Stuffed Bagel Bombs

Activate the yeast - Add 1 teaspoon of honey to warm water and mix until combined. Sprinkle the entire packet of yeast on top and let sit for 10-15 minutes until it activates and becomes very foamy.
1¼ cup water, 1 package active dry yeast , 1 tsp honey
Make the dough - In a bowl of a stand mixture fitted with a dough hook, combine flour, salt and honey and mix together, then add the yeast mixture and let the dough hook do the work. Knead the dough for 15 minutes. Transfer dough to greased bowl and let rise for at least an hour.
3½ cups (420g) bread flour, 1 tbsp honey , 2 tsp salt
Shape the bagels - cut the block of cream cheese into 14 equal pieces.
Once dough has risen, divide into 14 pieces (I like to use a kitchen scale).
Flatten each piece and place one of the pieces of cream cheese in the center and start folding the edges against each other, then pinch it close and flatten the seam so that the cream cheese doesn't ooze out while baking.
8 oz. cream cheese
Water Bath & Bake - Preheat oven to 425° F. & Boil 10 cups of water & honey in a pot.
Drop the bagel bites in the water bath and let sit for 30 seconds, then flip and let sit for another 30 seconds. Transfer to a baking sheet lined with parchment paper.
OPTIONAL: top with everything bagel seasoning or zaatar. Bake for 20 minutes.
Remove from oven and transfer to wire rack. Enjoy warm or at room temperature.
10 cups water, ¼ cup honey, Everything bagel seasoning, Zaatar