Position an oven rack in the higheset position and preheat your oven to broil on high.

Lightly spray a rimmed metal baking sheet (optional: foil before spraying for easier clean up) . Place jalapeños on pan and lighly spray with oil. Broil for 5 to 8 minutes, turning occasionally to char on all sides.

Use tongs to transfer the charred jalapeños to a small bowl and cover with plastic wrap. Steam for 6 minutes or until cool enough to handle.

Peel off the charred jalapeño skin, slice open and remove seeds, ribs and discard. Roughly chop the jalapeno flesh.

In a large mixing bowl, add flour, baking powder, poppy seeds, dehydrated garlic, onion powder, kosher salt, chopped roasted jalapeños and cheddar.

Using a spatula to combine well. If overly sticky add a little more flour.

Once combined, turn the dough out onto a clean, generously floured surface. Divide the dough into fourths.

Working with one piece at a time, roll in extra flour and shape into the traditional bagel shape. Transfer to a parchment lined pan or platter. Repeat with remaining pieces of dough.

Use a spatula to remove the bagels, the cheese likes to stick. Transfer to a wire cooling rack and repeat with remaining bagels.

Once cooled a bit, slice in half and toast.