Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (240 g) thick labneh (or strained whole-milk Greek yogurt)
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely grated (optional)
- 2–3 tablespoons finely chopped fresh herbs (parsley, mint, dill), divided
- 3 tablespoons extra-virgin olive oil, divided
- 2 large sesame bagels, split (4 halves)
- 1 small Persian cucumber (or 1/3 English cucumber), thinly sliced
- 8–10 cherry tomatoes, halved or quartered
- 2–3 teaspoons za’atar
- Fine salt, black pepper, optional flaky salt and sumac or chili flakes
Do This
- 1. Heat oven to 375°F (190°C). Split sesame bagels and place cut-side up on a baking sheet.
- 2. Slice cucumber and cherry tomatoes; chop herbs and set a small handful aside for garnish.
- 3. In a bowl, mix labneh, lemon juice, garlic (if using), most of the herbs, 1 tablespoon olive oil, salt, and pepper until smooth.
- 4. Toast bagel halves in the oven for 6–8 minutes, until lightly golden and crisp at the edges.
- 5. Generously spread herbed labneh over the warm bagel halves, making soft swirls with the back of a spoon.
- 6. Top with cucumber and tomatoes, drizzle remaining olive oil, sprinkle za’atar and reserved herbs, season to taste, and serve right away.
Why You'll Love This Recipe
- Fresh, bright Levant-inspired flavors with minimal effort and no complicated techniques.
- Perfect for brunch, a light lunch, or a beautiful appetizer platter.
- Customizable: use whatever herbs you love and adjust the toppings to your taste.
- Mostly make-ahead friendly: the labneh and toppings can be prepped in advance for quick assembly.
Grocery List
- Produce: 1 small Persian or English cucumber, 8–10 cherry tomatoes, 1 lemon, small bunch of fresh herbs (parsley, mint, dill, or a mix), 1 small garlic clove (optional).
- Dairy: 1 cup thick labneh (or whole-milk Greek yogurt to strain).
- Pantry: 2 sesame bagels, extra-virgin olive oil, za’atar, fine salt (or kosher salt), black pepper, optional flaky sea salt, sumac, and chili flakes or Aleppo pepper.
Full Ingredients
For the Labneh & Herb Spread
- 1 cup (240 g) thick labneh
(or 1 cup whole-milk Greek yogurt, strained until very thick) - 1 tablespoon freshly squeezed lemon juice
(about 1/2 medium lemon) - 1 small garlic clove, very finely grated or minced
(optional, for a subtle garlicky kick) - 2 tablespoons finely chopped fresh herbs, divided
(such as flat-leaf parsley, mint, and/or dill) - 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt or kosher salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
For the Sesame Bagels & Toppings
- 2 large sesame bagels, split horizontally (4 bagel halves)
- 1 small Persian cucumber or 1/3 English cucumber, very thinly sliced
(about 3/4 cup) - 8–10 cherry tomatoes, halved or quartered
(about 1 cup) - 2 teaspoons za’atar, plus more to taste
(about 1/2 teaspoon per bagel half) - 2 tablespoons extra-virgin olive oil, for drizzling
- 1 tablespoon finely chopped fresh herbs
(reserved from above, for sprinkling on top) - Optional: flaky sea salt, extra black pepper, a pinch of ground sumac or mild chili flakes (such as Aleppo pepper) for serving
- Optional: lemon wedges for squeezing over just before eating
Step-by-Step Instructions
Step 1: Prep the vegetables and herbs
Rinse the cucumber, cherry tomatoes, lemon, and fresh herbs under cool running water. Pat everything dry with a clean kitchen towel or paper towel so extra moisture does not water down the labneh or make the bagels soggy.
Slice the cucumber into very thin rounds or half-moons, about 1/8 inch thick. Halve or quarter the cherry tomatoes, depending on their size. Finely chop your herbs (parsley, mint, dill, or a combination). Measure out 2 tablespoons of chopped herbs for the labneh and keep an extra 1 tablespoon in a small bowl for topping later.
Step 2: Make the herbed labneh
In a medium bowl, add the labneh (or well-strained Greek yogurt), lemon juice, grated garlic (if using), 1 tablespoon of the chopped herbs, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or stir vigorously with a spoon until the mixture is smooth, creamy, and slightly fluffy.
Taste a small spoonful. Adjust the seasoning with a bit more salt, pepper, or lemon juice as needed. You want it to be tangy, well-seasoned, and full of fresh herb flavor. Set the bowl aside at cool room temperature while you prepare the bagels; slightly soft labneh is easier to spread than very cold labneh straight from the fridge.
Step 3: Preheat the oven and arrange the bagels
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup, if you like.
Slice the sesame bagels in half if they are not already split, and arrange the 4 halves cut-side up on the prepared baking sheet. This allows the cut surface to toast and crisp while the sesame seeds on the outside become fragrant and slightly golden.
Step 4: Toast the sesame bagels
Place the baking sheet in the preheated oven and toast the bagel halves for 6–8 minutes, or until the edges are lightly golden and crisp but the centers are still slightly soft. Check them around the 5-minute mark to avoid over-toasting, as ovens vary.
Remove the bagels from the oven and let them cool for about 1 minute. You want them warm enough to gently melt into the labneh, but not so hot that the spread becomes runny.
Step 5: Spread on the herbed labneh
Give the herbed labneh a quick stir. Using a spoon or small offset spatula, generously spread about 3–4 tablespoons of labneh over each warm bagel half. Aim for a thick, even layer that comes close to the edges.
Use the back of the spoon to make soft swirls and swoops in the labneh; these little ridges catch the olive oil and spices later and make the finished bagels look extra inviting. If you have any labneh left, you can either pile it thicker on the bagels or serve it on the side for dipping extra veggies.
Step 6: Add toppings, season, and serve
Arrange cucumber slices over the labneh in a slightly overlapping pattern. Scatter the cherry tomatoes over the top. Drizzle about 1/2 tablespoon olive oil over each bagel half (2 tablespoons total), letting it pool in the swirls of labneh.
Sprinkle each half with about 1/2 teaspoon za’atar (more if you love it). Finish with the reserved chopped fresh herbs, and add a pinch of flaky sea salt, extra black pepper, and a dusting of sumac or mild chili flakes if you like a little color and heat.
Serve immediately while the bagels are still gently warm, with lemon wedges on the side for squeezing over the top. The hit of fresh lemon brightens the creamy labneh, earthy za’atar, and juicy vegetables for a truly Levant-inspired bite.
Pro Tips
- Use properly thick labneh: If your labneh or yogurt is at all runny, strain it. Line a sieve with a clean cheesecloth or paper towel, add the yogurt, set over a bowl, and chill for 30–60 minutes until very thick and spreadable.
- Slice vegetables thinly: Thin cucumber slices and small tomato pieces sit nicely on top of the bagel and are easier to bite through without everything sliding off.
- Season boldly: Labneh loves salt, lemon, and good olive oil. Do not be shy with seasoning the spread and finishing with a liberal drizzle of olive oil and a generous sprinkle of za’atar.
- Assemble just before serving: For the best contrast in texture, keep the toasted bagels, labneh, and toppings separate until you are ready to eat. This keeps the bagels from going soft.
- Turn it into a DIY bagel board: For brunch or guests, serve toasted bagels, a big bowl of herbed labneh, and bowls of cucumber, tomatoes, za’atar, and olive oil so everyone can build their own.
Variations
- Pita or flatbread version: Swap sesame bagels for warmed pita bread or a toasted flatbread. Spread the herbed labneh over the top, add the same cucumber, tomato, and za’atar toppings, then cut into wedges for easy sharing.
- Spicy Levantine twist: Stir a pinch of Aleppo pepper or red pepper flakes into the labneh and/or sprinkle on top with the za’atar. A drizzle of chili oil over the finished bagels is great if you like more heat.
- Vegan-friendly option: Use a thick, unsweetened plant-based yogurt (such as coconut or almond) in place of labneh. Strain it for 1–2 hours to remove excess water, then season as directed. A teaspoon of nutritional yeast adds a subtle savory note.
Storage & Make-Ahead
The herbed labneh can be made ahead and stored in an airtight container in the refrigerator for up to 3–4 days. The flavor actually improves as the garlic (if used), herbs, and lemon mingle. Slice the cucumber and tomatoes up to 1 day in advance and store them in separate containers lined with paper towels to absorb excess moisture.
Only toast the bagels and assemble the toppings right before serving; once assembled, the bagels will start to soften after 20–30 minutes. If you have leftover assembled bagel halves, store them in the refrigerator for up to 1 day. They will not be as crisp, but they still make a tasty snack. Re-crisping in the oven is not ideal once the toppings are on, as the vegetables can dry out and the labneh can split.
Nutrition (per serving)
Approximate values per serving, assuming 1 bagel half per serving (4 servings total): about 330 calories, 11 g protein, 36 g carbohydrates, 17 g fat, 3 g fiber, and 4 g sugar. Sodium will vary depending on your bagels, salt, and za’atar, but estimate around 300–400 mg per serving. These numbers are estimates and will vary with specific ingredients and portion sizes.
