Step 1: Create the Tangzhong
In a small saucepan, whisk the 3 tablespoons of bread flour and ½ cup of milk until smooth. Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens into a smooth, pudding-like paste, about 3-5 minutes. Transfer the tangzhong to a small bowl, press plastic wrap directly onto its surface to prevent a skin from forming, and let it cool to room temperature.

Step 2: Combine the Dough Ingredients
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, sugar, and salt. Whisk to combine. Add the warm milk, the room-temperature egg, the softened butter, the softened cream cheese, and the cooled tangzhong.

Step 3: Knead to Perfection
Mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes. The dough will be sticky at first but should become smooth, elastic, and slightly tacky by the end. It should pass the “windowpane test”: gently stretch a small piece of dough between your fingers; it should stretch thin enough to be translucent without tearing immediately.

Step 4: Incorporate the Bacon and Cheddar
Reduce the mixer speed to low. Gradually add the crumbled bacon, shredded cheddar cheese, and chives (if using). Mix just until the ingredients are evenly distributed throughout the dough. Be careful not to overmix.

Step 5: The First Rise
Form the dough into a smooth ball. Place it in a lightly greased bowl, turn it over to coat, and cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until nearly doubled in size.

Step 6: Shape the Bagels
Punch down the risen dough to deflate it. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. To shape each bagel, roll a piece of dough into a smooth ball. Poke your thumb through the center of the ball and gently rotate it around your finger to widen the hole to about 1.5 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover, and let them rest for 15-20 minutes.

Step 7: The Boiling Bath
Preheat your oven to 425°F (220°C). Bring the 8 cups of water and honey (or brown sugar) to a rolling boil in a large, wide pot. Boil the bagels in batches, 2-3 at a time, for 30 seconds per side. Use a slotted spoon to remove them, allowing excess water to drip off, and return them to the parchment-lined baking sheet.

Step 8: Top and Bake
Brush the top of each boiled bagel lightly with the beaten egg white. This will give them a beautiful, glossy sheen. Sprinkle generously with your chosen topping (Everything Bagel Seasoning is a fantastic choice). Bake for 18-22 minutes, or until the bagels are deep golden brown and sound hollow when tapped on the bottom.

Step 9: Cool Completely
Transfer the baked bagels to a wire rack and let them cool completely before slicing. This is crucial for the texture to set properly