Instructions

For the Bagel Dough:

1. In a large mixing bowl add the warm water and yeast; let it sit until foamy (about 3 minutes).
2. Add the eggnog, sugar, salt, nutmeg and 1 1/2 cups flour.
3. With a stand mixer use a dough hook mix well.
4. Add enough remaining flour to form a stiff dough.
5. Turn onto a floured surface; knead until smooth and elastic (about 6 minutes).
6. Spray a large bowl with non stick cooking spray.
7. Place dough in bowl roll over to coat both sides with cooking spray.
8. Cover and let rise in a warm place 1 hour or until doubled in size.
9. Punch dough down; shape into 12 balls.
10. Push thumb through center to form a 1 1/2-inch hole.
11. Place on cookie sheets lined with parchment paper.
12. Cover and let rest for 30 minutes.

For the Water:

1. In a Dutch oven add the water, sugar and salt; bring to a boil.

For the Bagels:

1. Drop bagels one at a time into boiling water (about 3 at a time).
2. Cook for 30 seconds; turn over and cook 30 seconds longer.
3. Remove with a slotted spoon; drain well on paper towels.
4. Place 2-inches apart on a baking sheet lined with parchment paper.

For the Topping:

1. In a small bowl whisk together the egg white and water.
2. In a separate small bowl stir to combine the sugar, cinnamon and nutmeg.

For the Bagels:

1. Brush egg mixture over bagels; sprinkle sugar mixture over bagels.
2. Preheat oven to 425°.
3. Bake 14 to 20 minutes or until golden brown.
4. Serve warm or cool.

For the Spiced Cream Cheese:

1. In a small mixing bowl whip together the cream cheese, extract, cinnamon and nutmeg until smooth and creamy.
2. Serve with bagels.

ENJOY!