Mixing: Mix water, starter, jalapenos, bacon and reserved fat, Vital Wheat Gluten, cheese, honey, and 1 1/2 cups flour together in mixer bowl until smooth. Add flour in 1/4 cup increments until dough pulls away from the sides of the mixer bowl. Let dough rest for 20 minutes. Add salt and knead 3-4 minutes. The bagel dough should be stiffer than bread dough.

Fermenting: Place in a covered, greased bowl for 4 hours. Refrigerate for 12+ hours.

Shaping: Remove from fridge. Divide dough into 7 4-ounce balls. Place parchment paper on a cookie sheet. Spray lightly with Pam Spray. Shape each dough ball into a bagel shape. Allow to rise for 30 minutes.

Boiling/baking: Preheat oven to 400 degrees F. Beat egg white with water. Fill a kettle with 4 inches of water–enough for the bagels to float. Bring water to a boil. Drop bagels in, cooking for 30+ seconds on each side. Remove from water. Lay on a paper towel to drain. Place on baking sheet. Brush with egg wash. Sprinkle with additional cheese and peppers if desired. Bake for 20-22 minutes or until browned. 7 large bagels.

The dough can be shaped, boiled, and baked after 7 hours at room temperature.