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Preheat the oven to 180C/350F.
Unwrap the camembert & place it in a small baking dish lined with baking paper. If you don't have a dish/oven-friendly ramekin where the camembert perfectly fits, just line the box it came in with baking paper and use that. If it didn't come in a box, make a tight parcel with aluminium foil. Anything that will catch leakage. In all cases, if one side of the camembert is more dipped than the other, place it dip-side-up (keeps the honey contained).
In a small bowl or ramekin combine the honey, chilli flakes & hot sauce. Score the top of the camembert in a criss-cross pattern. If there is no dip in the camembert, gently press down on the top to create one. Drizzle over the honey then place in the middle of a large baking tray.
Slice the bagels in half, then slice into chips around ¼" thick. Spread out on the baking tray. Combine the melted butter with garlic & parsley then evenly brush over one side of each of the chips.
Bake everything in the oven for 12-15mins, or until the camembert is gooey right through the centre (you can gently insert a knife through the top to check) and the chips are golden & crisp. The chips will likely be done around 12min and the camembert 15mins, so just place the camembert back alone for the extra 3mins.