Ingredients

• 2 1/4 tsp active dry yeast
• 1 1/2 cups lukewarm water
• 4 1/4 cups bread flour
• 2 tsp fine salt
• 1 Tbsp sugar
• 1 cup grated old (sharp) cheddar cheese
• 1-2 small jalapeno peppers, finely chopped or sliced into thin rounds (use more if you like it really spicy)

Instructions

1. In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the lukewarm water and yeast. Let stand for a few minutes, until the yeast is dissolved and foamy.
2. Add the flour, salt and sugar and mix just until the dough starts to come together.
3. Add the grated cheddar cheese and jalapeno peppers and knead the dough until everything is evenly distributed and the dough is smooth and elastic. This will take about 10 minutes by machine or 12-14 minutes by hand.
4. Place the dough in a clean, oiled bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
5. Turn the dough out onto a lightly floured surface and divide into 8 equal pieces.
6. Shape each piece into a round ball. Then, using your thumb, poke a hole into the center of each ball and stretch out the hole a bit to form a bagel shape. Place the bagels on a parchment-lined baking sheet.
7. Cover the bagels with oiled plastic wrap and let rest for 10-15 minutes.
8. Meanwhile, preheat your oven to 400°F (200°C) and bring a large pot of water to a boil. Add 1 Tbsp of baking soda to the boiling water and reduce heat to a gentle boil.
9. Add the bagels, 2-3 at a time to the boiling water bath (don't overcrowd the pot), turning once and boiling for 30 seconds per side. Remove with a slotted spoon and return to the baking sheet.
10. Bake in preheated oven for 20-25 minutes, until golden brown. Remove from oven and cool on a wire rack.
11. Best eaten the same day you make them, but will keep in a paper bag for a day or two. Extra bagels freeze wonderfully. Just slice in half before freezing.