The Ultimate Bacon Cream Cheese Bagels Recipe: A Savory Delight for Every Occasion

In the world of comfort food, few combinations evoke the same mouthwatering anticipation as bacon and cream cheese. Pair these indulgent flavors with the chewy satisfaction of a perfectly baked bagel, and you have a breakfast—or anytime—meal that balances richness, texture, and satisfaction in every bite. Whether you’re preparing a hearty morning starter, a satisfying brunch centerpiece, or a grab-and-go lunch with flair, bacon cream cheese bagels offer both simplicity and decadence.

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This recipe is more than just assembling ingredients—it’s a celebration of classic flavors elevated through homemade attention. In this comprehensive guide, we will walk you through every detail of crafting the perfect bacon cream cheese bagel from scratch. From choosing the right flour for the bagel dough to crisping the bacon to golden perfection, and even exploring creative variations for adventurous palates, this recipe is designed for both beginners and seasoned home cooks alike.

You’ll learn not only how to make fresh, chewy bagels at home, but also how to whip up a rich, savory cream cheese spread that brings balance to the smoky saltiness of crispy bacon. Whether you prefer traditional toppings or want to venture into new flavor territories, this guide has you covered.

So, roll up your sleeves, preheat your oven, and prepare to indulge in a bagel experience that just might redefine your breakfast routine. Let’s begin with what you’ll need and why each step matters in building the best bacon cream cheese bagels you’ve ever tasted.

Part 1: Ingredients and Equipment

Before diving into the preparation, it’s crucial to gather all your ingredients and tools. Making bagels from scratch requires a few specific items, but nothing that can’t be found in a well-stocked kitchen.

Ingredients

For the Bagel Dough (Makes 8 Medium Bagels):

• 4 cups (500g) bread flour (high-protein flour for chewiness)

• 1 ½ teaspoons salt

• 1 tablespoon granulated sugar

• 1 tablespoon barley malt syrup or honey (optional, for flavor and color)

• 1 packet (2 ¼ teaspoons) active dry yeast

• 1 ¼ cups (300 ml) warm water (about 110°F / 43°C)

For Boiling the Bagels:

• 2 quarts (1.9 liters) water

• 1 tablespoon baking soda

• 1 tablespoon honey or barley malt syrup (optional)

For the Cream Cheese Spread:

• 8 oz (225g) full-fat cream cheese, softened

• 6 slices of thick-cut bacon

• 2 tablespoons chopped chives or green onions

• 1 teaspoon garlic powder (optional)

• Freshly ground black pepper to taste

• Optional add-ins: crushed red pepper, diced jalapeños, roasted garlic

Optional Toppings for Bagels:

• Sesame seeds

• Poppy seeds

• Everything bagel seasoning

• Shredded cheddar

• Sea salt flakes

Part 2: Making the Bagel Dough

The foundation of any great bagel lies in the dough. What makes bagel dough unique is its density and strength—it’s firmer than typical bread dough, allowing for that characteristic chew.

Step-by-Step Instructions:

1. Activate the Yeast

• In a small bowl, add the warm water (about 110°F or 43°C). Stir in the sugar and barley malt syrup if using.

• Sprinkle the yeast over the top of the water and let it sit for 5–10 minutes. It should begin to foam and bubble—this means the yeast is active.

• If your mixture doesn’t foam, your yeast might be expired or the water may have been too hot or cold. In that case, start over with fresh yeast.

2. Mix the Dough

• In a large mixing bowl, combine the bread flour and salt.

• Make a well in the center and pour in the yeast mixture.

• Mix with a wooden spoon or dough hook until a rough dough forms. It will be shaggy and somewhat dry—that’s normal for bagel dough.

3. Knead the Dough

• Transfer the dough to a clean, lightly floured surface and knead for 10 minutes by hand or 8 minutes in a stand mixer with the dough hook attachment.

• You’re aiming for a stiff, smooth dough that springs back when pressed.

• If the dough is too dry and not coming together, add 1 tablespoon of water at a time. If too sticky, sprinkle on a little more flour.

4. First Rise

• Form the dough into a ball and place it in a lightly oiled bowl.

• Cover with a damp cloth or plastic wrap and let it rise in a warm place for 60 to 90 minutes, or until it has doubled in size.

• Pro tip: Let it rise slowly in the refrigerator overnight for better flavor development (optional).

Part 3: Shaping and Boiling the Bagels

Boiling is the signature step in bagel making. It sets the crust and creates the chewy texture that sets bagels apart from other bread.

1. Divide and Shape

• After the first rise, punch down the dough and turn it onto a clean surface.

• Divide into 8 equal pieces using a bench scraper or sharp knife.

• Roll each piece into a ball by tucking the dough under itself and pinching the seam at the bottom.

2. Shape into Bagels

There are two classic shaping methods:

Method A: Traditional Hole Punch

• Flatten the dough ball slightly and poke a hole in the center with your thumb.

• Use your fingers to gently stretch the hole until it’s about 1.5–2 inches wide. The dough will shrink back a bit during boiling and baking.

Method B: Rope and Join

• Roll each piece into a rope about 8 inches long.

• Wrap the rope into a circle, overlap the ends by an inch, and pinch them together to seal.

Let the shaped bagels rest for 10–15 minutes while you prepare the boiling water.

3. Boil the Bagels

• In a large wide pot, bring 2 quarts of water to a boil.

• Add the baking soda and honey or malt syrup. Stir gently.

• Reduce to a simmer. Carefully drop 2–3 bagels at a time into the water. Boil for 30–45 seconds per side.

• The longer the boil, the chewier the crust. Use a slotted spoon to flip and remove them.

• Place boiled bagels on a parchment-lined baking sheet.

Part 4: Baking the Bagels

1. Add Toppings (Optional)

• While the bagels are still wet, sprinkle desired toppings (e.g., sesame, poppy seeds, everything seasoning) over the tops.

• For cheese-topped bagels, wait until halfway through baking to add cheese so it doesn’t burn.

2. Bake

• Preheat oven to 425°F (220°C).

• Bake for 20–25 minutes, rotating the sheet halfway through.

• Bagels should be golden brown and firm when tapped.

• Transfer to a cooling rack and let them cool for at least 15 minutes before slicing.

Part 5: Making the Bacon Cream Cheese Spread

While the bagels bake and cool, prepare the savory spread.

1. Cook the Bacon

• In a skillet over medium heat, cook bacon slices until crispy.

• Drain on paper towels. Let cool, then finely chop.

2. Blend the Spread

• In a mixing bowl, add softened cream cheese.

• Stir in chopped bacon, chives or green onions, garlic powder, and black pepper.

• Mix until fully incorporated and smooth. Adjust seasoning to taste.

• Optional: Add crushed red pepper for heat or roasted garlic for depth.

3. Chill

• Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

• Can be made 1–2 days in advance.