Prep your surface: Use a large board, platter, or a couple of baking sheets lined with parchment. Give yourself space so nothing feels cramped.

Slice the bagels: Cut bagels in half horizontally. Toast just before serving if you like a warm, crisp edge. Keep a mix of toasted and untoasted to please everyone.

Whip the cream cheese: In separate bowls, stir the plain and flavored cream cheeses until smooth and spreadable. A quick whisk makes them fluffy and easy to smear.

Prep the veggies: Slice cucumbers, tomatoes, red onion, radishes, and avocado. Pat tomatoes dry with a paper towel to avoid soggy bagels.

Arrange the salmon: Fold smoked salmon slices into loose ribbons and fan them out on the board. Keep it chilled until the last minute for best texture.

Add herbs and extras: Scatter dill sprigs, chives, and parsley near the salmon. Place lemon wedges and capers in small bowls to contain the brine.

Create spread zones: Spoon cream cheeses into small bowls and place them around the board. Add a small dish of butter if using.

Season smartly: Set out flaky salt, black pepper, and everything seasoning. A sprinkle over tomatoes or avocado goes a long way.

Finish with color and height: Tuck greens under edges for contrast. Stack bagel halves upright in a basket or along the side to save space.

Serve immediately: Put out small knives and spoons for spreads and toppings. Encourage guests to build their bagel and go back for seconds.