Chipotle Bagels without the hole Recipe

How to make it

---

• Optional Toppings: Sesame seeds, Poppy seeds, minced fresh garlic, Minced fresh onion, Caraway seeds, Coarse salt
• Corn meal for sprinkling baking sheets (optional)
• Using a Kitchen Aid stand mixer, attach the paddle attachment. In the mixing bowl add half the water, yeast, sugar, let stand for 5 to 10 minutes.
• Now in a small blender, like a bullet, add the other half of the water and 1 or two chipotle peppers in abodo sauce. Blend well and add to the mixing bowl. Add the oil, malt and one cup of flour and mix well.
• Remove the paddle attachment and add the dough hook. Slowly add 3 more cups of flour and knead until the flour pulls away from the mixing bowl.
• Remove from the bowl and knead by hand for another 8 minutes. Oil the dough ball and let rise covered until doubled in size.
• Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil.
• Preheat oven to 450*F (230*C). Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
• When the dough has doubled, punch down and place on a floured surface. Cut in half and roll one half into a rectangle until it is about 1/2 inch thick. Cut into rectangles or squares what ever size you desire, I usually cut them into rectangles about 3 by 5 inches.
• Let them sit for about five minutes, then place then in the hot simmering water for approx 45 seconds then turn them over for another 45 seconds.
• Remove from the water put them on a towel to drain. At this point I sprinkle sesame seeds on mine, both sides.
• Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice.
• Place in the hot oven, immediately reduce heat to 425*F (220*C), and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly.
• Transfer bagels to wire rack to cool. These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
• I use these for breakfast and lunch, they make a great toasted sandwich and the taste is very good if you like chipotle.