Make the bagel dough

• Combine the warm water with the yeast in the mixer bowl.
• Add the flour, brown sugar and salt, then knead with the mixer until the dough comes together.
• Turn the dough out and knead by hand until soft to the touch.

Let the dough rise

• Place the dough in an oiled bowl.
• Cover with a shower cap and a kitchen towel and let rise until nearly doubled.

Curdle the milk for cream cheese

• Pour the whole milk into a pot and add the lemon juice.
• Heat gently until the milk curdles and the curds separate from the whey.

Strain and blend the curds

• Pour the mixture into a strainer lined with cheesecloth and let it cool.
• Press out all the liquid.
• Transfer the curds to the food processor and blend until smooth.

Flavor the cream cheese

• Squeeze the roasted garlic out of its skins and let cool.
• Slice the chives.
• Add the roasted garlic, chives, a pinch of salt and a drizzle of olive oil to the cream cheese and mix well.

Shape the bagels

• Cut the risen dough into eight pieces and roll each into a ball.
• Poke a hole in the center of each ball and stretch it out to resemble a bagel.
• Cover the shaped bagels while you prepare the poaching liquid and toppings.

Poach the bagels

• Bring the honey and water to a gentle simmer in a pot.
• Boil each bagel for about a minute on each side.
• Transfer to a parchment-lined baking tray.

Top and bake

• Brush the bagels with egg wash.
• Top with sesame seeds, smoked sea salt, cheddar and sliced Fresno chili.
• Bake until golden.

Serve

• Slice and toast the bagels if desired.
• Spread with the roasted garlic and chive cream cheese and serve.