In a small mixing bowl, combine room-temperature cream cheese, shredded cheddar cheese, and cooled, crumbled bacon. Add mayonnaise, sour cream, a dash of hot sauce, and sprinkle with salt and pepper. Mix gently with a spatula until smooth and creamy. Let the filling chill in the fridge while you prepare the bagels.

While your creamy filling is chilling, take your bagels and carefully slice a thin layer off the bottom. Hollow out the bagels, creating a well to hold the filling.

Once the filling is chilled, use a butter knife or spatula to scoop the creamy mixture into each hollowed-out bagel.

Preheat your oven to 190°C (375°F). Arrange the filled bagels on a baking tray lined with parchment paper.

Bake for 12–15 minutes until the tops turn golden brown and the cheese begins bubbling.

Remove the bagels from the oven and allow to cool slightly. Optionally garnish with crispy bacon bits and finely chopped chives before serving.