In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.

After a few minutes, your yeast mixture should be bubbly and foamy. If it is, add the yeast mixture to the dry ingredients.

If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add up to an extra 3 tbsp of flour to keep the dough workable but soft.

If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. Knead by pushing the dough, turning and folding it in half. Repeat this for 10 minutes.

Once the dough has finished kneading, allow the dough to rest for 5 minutes.

Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more).

Cut the block of cream cheese into 8 equal squares.

Flatten each piece of dough, place a square of cream cheese in the center and then fold the dough over the cream cheese and pinch shut. Place on a silicone lined cookie sheet.

Repeat with the remaining dough and then cover the dough.

Preheat the oven to 425°F. In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the bagel minis into the boiling water. You may have to do this in a few batches. Boil the bagel minis for about 1 minute, flip over to the other side and boil for an additional minute.

Using a large slotted spoon or spider strainer, remove the bagels and return to the lined cookie sheet.

Repeat with the remaining bagels. While the next batch of bagels are boiling, brush with the egg wash mixture and sprinkle the top with everything bagel seasoning.

Once all of the bagels have boiled and are topped with the seasoning, bake in the 425° F oven for 13-15 minutes or until golden brown.

Allow the bagels to cool for 10 minutes before enjoying.

Store leftovers in the fridge for up to 3 days. Reheat by microwaving at 50% power for 30 seconds.