JALAPENO JACK SOURDOUGH BAGELS

BAGEL INGREDIENTS

¾ Cup Fed, Active, and Bubbly Sourdough Starter

1 ¼ Cup Water

2 Tablespoons Coconut Sugar

4 Cups Bread Flour

2 Teaspoons Himalayan Pink Salt

Olive or Avocado Oil Spray

TOPPING INGREDIENTS

40 Slices Fresh Jalapeno

2 Cups Raw Jack or Cheddar Cheese Shredded

Sea Salt Flakes

ASSEMBLY

1. The afternoon before you intend to bake the bagels, prep the dough.
2. In a stand mixer combine the water, starter, coconut sugar, and pink salt.  Mix well.
3. Add the flour and mix until fully combined.  The dough will appear dry, and this is good!
4. Let the dough sit for 30 minutes covered with a wet towel.
5. Using the stand mixer, knead the dough on medium speed for 5 minutes. 
6. Spray a large bowl with the oil.
7. Add the dough to the bowl and tightly cover with plastic wrap.
8. Let the dough rise over night.
9. The next morning, remove the dough from the bowl and divide into 8 equal portions.
10. Line 2 cookie sheet pans with parchment paper.  There will be 4 bagels per pan. 
11. Lightly fold each dough portion and form a ball.
12. Poke a hole into the middle of each dough ball and form into the shape of a bagel.
13. Place the bagels on the cookie sheet. 
14. You’ll need ¼ cup of cheese, couple dashes of sea salt, and 5 slices of jalapenos for each bagel.
15. Add half of the cheese to each bagel, top with the jalapeno slices, and then the remaining cheese.
16. Top each bagel with a couple pinches of sea salt.
17. Lightly cover the bagels with plastic wrap, and a dry kitchen towel.  This is to help prevent the bagels from drying out during their 2^nd rise.
18. Allow the bagels to rise for 2 – 3 hours.  Until they have doubled in size.
19. Preheat the oven to 450F.
20. Remove the plastic wrap and the towels. 
21. Bake at 450F for 16 – 18 minutes, when the cheese is melted and lightly golden brown. 
22. Allow the bagels to cool.  ENJOY!
23. These bagels toast very nicely throughout the week!