In a medium bowl, combine softened cream cheese, shredded cheddar cheese, diced cooked bacon, mayonnaise, sour cream, hot sauce (if using), salt, and pepper. Fold gently until smooth and creamy. Let sit in the fridge for about 30 minutes.

Preheat your oven to 190°C (375°F). Cut a thin slice from the bottom of each bagel to create a stable base and hollow out the center without cutting through, creating a pocket.

Remove the cream cheese mixture from the refrigerator. Generously scoop the filling into each hollowed bagel and smooth out the tops.

Arrange filled bagels on a baking tray lined with parchment paper. Bake for 12-15 minutes until golden brown and filling is bubbly.

Remove from the oven and let cool for a minute. Sprinkle with reserved bacon crumbles and chopped chives before serving warm.