Jalapeño Cheddar Bagels

INGREDIENTS

• :
• 1 teaspoon instant yeast
• 4 cups (18 ounces) high-gluten or bread flour
• 2½ cups water, at room temperature
• ½ teaspoon instant yeast
• 3¾ cups (17 ounces) high-gluten or bread flour
• 2½ teaspoons salt
• 2 teaspoons malt powder
• 1 Tablespoon dark or light malt syrup, honey or brown sugar
• 8 ounces sharp Cheddar cheese, shredded
• 2 cups minced jalapeño peppers, seeds and membranes removed (about 12 to 14 peppers, depending on size)
• 1 Tablespoon baking soda
• Cornmeal or semolina flour for dusting