Cheddar Jalapeño Bagels (Print Version)

# Ingredients:

→ Dough ingredients

01 - 250g lukewarm water
02 - 10g sea salt
03 - 500g high-protein bread flour
04 - 100g bubbly sourdough starter (or discard is okay)
05 - 200g shredded cheddar cheese
06 - 48 slices of pickled jalapeños, adjust to your liking
07 - 30g granulated sugar

→ Boiling liquid

08 - 40g honey or similar sweetener
09 - 2 liters of water

# Instructions:

01 - Mix the sourdough starter, sugar, water, salt, and bread flour in a stand mixer bowl. Stir until it clumps up into a rough dough. Go manual? Stir it by hand until just brought together. Put it aside for about 15 minutes to let it fully absorb the moisture.
02 - Attach the dough hook to your mixer and knead for about 10 minutes. You're looking for a smooth, stiff dough that doesn't feel tacky. Give your machine pauses so it doesn't overheat. No mixer? Be ready for some arm effort since the dough is on the firm side.
03 - Put the dough in a lightly oiled bowl and cover it up with plastic wrap or a damp towel. Leave it alone to rise until it doubles and feels light and airy. This might take anywhere from 8 to 12 hours at room temp or overnight in the fridge, depending on factors like temperature and starter quality.
04 - Cut the dough into 11 sections, each about 80g. Roll each into a ball by tucking the sides under. Then, poke your finger through the middle of each one and gently stretch the opening to expand it, leaving a hole 1-2 inches wide. Don’t worry if it shrinks back some as it sits.
05 - Place the shaped bagels onto a baking sheet lined with parchment. Keep some space between them. Drape a clean towel on top and let them puff up for 1-2 hours, depending on how warm your kitchen is.
06 - As the bagels finish their rise, preheat your oven to 200°C (392°F). Fill a pot with water and add honey—then bring it to a vigorous boil on the stovetop.
07 - Drop 3-4 bagels at a time into the bubbling water. Cook them for about 30 seconds on each side. For a chewier texture, leave them in the water a bit longer, up to 2 minutes. Use a slotted spoon to scoop them back onto the baking sheet.
08 - With the bagels still damp from boiling, sprinkle cheddar cheese on top and arrange the jalapeño slices. Bake them at 200°C (392°F) for 20-25 minutes or until they're golden brown, and the cheese is bubbly and browned in spots.
09 - Let the bagels cool on a wire rack for at least 15 minutes before cutting into them. This rest time helps stabilize their insides. Whether you enjoy them plain, add a spread like cream cheese, or make a sandwich, they’re great either way!

# Notes:

01 - For a more wholesome option, swap half the bread flour for whole wheat flour. You might need a splash of extra water since whole wheat flour absorbs more moisture.
02 - Using non-diastatic malt powder in the dough gives you a shinier crust and chewier texture. It also deepens the color.
03 - A substitute for honey in your boiling water is brown sugar, barley malt syrup, maple syrup, or just baking soda.
04 - Got pre-shredded cheese instead of fresh? It’s fine to use, even though it has anti-caking agents—expect a slight texture difference.
05 - Pickled jalapeños hold up and taste best when baked. But if you’d rather use fresh ones, that works too!

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