Jalapeño Bagels

  5.0 – 2 reviews  
Level: Intermediate
Total: 13 hr 20 min
Active: 45 min
Yield: about 10 bagels
Level: Intermediate
Total: 13 hr 20 min
Active: 45 min
Yield: about 10 bagels

Ingredients

  1. 1180 grams (about 2.6 pounds) high-gluten flour
  2. 1/2 teaspoon instant dry yeast
  3. 1 tablespoon salt
  4. 2 cups water
  5. 1/4 cup canned, sliced jalapeños with juice
  6. 3 tablespoons plus 1/4 cup barley malt syrup
  7. 2 tablespoons chipotle in adobo sauce or Sriracha
  8. 10 slices Cheddar
  9. Non-stick cooking spray for parchment paper

Instructions

  1. Using the flour, yeast and salt together in a stand mixer fitted with a dough hook attachment. Mixing on low speed slowly add the water. Once just incorporated add the jalapeno, 3 tablespoons syrup and chipotle in adobo. Increase the speed to medium-high and knead until the dough comes together and is smooth, 8 to 10 minutes.
  2. Portion the dough into approximately 10 7-ounce portions. Roll each into 10-inch-long by 2-inch-round tubes. Pinch the ends of 1 tube together to make a bagel shape. Repeat with the other tubes. Transfer the bagel shapes to a sheet pan lined with parchment paper and refrigerator overnight, at least 12 hours or up to 2 days.
  3. When ready to bake, preheat oven to 375 degrees. Line a sheet pan lined with parchment paper and coat with non-stick spray.
  4. In a 10 quart stock pot, boil 2 gallons (32 cups) of water with the remaining 1/4 cup of syrup. Working in batches, drop half of the bagels into the boiling water. Boil for 2 to 3 minutes. Transfer to the prepared baking sheet. Repeat with the remaining bagels. Top each bagel with one Cheddar slice and bake until golden brown, 20 to 25 minutes.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 591
Total Fat 11 g
Saturated Fat 6 g
Carbohydrates 101 g
Dietary Fiber 3 g
Sugar 11 g
Protein 20 g
Cholesterol 29 mg
Sodium 496 mg
Serving Size 1 of 10 servings
Calories 591
Total Fat 11 g
Saturated Fat 6 g
Carbohydrates 101 g
Dietary Fiber 3 g
Sugar 11 g
Protein 20 g
Cholesterol 29 mg
Sodium 496 mg

 

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