Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 everything bagels, split
- 8 slices thick-cut bacon
- 1 large ripe avocado, sliced
- 8–12 leaves crisp lettuce (romaine, green leaf, or butter)
- 2 medium ripe tomatoes, sliced
- 1/2 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 small garlic clove, very finely minced
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
Do This
- 1. Preheat oven to 400°F (200°C). Lay bacon on a lined baking sheet and bake 12–15 minutes until deep golden and crisp. Drain on paper towels.
- 2. In a small bowl, whisk mayo, lemon juice, minced garlic, 1/4 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning; set aside.
- 3. Rinse and dry lettuce. Slice tomatoes and lightly season with salt and pepper. Slice avocado just before assembling.
- 4. Toast bagel halves until golden on the inside.
- 5. Spread lemon-garlic mayo generously on cut sides of each warm bagel.
- 6. Layer lettuce, tomato slices, avocado, and 2 bacon slices on the bottom half of each bagel.
- 7. Cap with the top halves, gently press together, slice in half if desired, and serve right away.
Why You’ll Love This Recipe
- A richer, more flavorful twist on the classic BLT, thanks to creamy avocado and bright lemon-garlic mayo.
- Everything bagels add built-in seasoning and crunch with minimal extra effort.
- Easy to scale up for brunch, meal prep, or a casual lunch spread.
- Customizable: swap greens, tweak the mayo, or make it lighter or extra indulgent.
Grocery List
- Produce: 1 lemon, 1 small garlic clove, 1 large avocado, 2 medium tomatoes, 1 small head romaine or other crisp lettuce
- Dairy: None required (unless you choose to add cheese as a variation)
- Pantry: 4 everything bagels, 8 slices thick-cut bacon, mayonnaise, fine sea salt, black pepper
Full Ingredients
Lemon-Garlic Mayo
- 1/2 cup mayonnaise
- 1 tbsp freshly squeezed lemon juice (about 1/2 medium lemon)
- 1 small garlic clove, very finely minced or grated
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
For the BLTA Bagels
- 8 slices thick-cut bacon
- 4 everything bagels, split horizontally
- 8–12 leaves crisp lettuce (romaine, green leaf, or butter lettuce), washed and thoroughly dried
- 2 medium ripe tomatoes, cored and sliced into 1/4-inch rounds
- 1 large ripe avocado, peeled, pitted, and sliced
- Optional: extra lemon wedges for serving
- Optional: a pinch of flaky sea salt for finishing
Step-by-Step Instructions
Step 1: Preheat and Cook the Bacon
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the bacon slices in a single layer on the sheet, making sure they do not overlap.
Place the baking sheet on the middle rack and bake for 12–15 minutes, or until the bacon is deep golden-brown and crisp. The exact time will depend on the thickness of your bacon and your oven. Start checking around 10–11 minutes to avoid burning.
When done, transfer the bacon to a plate lined with paper towels to drain excess fat. Set aside. Leave the oven on if you plan to toast the bagels in the oven; otherwise, you can turn it off now and toast in a toaster instead.
Step 2: Make the Lemon-Garlic Mayo
While the bacon cooks, prepare the flavored mayo. In a small bowl, combine the 1/2 cup mayonnaise, 1 tbsp lemon juice, and finely minced garlic clove. Whisk until smooth and fully combined.
Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust: add a bit more lemon juice for extra brightness, more garlic for punch, or a pinch more salt/pepper if needed. The mayo should be tangy, creamy, and lightly garlicky.
Set aside at room temperature if assembling right away, or refrigerate if making ahead (cover tightly). The flavors will meld as it sits.
Step 3: Prep the Lettuce, Tomato, and Avocado
Wash and thoroughly dry the lettuce leaves. Excess moisture will make your bagels soggy, so pat them dry with clean kitchen towels or paper towels.
Core the tomatoes and slice into 1/4-inch thick rounds. Lay the slices on a plate or cutting board and lightly season both sides with a pinch of salt and pepper. This simple step boosts their flavor and draws out a bit of juice.
Just before assembly, peel and pit the avocado. Slice it into thin wedges or slices. If you need a few extra minutes before building the sandwiches, squeeze a bit of lemon juice over the avocado to help prevent browning.
Step 4: Toast the Everything Bagels
Slice the everything bagels in half horizontally if they are not already split. For the best flavor and texture, toast them until the cut sides are golden and lightly crisped.
You can use a toaster, toaster oven, or the preheated oven: place bagel halves cut-side up directly on the rack and toast at 400°F (200°C) for about 3–5 minutes, watching closely. You want a gentle crunch on the inside while the exterior stays slightly chewy.
Step 5: Spread the Lemon-Garlic Mayo
Once the bagels are toasted, work while they are still warm. Generously spread the lemon-garlic mayo over the cut sides of all 8 bagel halves. Use about 1–1 1/2 tablespoons per sandwich, adjusting to your taste.
Make sure the mayo reaches all the way to the edges; this not only adds flavor but also helps keep the inside of the bagel from getting soggy once you add juicy tomatoes.
Step 6: Layer the Lettuce, Tomato, Avocado, and Bacon
On the bottom half of each bagel, start with a layer of lettuce leaves, arranging them so they cover the surface. Next, add a layer of tomato slices, overlapping slightly. Spoon any tomato juices left on the cutting board over the tomatoes if you like extra flavor.
Top the tomatoes with avocado slices, fanning them evenly across each sandwich so every bite gets some avocado. Lightly sprinkle the avocado with a pinch of salt, if desired.
Finish with 2 slices of crisp bacon per sandwich, breaking them in half if needed so they fit neatly. Try to distribute them evenly so they do not all sit in the center.
Step 7: Close, Slice, and Serve
Place the top halves of the bagels (mayo side down) over the stacked fillings. Gently press the sandwiches together so everything settles into place, but do not press so hard that the avocado and tomato slide out.
If serving for brunch or a gathering, use a sharp serrated knife to cut each sandwich in half, either straight across or at a diagonal. Wipe the knife between cuts to keep the halves tidy.
Transfer to plates, sprinkle lightly with flaky sea salt if you like, and serve immediately while the bacon is still warm and the bagels are toasty. Offer extra lemon-garlic mayo and lemon wedges on the side.
Pro Tips
- Cook bacon in the oven for easy cleanup. Lining the tray with parchment or foil makes cleanup simple and helps the bacon cook evenly without constant flipping.
- Dry your lettuce very well. Any water clinging to the leaves will drip onto your bagel and make it soggy; a salad spinner or clean towels work great.
- Season each layer lightly. A pinch of salt and pepper on the tomatoes and avocado brings out their flavor and keeps the sandwich from tasting flat.
- Use ripe but firm avocado and tomatoes. Overripe produce will squish out the sides; you want creamy avocado and juicy tomatoes that still hold their shape.
- Serve immediately for best texture. These are at their peak when the bacon is crisp, the bagel is warm, and the mayo is silky.
Variations
- Spicy BLTA Bagel: Add 1–2 teaspoons of sriracha or your favorite hot sauce to the lemon-garlic mayo, and sprinkle crushed red pepper over the avocado for a gentle kick.
- Herby Yogurt Mayo: Replace half the mayonnaise with plain Greek yogurt, and stir in 1–2 tablespoons of finely chopped fresh herbs (parsley, chives, or dill) for a lighter, tangy spread.
- Vegetarian Version: Swap the bacon for crispy smoked tempeh strips or coconut bacon; the rest of the recipe stays the same.
Storage & Make-Ahead
These BLTA bagels are best assembled and eaten fresh, as the tomatoes and avocado can soften the bagel over time. However, you can prep components ahead:
Lemon-garlic mayo: Prepare up to 3 days in advance and store in an airtight container in the refrigerator. Stir before using.
Bacon: Cook up to 2 days ahead. Once cooled, refrigerate in an airtight container. Re-crisp in a 350°F (175°C) oven or toaster oven for 5–7 minutes before assembling.
Veggies: Wash and dry lettuce and tomato up to 1 day ahead; store lettuce wrapped in paper towels in a container or bag, and tomato whole (slice just before serving). Slice avocado only at the last minute to prevent browning.
If you must store assembled sandwiches, wrap tightly in parchment or foil and refrigerate up to 4 hours, but expect a softer texture.
Nutrition (per serving)
Approximate values per sandwich (1 loaded BLTA bagel): about 520 calories, 19 g protein, 47 g carbohydrates, 30 g fat, 7 g fiber, 6 g sugar, and 980 mg sodium. Actual values will vary based on specific brands and exact portion sizes.
