Cheddar Jalapeño Bagels

• Start by adding 3 1/4 cups of bread flour, 2 1/4 tsp instant yeast, 1 tsp salt, 1 cup warm water and 2 tsp of malt syrup or honey into the bowl of a stand mixer or a large bowl.
• Knead either by hand or with a dough hook on a medium-low speed for 1 minute, then add in 1/2 cup diced jalapeños and 2/3 cup finely grated cheddar cheese.
• Continue mixing on a medium speed or kneading by hand until the dough is elastic but firm (about 10 minutes by hand or 5 minutes with a dough hook).
• You may need to add in a bit of extra water or flour if the consistency of the dough is off, but do so slowly (1 Tbsp at a time).
• Spray the inside of separate large bowl with non-stick spray to prevent the dough from sticking and place the dough ball into this bowl to rest.
• Cover with a kitchen towel place in a warm place for about 15 minutes. This gives the dough a chance to rest, which relaxes the gluten and will make the dough easier to roll out and shape.
• Turn the dough out onto a floured surface. Knead the dough for a few minutes until it's nice and smooth again, then cut it into 9 equal pieces. You can use a scale if you really want to be sure each bagel ends being the same size.
• Roll each piece of dough into a strip long enough to wrap around your fingers (about 7-8 inches long). Connect the two ends of the loop, and roll the ends together on your counter until they stick together. If your ends aren't sticking together, dab a tiny bit of water onto them to help them stay put.
• Place the rolled bagels on a baking tray lined with parchment paper to rest. Let them rest while you bring your water to a boil.
• Bring 5-6 cups of water to a boil in a large pot. When the water is gently boiling, add 1 Tbsp of baking soda.
• At this point, preheat your oven to 425 F.
• Place 2 bagels into the pot at a time, and let them cook for 45 seconds on each side. I don't recommend boiling more than 2 at a time or else they'll be overcrowded and difficult to flip.
• As the bagels are boiled, remove them and place them on paper towels (to absorb excess moisture). Repeat with the remaining bagels.
• When all the bagels are boiled, move them from the paper towels to a parchment lined baking sheet. They will feel a bit slimy, but that's how they're supposed to be!
• While the bagels are still moist, top with finely shredded cheese and 1 sliced jalapeno.
• Bake at 425ºF for 18-22 minutes, rotating the pan halfway through. The cheese on top of the bagels bagels should be a relatively dark golden brown and their crust should be quite firm.
• Let them cool on the tray until they cool down enough to handle (about 15 minutes), then slice and enjoy.
• Leftover bagels can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.