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makes 16-18
1) 50g bread flour
1) 200g water
2) 2 tbsp. (42g) barley malt
2) 362g water
3) 4 tsp. (12g) dry active yeast
4) 660g bread flour
4) 2 ½ tsp. (16g) salt
5) 80g bread flour, additional
5a) 50g jalapeno, diced (optional)
5b) 10g/each marble cheese, (topping)
6) 42g barely malt
6) 2L water
7) 1 egg white
7) 1 tbsp. water

These ones are 86g (3oz), store bought ones are bigger at 150g.

Marble cheese: Burnt looking cheese is Armstrong and the other is Cracker Barrel brand.

Tangzhong: In a sauce pan heat (1) at med heat for 5 minutes until thickened with constant stirring. Set aside to cool before use.

In another sauce pan heat (2) until 115F then add in yeast (3). Set aside for 10 minutes.

In a mixing bowl, combine (4) then add in (1)and (2). Stir by hand using dough hook. Add (5). Knead for 5 minutes.

Weight of dough 1416g. Weigh 88g of dough and shape into round. Brush pan and saran wrap with oil Let it rise for an hour.

Take each ball and flatten horizontally and roll into a log, flatten one end and wrap and pinch with other end to shape into a bagel. Let it rest for 30 minutes.

In the meantime, heat (6) in a pot at medium heat. Working with one bagel at a time, dunk bagel into the pot and boil each side for 15 seconds. Scoop the bagel out and wipe of excess water with paper towel and place onto baking tray lined with parchment paper with cornmeal dust.

Brush with egg wash and put any toppings you want.

Bake at 425F for 20 minutes. Transfer onto wire rack and let it cool.

Note: rice syrup is not a good substitute.