Whole Wheat Pretzel Bagels

1. Combine water, sugar and salt in the bowl of an electric mixer and sprinkle the yeast on top. Allow the yeast to sit for 5 minutes.
2. Add the flours and the butter and mix on low speed with the hook attachment until everything is well combined.
3. When the dough has come together, turn speed up to medium and knead with the dough hook for about 5 minutes.
4. Remove the dough from the bowl, wash it out, and coat inside of the bowl with vegetable oil.
5. Put the dough back into the oiled bowl and cover. Allow the dough to rise in a warm place until it has doubled in size, about 1 hour.
6. Preheat the oven to 450 degrees.
7. Bring the 10 cups of water and baking soda to a boil in a large pot.
8. As you are waiting for the water to boil, divide the dough in half consecutively until you have 16 equally sized pieces. Form piece into a ball, and then stretch the center out until you have a 1-inch hole in the center. Place the formed dough onto 2 Silpat or parchment lined half sheet pans. If you use parchment paper, spray it with nonstick spray as well.
9. Place the formed dough into the boiling water one at a time for 30 seconds each. Remove them from the water using a large, flat spatula. Return them to the baking sheet.
10. In a small bowl, beat the egg with 1 tablespoon water. Brush the top of each bagel with the egg wash. Sprinkle with pretzel salt if desired. I did half of mine without salt because I liked them plain when paired with the sweetened cream cheese.
11. Bake for 10-12 minutes.
12. Transfer to a cooling rack. Tastes best the same day, but also pretty amazing sliced in half and toasted the next day!

Cinnamon Sugar Cream Cheese

1. In the bowl of a stand mixer on medium speed, whisk together cream cheese, sugar, and cinnamon until fluffy and well combined. Refrigerate until serving.