Recipe

Chipotle Bagels Without The Hole Recipe

	Grumpster / All my dishes 1 year, 6 months ago This recipe is from a bagel recipe modified to make chipotle flavored bread Prep:3m Cook:30m Servings:812	Grumpster
	chipotle bagel

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Ingredients

Dough:

1 1/2 cups warm water (110 to 115*F / 45*C ) Divide in half (3/4 cup)

1 tablespoon dry active yeast

1 tablespoon granulated sugar

1 tablespoon vegetable oil

2 teaspoons malt syrup

2 teaspoons kosher or coarse salt

4 1/2 to 5 cups unbleached bread flour

1 or 2 chipotle peppers in adobo sauce

Kettle Water:

About 6 quarts water

2 tablespoons malt syrup

1 teaspoon kosher or coarse salt

Directions

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.

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