In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, cake flour, salt, and yeast. Pour in the ice water.

Mix on medium speed for 8-10 minutes, until the dough is smooth and elastic. (To mix by hand, knead on a floured surface for 15-20 minutes). The dough does not need to pass the windowpane test; it just needs to be smooth.

Add a few drops of red food coloring to the dough. Mix on low speed for just 10-15 seconds, or until the color is streaked through the dough in a marbled, swirled pattern. Do not mix until the color is uniform.

Divide the dough into 6 equal pieces (about 65g each). Roll each piece into a smooth ball.

Cover the balls with plastic wrap and let them rest for 30 minutes to relax the gluten.

Take one proofed dough ball and use a rolling pin to roll it out into an oval shape. Use your fingers to press and stretch one end of the oval to flatten and lengthen it. Starting from the opposite end, tightly roll up the dough. Pinch the seam firmly to seal.

Flatten one end and wrap it around the other, pinching firmly to seal the circle completely.

Place the shaped bagels on a parchment-lined baking sheet.

Cover the shaped bagels with plastic wrap. Let them rise in a warm place for about 40 minutes, or until they have puffed up by about 1.5 times. To test, gently poke a bagel; the indentation should slowly spring back.

Preheat your oven to 190°C (375°F).

Bring a large pot of water to a boil. If using, add the sugar or honey to the water.

Gently lower the bagels into the boiling water, boiling only 2-3 at a time. Boil for 20 seconds, then flip and boil for another 20 seconds. Use a slotted spoon to remove them, letting the excess water drip off, and return them to the baking sheet.

Bake the bagels for 20 minutes, or until the surface is golden brown and the crust is firm. They should sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely.

While the bagels cool, prepare the filling. In a small bowl, beat the softened cream cheese with a spatula until completely smooth. Stir in the chopped, pre-soaked cranberries until well combined.

Once the bagels are fully cooled, slice them in half horizontally. Generously spread the cranberry cream cheese filling on the bottom half, place the top on, and enjoy!