Step 1

In a stand mixer combine the water, yeast, and honey with a whisk. Let stand until bubbly, about 5 minutes. If yeast is not bubbly, throw out and start again (make sure your yeast isn’t expired).

Step 2

Using the paddle attachment, add three cups of flour to yeast mixture and mix on low until incorporated. Switch to the dough hook and add 1 1/2 additional cups of flour and the salt. Mix on low until incorporated, then increase speed to medium and knead with stand mixer for 3-5 minutes, or mix by hand for 5-10 minutes, until the dough is smooth and has been thoroughly kneaded. If the dough is still wet or sticky, add the remaining 1/2 cup of flour (or more as needed), one Tablespoon of flour at a time until it does not stick to your hands or the sides of the mixing bowl.

Step 3

Grease a large food container or bowl with cooking spray and place the dough inside. Cover and let rise for one hour (the dough should nearly triple in size). Preheat oven to 425°F. Punch the dough down and transfer to a lightly floured surface or cutting board. Using a chef’s knife or bench scraper, divide the dough into 8 pieces. Shape each piece into a medium tight dough round and place on the floured surface to rise for another 30 minutes.

Step 4

While the bagels are completing their second rise, fill a large pot halfway with water and bring it to a boil. When the 30 minutes of rising are complete, form a hole in the middle of each piece of dough by squeezing your thumb and index finger together. Widen each hole until it reaches roughly 2 inches in diameter and set aside. Once the water is boiling, place each bagel in the water (you should be able to fit about two at a time) for 20-30 seconds per side, then transfer to a parchment paper-lined cookie sheet with a slotted spoon (4 per standard half sheet pan).

Step 5

Once the bagels have been boiled, brush the surfaces with the whisked egg white and top with desired toppings (plain is fine, too). Bake bagels in two batches for 20-25 minutes each. If your oven bakes unevenly, rotate the pan halfway through. Let the bagels cool completely and serve on the same day.

Step 6

In a large bowl or stand mixer, whip the cream cheese until light and fluffy. Add the chives, dried onions, salt, and garlic powder and whip into the cream cheese until all ingredients are incorporated. Serve with bagels and store in the refrigerator.