• Combine the water, yeast and sugar in the bowl of a stand mixer. Give it a stir and allow it to sit for 5 minutes while the yeast starts to activate and get foamy.
  ¾ cup warm water, 2 teaspoons active dry yeast, ½ tablespoon light brown sugar
• Add the flour, onion powder, and salt and mix on medium low speed for 2 minutes. It will be rather lumpy at this point.
  2¼ cups bread flour, ¼ teaspoon onion powder, 1¼ teaspoon kosher salt
• Lightly flour a clean work surface, then knead the dough by hand for a full 5 minutes until the dough becomes soft and smooth.
• Add the ball of dough to a greased bowl and roll it to coat, cover with plastic wrap or a dish towel, and allow it to rise in a warm place until doubled in size. About 1-1.5 hours.
• Once the dough has doubled, turn the oven to 425℉/218℃ and line a large baking sheet with parchment paper.
• Punch down the dough and separate it into 6 even pieces using a knife or bench scraper. Then, form the dough into a ball by pulling and pinching down the sides to the bottom, then rolling it seam side down (using only your fingers and keeping them spread apart) in a clockwise/counter clockwise motion to seal.
• Transfer the dough balls to a large cookie sheet and cover lightly with plastic wrap and rest for about 5 - 10 minutes.
• Press the dough ball flat with the palm of a hand, then create a wide well by pushing down into the dough using your fingers. There should be about ½ inch rim around the edge. Repeat with all 6 pieces.
• Whisk the egg together with a splash of water, then brush the edges of the dough with egg wash and sprinkle the edges liberally with the everything seasoning.
  1 large egg, Everything But the Bagel Seasoning
• Add the bialy bagels to the center rack of the oven, and immediately pour in ¼ cup of water to the bottom of the oven (quickly, as it will steam up) and close the oven door.
• Bake for 10 minutes or until the bialy bagels are lightly golden brown. Remove to a wire rack to cool and make the whipped cream cheese (or start on it while they're baking).

Whipped Cream Cheese

• Add the cream cheese to a stand mixer fitted with the whisk attachment (or use a handheld mixer) and whip on high speed until light and fluffy. Scrape down the whisk and sides a few times during the whisking process.
  12 oz full-fat cream cheese
• Drizzle in the heavy cream and continue whipping on high speed until it becomes slightly more airy. The cream cheese should be easily scoop-able when done.
  ¼ cup heavy whipping cream
• Use a 1.5-inch cookie scoop to scoop a mound of cream cheese into the center of each bialy bagel.
• Sprinkle with finely chopped chives or green onions (optional).
  Fresh chives or scallions