As opposed to the 12-24 hour period you need to make most bagels, these cheesy bagels can be sizzling out of your oven in just 2 hours. No special ingredients required.
Sauté the minced garlic and jalapeño peppers in a bit of oil until soft and fragrant; set aside to cool.
Note: To test if the dough is risen enough, stick your finger into the dough - if an indentation remains without shrinking back where your finger was, it is ready to use.
Note: If the dough is sticky, you can use a little flour on the work surface to prevent sticking. Also, I like to make my bagel holes a little smaller, so I usually roll them with 3 fingers in the hole instead of my whole hand.
Allow the bagels to cool slightly, and then re-attach the ends of any bagels that broke open during the poaching process. Sprinkle the bagels generously with grated cheddar cheese. (The dough should be a sticky, spongy texture at this step.)
Bake at 425 degrees Fahrenheit for 12-15 minutes or until golden brown. Cool on wire racks.
1 cup flour = 140 grams in this recipe.
IMPORTANT: When dealing with jalapeño peppers, it's important to wear plastic disposable gloves and to refrain from touching your face, especially around your eyes. I once burned myself with jalapeños, working with unprotected hands - so please, be careful! Wash your hands well when you're finished chopping them, and discard the used gloves.