For the Filling

7 oz (200 g) cream cheese, softened (full-fat recommended)

5 oz (150 g) bacon, cooked, cooled & finely diced

1 cup (100 g) grated cheddar cheese

1 tbsp mayonnaise

1 tbsp sour cream

1 tbsp chives, chopped (plus extra for garnish)

1 tsp hot sauce (optional, adjust to your spice preference)

Salt & pepper, to taste

For the Bagels

4 large bagels, preferably sesame seed or plain

Cook Mode Prevent your screen from going dark

Prepare the filling:
In a small mixing bowl, combine cream cheese, cheddar, bacon, mayonnaise, sour cream, chives, and hot sauce. Season lightly with salt and pepper. Mix until smooth and creamy. If you’d like to garnish later, reserve a small amount of bacon and chives.
Shape the bagels:
Place a bagel on a cutting board and carefully slice a thin layer off the base (so it sits flat).
Turn it seed-side down and use a sharp knife to cut a shallow ring around the center — don’t slice all the way through!
Gently press the inner dough outward with your thumbs to create a hollow “moat” in the middle.
Fill and bake:
Spoon the bacon cream cheese mixture into the center of each bagel, spreading evenly to the edges.
Arrange the bagels on a parchment-lined baking tray.
Bake in a preheated oven at 375°F / 190°C for 12–15 minutes, or until golden and bubbly on top.
Serve:
Let the bagels cool for 3–5 minutes before serving (the filling will be piping hot).
Garnish with the reserved bacon bits and a sprinkle of fresh chives.

Bagel Type: Sesame or plain bagels give a neutral base for the rich filling. If using everything bagels, reduce the chives slightly.
Variations:
Swap bacon for ham, turkey bacon, or crispy pancetta.
Add a pinch of smoked paprika or garlic powder for extra depth.
Mix in a few jalapeño slices if you like things spicy.
Serving Idea: Pair your Bacon Cream Cheese Bagels with a simple green salad or roasted cherry tomatoes for a complete meal.