In a small bowl, combine warm water and granulated sugar. Sprinkle the active dry yeast over the water and stir gently. Let sit for 5-10 minutes until foamy.

In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center for the yeast mixture.

Pour the activated yeast mixture and olive oil into the flour mixture. Mix until combined, forming a shaggy dough.

Turn the shaggy dough onto a floured surface. Knead for 6-8 minutes until smooth and elastic.

Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm area for 1-1.5 hours until doubled.

In a medium bowl, mix together the cream cheese, mozzarella, Parmesan, fresh herbs, minced garlic and seasonings until creamy.

Chill the filling in the refrigerator for 15-20 minutes for a firmer consistency, if desired.

Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Punch the risen dough down and roll it out into a large rectangle. Spread the filling over the surface, leaving a border.

Roll the dough tightly into a log, pinch seam to seal, cut the log lengthwise, twist halves together, and place on the baking sheet.

Beat the egg with milk or water, brush the top of the loaf, and sprinkle with everything bagel seasoning if desired.

Bake for 25-30 minutes until golden brown and cheese is bubbling. Cool on a wire rack before slicing.