In bowl of a stand mixer fitted with dough hook attachment, stir warm water and sugar until combined. Sprinkle yeast over water and allow to bloom for 10 minutes, or until it becomes foamy.

Add bread flour and salt into yeast mixture, then turn mixer on low speed and mix until it comes together into a ball.

Transfer dough onto a lightly floured surface and knead for 12-15 minutes, or until dough is smooth.

Shape dough into a ball, then place in a large greased bowl. Cover with kitchen towel or plastic wrap and allow to rise until just doubled in size, or 45-60 minutes.

While bagels are rising, make scallion cream cheese. In a large bowl, mix cream cheese and scallions until fully combined.

Transfer to a resealable container and keep refrigerated until 20 minutes before ready to use.

Preheat oven to 400°F. Place a 9×13 inch baking dish on the bottom of oven, then fill with boiling water. Line 3 baking sheets with parchment paper, set aside.

Bring a large pot of water to a boil and add brown sugar.

Once dough is risen, divide dough into 12 evenly sized balls. Poke your finger through the middle of each ball and stretch out from the center to form a 2-3 inch hole.

Place 2-3 bagels in boiling water, working in batches, and cook for 1 minute. Carefully flip with a slotted spoon and cook for 1 minute on other side.

Place boiled bagels onto prepared baking sheets, 4 to a tray. Brush tops of the bagels with beaten egg.

Bake for 20 minutes or until lightly golden brown, remove, brush tops with frothed egg white, then dip in everything bagel seasoning.

Bake for 5-7 minutes, or until toppings are slightly browned. Remove from oven and allow to cool completely.

Once cooled, slice and serve with scallion cream cheese.