CARROT CAKE BAGELS w coconut cream cheese

For the Bagels:

1. In a large bowl, combine warm water, granulated sugar and dry active yeast – stir to combine and let sit for 5-10 mins until foamy.
2. In a separate bowl, combine flour, brown sugar, cinnamon and nutmeg and stir to combine. Add dry ingredients + grated carrot, raisins and nuts to yeast mixture and mix with a stand mixer using the dough hook for about 5 mins until smooth dough ball forms (if making by hand, mix ingredients until a dough forms and transfer dough to a floured surface. Knead for about 5 mins until smooth dough forms).
3. Transfer dough ball to an oiled bowl and cover with plastic wrap. Let sit for an hour in a warm dry place (countertop) to rise.
4. Transfer now risen dough to a floured surface and cut into 7-8 equal dough balls, however large you want your bagels. Roll with your hands to form smooth balls and cover with a damp towel for 30 mins to rise again.
5. Once risen, poke a hole and stretch in the center of each dough ball to form your bagels. Cover again and let rise once more for 10 mins.
6. Prepare your poaching bath by bringing about 10 cups of water to a light boil with ¼ cup brown sugar and poach your bagels 1 min each side. I poach 2 at a time. Transfer to a lined baking sheet. Bake at 425 F for 20-25 mins until golden.

For the Coconut Cream Cheese:

Prepare by mixing a serving of cream cheese with 1 tbsp maple syrup + 1 tbsp of coconut shreds. Enjoy!