Mix. Mix flour, salt, sugar, and yeast in the bowl of your stand mixer. Pour the water into the middle. Start the mixer on a low speed and give the dough a minute or two to incorporate, pausing and scraping down the bowl as needed until the dough comes together in a messy ball in the bowl. If your kitchen is humid, hold back ⅛ cup of water and add it 1 teaspoon at a time only if the dough isn't coming together or seems very dry.

Knead. Increase the speed to low-medium and let the mixer run for 3-5 minutes, dusting in more flour only if the dough is sticking to the bowl. You’re looking for a dough that is smooth and elastic and just slightly tacky to the touch. It shouldn’t cling to your hands or the bowl.

Rise. Shape the dough into a smooth round ball, and place it in a lightly oiled bowl. Let it rise for an hour in a warm spot or until about doubled in size. When you press a finger into the dough, it should fill in partially but not completely.

Cream cheese. Divide the cream cheese into equal portions of about 18 grams each. Scoop onto a parchment-lined quarter sheet pan and place in the freezer to chill while the dough rises.

Deflate. Turn the dough out onto a clean counter or work surface, gently deflating it with the pads of your fingers.

Divide and pre-shape. Use a kitchen scale to divide the dough into twelve equal pieces (about 50-55 grams each). Flatten the dough gently against the counter, tuck the edges up, and pinch them together on top. Flip the dough over and cup your hand around it. Drag your hand toward your body against the counter to create surface tension and shape the dough into an oval. Rotate the dough 90 degrees and repeat to create a circle shape. Repeat with the remaining dough. Cover the dough balls with a damp paper towel and let them rest for 15-20 minutes.

Assemble. Starting with the first dough ball you shaped, flip it over so the seam is facing up. Gently flatten it out with your fingers. Place one of the frozen cream cheese balls in the middle and pinch all the edges of the dough together to seal the cream cheese inside. Flip the dough ball over so the seam is facing down, cup your hand around it and scoot it around in circles to tighten up the seam at the bottom. Cover the dough balls again and rest for another 15-20 minutes.

While the stuffed bagels rest, preheat your oven to 400°F and fill a wide, high-sided skillet with at least 2 inches of water. Bring it to a low boil on the stove. Line a sheet pan with parchment paper or a silicone mat and set aside.

Boil. Boil bagel bombs in batches for about 30 seconds with the pinched together bottoms facing up. Remove to a lined sheet pan, flipping them over so the seam side is facing down.

Egg wash and toppings. Brush each mini bagel with egg wash (1 large egg + 1 teaspoon water, whisked together) and sprinkle with add any desired toppings.

Bake. When all the bagel bombs have been boiled, egg washed, and topped, transfer the baking sheet to the oven and bake them for 17-19 minutes, until golden brown and shiny.

Cool. Remove the bagel bombs from the oven. Let cool for a few minutes on the sheet pan, then transfer a wire rack to finish cooling before slicing.