Bagel Dough: In a stand mixer, attach the bread hook. Add the bread flour, the packet of instant yeast, 1 ½ tbsps of sugar, and salt. Mix well on low. 

Slowly add in the olive oil and the water. 

Turn the speed up and beat the mixture until the dough comes together and is sticky but doesn't stick to your hands. 

Turn the dough out on to a clean and lightly floured surface. Knead for a few minutes until you have a smooth dough. Lightly oil the bowl and return the dough. 

Cover with a damp dish towel and let rise for 1 hour. 

After 1 hour, punch the dough to release the air. Let rest for 10 more minutes. 

Prepare the Cream Cheese: In a medium sized bowl, mix the cream cheese with a spatula until soft. Add in the green onion, thyme, dill, garlic, salt, and pepper. 

Line a baking tray with parchment. Portion out the cream cheese in to 16 tablespoon sized balls. Place on parchment lined baking tray and pop in to the freezer. 

Make the Vegan Bagel Bombs: Preheat oven to 425F

Bring a large pot of water to boil and add ¼ cup of Brown Sugar.

Prepare your vegan "egg" wash by mixing non-dairy plant milk and 1 teaspoon of brown sugar together. Set aside. Prepare your toppings of choice. I chose to use dried onion flakes and everything seasoning.

Divide the bagel dough in to 16 even pieces. 

Roll each piece in to a ball and flatten with the palm of your hand. Add 1 tablespoon of the frozen cream cheese in the center of the flattened dough. Pinch the edges together and roll in to a ball again. Make sure it's completely sealed so no cream cheese comes out while boiling or baking. 

Continue until all 16 bagel bombs have been filled with cream cheese. 

In batches, add the bagel bombs to the boiling water for 1 minute and 30 seconds. Flipping halfway. Remove from water and place on a parchment lined baking tray. Immediately brush the boiled bagel bomb with the "egg wash" and sprinkle on the topping of choice. 

Continue until all bagels have been boiled, brushed, and sprinkled with toppings. Make sure you leave a bit of room in between each bagel bomb. 

Bake for 25-30 minutes or until golden brown.

Remove from oven and let cool before digging in!