These bagels are loaded with a gooey, cheesy bacon filling and could not be more delicious!
There are no two ways about it, these bagels are pure indulgence. But sometimes you gotta treat yourself, right? 😛 Follow me…
Bacon Cream Cheese Filling
The filling for these bagels is actually pretty similar to my Jalapeno Popper Dip. Let’s take a quick look at what you’ll need (measurements in the recipe card below).
- Cream Cheese – Full fat, of course. I recommend bringing it to room temp so it’s easy to mix.
- Cheddar – Adds a punch of flavour. Use mild or mature, whatever your preference.
- Bacon – Cooked however you fancy, then cooled and diced.
- Mayonnaise – This helps ‘thin out’ the filling to help it be more gooey. It also adds a gentle tangy background flavour.
- Sour Cream – Again, this prevents the filling from clumping up and being too thick. It also helps create a creamy flavour.
- Chives – These add a pop of flavour/colour and can also be used to garnish.
- Hot Sauce – For a kick of heat. Can omit if you don’t like spice.
Can I make this ahead of time?
Yep, just make sure the bacon has completely cooled. Tightly store in the fridge then bring to room temp before stuffing in the bagels
Process shots: add ingredients to mixing bowl (photo 1), stir to combine (photo 2).
Alrighty, so the filling is done and dusted, time to fill the bagels. To do this, I like making a kind of ‘moat’ in the bagel so you can literally stuff the filling inside the bagel. This not only ensures you can add a lot of filling (the best part) but it also means it’s not going to spill out everywhere.
What kind of bagels to use?
I love using sesame seeded bagels, just for an extra bit of flavour, but you can use plain bagels if you’d prefer. You could also use everything bagels if you really want to pack in more flavour!
Could I hollow out the bagel instead?
You could tear out the centre of the bagel, but I find this to be a waste. I prefer squidging it to the outside instead. This does result in a slightly more dense and chewy bagel, but personally I quite like that!
Process shots: slice base off the bagel (photos 1 & 2), slice around the centre (photo 2), squidge around the centre (photo 3), load in the filling (photo 4), add to baking tray (photo 5), bake (photo 6).
Serving Bacon Cream Cheese Bagels
Once they’re golden and bubbly, just let them sit for a few mins, otherwise you’ll lose the roof of your mouth 😅 From there, I like to garnish with a little more chives and bacon. These are perfect for Lunch!
Alrighty, let’s tuck into the full recipe for these bacon cream cheese stuffed bagels shall we?!
How to make Bacon Cream Cheese Bagels (Full Recipe & Video)
Bacon Cream Cheese Filled Bagels
- Large Baking Tray
- Small Mixing Bowl & Spatula
- Sharp Knife & Chopping Board
Ingredients (check list):
- 4 large Bagels, preferably sesame seeded
- 7oz / 200g Cream Cheese
- 5oz / 150g Bacon, cooked, cooled & diced
- 1 cup / 100g Cheddar, grated
- 1 tbsp EACH: Mayonnaise, Sour Cream, Chives
- 1 tsp Hot Sauce, or to spice preference (can omit if you don't like spice)
- Salt & Pepper, to taste
- In a small mixing bowl add cream cheese, cheddar, bacon, mayonnaise, sour cream, hot sauce and salt & pepper (to taste). Save a little bacon & chives if you want to use as garnish once cooked. Mix until well combined.
- Grab a bagel and cut a wafer-thin slice off of the base (leave the seeded side). Place seed-side-down and run a knife around the centre, making sure you don't slice all the way through (see video for guidance). Carefully but firmly use your thumbs to push the centre of the bagel to the outside, making way for the filling.
- Divide the filling among each of the bagels and level off the top. Place on a baking tray and bake in the oven at 190C/375F for 12-15mins, or until golden on the top with the cheese nice and gooey/bubbly.
- Garnish if desired then tuck in and enjoy (careful, the filling will be HOT!)
Quick 1 min demo!
Your Private Notes:
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