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Spicy Chipotle Bagels

A relatively quick, spicy home-made bagel recipe. Perfect to for toasting, or for making sandwiches.

Course Breakfast, Main Course, Side Dish, Snack
Servings 12 bagels
Author Naomi

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

  6. 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.
  7. 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.

  8. 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.) 

  9. 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.