These are open-faced bagels topped with a spread of softened cream cheese, sharp cheddar, crumbled bacon and chives, then baked until the cheese melts and the edges of the bagel turn golden. Prep takes 10 minutes and baking takes 12, so the whole thing is done in 22 minutes.
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The spread is made with garlic powder, black pepper and salt, and a tablespoon of olive oil is drizzled over the tops before baking. That is what gives the edges of the bagels their crispness. The card lists 2 servings.
What Goes on the Bagels
The exact amounts are in the recipe card at the bottom. This is what each part does.
- Bagels (2 large, split in half): use any kind you like, plain or everything.
- Cream cheese (4 ounces, softened): the creamy base of the spread. Softening it first makes it easy to mix and spread.
- Sharp cheddar (1 cup, shredded): adds a bold flavor that stands up to the cream cheese and bacon.
- Bacon (4 slices, cooked and crumbled): adds salt and crunch. Cooked sausage or turkey bacon can replace it.
- Chives (1 tablespoon, chopped): bring freshness and a bit of green.
- Garlic powder (1 teaspoon), black pepper (1/2 teaspoon) and salt (1/4 teaspoon): the seasoning for the spread.
- Olive oil (1 tablespoon): drizzled over the tops for flavor and crispness.
Putting Them Together
Heat the oven to 375°F (190°C). Mix the cream cheese, cheddar, bacon, chives, garlic powder, pepper and salt in a medium bowl until well combined. Spread a generous layer on each bagel half.
Set the halves on a baking sheet lined with parchment paper and drizzle the olive oil over the tops. Bake for 10 to 12 minutes, until the cheese has melted and the edges are golden brown. Every oven runs a little differently, so watch them toward the end, especially if your oven runs hot. Let the bagels cool for a few minutes before serving.
A serrated knife splits bagels without squashing them. A spatula or a butter knife works for spreading, and a silicone baking mat can stand in for the parchment.
Ways to Change Them
- Heat: add diced jalapeños or a pinch of cayenne pepper to the cheese mixture.
- Smoked salmon: use it in place of the bacon, with a sprinkle of capers on top.
- Other herbs: stir dill or parsley into the cheese mixture.
- Other cheeses: gouda, pepper jack or a sprinkle of blue cheese can replace some of the cheddar.
- Other meat: cooked sausage or turkey bacon in place of the bacon.
What to Serve With Them
Serve the bagels warm with extra chives on top. Sliced avocado with lime juice, a cucumber salad dressed with olive oil, vinegar and herbs, or a fresh fruit salad all sit well beside them. For a drink, herbal tea or black coffee keeps things simple.
Making Ahead, Storing and Freezing
You can mix the cheese spread and put it on the bagels a few hours ahead. Cover them and keep them in the refrigerator until you are ready to bake.
Baked leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster for a few minutes. To freeze, let the baked bagels cool completely, wrap them tightly in plastic wrap and put them in a freezer-safe bag. They keep for up to 2 months. Thaw and reheat before eating.
Nutrition per Serving
The card lists a serving as 1 bagel half and gives approximately 550 calories, 40 grams of fat (15 grams saturated), 30 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 20 grams of protein and 800 milligrams of sodium. These are estimates.
FAQ
Can I make these bagels ahead of time?
Yes. Mix the spread and put it on the bagels a few hours in advance, then cover and refrigerate until you bake them.
Can I store leftovers?
Yes. Keep them in an airtight container in the refrigerator for up to 3 days and reheat in the oven or toaster.
Can I freeze the bagels?
Yes. Freeze them after baking, once they have cooled completely, wrapped in plastic wrap inside a freezer-safe bag. They keep for up to 2 months.
Can I use something other than cream cheese?
Yes. Mascarpone, Greek yogurt or cottage cheese blended until smooth all work. Each gives a different flavor and texture.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Creamy Bacon Cheddar Bagels: A Irresistibly Savory Treat
Ingredients
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, chives, garlic powder, black pepper, and salt. Mix until well combined.
Spread a generous layer of the cheese mixture on each half of the bagels.
Place the bagel halves on a baking sheet lined with parchment paper.
Drizzle olive oil over the tops of the bagels for added flavor and crispiness.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the edges of the bagels are golden brown.
Remove from the oven and let cool for a few minutes before serving.
Notes
For a spicy kick, add a pinch of cayenne pepper or some diced jalapeños to the cheese mixture.
Try substituting the bacon with cooked sausage or turkey bacon for a different flavor profile.
Nutrition
| Serving Size | 1 bagel half |
|---|---|
| Calories | 550 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 40g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 25g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 30g |
| Fiber Content | 2g |
| Protein Content | 20g |
| Cholesterol Content | 80mg |