Activate Yeast: In a mixing bowl, stir together warm water, sugar, and yeast. Allow it to sit until foamy, about 5-10 minutes.

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt.

Mix Ingredients: Pour the activated yeast mixture and olive oil into the flour mixture. Stir until a shaggy dough begins to form.

Knead: Transfer the dough to a floured surface. Knead for 6-8 minutes until smooth and elastic.

First Rise: Lightly grease a bowl, place the dough inside, cover, and let it rise in a warm spot until doubled, approximately 1-1.5 hours.

Prepare Filling: In a separate bowl, mix cream cheese, mozzarella, Parmesan, parsley, basil, oregano, garlic, and desired spices.

Chill Filling (optional): Refrigerate the filling for 15-20 minutes for easier spreading.

Preheat Oven: Set your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.

Punch and Roll Dough: After the first rise, punch down the dough and roll it into a rectangular shape, about ¼-inch thick.

Spread Filling: Evenly distribute the filling over the rolled-out dough, leaving a small border around the edges.

Roll Log and Cut: Roll the dough into a log shape, seal the edge, and cut the log in half to create two strands.

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

Egg Wash: Brush the top with an egg wash and sprinkle with everything bagel seasoning if desired.

Bake: Bake for 25-30 minutes until golden brown and bubbly.

Cool: Let the bread cool slightly on a wire rack before slicing.