Hasselbacked Cheesy Garlic-Butter Bagels Are the Item You Need on Your Breakfast Menu This Week

The Super Bowl is just a few weeks away, and I’ve been hard at work planning a menu for enjoying the game at home with family and a few friends. The ideal food for this type of gathering doesn’t require a whole lot of mess and fuss — just something we can eat with our hands as we chat or watch the big game. 

If anything fits the bill for game night, it’s something that’s cheesy and savory, and — of course — loaded with delicious carbs. And food blogger Diane Morrisey’s recipe for Hasselbacked Cheesy Garlic-Butter Bagels is the perfect combination of it all. It reads like a beautiful marriage between garlic bread and a Hasselback potato, and I’m very much here for it. The beauty of this recipe is that, aside from appearing to be delicious, it also looks rather easy to prepare.

Diane starts by melting butter and garlic in a saucepan and adding a bit of salt. She then takes a fresh bagel (use the variety that you prefer!) and makes a series of vertical cuts through the bagel. Much like with a Hasselback potato, it’s important not to cut all the way through, as you’ll want to have slits for adding the remaining ingredients while also keeping your bagel in one piece. 

Next is when the ooey-gooey goodness happens: Diane spoons garlic butter into each of the vertical slits, and bakes on a baking sheet until golden-brown in a 450°F preheated oven. This should take around 10 minutes. The final step is to stuff a slice of mozzarella into each of the bagel slits while your bagel is still hot, which causes your cheese to melt pretty quickly. If it doesn’t melt to the level you like, you can always return it to the oven for a few minutes until it gets there and then enjoy with a dipping sauce of marinara. 

I’m all about my morning bagel and coffee, but this recipe may have just made me appreciate bagels in a whole new light. A garlicky and cheesy light, that is!

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