Loaded Stuffed Bagels

square crop of bagels covered with baked on cheddar cheese and bacon pieces.

5 from 1 vote

Fully Loaded Stuffed Bagels stuffed with cheddar cheese and bacon (or bacon bits if you’re vegetarian) and topped with more delicious cheddar, bacon, and seasonings, then baked to cheesy perfection. I also have a quick and easy herb cream cheese recipe that’s delicious inside these bagels! These also make great breakfast sandwiches!

Course bread, Breakfast, sandwich

Cuisine American

Keyword bagel, loaded

Prep Time 20

Cook Time 24

Total Time 44

Servings bagels

Calories 229kcal

Author Debi

Ingredients

Loaded bagels

1 cup all-purpose flour
2 teaspoons baking powder
1 cup plain Greek yogurt
½ teaspoon salt optional but recommended
1 egg lightly beaten; optional
½ cup shredded cheddar cheese more or less to taste
4 slices bacon optional
¼ cup bacos or bac’n bacon bits optional

Cream cheese spread

¼ cup tub cream cheese
1 green onion green part only, chopped
1 teaspoon chopped fresh parsley
¼ teaspoon chopped fresh rosemary
¼ teaspoon dried minced garlic

Instructions

Preheat oven to 375° F. Line a baking sheet with parchment paper and spray with olive oil or cooking spray.
Mix the flour, baking powder, yogurt, and salt (if using) in a large bowl until a crumbly dough forms. Don’t overmix. 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.
You can add a little more flour if you feel it’s needed, but just add a small amount, about 1 tablespoon at a time.
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.
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, ½ teaspoon bac’n bacon bits, and/or any additional seasoning like dried onion flakes or dried garlic that you’d like along the length of the inside of the bagel. 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.
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.
While the bagels bake, mix up the cream cheese spread by combining all the ingredient in a small bowl.

Video

Notes

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.

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.

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.

Nutrition