In a large bowl, combine warm water, active dry yeast, and sugar. Let it sit until foamy, about 5-10 minutes.

In another bowl, mix the all-purpose flour and salt.

Gradually add the flour mixture to the yeast mixture, stirring until a dough forms.

Knead the dough on a floured surface until smooth, about 8-10 minutes.

Chop the fresh jalapeños and fold them into the dough along with the mozzarella and cream cheese.

Place the dough in a greased bowl, cover it with a damp cloth, and let rise until doubled in size, about 1 hour.

Preheat the oven to 425°F (220°C).

Prepare a large pot of water and bring it to a boil. Add baking soda to the boiling water.

Divide the dough into equal pieces and shape them into bagels.

Boil each bagel in the baking soda water for 1-2 minutes on each side.

Place the boiled bagels on a parchment-lined baking sheet and bake for 25 minutes or until golden brown.