Combine all bagel ingredients except oil and filling ingredients. Mix together.

Then add oil, knead to incorporate oil and keep kneading until dough is smooth.

Put it in a clean, oiled bowl and cover. Bulk rise till doubles about 6-8 hrs if using starter. 1 hour if using dry yeast.

Punch down dough and separate into 6 even balls. Let balls rest for about 5 minutes.

Cut 6 square/rectangles of parchment paper for your formed bagel to rise and cook on.

Roll out each ball of dough to a rectangle roughly 8x4 inches. Add a bit of cheese and jalapeño bits to taste, spreading out evenly on dough. Don’t over fill it.

Roll dough tightly long ways and pinch the seam. Leave one end open. Stretch the end/Roll it out a bit so you can tuck one end of the rolled up tube into it. Then wrap the dough around and pinch together to form a circle of dough. Place on parchment square and put on baking sheet.

Allow formed dough to rise for about 2 hours with starter and 30-60 min with dry yeast, until nice and puffed up.

Start oven, 415F. Then fill a large pot with water. Bring water to a rolling boil. Add either 1/2 tbsp sugar OR baking soda.

Boil risen bagels for 10-20 seconds per side. Return to baking sheet. If you want really brown tops brush with an egg wash. Add cheddar cheese and jalapeño slices if desired to the top.

Bake at 415F for 20 minutes. Till a solid golden brown.