These bagels are TO DIE FOR. Hints of green chili with monterey jack cheese make for such a delicious and complex flavor profile with the twang from sourdough.
1 3/4t salt
1 1/2c starter, stirred down
1 4oz can green chilis
3-7T warm water (depending on humidity, start with 3 then add 1 at a time)
1 1/2c monterey jack/cheddar, shredded
Sift flour and salt into a mixer bowl, stir to incorporate salt. Pour in starter, green chilis (whole can, liquid and all) and water. Stir to bring together then add cheese and knead for 8-10 minutes. Dump into a greased bowl and allow to triple in size, 6-12 hours depending on your temperature. (Can refrigerate overnight if you don’t have time for that.)
Dump onto a floured surface and divide into 8. Form each into a ball and let sit for 10 minutes then poke a hole through the center and stretch until the hole is about 1 1/2inches in diameter. Place on a baking sheet, cover with a towel and refrigerate overnight.
Preheat oven to 425°F and bring a large pot of water to boil. With just a couple at a time, place them in the boiling water for 30 seconds, flip then 30 more seconds. If they sink at first thats ok as long as they eventually float. Put them back on the baking sheet and bake for 18-20 minutes.