Bagel with Cream Cheese Near Me: What to Expect at a Real New York Style Bagel Shop

If you typed "bagel with cream cheese near me" into your phone this morning, you probably want two things: a bagel that is actually good, and a spread that tastes like more than cold fat from a foil packet. In Westfield, that search leads a lot of people to B's Bagels at 16030 Spring Mill Road. This guide walks through what a real New York style bagel and cream cheese should look and taste like, what we put on the counter every day, and how to get one in your hands quickly, whether you walk in, order ahead or have it delivered.

What makes a bagel and cream cheese worth the drive

A plain bagel with a schmear sounds simple, and that is exactly why it shows every shortcut. Three things decide whether it is worth eating.

The bagel is boiled, then baked

Every bagel at B's is boiled and then baked. Boiling sets the outside of the dough before it reaches the oven, which is what gives a New York style bagel its glossy, crackly shell and its chewy pull inside. If you want the longer version of why the method matters, our guide to what makes a New York style bagel different covers it.

The bagel is fresh when you get it

We bake in small batches throughout the day instead of one big run at dawn. That means the bagel you pick up at 11 in the morning is as fresh as the one the 6:30 crowd took home.

The cream cheese is made in house

Our cream cheeses are made from scratch on our own recipes, along with our chicken, tuna and egg salads. Every flavor on the counter starts in our kitchen, not in a factory tub.

What "cream cheese" means, by the book

Cream cheese has a legal definition in the United States. Under the federal standard for cream cheese, 21 CFR 133.133, the finished cheese must contain at least 33 percent milkfat by weight and no more than 55 percent moisture, and the dairy ingredients used must be pasteurized. That standard sets the floor for anything sold as cream cheese. What happens above the floor, such as the texture, the flavor and what gets folded in, is where one shop's schmear differs from the next.

That is the part we care about. A good flavored cream cheese should taste like the thing on the label: real chive and onion, real smoked salmon, real heat from jalapeno.

The cream cheeses and spreads on our counter

Here is the current lineup from our menu. Flavors and specials can change, so call ahead if you have your heart set on something.

• Plain. Our classic house-made cream cheese and the one we put on the Goldie Lox.
• Knock Out. Chive and onion, the savory pick for an everything or onion bagel.
• Jalapeno and Cheddar. A little heat and a lot of flavor.
• Veggie. Loaded with fresh vegetables.
• Lox Spread. Smoked salmon cream cheese, for when you want the lox flavor without the full sandwich.
• Strawberry. Sweet and creamy.
• Cinnamon Sugar. A sweet spread that contains nuts.
• Amazeball Spreads. Dairy-free spreads, including Spicy Pimento and Dill Pickle, sold by the tub.
• Honey Cinnamon Sugar Butter. House-whipped, for anyone who would rather skip cream cheese altogether.

How to pair a bagel with a spread

There are no rules, but a few combinations work especially well. Start with the bagel, then match the spread to it.

• Everything or onion bagel with Knock Out or Veggie. Savory on savory, and the classic New York order.
• Plain, sesame or poppy with Plain or Lox Spread. A simple bagel lets a good spread do the talking.
• Pumpernickel or multigrain with Jalapeno and Cheddar. The darker, heartier bagels stand up to a bold spread.
• Cinnamon raisin or blueberry with Strawberry, Cinnamon Sugar or the Honey Cinnamon Sugar Butter.

Our daily varieties include plain, everything, sesame, poppy, onion, cinnamon raisin, whole wheat, multigrain, pumpernickel and blueberry. Rainbow bagels are a weekend item baked in limited supply, so come early if your kids are asking for one.

When you want more than a schmear

A bagel with cream cheese is the starting point. If you are hungry, a few sandwiches on the menu are built around it.

• Goldie Lox. Cold smoked lox, plain cream cheese, tomato, red onion, cucumber and capers. This is the sandwich to order if you grew up on lox and a schmear.
• Breakfast sandwiches. Pick Me Up (thick-cut bacon, eggs, American cheese) and Rise and Grind (sausage patty, eggs, American cheese) are the two our regulars order most.
• House-made salads. Tuna, chicken or egg salad on the bagel of your choice. Our chicken salad contains nuts.

Pair it with a cup of B's Blend, our house drip coffee roasted by Rivet right here in Westfield.

Gluten-free, dairy-free and other requests

We offer gluten-free bagels as an option on any order, dairy-free cream cheese, and vegetarian options, and we are glad to customize where we can. Two flavors to know about if you are ordering for someone with a nut allergy: the Cinnamon Sugar cream cheese and the chicken salad both contain nuts. Our kitchen is not allergen-free, but we take dietary requests seriously and do our best with every order. If you have a serious allergy, tell us when you order.

How to get a bagel with cream cheese from B's

We are open daily from 6:30 AM to 2:00 PM at 16030 Spring Mill Road, Unit C, in Westfield. You have a few ways to get your order.

• Walk in. Come to the counter, look at the pastry case, and order the way you like it.
• Order ahead for pickup. Our online ordering goes straight to our kitchen, so you can skip the line.
• Get it delivered. Delivery is available through DoorDash and through Grubhub across the Westfield area. Links to both are on our order page.

If you are in a hurry, ordering ahead is the easiest way to walk in, grab your bag and go.

Bringing cream cheese home or feeding a group

If you are picking up a dozen for the office or a weekend table, you will want more than one tub. Our guide to how much cream cheese you need for a dozen bagels does the math for you, including how many flavors to offer.

Who is behind the counter

B's Bagels is a family-owned shop, not a franchise. Owner Brandon Florman grew up on Long Island, where bagels were a way of life, and our recipes carry that flavor and texture to Indiana. His partner, Dori Calderon, is a pastry chef and caterer with more than three decades serving Central Indiana. Our pastry is made in house, and you will find it in the case out front. You can read more about them on our About page.

Questions we hear at the counter

Do you make your own cream cheese?

Yes. Our cream cheeses are made in house from scratch on our own recipes.

Can I buy a tub of cream cheese to take home?

The dairy-free Amazeball Spreads are sold by the tub. For our other cream cheeses, ask at the counter or call us about what is available today.

How do I reach you with a question?

Call us at (317) 775-8079 or use our contact page.

Looking for a bagel with cream cheese near you in Westfield, Carmel or anywhere around Hamilton County? Stop by Spring Mill Road, or order ahead and we will have it ready.