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–+ servings
Jalapeno Bagels
Kate Ramos

Jalapeño Pretzel Bagels with Charred Scallion Cream Cheese

Bagel recipe was adapted from CHOW Bagels will keep, sealed in a plastic bag for up to 5 days, or wrap tightly and freeze for up to 1 month. Bagels are vegan and you can substitute soy cream cheese to make it a completely vegan breakfast.
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Servings: 12 Bagels
Ingredients Method

Ingredients
  

For the Bagels:
  • 6 jalapeños
  • 1 1/2 cups warm water between 105°F-110°F
  • 1 7 ounce package or 2 1/4 teaspoons dried yeast
  • 4 cups bread flour
  • 2 tablespoons malt syrup or brown sugar
  • 2 teaspoons kosher salt
  • 4 teaspoons granulated sugar
  • 1/4 cup baking soda
  • coarse salt for sprinkling
For the Cream Cheese:
  • 1 bunch scallions
  • 8 ounces cream cheese at room temperature

Method
 

  1. Heat broiler to high. Place jalapeños and scallions in a single layer on a baking sheet. Broil until charred on all sides, turning frequently, about 5 minutes, removing the scallions as they char. Transfer jalapeños to a bowl and cover with plastic wrap until cool, place scallions on a cutting board to cool.
  2. Once jalapeños have cooled, cut off the stem, peel off the charred skin, make a slit down one side and scrape out the seeds. Chop jalapeños finely.
  3. Combine water and yeast in a large measuring cup and whisk to dissolve.
  4. Combine flour, syrup (or brown sugar), salt, sugar, and chopped jalapeños in a stand mixer fitted with the hook attachment. Add yeast mixture and mix on low until most of the flour has been mixed in. Increase the speed to medium-low and knead for 8-9 minutes.
  5. Remove the bowl from the mixer, remove the dough hook, cover the bowl with a piece of plastic wrap and let rise 20 minutes (dough will not double in size).
  6. Heat oven to 425°F and arrange rack in the middle. Fill a large, deep frying pan with water and bring to a gentle simmer. Cover until bagels are ready to boil. Line 2 baking sheets with parchment paper and place a baking rack inside a third baking sheet, set both near the stovetop until ready to boil the bagels.
  7. Cut bagel dough into 12 pieces, and cover them with a clean towel to prevent them from drying out. Take one piece at a time and form into a 9-inch long rope. Overlap the ends by 1 inch and pinch to seal. Stretch the hole in the middle to make it about the size of a quarter. Repeat with the remaining dough pieces then cover and let rest 10 minutes.
  8. Once bagels are ready to boil mix 1/4 cup of baking soda into the water (careful, it will bubble up). Stretch 3 or 4 bagels to retain the quarter-sized hole and place into the water. Simmer the bagels for 1 minute, then flip and simmer on the other side for 1 minute. Remove them to the baking sheet with a rack and sprinkle with coarse salt. Repeat with remaining bagels.
  9. Transfer bagels to the parchment-lined baking sheets and bake for 10 minutes, rotate and bake 10 minutes more. Let cool 30 minutes before eating.
For the Cream Cheese:
  1. Chop charred scallions and mix into cream cheese. Spread onto bagels and serve.

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