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).