Loaded Stuffed Bagels

Tailgating Snacks Month

Welcome to the next recipe in the fun tailgating snacks month! This is one of those really fun recipes that you can do all kinds of things with, like different cheese, add bacon, no bacon, use those bac’n or bacos sprinkles, spices, herbs, whatever you like. Then, you can use these to make delicious breakfast sammies!

How to make

The full recipe card with ingredients and instructions is below. I just share tips, trick, and pictures here in the post to help you get the best bagel you can!

Preheat the oven, and line a baking sheet with parchment paper, then spray the parchment paper with olive oil or cooking spray.

Make the bagels:

Mix the flour, baking powder, yogurt, and salt (if using) in a large bowl until a crumbly dough forms. Don’t over mix (over mixing can make the dough tough), and don’t worry if it isn’t the prettiest dough you’ve ever seen. Knead lightly with your hand a few times to bring it together, making sure that the flour and yogurt are evenly combined. The dough will be a little sticky.

If the dough is too soft, add a little more flour, but just add a small amount, about 1 tablespoon at a time. If the dough is too dry, add a little more yogurt. But keep in mind the dough is soft and sticky, and these bagels are rustic.

Coat your hands with a little flour as you work to keep the dough from sticking to them.

Divide the dough into 4 equal portions. Roll into balls, then roll each ball into a log, about 8 inches long.

Fill the bagels:

To fill the bagels, you’ll kind of make a moat inside so you can stuff the cheese and bacon filling inside the bagel.

Flatten each dough log a bit, and make a small indentation or well in the middle of the log down the length of the log. Place about 1 tablespoon shredded cheese, ½ slice crumbled bacon inside, and/or ½ teaspoon bacos along the length of the inside of the bagel. You can use more or less or any of the fillings, and mix and match your favorites.

Now, fold the dough over the filling and pinch the lengthwise sides together over the cheese and bacon filling.

Form a circle with the filled bagel dough, pinching the ends together, and place on the prepared baking sheet. The bagels expand when they bake so make sure they have plenty of room, about 2 inches apart, or they’ll stick together.

You can wet your hands and smooth out the dough with damp hands after it’s shaped if you prefer less rustic looking bagels.

Brush with egg, if using, and sprinkle each bagel with 1 tablespoon cheddar cheese, ½ slice crumbled bacon on top, ½ teaspoon bacos, and/or any additional seasoning like dried onion flakes or dried garlic that you’d like.

Bake for 24-26 minutes, or until lightly golden brown. Remove from oven and let cool on a wire rack.

Air fryer directions:

Gently place the formed bagels in the preheated air fryer basket (they can be placed on parchment paper liners if desired), leaving enough room between the bagels for the to expand, about 2 inches apart. Don’t crowd the air fryer. Cook the bagels in batches.

Cook for about 10 minutes, flipping halfway through the cooking, until they are golden brown and cooked through.

Remove the bagels from the air fryer and let them cool for 5-10 minutes before cutting and topping them. 

Make the cream cheese spread:

While the bagels bake, mix up the cream cheese spread by combining all the ingredient in a small bowl.

Storage and can I make these ahead of time?

Absolutely, these can be made ahead. I’ve found that they store really well in the fridge in a sealed ziptop bag. Let the cooked bagels fully cool before storing them.

Store the cream cheese spread separately in an airtight container in the fridge for up to 3 days.

They can be eaten cold from the fridge or toasted up in the oven, toaster oven, toaster, or air fryer.

They can also be frozen for longer storage, up to 6 months. I recommend slicing them before you freeze them so they’re easy to toast.

Serving suggestions

Bagels can be eaten as is, cut in half and filled with sandwich fillings, or toasted and spread with herb and garlic cream cheese spread.

Breakfast sandwich

Want an extraordinary breakfast sandwich? You’ve come to the right place!

Go simple with a loaded bagel stuffed with a fried egg. Make it a bit fancier with cream cheese spread, bacon, sausage, avocado, sliced tomatoes, or smoked salmon.

Changes to the recipe

Add chives, dried onion flakes, dried garlic, or chopped jalapeno to the inside of the bagel as well as the top.

Try different seasonings like dried rosemary, thyme, sesame seeds, or everything but the bagel seasoning. And though I haven’t tested it, I think it’d be delicious to mix some taco seasoning into the bagel dough and make taco bagels!

Use different cheeses like pepperjack, Monterey Jack, or Parmesan.

Make a pizza bagel with mozzarella and pepperoni.