Activate the yeast

• Mix the warm water, sugar and yeast in a bowl.
• Cover with a towel and let it sit until frothy.

Make the dough

• Combine the flour and salt in a large bowl.
• Pour in the frothy yeast mixture and mix until a shaggy dough forms.

Knead the dough

• Turn the shaggy dough out onto the counter and knead until smooth and elastic.

Add the cheddar and jalapeño

• Set aside a portion of dough for the cheddar jalapeño bagels.
• Knead the cheddar and jalapeño into that portion until evenly incorporated.

Divide and shape into balls

• Cut the cheddar jalapeño dough into pieces with a bench scraper and roll each into a ball.
• Cut the remaining dough into pieces for the plain and everything bagels and roll each into a ball.
• Let the dough balls rest.

Form the holes

• Push your fingers gently through each dough ball to create a hole.
• Stretch and shape each ring to the desired size.
• Let the shaped bagels rest.

Preheat and boil

• Preheat the oven to 350 °F and bring a pot of water to a boil.
• Boil each bagel per side, then place on a lined baking sheet.

Egg wash and toppings

• Brush the bagels with egg wash.
• Sprinkle the everything bagel seasoning over the bagels, working in small batches so the wash stays sticky.

Bake

• Bake at 350 °F until golden, watching them closely.

Cool

• Transfer the bagels to a cooling rack so the bottoms don't get soggy.