In a stand mixer bowl, whisk together all your dry ingredients - flour, salt, yeast, cinnamon and sugar. In a small bowl, whisk together warm water and sourdough discard until the discard has fully dissolved in the water and you have a milky liquid.

With the dough hook attachment and the speed on low, slowly add the wet sourdough mixture into the dry ingredients.

Mix for 1 minute, turn the speed to medium and let the dough knead for 5-6 minutes until a smooth ball forms.

Cover the bowl with a damp bowl cover/ tea towel and let rest for 2 ½ hours, and until the dough has doubled in size.

After resting, punch the dough down and transfer to a clean work surface. Use your bench scraper to separate the dough into 8 equal pieces. Lightly roll out each piece out flat.

Place 1 tablespoon into the middle of each dough piece. Fold on the sides over on top of the dollop of cream cheese and pinch the seams together. It's very important that the seam is sealed so the cream cheese doesn't come out during the boil or baking process.

After you have 8 sealed bagel bombs, bring a large pot of water to a rolling boil.

When the water is boiled add 1 tablespoon of brown sugar and one tablespoon of baking soda to the water. Carefully drop each bagel bomb into the water and let boil on one side for 1 minute, flip it over, and boiled for an additional minute.

Use a slotted spoon to remove the bagel from the water and place onto a parchment lined baking sheet.

In a small bowl, make your cinnamon crunch topping by whisking together the melted butter, sugar, cinnamon and pinch of salt.

Brush the tops of your bagels with an egg wash, and top with a generous dollop of cinnamon crunch topping. It's okay if some spill off onto the baking sheet.

Preheat your oven to 425 and bake for 18-21 minutes.

Let the bagels cool slightly, and enjoy!