Jalapeño Cheddar Sourdough Bagels (Print Version)

# Ingredients:

→ For the bagel dough

01 - 100g sourdough starter (can be discard or fed and bubbly)
02 - 500g bread flour
03 - 250g warm water
04 - 30g sugar
05 - 10g salt
06 - 200g cheddar cheese, shredded
07 - 48 jalapeño slices (pickled), or to taste

→ For boiling the bagels

08 - 2 liters water
09 - 40g honey

# Instructions:

01 - Add the sourdough starter, warm water, bread flour, sugar, and salt to the bowl of your stand mixer. Mix until a shaggy dough forms. If mixing by hand, stir the ingredients together until roughly combined. Let the dough rest for about 15 minutes to allow the flour to fully hydrate.
02 - Using the dough hook attachment, knead the dough for around 10 minutes until it becomes smooth and supple. This is a stiff dough (similar to sandwich bread dough), so it won't be super elastic, but it should feel smooth and not sticky. Remember to give your stand mixer a break every few minutes if needed. If kneading by hand, be prepared for a workout as this is quite a firm dough.
03 - Place the kneaded dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Allow it to ferment until doubled in size and noticeably puffy and soft. This can take 8-12 hours at room temperature or overnight in the refrigerator, depending on your starter strength and ambient temperature.
04 - Once the dough has risen, divide it into 11 equal pieces weighing approximately 80g each. Shape each piece into a smooth ball by pulling the edges into the center and pinching them together, then rolling on a clean surface to create tension. Poke your finger through the center of each ball to create a hole, then gently stretch the hole until it's about 1-2 inches in diameter (it will shrink back somewhat during proofing).
05 - Place the shaped bagels on a parchment-lined baking sheet, leaving space between each one. Cover them with a clean kitchen towel and let them rise until puffy, about 1-2 hours depending on the temperature of your kitchen.
06 - When the bagels are nearly done proofing, preheat your oven to 200°C (392°F). Fill a large pot with 2 liters of water and add 40g of honey. Bring the water to a rolling boil.
07 - Carefully lower 3-4 bagels at a time into the boiling water. Boil for about 30 seconds on each side. The bagels should float to the surface almost immediately. For extra chewy bagels, you can boil them for up to 2 minutes. Using a slotted spoon, remove the bagels from the water and place them back on the parchment-lined baking sheet.
08 - Immediately after boiling, while the bagels are still wet and sticky, sprinkle the shredded cheddar cheese on top and arrange the jalapeño slices. Bake the bagels for 20-25 minutes at 200°C (392°F) until the cheese is golden brown and bubbly, and the bagels are a deep golden color.
09 - Remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes before slicing. This allows the crumb structure to set properly. These bagels are delicious with cream cheese, as a sandwich, or simply enjoyed plain!

# Notes:

01 - You can substitute up to half of the bread flour with whole wheat flour for a more nutrient-dense bagel. You may need to add a little extra water if using whole wheat flour.
02 - Adding non-diastatic malt powder can enhance the color and texture of your bagel crust, giving it a deeper color and chewier texture.
03 - If you prefer not to use honey in the boiling water, you can substitute brown sugar, barley malt syrup, maple syrup, or baking soda.
04 - While a sharp cheddar works best for flavor, you can use any type of cheese you have on hand. Pre-shredded cheese contains anti-caking agents but will work fine in this recipe.
05 - Pickled jalapeños provide the best flavor and texture when baked, but fresh jalapeño slices can be used if preferred.

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