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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3.54 Kcal (15 kJ) | ||
| Calories from fat | 0.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 0.23mg | 0% | |
| Potassium | 1.21mg | 0% | |
| Total Carbs | 0.69g | 0% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.11g | 0% | |
| Calcium | 0.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 42.14 Kcal (176 kJ) | ||
| Calories from fat | 3.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 0% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 2.77mg | 0% | |
| Potassium | 14.34mg | 0% | |
| Total Carbs | 8.16g | 0% | |
| Sugars | 0.77g | 0% | |
| Dietary Fiber | 0.25g | 0% | |
| Protein | 1.36g | 0% | |
| Iron | 0.4mg | 0% | |
| Calcium | 10.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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