CHEDDAR JALAPEÑO BAGELS

1. In a large bowl of a stand mixer, add the warm water, dry active yeast & sugar. Gently stir until sugar is dissolved & let it stand for about 5 minutes or until it gets bubbly. Add the flour, salt & diced jalapeño to the bowl & stir on medium speed with the dough hook.
2. Stop and scrape sides as needed until a dough ball forms. Set timer for 10 mins and let the dough knead on medium speed — this really helps the end texture! Leave dough in the bowl and cover with a damp towel. Let rise until it doubles in size, about 30 mins - 1 hr. Punch the dough and cut into 8 equal pieces, roll into a ball and cover again with the towel to let rise for 30 mins.
3. Once risen, poke a hole in the center of each dough ball to form the bagel shape. Place a parchment paper square under each bagel & allow these to rise once more for another 30 mins under the damp towel. While these rise, prepare your poaching water, bringing water + brown sugar to a gentle boil.
4. Using a spider or a slotted spoon, place a bagel including the parchment paper into the simmering water (2 will fit in the pot at once), poach each side for 1 min and set on a baking rack (keeping the parchment square on the bottom) once removed from the pot while you poach the rest.
5. Using a pastry brush, mix the egg + 1 tbsp water and coat the bagels in the egg wash. Top with cheese and jalapeños.
6. Arrange bagels on their parchment squares on a baking sheet & bake at 415 F for 20-25 mins; until cheese is lightly browned. Allow to cool before slicing, toasting & enjoying!