon, egg and cheese bagels. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 4 bagels (2 everything, 2 plain)
• 8 strips bacon
• 4 large eggs, hard-boiled, peeled and sliced (about 24 slices)
• 4 slices sharp cheddar, cut in half (8 halves)
• 4 slices pepper jack, cut in half (8 halves)
• 1 avocado, sliced (about 12 slices)
• 2 Roma tomatoes, sliced (about 12 slices)
• 1/4 cup hot sauce, in a small bowl
• 1/4 cup ketchup, in a small bowl
• 12 oz red grapes

How to make it

1. Cook the bacon. Heat the oven to 400°F and line a rimmed sheet pan with foil.
2. Lay the strips in a single layer and bake 15 to 20 minutes, until crisp; thick-cut bacon takes a few minutes longer.
3. Drain the bacon on a paper towel-lined plate.
4. Boil the eggs. Set the eggs in a single layer in a saucepan and cover them with cold water by 1 inch.
5. Bring the water just to a boil over high heat, take the pan off the heat, cover it and let the eggs stand in the hot water about 12 minutes.
6. Cool them completely in a bowl of ice water, then peel them and slice them into rounds with an egg slicer or a sharp knife.
7. Build the board. Set the ketchup and hot sauce bowls down, with the bagels whole and side by side in a row.
8. Lay the bacon flat in a row, with the egg slices and both cheeses in rows next to it.
9. Slice the avocado last so it stays green, fan it and the tomato in small groups, and fill the gaps with the grapes.

Where to get it

Peeled hard-boiled eggs are sold in packs near the regular eggs if you would rather not boil them.

7. Turkey Club Bagel Board

Everything for a turkey club on a bagel: deli turkey, crispy bacon, Swiss, lettuce, tomato, mayonnaise and honey mustard, with pickles and grapes on the side. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 4 bagels (2 sesame, 2 plain)
• 6 oz thin-sliced deli turkey breast (about 10 slices)
• 6 strips bacon
• 4 oz sliced Swiss cheese (about 6 slices), cut in half (12 halves)
• 6 green leaf lettuce leaves, torn in half (12 pieces)
• 2 Roma tomatoes, sliced (about 12 slices)
• 12 dill pickle chips, patted dry
• 1/3 cup mayonnaise, in a small bowl
• 1/4 cup honey mustard, in a small bowl
• 12 oz green grapes

How to make it

1. Cook the bacon the same way as for the Bacon, Egg and Cheese Bagel Board above and drain it well.
2. Set the mayonnaise and honey mustard bowls on the board, with the bagels whole and side by side in a row.
3. Lay the turkey flat in short overlapping rows, the bacon next to it and the Swiss halves in a row.
4. Pat the lettuce dry and stack it in a corner, then add the tomato and keep the pickles away from the bagels.
5. Fill the gaps with the grapes.

8. Jalapeño Popper Bagel Board

Jalapeño cheddar bagels with homemade jalapeño cream cheese, crispy bacon, pepper jack, salami, mini sweet peppers and pickled jalapeños, for anyone who likes it spicy. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 4 bagels (2 jalapeño cheddar, 2 everything)
• For the jalapeño cream cheese: 1/2 cup whipped cream cheese, 1 tbsp finely chopped pickled jalapeños and 1/2 oz finely shredded sharp cheddar, stirred together, in a small bowl
• 6 strips bacon
• 4 oz pepper jack (a block), sliced (about 10 slices)
• 4 oz sliced Genoa salami (about 14 slices)
• 6 mini sweet peppers, halved lengthwise, stems and seeds removed (12 halves)
• 14 cherry tomatoes
• 1/4 cup pickled jalapeño slices, drained, in a small bowl
• 12 oz red grapes

How to make it

1. Cook the bacon the same way as for the Bacon, Egg and Cheese Bagel Board above and drain it well.
2. Stir the chopped jalapeños and cheddar into the cream cheese and spoon it into a small bowl.
3. Set the cream cheese and pickled jalapeño bowls on the board, with the bagels whole and side by side in a row.
4. Lay the bacon in a row, then overlap the pepper jack and salami in short rows.
5. Fill the gaps with the mini peppers (cut side up), tomatoes and grapes.

Where to get it

Jalapeño cheddar bagels aren't always in stock; everything bagels work too. Pickled jalapeños are in jars near the pickles.

9. Roast Beef and Horseradish Bagel Board

Thin roast beef with horseradish cream cheese, sharp white cheddar, arugula, tomato and red onion. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 4 bagels (2 onion, 2 plain)
• For the horseradish cream cheese: 1/2 cup whipped cream cheese and 1 tbsp prepared horseradish, stirred together, in a small bowl
• 6 oz thin-sliced deli roast beef (about 10 slices)
• 5 oz sharp white cheddar (a block), sliced (about 12 slices)
• 1 1/2 oz baby arugula
• 2 Roma tomatoes, sliced (about 12 slices)
• 1/4 small red onion, sliced into thin rings
• 12 cornichons
• 1/4 cup whole-grain mustard, in a small bowl
• 12 oz red grapes

How to make it

1. Stir the horseradish into the cream cheese and spoon it into a small bowl.
2. Set the horseradish cream cheese and mustard bowls on the board, with the bagels whole and side by side in a row.
3. Lay the roast beef flat in short overlapping runs and shingle the cheddar beside it.
4. Pile the arugula in a corner and add the tomato, onion and cornichons.
5. Fill the gaps with the grapes.

Where to get it

Prepared horseradish is sold in small jars, often in the dairy case or near the deli.

10. Pretzel Bagel, Ham and Gruyère Board

Salty pretzel bagels with Black Forest ham, nutty Gruyère, two mustards, apple slices and pickles, like a ham and cheese pretzel sandwich. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 4 pretzel bagels
• 6 oz thin-sliced Black Forest ham (about 10 slices)
• 5 oz Gruyère (a wedge), sliced (about 10 slices)
• 1/4 cup honey mustard, in a small bowl
• 1/4 cup whole-grain mustard, in a small bowl
• 1 apple, sliced (about 14 slices) and tossed in 1 tsp lemon juice
• 12 dill pickle chips, patted dry
• 1 1/2 oz pecan halves
• 12 oz green grapes

How to make it

1. Set both mustards on the board, with the bagels whole and side by side in a row.
2. Lay the ham flat in short overlapping rows with the Gruyère next to it.
3. Slice the apple last and toss it in the lemon juice so it doesn't turn brown, then fan the slices in a row.
4. Add the pickle chips away from the bagels and fill the gaps with the pecans and grapes.

Where to get it

Pretzel bagels aren't always in stock; plain or everything work too. Black Forest ham and Gruyère are at the deli counter.

Sweet bagel boards with flavored cream cheese and fruit

11. Strawberries and Cream Bagel Board

Blueberry and plain bagels with strawberry and honey walnut cream cheese, goat cheese, strawberry jam, honey and lots of fresh berries. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 4 bagels (2 blueberry, 2 plain)
• 1/3 cup strawberry cream cheese, in a small bowl
• 1/3 cup honey walnut cream cheese, in a small bowl
• 1/4 cup strawberry jam, in a small bowl
• 2 tbsp honey, in a small bowl
• 4 oz goat cheese (a log)
• 10 strawberries, halved (20 halves)
• 6 oz blueberries
• 6 oz raspberries
• 1 1/2 oz walnut halves

How to make it

1. Set the four small bowls and the goat cheese log on the board.
2. Set the bagels whole, side by side in a row along one long side.
3. Rinse the berries right before serving and pat them dry.
4. Set the strawberry halves cut side up in two groups, then fill the gaps with the blueberries, raspberries and walnuts.

Where to get it

Strawberry and honey walnut cream cheese are in the dairy case.

In season: Strawberries and raspberries are at their best from late spring into summer, though most stores carry them year-round.

12. Cinnamon Raisin Bagel, Apple and Cheddar Board

Cinnamon raisin bagels with cinnamon honey cream cheese, apple butter, sharp white cheddar, apples, pear and pecans, like apple pie on a bagel. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 4 cinnamon raisin bagels
• For the cinnamon honey cream cheese: 1/2 cup whipped cream cheese, 1 tbsp honey and 1/4 tsp ground cinnamon, stirred together, in a small bowl
• 1/2 cup apple butter, in a small bowl
• 6 oz sharp white cheddar (a block), sliced (about 14 slices)
• 2 apples (1 red, 1 green), sliced and tossed in 2 tsp lemon juice
• 1 pear, sliced and tossed in 1 tsp lemon juice
• 1 1/2 oz pecan halves
• 12 oz red grapes

How to make it

1. Stir the honey and cinnamon into the cream cheese and spoon it into a small bowl.
2. Set the cream cheese and apple butter bowls on the board, with the bagels whole and side by side in a row.
3. Overlap the cheddar slices in a long row.
4. Slice the apples and pear last, toss them in the lemon juice so they don't turn brown, and fan them in rows.
5. Fill the gaps with the pecans and grapes.

Where to get it

Apple butter is in jars near the jams and jellies.

In season: Apples and pears are in season from late summer through fall and sold year-round.

13. Chocolate Chip Bagel and Hazelnut Spread Board

Chocolate chip bagels with chocolate hazelnut spread, whipped cream cheese, peanut butter, strawberries, bananas, raspberries and dark chocolate. Serves 4.

What's on the board

• 1 round board, about 14 inches across
• 4 chocolate chip bagels
• 1/3 cup chocolate hazelnut spread, in a small bowl
• 1/3 cup whipped cream cheese, in a small bowl
• 1/4 cup creamy peanut butter, in a small bowl
• 10 strawberries
• 2 bananas, sliced into rounds (about 30 rounds)
• 6 oz raspberries
• 3 oz dark chocolate (a bar), broken into squares (about 12 squares)
• 1 oz hazelnuts

How to make it

1. Set the three small bowls on the board, with the bagels whole and side by side in a row.
2. Add the strawberries in two groups and the raspberries in the gaps.
3. Stack the chocolate squares in a short row and add the hazelnuts.
4. Slice the bananas right before serving so they don't turn brown, and overlap them in a row.

Where to get it

Chocolate chip bagels aren't always in stock; cinnamon raisin or plain work too. Chocolate hazelnut spread is near the peanut butter.

14. Brie, Fig Jam and Prosciutto Bagel Board

Sweet and savory: a whole brie, fig jam, honey and whipped cream cheese with prosciutto, dried figs, pear, grapes and walnuts. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 4 bagels (2 plain, 2 sesame)
• 8 oz brie (a small wheel)
• 1/4 cup fig jam, in a small bowl
• 2 tbsp honey, in a small bowl
• 1/2 cup whipped cream cheese, in a small bowl
• 3 oz prosciutto (about 9 slices)
• 8 dried figs, halved (16 halves)
• 1 pear, sliced and tossed in 1 tsp lemon juice
• 12 oz red grapes
• 1 1/2 oz walnut halves

How to make it

1. Set the brie and the three small bowls on the board.
2. Set the bagels whole, side by side in a row along one long side.
3. Drape the prosciutto loosely and set the fig halves cut side up in two groups.
4. Slice the pear last, toss it in the lemon juice and fan it in a row, then fill the gaps with the grapes and walnuts.

Where to get it

Fig jam is near the other jams or in the specialty cheese section.

Mini bagel boards for parties and kids

15. Mini Bagel Sandwich Board

Plain and everything mini bagels with ham, turkey, salami, cheddar and Muenster for build-your-own mini bagel sandwiches. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 24 mini bagels (12 plain, 12 everything)
• 5 oz thin-sliced deli ham (about 8 slices)
• 5 oz thin-sliced deli turkey breast (about 8 slices)
• 3 oz sliced Genoa salami (about 10 slices)
• 4 oz sharp cheddar (a block), sliced (about 12 slices)
• 4 oz Muenster (a block), sliced (about 10 slices)
• 1/3 cup mayonnaise, in a small bowl
• 1/4 cup honey mustard, in a small bowl
• 16 cherry tomatoes
• 1/2 English cucumber, thinly sliced (about 20 slices)
• 12 oz red grapes

How to make it

1. Set the mayonnaise and honey mustard bowls on the board.
2. Set the mini bagels whole side by side in three rows.
3. Lay the ham, turkey and salami flat in short overlapping rows, each in its own spot, with the cheddar and Muenster between them.
4. Fan the cucumber slices in a group and fill the gaps with the tomatoes and grapes.
5. The deli slices are bigger than the mini bagels, so fold them in half to fit.

Where to get it

Mini bagels come in bags in the bread aisle or the bakery.

16. Kids' Mini Bagel Board

Mini plain and cinnamon raisin bagels with plain and strawberry cream cheese, rolled turkey, string cheese, cheddar cubes and kid-favorite fruit. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 8 mini bagels (4 plain, 4 cinnamon raisin)
• 1/2 cup plain whipped cream cheese, in a small bowl
• 1/2 cup strawberry cream cheese, in a small bowl
• 4 oz thin-sliced deli turkey breast (about 6 slices), rolled
• 4 mozzarella string cheese sticks, cut in half (8 pieces)
• 4 oz mild cheddar (a block), cubed (about 16 cubes)
• 8 strawberries, halved (16 halves)
• 6 oz blueberries
• 12 oz green grapes
• 1/2 English cucumber, sliced into rounds (about 16 rounds)

How to make it

1. Set the two cream cheese bowls on the board, with the mini bagels whole and side by side in two rows.
2. Lay the rolled turkey and string cheese in rows and stack the cheddar cubes.
3. Add the strawberry halves, cucumber rounds and grapes in groups and fill the gaps with the blueberries.
4. For children under 4, cut the grapes into quarters lengthwise.
5. Kids can spread their own cream cheese with a small spreader or a butter knife.

17. Mini Bagel Party Board with a Salami Rose

A pretty mini bagel board for a shower or brunch: a salami rose, prosciutto, a whole brie, white cheddar, two cream cheeses and berries. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 24 mini bagels (10 plain, 7 everything, 7 sesame)
• For 1 salami rose: 15 slices Genoa salami (about 4 oz)
• 2 oz prosciutto (about 6 slices)
• 8 oz brie (a small wheel)
• 5 oz white cheddar (a block), sliced (about 12 slices)
• 1/2 cup chive and onion cream cheese, in a small bowl
• 1/2 cup plain whipped cream cheese, in a small bowl
• 12 strawberries
• 6 oz raspberries
• 12 oz green grapes
• 1/2 English cucumber, thinly sliced (about 20 slices)
• 14 cherry tomatoes

How to make it

1. Make the salami rose with a glass, following our guide to how to make a salami rose, and set it near one corner of the board.
2. Set the brie and the two cream cheese bowls on the board, well apart.
3. Set the mini bagels whole side by side in curving rows between them.
4. Drape the prosciutto loosely and overlap the cheddar in a row.
5. Fan the cucumber slices in a group and fill the gaps with the strawberries, raspberries, tomatoes and grapes.

Bagel brunch boards and bagel bars for a crowd

18. Build-Your-Own Bagel Bar Board

A big bagel bar on one board: four kinds of bagels, four cream cheeses, turkey, ham, salami, two cheeses, toppings and fruit, plus extra bagels to refill. Serves 12.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 bagels on the board (2 plain, 2 everything, 2 sesame, 2 cinnamon raisin), plus 4 more kept in the bag to refill
• 3/4 cup plain cream cheese, in a small bowl
• 3/4 cup chive and onion cream cheese, in a small bowl
• 1/2 cup garden vegetable cream cheese, in a small bowl
• 1/2 cup strawberry cream cheese, in a small bowl
• 6 oz thin-sliced deli turkey breast (about 10 slices)
• 6 oz thin-sliced deli ham (about 10 slices)
• 4 oz sliced Genoa salami (about 14 slices)
• 6 oz sharp cheddar (a block), sliced (about 14 slices)
• 6 oz sliced Swiss cheese (about 9 slices), cut in half (18 halves)
• 3 Roma tomatoes, sliced (about 18 slices)
• 1 English cucumber, thinly sliced (about 40 slices)
• 1/2 small red onion, sliced into thin rings
• 1 1/2 lb red grapes
• 16 strawberries
• 6 oz blueberries

How to make it

1. Set the four cream cheese bowls down the middle.
2. Set 8 bagels whole, side by side along both long sides, and add the other 4 as the board runs low.
3. Lay the turkey, ham and salami flat in short overlapping rows, each in its own spot, with the cheddar and Swiss between them.
4. Fan the tomato and cucumber slices near the cream cheese and pile the onion next to the tomatoes.
5. Fill every gap with the grapes, strawberries and blueberries.
6. For a long brunch, keep half the meat and cream cheese in the fridge and refill the board, since perishable food shouldn't sit out more than 2 hours.

Where to get it

Order a dozen mixed bagels from a bakery the day before, or buy bagged bagels in the bread aisle.

19. Sweet and Savory Bagel Brunch Board

This bagel brunch board is sweet at one end (cinnamon raisin and blueberry bagels, honey walnut cream cheese, jam, brie and berries) and savory at the other (everything and plain bagels, chive cream cheese, salami, prosciutto, cheddar and toppings). Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 bagels (2 blueberry, 2 cinnamon raisin, 2 everything, 2 plain)
• 1/2 cup honey walnut cream cheese, in a small bowl
• 1/4 cup raspberry jam, in a small bowl
• 8 oz brie (a small wheel)
• 12 strawberries
• 6 oz blueberries
• 6 oz raspberries
• 1/2 cup chive and onion cream cheese, in a small bowl
• 2 tbsp capers, drained, in a small bowl
• 4 oz sliced Genoa salami (about 14 slices)
• 3 oz prosciutto (about 9 slices)
• 6 oz sharp cheddar (a block), sliced (about 14 slices)
• 2 Roma tomatoes, sliced (about 12 slices)
• 1/2 English cucumber, thinly sliced (about 20 slices)
• 1/4 small red onion, sliced into thin rings

How to make it

1. Picture the board in two halves: sweet at one end, savory at the other.
2. On the sweet end, set the honey walnut cream cheese, jam and brie, set the blueberry and cinnamon raisin bagels whole, side by side in a row, and fill in with the berries.
3. On the savory end, set the chive cream cheese and capers, set the everything and plain bagels whole in a row, then add the salami in short overlapping rows, the prosciutto and the cheddar.
4. Fan the tomato and cucumber next to the savory bagels and pile the onion beside the tomatoes.

20. Bagel Sandwich Platter for a Crowd

Turkey, ham and Swiss, and Italian bagel sandwiches, set out whole with pickles, cheddar cubes and fruit, for an office brunch or a party. Serves 7.

What's on the board

• 1 very large board, about 18 x 30 inches
• For 3 turkey and cheddar bagels: 3 everything bagels, 1/3 cup plain cream cheese, 6 oz thin-sliced deli turkey breast (about 9 slices), 3 slices sharp cheddar and 3 green leaf lettuce leaves
• For 3 ham and Swiss bagels: 3 plain bagels, 2 tbsp honey mustard, 6 oz thin-sliced deli ham (about 9 slices) and 3 slices Swiss cheese
• For 1 Italian bagel: 1 sesame bagel, 1 oz sliced Genoa salami (about 4 slices), 1 oz sliced pepperoni (about 15 slices), 1 slice provolone and 1/2 Roma tomato, sliced (3 slices)
• 8 dill pickle spears, patted dry
• 6 oz sharp cheddar (a block), cubed (about 24 cubes)
• 1 1/2 lb red grapes
• 16 strawberries

How to make it

1. Slice each bagel in half like a sandwich roll and fill it: cream cheese, turkey, cheddar and lettuce on the everything bagels; honey mustard, ham and Swiss on the plain bagels; salami, pepperoni, provolone and tomato on the sesame bagel.
2. You can make the sandwiches up to 3 hours ahead; wrap them tightly and refrigerate until serving.
3. Set the sandwiches on the board whole and flat, with space between them; cut each one in half with a serrated knife as guests take them.
4. Fill the gaps with the pickles, cheddar cubes, grapes and strawberries, keeping the pickles away from the bagels.

How to make a bagel charcuterie board

1. Plan about 1 bagel per person and mix flavors: plain, everything and sesame for savory, plus one sweet one like cinnamon raisin or blueberry.
2. Set the bagels out whole and slice each one right before eating, so it stays soft. Lay them side by side so they're easy to grab.
3. Set out 2 to 4 cream cheeses in small bowls: one plain, one savory like chive and onion, and one sweet like strawberry or honey walnut.
4. Add the meat and cheese. Lay salami, prosciutto, turkey, ham or pastrami flat in short overlapping rows, with cheddar, Swiss or Havarti slices next to them.
5. Fill in with toppings and fruit. Add tomato, cucumber, red onion and capers, then tuck grapes and berries in the gaps. Keep the board out no more than 2 hours (USDA FSIS).

Want more morning boards? See our breakfast charcuterie board ideas. New to building boards? Start with our guide to how to make a charcuterie board.

Bagel charcuterie board FAQ

What goes on a bagel charcuterie board?

A bagel board has four parts: sliced bagels in a few flavors, two to four cream cheeses in small bowls, deli meats and sliced cheese, and fresh toppings and fruit. Good picks are salami, prosciutto, turkey, ham, pastrami, cheddar, Swiss and Havarti, with tomato, cucumber, red onion, capers and avocado. Grapes and berries fill the gaps. Smoked salmon is the classic bagel topping, but every board on this page uses meat and cheese instead.

How many bagels per person for a bagel board?

Plan on about 1 bagel (2 halves) per person, or up to 1 1/2 if bagels are the main food or the crowd is hungry. Mini bagels are about a third the size of a regular bagel, so plan on about 3 per person. Keep a few extra in the bag and slice them as the board runs low.

Can you make a bagel charcuterie board ahead of time?

Make-ahead tip: build everything except the bagels, cut fruit and avocado up to 3 hours ahead, cover tightly and refrigerate. Slice the bagels and add them with the fruit right before serving so they stay fresh. Cream cheese, deli meats, eggs and cut fruit are perishable, so once the board is out, it shouldn't sit at room temperature for more than 2 hours, or 1 hour if it's above 90°F (USDA FSIS).

How do you keep bagels fresh for a bagel board?

Buy the bagels as close to the party as you can. Keep them whole in a sealed bag on the counter and serve them within about 2 days; the fridge makes bagels go stale faster. To freeze bagels, slice them first, seal them in a freezer bag with the air pressed out and use them within about 3 months for the best quality. Frozen halves can go straight into the toaster without thawing.

What are the best sweet and savory bagel toppings?

With savory bagels like everything, sesame, onion and plain, try chive and onion or garden vegetable cream cheese with salami, turkey, ham, bacon, cheddar, tomato, cucumber, red onion and capers. For sweet bagels like cinnamon raisin, blueberry and chocolate chip, try strawberry or honey walnut cream cheese with berries, apple slices, jam, honey or chocolate hazelnut spread. Plain bagels go with both. A board with a sweet end and a savory end, like the Sweet and Savory Bagel Brunch Board above, keeps everyone happy.

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