In a small bowl, combine the warm water and yeast. Mix together and set aside for 5 minutes for the yeast to get foamy.
In a medium bowl, measure out the flour and salt. Mix together and set aside.
When the yeast is ready, add to the bowl of flour and add the olive oil. Mix everything combine the dough. The dough will look dry and shaggy at first. Knead and squeeze the dough with your hands to form it into a ball. Continue kneading for 3-4 minutes or until the dough is smooth.
Place the dough ball into a lightly oiled bowl and cover with pastic wrap. Place in a warm spot and let rise until doubled, about 30-45 minutes.
While the dough rises, shred the cheese the slice the jalapeno. Set aside.
Portion the dough ball into 6 equal sized, approximately 1 ounce pieces.
Use the palms of your hands to roll into a ball. Place the ball onto your surface and cup the dough with your hand. Move your hand in a clockwise motion, putting pressure on the dough ball to from a perfect, tight ball. Cover with plastic wrap and let rise, again, until doubled in size.
Preheat the oven to 425 degrees F.
Bring a medium pot of water to a boil. Add the baking soda to the water.
Place each dough ball into the boiling water and boil for 30 seconds. Flip with a wooden spoon and boil another 30 seconds.
Carefully remove each dough ball with a slotted spoon and place on a parchment lined baking tray.
Top each bagel with cheddar cheese and jalapeno slices, or desired toppings. Bake at 425 for 12-15 minutes, or until the internal temp reads 190 degrees.