Instructions

• In the bowl of an electric mixer fitted with the dough hook, combine 1 cup warm water (about 110°F), 2 1/4 tsp active dry yeast (one packet), and 1 1/2 tbsp sugar. Stir briefly and let sit until foamy, about 10 minutes.
• Add 3 cups all-purpose flour, 2 tbsp jalapeno (fresh or canned), 1 tsp salt, and 1 tsp garlic salt to the mixer. Mix on low until the dough comes together, then knead with the dough hook for about 5 minutes more, until the dough is elastic and springs back when pressed. If the dough is sticky to handle, lightly dust your hands or the work surface with a little flour.
• Turn the dough out onto a lightly floured surface, knead a few times by hand, and shape into a ball. Coat a clean bowl with cooking spray, place the dough ball inside, and spray the top of the dough with cooking spray. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and transfer it to a lightly floured surface. Divide the dough into 9 equal pieces and shape each piece into a smooth ball. Coat a baking sheet with cooking spray and place the balls on the sheet, leaving space between them. Lightly spray the tops of the dough balls, cover, and let rise 10–15 minutes.
• Uncover the dough balls. Poke a finger through the center of each ball and gently stretch and wiggle to form a 1–1.5 inch hole, shaping each into a classic bagel ring. Cover the shaped bagels and let rise another 10–15 minutes.
• While the bagels undergo the final rise, bring a large pot of water to a rapid boil and add 1 tbsp brown sugar.
• Preheat the oven to 415°F.
• Working 1–2 bagels at a time (depending on pot size), carefully lower the bagels into the boiling water. Boil for 2 minutes on the first side, then flip and boil 2 minutes on the second side. Use a slotted spoon to transfer the boiled bagels back to the prepared baking sheet. Repeat until all bagels are boiled.
• Top each boiled bagel with a small handful of the 1 1/2 cups cheddar cheese.
• Bake the topped bagels in the preheated 415°F oven for 25–28 minutes, until the bagels are slightly browned and the cheese is crisp. Remove from the oven and let cool completely.
• Store cooled bagels in an airtight container in the refrigerator.