Recipe courtesy of Rockin' Dave's Bistro & Backstage Lounge
Jalapeño Bagels
- Level: Intermediate
- Yield: about 10 bagels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 591
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 101
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 20
- Cholesterol
- 29
- Sodium
- 496
- Total: 13 hr 20 min
- Active: 45 min
Ingredients
1180 grams (about 2.6 pounds) high-gluten flour
1/2 teaspoon instant dry yeast
1 tablespoon salt
2 cups water
1/4 cup canned, sliced jalapeños with juice
3 tablespoons plus 1/4 cup barley malt syrup
2 tablespoons chipotle in adobo sauce or Sriracha
10 slices Cheddar
Non-stick cooking spray for parchment paper
Directions
- 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.
- 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.
- When ready to bake, preheat oven to 375 degrees. Line a sheet pan lined with parchment paper and coat with non-stick spray.
- 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.