In a mixing bowl, combine the cream cheese, shredded cheddar, diced cooled bacon, mayonnaise, sour cream, hot sauce, salt, and pepper. Blend until smooth and creamy, then chill in the refrigerator for 30 minutes.

Preheat your oven to 190°C (375°F). Slice off a thin layer from the bottom of each bagel to keep the top intact, and hollow out the inner edges with a butter knife to form a perfect shell.

Evenly distribute the chilled cream cheese mixture into each hollowed bagel, leveling off the tops for neat presentation.

Place the filled bagels on a baking tray lined with parchment paper and bake for 12-15 minutes, or until golden brown and bubbling.

Remove from the oven, let them cool slightly, and garnish with reserved crispy bacon bits and freshly chopped chives. Serve immediately.