This recipe is a much hotter version of my Jalapeño Cheddar Bagels (which are surprisingly a lot more about the jalapeño flavour than heat). That said, if you’re a fan of spicy– these are the bagels for you! The spice level isn’t overwhelmingly hot, granted; but definitely enough to make your mouth tingle a little, and definitely hotter when eaten in conjunction with drinking a cup of hot coffee or tea.
I made them alongside 6 other kinds of bagels for my family, and although my taste-testers all hemmed and hawed a lot in giving me a defined opinion on their “Favourite” bagel, I most often heard this one elected as a possible choice for the best bagel, and just as often heard the sound of these cheesy bagels sizzling in the toaster in the kitchen. They are delicious – and like my other bagel recipes, surprisingly fast and simple to make. 
If you would like to see more pictures of how the process of making these bagels should look, I would recommend checking out my recipe for Montreal Bagels (which has more step by step pictures), my recipe for Everything Bagels, or my recipe for Asiago Black Pepper Bagels, which is probably most similar to this recipe in method and also has lots of good pictures.
For my “Chipotle spice,” I just used a hot pepper spice blend that I had on hand, as pictured below. Since the particular one I used isn’t a name brand, I don’t know what the most comparable option would be – but I’m sure any “Super hot pepper spice,” or your own blend of red chili flakes, dry jalapeño and cayenne, would be a perfect substitute.
Scroll down for the recipe!
Spicy Chipotle Cheddar Bagels [Recipe]
A cheesy, chewy, spicy bagel - Easy to make at home with no special ingredients, and ready in just 2 hours!
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
- 2-3 cups sharp cheddar cheese grated
- red chili flakes, for sprinkling (optional)
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. Sprinkle generously with grated cheddar cheese to cover the tops. (The dough should be a sticky, spongy texture at this step.) Lightly scatter red chili flakes on top of the cheese, if desired.
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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.
Personally, I can’t wait to have one of these toasted, loaded with cream cheese, and served with lettuce, tomato, onion, salt and pepper.
Back soon!
–Naomi
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