Garlic Jalapeño Everything Bagels
My little cousin and I are big fans of everything bagels. In quarantine, I have tried my hand at several bread recipes and thought, why not bagels? I decided to spice up these bagels exactly how I would want them in a shop. SPICY. I love garlicky foods and bagels are no exception. These bagels are amazing and really are the perfect replica of an authentic bagel shop. When you get a fresh, homemade bagel its chewy and springy right out of the oven. Top them however you’d like cheese, more jalapeños, chili powder… the list goes on. This is a fun recipe to make with kids and its a great way to pick up a new skill! These would be perfect for pizza bagels or a tasty sandwich. Try them out and let me know how you like them!
Ingredients:
- 4 cups bread flour
- 1.25 cups warm water
- 2 tablespoons garlic powder
- 1 tablespoon malt barley syrup (If you don’t have this available you can use honey or brown sugar)
- 2 finely chopped jalapeños
- 1 tablespoon salt
- 2 tsp. instant yeast
Bagel Poaching Liquid
- 2 quarts water
- 1 tablespoon malt barely syrup (or honey if necessary)
- 1 tablespoon baking soda
- 2 teaspoons salt (optional)
Everything Bagel Seasoning:
- 2 parts parts poppy seeds and sesame seeds, and 1 part dried minced garlic and dried minced onions.
- Jalapeño rings, shredded cheese, any other toppings you liked
- Course salt to taste (optional)
Method:
- Mix dry ingredients in a large mixing bowl. If you’re using a stand mixer, stream in the water while mixing at slow speed until the dough starts to come together. If you’re doing this by hand, the dough will initially be very dry but just keep kneading for 5-7 minutes until you have a really soft dough.
- Place the dough in a lightly oiled bowl and drizzle a little oil over the top. Make sure the dough ball is covered in a little oil so it doesn’t dry out. Tightly cover the bowl and let it rise at room temperature for an hour or until doubled in size.
- Deflate the dough and make 6-8 dough balls. You can shape the bagels one of two ways. You can either stick your finger through the middle and spin your finger in a circle until the hole is fairly big or you can make a snake and join the two ends and just keep rolling until the seam is pretty closed. If you’re making this right away then leave the hole exactly as big as you’d want the final product to be. If you’re making an overnight bagel, you want the hole to be pretty big because the dough will rise once again. You can make these bagels right away at this stage but I love the taste of an overnight bagel I think its so much more developed taste-wise when you let it rise overnight. Epicurious has a really great description of these two methods.
- If you’re making an overnight bagel, shape your bagels and place on a piece of parchment paper in a lightly oiled deep-rimmed baking sheet . Spray the bagels with cooking spray and cover with plastic wrap, refrigerate overnight. This is what is really going to give you that classic bagel shop flavor.
- Test the bagels the next morning by placing a bagel in a large bowl of cold water. If it sinks it needs to proof a little longer, if it floats you’re good to go! Preheat your oven to 500°. Bring 2 quarts of water up to a boil and then reduce the heat to medium and whisk in malt barley syrup and baking soda. Boil the bagels for 1-2 minutes on each side and as soon as they come out of the water bath top them with your bagel seasoning (some people like to do both sides, I like one side only!) and any additional toppings and place on a parchment lined baking sheet that is lightly oiled, or a silicone baking mat. Bake for 15-20 minutes or until golden brown, rotating pans halfway through. If the underside of the bagels are not getting the color you want, flip them after the first 10 minutes and bake for another 8-10 minutes. Cool bagels for a half hour before slicing.
Garlic Jalapeño Everything Bagels
My little cousin and I are big fans of everything bagels. In quarantine, I have tried my hand at several bread recipes and thought, why not bagels? I decided to spice up these bagels exactly how I would want them in a shop. SPICY. I love garlicky foods and bagels are no exception. These bagels are amazing and really are the perfect replica of an authentic bagel shop. When you get a fresh, homemade bagel its chewy and springy right out of the oven. Top them however you’d like cheese, more jalapeños, chili powder… the list goes on. This is a fun recipe to make with kids and its a great way to pick up a new skill! These would be perfect for pizza bagels or a tasty sandwich. Try them out and let me know how you like them!
Ingredients
- 4 cups bread flour
- 1.25 cups warm water
- 2 tablespoons garlic powder
- 1 tablespoon malt barley syrup If you don’t have this available you can use honey or brown sugar
- 2 finely chopped jalapeños
- 1 tablespoon salt
- 2 tsp. instant yeast
Bagel Poaching Liquid
- 2 quarts water
- 1 tablespoon malt barely syrup or honey if necessary
- 1 tablespoon baking soda
- 2 teaspoons salt optional
Everything Bagel Seasoning:
- 2 parts poppy seeds and sesame seeds and 1 part dried minced garlic and dried minced onions.
- Jalapeño rings shredded cheese, any other toppings you liked
- Course salt to taste optional
Instructions
- Mix dry ingredients in a large mixing bowl. If you’re using a stand mixer, stream in the water while mixing at slow speed until the dough starts to come together. If you’re doing this by hand, the dough will initially be very dry but just keep kneading for 5-7 minutes until you have a really soft dough.
- Place the dough in a lightly oiled bowl and drizzle a little oil over the top. Make sure the dough ball is covered in a little oil so it doesn’t dry out. Tightly cover the bowl and let it rise at room temperature for an hour or until doubled in size.
- Deflate the dough and make 6-8 dough balls. You can shape the bagels one of two ways. You can either stick your finger through the middle and spin your finger in a circle until the hole is fairly big or you can make a snake and join the two ends and just keep rolling until the seam is pretty closed. If you’re making this right away then leave the hole exactly as big as you’d want the final product to be. If you’re making an overnight bagel, you want the hole to be pretty big because the dough will rise once again. You can make these bagels right away at this stage but I love the taste of an overnight bagel I think its so much more developed taste-wise when you let it rise overnight. Epicurious has a really great description of these two methods.
- If you’re making an overnight bagel, shape your bagels and place on a piece of parchment paper in a lightly oiled deep-rimmed baking sheet . Spray the bagels with cooking spray and cover with plastic wrap, refrigerate overnight. This is what is really going to give you that classic bagel shop flavor.
- Test the bagels the next morning by placing a bagel in a large bowl of cold water. If it sinks it needs to proof a little longer, if it floats you’re good to go! Preheat your oven to 500°. Bring 2 quarts of water up to a boil and then reduce the heat to medium and whisk in malt barley syrup and baking soda. Boil the bagels for 1-2 minutes on each side and as soon as they come out of the water bath top them with your bagel seasoning (some people like to do both sides, I like one side only!) and any additional toppings and place on a parchment lined baking sheet that is lightly oiled, or a silicone baking mat. Bake for 15-20 minutes or until golden brown, rotating pans halfway through. If the underside of the bagels are not getting the color you want, flip them after the first 10 minutes and bake for another 8-10 minutes. Cool bagels for a half hour before slicing.
