In a mixing bowl, combine softened cream cheese, bean sprouts, finely chopped sun-dried tomatoes, dried parsley leaves, salt (to taste), and lemon juice.

Mix well with a fork until all ingredients are evenly distributed.

Slice the bagels in half horizontally.

Toast the bagel halves until golden brown.

Spread a generous amount of the cream cheese mixture onto the bottom half of each toasted bagel.

Cover with the top bagel half.

Serve immediately.