In a large mixing bowl, add self-rising flour and salt if used.

In a blender, add the drained canned black beans, soy milk, and oil. Blend on high-speed until smooth.

Pour the black bean mixture onto the dry ingredients. Add dairy-free cheddar, and finely chopped jalapenos - use 2 tablespoons for a mildly spicy version or more to intensify the spiciness.

Stir with a rubber spatula at first until it starts forming lumps. Oil your hands with a bit of olive oil, knead, squeeze, and press the ingredients until they form a dough ball. If the dough is too dry, add a little more soy milk until the dough comes together into a ball. If it's too wet, sprinkle extra flour, but don't over-saturate the dough with flour. It should be soft.

Set it aside 10 minutes to relax the dough. Meanwhile, preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Divide the dough into 6 equal portions, shape a nice round ball, then roll it into a cylinder and connect both ends, pinching them together to form a bagel shape.

Transfer to the prepared baking sheet, leaving two inches of space between each bagel - they expand a lot in the oven.

Brush the top of the bagels with a little soy milk, sprinkle some sesame seeds, and press in a few extra jalapeno slices if you like the spicy boost. You can also press extra grated cheese if you like.

Bake the bagels on the center rack for 20-25 minutes at 400°F (200°C) until golden brown and a toothpick inserted in the center of one bagel comes out clean.

Let the bagels cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Eat lukewarm or cold with avocado slices, hummus, or raw veggies for a filling breakfast or lunch.