Fully Loaded Stuffed Bagels begin with an easy 3-ingredient Greek yogurt bagel dough. The dough is filled with shredded cheddar and crumbled bacon (or bacon bits for a vegetarian option), then topped with extra cheddar, bacon pieces, and seasonings before baking until golden and gooey. These bagels are satisfying, protein-packed, and perfect for breakfast, brunch, or tailgating.
A simple herb cream cheese spread pairs beautifully with these bagels and can be made while they bake.
This recipe is a variation of the popular 3-ingredient bagels and adds hearty filling and flavor to make memorable breakfast sandwiches and savory snacks.
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Tailgating Snacks Month
As part of tailgating snacks month, these stuffed bagels are versatile and customizable. Swap cheeses, omit or add bacon, use bacon-flavored sprinkles, or add herbs and spices to suit your tastes. They also make excellent breakfast sandwiches.
How to make
The complete recipe card with exact ingredient amounts and step-by-step instructions follows below. These tips and photos will help you get the best results.
Preheat the oven and line a baking sheet with parchment paper. Lightly coat the parchment with olive oil or cooking spray.
Make the bagels:
Combine all-purpose flour, baking powder, plain Greek yogurt, and salt (optional) in a large bowl and mix until a crumbly dough forms. Avoid overmixing to keep the dough tender. Lightly knead a few times until the mixture comes together; the dough will be slightly sticky.
If needed, add flour a tablespoon at a time to firm the dough, or a little more yogurt if it’s too dry. Dust your hands with flour while shaping to prevent sticking. Divide the dough into four equal pieces, roll each into a ball, then roll each ball into an 8-inch log.
Fill the bagels:
Flatten each log slightly and press a shallow well along its length. Add about 1 tablespoon shredded cheddar and ½ slice crumbled bacon (or ½ teaspoon bacon bits) along the indentation. Adjust amounts and fillings to taste.
Fold the dough over the filling and pinch the long edges to seal. Shape into a ring, pinching the ends together, and place on the prepared baking sheet. Allow at least 2 inches between bagels so they can expand while baking. For a smoother finish, use damp hands to gently smooth the surface.
Optionally brush with beaten egg, then top each bagel with about 1 tablespoon cheddar, ½ slice crumbled bacon, ½ teaspoon bacon bits, and any additional seasonings such as dried onion flakes or garlic. Bake at 375°F for 24–26 minutes, or until lightly golden. Transfer to a wire rack to cool.
Air fryer directions:
Place shaped bagels in a preheated air fryer basket on parchment liners if desired, leaving about 2 inches between them. Cook in batches to avoid overcrowding. Air fry at a medium-high setting for about 10 minutes, flipping halfway, until the bagels are golden and cooked through. Let cool 5–10 minutes before slicing and serving.
Make the cream cheese spread:
While the bagels bake, stir together tub cream cheese, chopped green onion (green part only), chopped fresh parsley, chopped fresh rosemary, and dried minced garlic in a small bowl. Adjust herbs to taste. This bright herb spread complements the savory bagels.
Storage and make-ahead tips
These bagels store well. Allow them to cool completely, then seal in a zip-top bag and refrigerate. The cream cheese spread should be kept separately in an airtight container for up to three days.
Bagels can be eaten cold or reheated/toasted in the oven, toaster oven, toaster, or air fryer. For longer storage, slice and freeze for up to six months; frozen slices reheat easily.
Serving suggestions
Enjoy bagels plain, or split and fill them with sandwich ingredients. Toast and smear with the herb-garlic cream cheese for a flavorful treat.
Breakfast sandwich
Turn a stuffed bagel into an extraordinary breakfast sandwich by adding a fried egg. Elevate further with cream cheese spread, extra bacon or sausage, avocado, sliced tomato, or smoked salmon.
Variations and tips
Add chives, dried onion flakes, dried garlic, or chopped jalapeño inside or on top. Try different seasonings like dried rosemary, thyme, sesame seeds, or everything bagel seasoning. Swap cheeses—pepper jack, Monterey Jack, or Parmesan add different flavor profiles. Make a pizza-style bagel with mozzarella and pepperoni for another fun twist.
More loaded recipes
If you enjoy loaded dishes, try other loaded recipes and snacks in your collection for inspiration and variety.
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Recipe
Loaded Stuffed Bagels
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, for brushing)
- ½ cup shredded cheddar cheese (more or less to taste)
- 4 slices bacon, cooked and crumbled (optional)
- ¼ cup bacon bits (bacos) (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 and lightly coat with olive oil or cooking spray.
- In a large bowl, mix flour, baking powder, Greek yogurt, and salt (if using) until a crumbly dough forms. Knead lightly a few times until combined. The dough should be slightly sticky.
- If needed, add flour a tablespoon at a time to firm the dough. Dust hands with flour to prevent sticking.
- Divide dough into 4 equal portions. Roll each into a ball, then into an 8-inch log.
- Flatten each log and press a shallow well along its length. Place about 1 tablespoon shredded cheese and ½ slice crumbled bacon (or ½ teaspoon bacon bits) along the indentation, then fold dough over the filling and pinch to seal.
- Form a ring with each filled log, pinch the ends together, and place on the prepared sheet about 2 inches apart.
- Brush with beaten egg if using, and top with additional cheddar, crumbled bacon, bacon bits, and any seasonings you like.
- Bake for 24–26 minutes, until lightly golden. Transfer to a wire rack to cool.
- While bagels bake, stir together the cream cheese spread ingredients in a small bowl. Serve bagels warm with the herb cream cheese.
Notes
Store cooled bagels in a sealed bag in the refrigerator. Cream cheese spread keeps up to 3 days refrigerated.
Freeze sliced bagels for up to 6 months for easy toasting later.
Air fryer directions: place bagels 2 inches apart in the basket and cook in batches for about 10 minutes, flipping halfway, until golden and cooked through. Let cool 5–10 minutes before slicing.
Nutrition
Nutritional information is an estimate and will vary based on ingredients and portions used.
