Cinnamon Swirl Bagels with Honey Walnut Cream Cheese

Combine 4 cups bread flour, 2 Tablespoons brown sugar, 1 teaspoon salt, 2 Tablespoons vegetable oil, and 1 package active yeast in a mixing bowl. Set this aside while you warm 1 cup water to activate the yeast. Check your yeast packet for the suggested temperature; mine was 110 degrees F, but brands can vary.

Once the water is at the appropriate temperature, mix it into the dry ingredients. Attach a bread hook to your standing mixer and mix for 8 - 10 minutes on low. When the dough is ready, it will completely engulf the hook, and nothing will be sticking to the sides of the bowl. This recipe includes a cinnamon swirl, but you could skip that step and top your bagels later.

Spread a cinnamon sugar mixture (1/3 cups sugar mixed with 1 Tablespoon cinnamon) onto your counter and knead the dough into it a few times until the cinnamon sugar is well incorporated. Try to knead as little as possible to avoid overworking the dough.

Once the dough is ready, lightly mist a large bowl with cooking spray and place the dough inside. Cover with plastic wrap and let it rest for an hour and a half; the dough will rise significantly. After 90 minutes, roll out the dough and cut it into 6 - 8 equal pieces. Six pieces will yield large, bakery-style bagels, while eight will be smaller (you might need to adjust baking time).

Roll these pieces into balls and place them onto a baking sheet lined with a silicone mat.

Let the formed bagels rest for 20 minutes. Then, using your finger, poke a hole into the center of each roll. Gently open the hole to about an inch by pulling the dough apart.

Get your water bath ready next; this step is crucial for chewy bagels. Bring 4 cups of water to a boil, then stir in 1/4 cups honey. Once the water is boiling and the honey has dissolved, gently drop in one bagel at a time and cook for 60 seconds. Flip the bagel over and cook for another 60 seconds. Use a slotted spoon to remove the bagel and set it aside, repeating with the remaining bagels.

Preheat your oven to 425 degrees F. Bake the boiled bagels on another silicone mat-lined baking sheet for about 20 minutes, or until the tops are lightly golden and the bagels are cooked through. Keep an eye on them in the last few minutes to prevent over-browning.