Jalapeño Cheddar Bagels

Bloom Yeast - Warm water with barley malt syrup in the microwave or saucepan until it reaches 105ºF. Then combine active dry yeast with the warm water/barley malt syrup mixture in a large measuring cup or bowl and allow to bloom for 5 to 7 minutes. Mixture should be frothy.
1 Cup + 2 tablespoons (255g) Water
2 Teaspoons (14g) Barley Malt Syrup
1 Teaspoon (4g) Active Dry Yeast
Combine Dry & Wet Ingredients - In a large bowl or stand mixer bowl, combine bread flour, all-purpose flour, sugar and salt. Pour in the frothy yeast mixture and then stir mixture together until a dry shaggy ball forms.
2 ½ Cups + 2 Tablespoons (315g) Bread Flour
¾ Cup (90g) All-Purpose Flour
2 Teaspoons White Sugar
2 Teaspoons Fine Salt
Knead the Dough - If using a tilt-head kitchenaid mixer, knead the dough on speed 2, for 10 minutes. The dough should be tacky (not sticky) and pull clean from the sides of the bowl. If needed, add 1 to 2 teaspoons of flour (either flour works) at a time. Next, transfer the dough onto a clean work surface and continue kneading for another 5 minutes or so. If you don't have a stand mixer, you can also knead by hand the entire time, about 15 minutes.
You're done kneading when the dough is smooth and when you press your finger into the dough, it springs back quickly and leaves a slight indentation. If it doesn't spring back, keep kneading for a few more minutes.
Rest - Cover the ball of dough with a large bowl or plastic wrap that has been sprayed with oil and allow to rest for 10 to 15 minutes. We do not want the dough to double in size. We just want the gluten to relax, so it will be easier to shape.
Divide the Dough - Using a kitchen scale, weigh the entire dough and then divide by 6. Each dough ball should weigh about 114 grams or so.
Shape Into Buns - Cover your dough balls with plastic wrap or a kitchen towel to prevent them from drying out. Working one dough ball at a time, press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth. Flip it over to make sure the seams are closed. Please see photos in the body of the post for reference.
Shape the Bagels - Dip your pointer finger into some flour and create a hole in the center of the bun, piercing all the way through. Then twirl it around your pointer finger, rotating several times. As the hole gets larger, wrap it around both pointer fingers and roll in a circular motion. You'll want it to be at least 1.5 inches wide because it will shrink a little.
Proof Bagels - Set bagels on small parchment paper squares (5 inches/12 cm) and then transfer to a large baking sheet. Cover with plastic wrap that has been sprayed with a bit of oil and allow to proof on the counter for 30 to 40 minutes. Be careful to not overproof as it can collapse when boiled. You'll just want them to puff up slightly, but not double in size. You can also do a float test to see if they are ready to boil (see note below).
Prep - Meanwhile, set a rack in the center of the oven and preheat oven to 450ºF (232ºC). Line a large baking sheet with parchment paper and set aside. Prep your toppings by shredding the cheddar cheese and slicing the jalapeños into rings. Make the egg wash (if using) by beating an egg and 1 tablespoon of water. Finally, prep the water bath by bringing 8 cups of water and ¼ cup of barley malt syrup to a boil.
3 to 3 ½ Ounces (83g to 97g) Cheddar Cheese
2 to 3 Jalapeño Peppers
Boil - When ready, gently place 2 to 3 bagels into the boiling water smooth side down. Remove the parchment paper (the steam will release the paper) and boil each side for about 45 seconds. Using a kitchen spider or slotted spoon, scoop the bagels out and transfer to your prepared baking sheet.
Egg Wash & Toppings - Lightly brush the bagels with the egg wash and top with with shredded cheese and jalapeños and flaky sea salt if you'd like. If you're not using an egg wash, top the bagels as soon as it comes out of the water as it will help the toppings adhere better. If the bagels dry up before adding the toppings, you can lightly brush it with the starchy cooking water.
Bake - Bake for 16 to 20 minutes, rotating after 10 minutes. Bake for a full 20 minutes if you'd like a deep golden crust. If the toppings are getting a bit too browned, loosely tent the tops of your bagels with foil to prevent them from burning.
Cool & Serve - As soon as the bagels come out of the oven, transfer it to a wire rack and cool for at least 20 minutes before serving. Enjoy!

INGREDIENTS

For the Bagels

For Water Bath

Egg Wash (optional)

Instructions

Notes