Jalapeño Cheddar Bagels

In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

Add salt, oil, and flour. Mix until a shaggy dough forms.

Knead on a floured surface for about 8–10 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.

Punch down the dough. Knead in chopped jalapeños and half of the shredded cheddar.

Divide dough into 8 pieces. Shape each into a ball, poke a hole in the center with your finger, and gently stretch into a ring.

Place on a parchment-lined tray. Cover with a towel and rest for 15–20 minutes.

Bring water to a boil, add honey (and baking soda if using).

Boil each bagel 30–45 seconds per side. Remove and place back on the tray.

Sprinkle remaining cheddar on top (and jalapeño slices if desired).

Bake at 425°F (220°C) for 20–25 minutes, or until golden and cheesy.

Let cool on a wire rack. Slice and toast for extra goodness!