Activate Yeast: Combine 1 cup of warm water, 1 tablespoon of sugar, and 2 teaspoons of active dry yeast in a bowl. Let sit for 5-10 minutes until frothy.

Combine Dry Ingredients: In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt until well combined.

Mix Ingredients: Pour the activated yeast mixture and 2 tablespoons of olive oil into the bowl with the flour mixture. Stir until a shaggy dough forms.

Knead Dough: Transfer the dough onto a floured surface and knead for about 6-8 minutes until smooth and elastic.

First Rise: Grease a large bowl with olive oil, place the dough inside, cover with a towel, and let it rise for 1 to 1.5 hours or until doubled in size.

Prepare Filling: Mix cream cheese, shredded mozzarella, grated Parmesan, chopped parsley, basil, garlic, and spices in a separate bowl.

Chill Filling: Refrigerate the filling for 30 minutes for easier spreading.

Preheat Oven: Preheat your oven to 375°F (190°C) about 15 minutes before the dough is ready.

Punch and Roll Dough: Once risen, punch the dough down, roll it out into a rectangle approximately ¼ inch thick.

Spread Filling: Spread the chilled filling evenly over the rolled-out dough, leaving an inch around the edges.

Roll and Cut: Roll the dough into a log, cut it in half to create two strands.

Twist Strands: Twist the two strands together and place the loaf onto the prepared baking sheet.

Egg Wash: Whisk together 1 egg with milk or water. Brush this mixture over the top and add everything bagel seasoning if desired.

Bake: Bake for 25-30 minutes until golden brown and sounds hollow when tapped.

Cool: Allow to cool on a wire rack for about 10 minutes before slicing.