These simple-to-make-at-home spicy chipotle bagels are amazing. This recipe is just spicy enough to make your mouth tingle, but mild enough to be quickly calmed with a cool glass of water or tempered with a smearing of cool cream cheese. I’m currently daydreaming of loading one up with cream cheese, tomato slices, fresh basil and onion… and I can feel the hearts in my eyes!
Anyway, I’m guessing the reason you’re here is to see how to make them – So I’ll stop rambling and oblige. Scroll down for the recipe!
To make this recipe, you will need:
- Ingredients (see recipe card)
- Mixing bowls
- Stand mixer (optional)
- Measuring cups and spoons
- Glass measuring pitcher
- Stirring spoon
- Sharp knife
- Large pot
- Round slotted spoon/Cooking skimmer
- 2 Forks
- Kitchen timer
- Baking sheets
- Parchment paper
- Cooling rack
Spicy Chipotle Bagels
A relatively quick, spicy home-made bagel recipe. Perfect to for toasting, or for making sandwiches.
Servings 12 bagels
Ingredients
- 1-1/2 cups lukewarm water
- 1/2 Tbsp sugar
- 1 Tbsp dry active yeast
- 2 Tbsp oil olive oil or vegetable oil
- 2 Tbsp liquid honey
- 1-1/2 tsp molasses fancy/table molasses or blackstrap - table molasses is my preference
- 1 tsp salt
- 2 tsp chipotle spice or any kind of hot pepper spice as I have used for this tutorial
- 1 tsp dry minced garlic or 2 cloves fresh garlic minced and saluted in a bit of oil
- 1 egg beaten
- 5 cups all-purpose or bread flour
Poaching Syrup:
- 1/2 cup liquid honey
- 16 cups water 16 cups = 1 gallon
Instructions
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In a large mixing bowl, combine the lukewarm water with sugar and yeast, and stir to dissolve (there may be small clumps that don't blend in very well - this is okay). Allow this mixture to rest about 10 minutes, or until slightly risen and bubbly.
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Add the oil, honey, molasses, salt, chipotle spice, garlic, and beaten egg; stir to combine. Stir in the flour, and knead on a lightly floured work surface until smooth and elastic, about 3-5 minutes. Place the dough back into the bowl, cover with plastic, and allow to rise 1 hour or until doubled.Note: To test if the dough is risen enough, stick your finger into the dough - if an indentation remains without shrinking back where your finger was, it is ready to use.
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While the dough is rising, combine the water and honey for the poaching syrup in a large pot and bring to a boil. Reduce heat to a simmer, just to keep it hot, until ready to use.
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When the dough has risen enough, punch it down to remove any air bubbles. Turn it out onto a clean work surface. Divide the dough into 12 evenly divided portions (each should weigh about 100 grams).
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Roll each portion of dough into a long rope, about 12 inches long. Bring the ends together with about a 1-inch overlap, pinching the ends together firmly to seal. Roll over the pinched portion of dough a couple of times, with your hand in the hole of the bagel, to make the seam a little smoother and more uniform. Set the finished bagel onto a parchment lined baking sheet, and repeat with the other bagels until all 12 have been shaped. The holes in the centre of the just-shaped bagels should be large enough to fit a golf ball inside snugly.
Note: If the dough is sticky, you can use a little flour on the work surface to prevent sticking. Also, I like to keep the bagel holes a little smaller, so I usually roll them with 3 fingers in the hole instead of my whole hand.
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Bring the poaching syrup back to a boil, preheat the oven to 425 degrees Fahrenheit, and allow the bagels to rest 10-20 minutes, or until about 1-1/2 times their original size. They won't look very much larger - just slightly more puffy.
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Drop 3-5 bagels into the boiling poaching syrup (depending on the size of your pot - you want them to have room to expand without overlapping each other), and allow them to poach 1 minute on each side, but not longer. If anything, take the bagels out slightly before they reach the 1 minute mark per side. Lift the bagels out of the water using a slotted spoon or fork, allowing them to drip slightly before setting them onto a parchment-lined baking sheet. The bagels should double in size during this step.
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Allow the bagels to cool slightly, and then re-attach the ends of any bagels that broke open during the poaching process. (The dough should be a sticky, spongy texture at this step.)
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Bake at 425 degrees Fahrenheit for 12-15 minutes or until golden brown. Cool on wire racks.
Recipe Notes
1 cup flour = 140 grams in this recipe.
If you like this recipe, you may also like:
- Spicy Chipotle Cheddar Bagels
- Jalapeno Cheddar Bagels
- Chocolate Cherry Bagels
- Asiago Black Pepper Bagels