Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 everything bagels, split
- 6–8 slices thick-cut bacon (about 6 oz / 170 g)
- 4–6 crisp romaine or green leaf lettuce leaves
- 1 large ripe tomato, sliced
- 1 tbsp unsalted butter or olive oil (for toasting)
- 1/4 cup mayonnaise
- 1 tsp fresh lemon juice + 1/2 tsp lemon zest
- 1/4 tsp freshly ground black pepper
- Salt, to taste
Do This
- 1. Preheat oven to 400°F (200°C). Arrange bacon on a foil-lined baking sheet.
- 2. Bake bacon for 12–18 minutes until deeply golden and crisp; drain on paper towels.
- 3. Whisk mayonnaise, lemon juice, lemon zest, black pepper, and a pinch of salt.
- 4. Rinse and dry lettuce; slice tomato into 1/4-inch (0.5 cm) rounds and season lightly with salt.
- 5. Toast bagels until golden; lightly butter cut sides if desired.
- 6. Spread lemon-pepper mayo on both cut sides of each bagel.
- 7. Layer lettuce, tomato, and bacon on the bottom halves; cap with the tops, slice, and serve warm.
Why You’ll Love This Recipe
- It turns a classic BLT into a hearty, satisfying bagel sandwich with tons of texture.
- The lemon-pepper mayo is bright and zesty, balancing the richness of smoky bacon.
- Everything bagels add built-in flavor from seeds, garlic, and onion in every bite.
- Fast enough for a weekday lunch, but special enough for a relaxed weekend brunch.
Grocery List
- Produce: 1 lemon, 1 large ripe tomato, 1 small head romaine or green leaf lettuce, 1 small garlic clove (optional)
- Dairy: Mayonnaise, unsalted butter (or use olive oil)
- Pantry: 2 everything bagels, thick-cut bacon, kosher or sea salt, freshly ground black pepper, optional hot sauce
Full Ingredients
For the Lemon-Pepper Mayo
- 1/4 cup mayonnaise (about 60 g)
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp finely grated lemon zest
- 1/4 tsp freshly ground black pepper
- 1/8 tsp kosher salt, or to taste
- 1 small garlic clove, very finely grated or minced, or 1/8 tsp garlic powder (optional)
- 2–3 drops hot sauce, to taste (optional)
For the BLT Bagels
- 6–8 slices thick-cut bacon (about 6 oz / 170 g)
- 2 everything bagels, horizontally sliced
- 1 tbsp unsalted butter or olive oil (for toasting the bagels)
- 4–6 leaves crisp romaine or green leaf lettuce, washed and thoroughly dried
- 1 large ripe tomato, cored and sliced into 1/4-inch (0.5 cm) rounds
- Pinch of kosher salt, for seasoning the tomato
- Freshly ground black pepper, for finishing (optional)
Step-by-Step Instructions
Step 1: Make the Lemon-Pepper Mayo
In a small bowl, combine the mayonnaise, lemon juice, lemon zest, black pepper, and kosher salt. If using, add the finely grated garlic and a few drops of hot sauce. Whisk until the mixture is smooth and creamy and the lemon and pepper are evenly distributed.
Taste and adjust the seasoning: add more lemon for brightness, pepper for a spicier kick, or salt as needed. Cover and refrigerate while you prepare the rest of the ingredients so the flavors can meld.
Step 2: Prep the Lettuce and Tomato
Separate the lettuce leaves, then rinse them thoroughly under cold water. Spin them dry in a salad spinner or pat them very dry with a clean kitchen towel or paper towels. Dry lettuce is key so the sandwich does not become watery.
Slice the tomato into even 1/4-inch (0.5 cm) rounds. Lay the slices on a plate and lightly sprinkle with a pinch of kosher salt. This seasons the tomato and draws out a little excess moisture, concentrating the flavor. Set aside while you cook the bacon.
Step 3: Cook the Bacon Until Crispy
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, and place a wire rack on top if you have one. Lay the bacon slices in a single layer on the rack or directly on the foil, making sure they do not overlap.
Bake for 12–18 minutes, depending on the thickness of your bacon, until it is deep golden brown and crisp at the edges. Start checking around 12 minutes. When done, transfer the bacon to a plate lined with paper towels to drain. This keeps it crisp and removes excess grease. Leave the oven off and set the bacon aside.
Stovetop option: You can also cook the bacon in a large skillet over medium heat for 8–12 minutes, flipping as needed, until crisp. Drain on paper towels.
Step 4: Toast the Everything Bagels
Slice the everything bagels in half horizontally if they are not already split. If you like a bit of richness and color, spread the cut sides lightly with the butter, or brush with a little olive oil.
Toast the bagels in a toaster or under the broiler, cut side up, until they are golden brown at the edges, 2–4 minutes depending on your method. Keep a close eye on them so the seeds and seasonings do not burn. The goal is a lightly crisp surface with a soft, chewy interior.
Step 5: Assemble the BLT Bagels
Spread a generous layer of lemon-pepper mayo over the cut sides of all four bagel halves. Do not be shy here; the mayo is what ties everything together and helps keep the bagel moist and flavorful.
On the bottom half of each bagel, start with a layer of lettuce leaves, folding or tearing them to fit. This creates a barrier to help keep the bagel from getting soggy. Add a layer of tomato slices over the lettuce, then grind a little fresh black pepper on top if you like. Finally, arrange 3–4 slices of crispy bacon on each sandwich, breaking the strips in half if needed so they fit neatly.
Place the top halves of the bagels over the fillings, mayo side down, gently pressing to help everything settle into place.
Step 6: Finish, Slice, and Serve
For easier eating, use a sharp serrated knife to cut each bagel sandwich in half. If you are serving these for a brunch spread or crowd, you can secure each half with a toothpick or small skewer to keep the layers in place.
Serve the BLT bagels right away while the bagels are still slightly warm, the bacon is crisp, and the lettuce is fresh and crunchy. Pair with a simple green salad, fresh fruit, or a cup of coffee or tea for a complete meal.
Pro Tips
- Use thick-cut bacon: Thick-cut slices stay meaty and satisfying, and they hold their texture better than very thin bacon.
- Dry your lettuce well: Any extra water on the lettuce or tomato will make the sandwich soggy. Take the time to dry them thoroughly.
- Layer strategically: Lettuce against the bagel, then tomato, then bacon helps keep the bagel from soaking up too much tomato juice.
- Season the tomato: A tiny pinch of salt on the tomato slices makes them taste sweeter and more tomato-forward.
- Scale for a crowd: You can easily double or triple this recipe. Bake bacon on two trays and keep toasted bagels warm in a low oven (200°F / 95°C) while assembling.
Variations
- Avocado BLT Bagel: Add 1/4 of a ripe avocado (sliced or mashed) to each sandwich. Layer it between the tomato and bacon for extra creaminess.
- Spicy Chipotle Version: Replace some or all of the lemon-pepper mayo with mayo mixed with chipotle chili powder or minced chipotle in adobo for a smoky heat.
- Lighter or Vegetarian Option: Use turkey bacon for a leaner version, or swap the bacon for smoky tempeh strips or roasted, lightly smoked mushrooms.
Storage & Make-Ahead
These BLT bagels are best assembled and eaten right away, while the bacon is crisp and the lettuce is fresh. However, you can prepare components in advance. The lemon-pepper mayo can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Cooked bacon can be refrigerated for up to 4 days; re-crisp it briefly in a hot skillet or a 350°F (175°C) oven for 3–5 minutes before assembling. Wash and dry the lettuce and slice the tomato shortly before serving for the best texture. If you need to assemble the sandwiches ahead, keep them wrapped tightly in parchment paper or foil in the refrigerator for up to 4 hours, and avoid stacking anything heavy on top so they do not get squashed.
Nutrition (per serving)
Approximate values per serving (1 fully loaded bagel sandwich): about 680 calories; 26 g protein; 60 g carbohydrates; 38 g fat; 4 g fiber; 8 g saturated fat; 1,450 mg sodium. Exact values will vary based on brand of bagels, bacon, and mayonnaise used, as well as any optional additions.
