# Components:
→ Bagel Dough
01 - 3 1/2 cups bread flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons fine salt
04 - 1 packet instant dry yeast (7 grams)
05 - 1 1/4 cups warm water
→ Boiling Solution
06 - 2 quarts water
07 - 2 tablespoons honey or barley malt syrup
08 - 1 tablespoon baking soda
→ Mac and Cheese Filling
09 - 1 cup elbow macaroni
10 - 2 cups sharp cheddar cheese, shredded
11 - 1 tablespoon unsalted butter
12 - 1 tablespoon all-purpose flour
13 - 1 cup whole milk
14 - 1/2 teaspoon mustard powder
15 - 1/4 teaspoon ground black pepper
16 - 1 to 2 jalapeños, seeded and finely chopped
→ Topping
17 - 1 cup sharp cheddar cheese, shredded
18 - 1 jalapeño, thinly sliced
# Preparation Steps:
01 - In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast. Gradually mix in warm water until a shaggy dough forms. Knead by hand or with a stand mixer for 7 to 8 minutes, until the dough is smooth and elastic. Cover and allow to rise in a warm location until doubled in volume, approximately 1 to 1.5 hours.
02 - Cook elbow macaroni according to package directions in boiling water, then drain and reserve. In a saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1 minute. Slowly pour in whole milk, whisking until the sauce thickens, approximately 3 to 5 minutes. Add mustard powder and ground black pepper, mix well, and remove from heat. Stir in shredded cheddar until fully melted, then fold in the cooked pasta and chopped jalapeños. Allow filling to cool to room temperature.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Punch down the risen dough and divide into 8 equal portions. Flatten each piece into a disc, place 2 to 3 tablespoons of cooled mac and cheese filling into the center, and seal the dough around the filling. Using your finger or the handle of a wooden spoon, form a hole in the center to shape each portion into a bagel, gently stretching.
04 - Bring 2 quarts of water to a rolling boil in a large pot. Add honey or barley malt syrup and baking soda, stirring to dissolve. Working in batches, boil each bagel for 1 minute per side. Remove with a slotted spoon and place on the prepared baking sheet.
05 - Sprinkle each bagel with shredded cheddar cheese and top with sliced jalapeño.
06 - Bake in the preheated oven for 18 to 22 minutes, until bagels are golden brown and cheese is bubbling. Cool on a wire rack before serving.
