Black bean jalapeño bagels are chewy, savory bread rings with mashed black beans and fresh chile folded into the dough. This home-style variation gets a gentle kick from jalapeño and a hearty, earthy flavor from beans; serve the bagels warm with cream cheese or use them for sandwiches.
Ingredients
- 3 cups (390 g) bread flour, plus a little more for kneading
- 1 cup (240 ml) warm water, about 100°F (38°C)
- 1 teaspoon (3 g) instant yeast
- 1 tablespoon (12 g) granulated sugar
- 1½ teaspoons (9 g) fine salt
- ¾ cup (130 g) cooked black beans, drained and patted dry
- 1 medium jalapeño, about 25 g, finely diced; remove seeds for less heat
- 1 tablespoon (15 ml) neutral oil, for the bowl
- 1 tablespoon (15 ml) honey or barley malt syrup, for the boiling water
- 1 tablespoon (9 g) cornmeal, for dusting the baking sheet
- 1 tablespoon (15 ml) water, for an optional egg wash
- 1 large egg, for the optional egg wash
- 1 tablespoon (9 g) sesame seeds or everything seasoning, optional topping
Instructions
- Prepare the beans and chile. Drain the beans thoroughly, then blot them dry with a clean towel. Mash about half of them with a fork, leaving the rest whole. This gives the dough some bean flavor while retaining a few distinct pieces. Finely dice the jalapeño; wear gloves if you are sensitive to chile, and wash your hands afterward.
- Mix the dough. In a large bowl, stir together the warm water, yeast, and sugar. Add the flour and salt, and mix until a rough dough forms. Knead by hand on a lightly floured surface for 8–10 minutes, or in a stand mixer with a dough hook for 6–8 minutes, until smooth and elastic. Knead in the mashed and whole beans and the jalapeño just until evenly distributed. The dough should feel firm and only slightly tacky; if very sticky, add flour a tablespoon (8 g) at a time.
- Let the dough rise. Lightly oil a clean bowl, place the dough inside, and turn it once to coat. Cover and leave in a warm spot for 60–75 minutes, until roughly doubled. The beans add moisture, so judge by the dough’s volume rather than expecting a perfectly smooth surface.
- Shape the bagels. Line a baking sheet with parchment and dust it with cornmeal. Turn out the dough and divide it into 8 equal pieces, about 95–100 g each. Shape each piece into a tight ball, then poke a hole through the center with a floured finger. Gently stretch each hole to about 1½ inches (4 cm) wide; it will shrink during proofing and baking. Set the rings on the prepared sheet, cover loosely, and rest for 15 minutes.
- Heat the oven and prepare the poaching water. While the bagels rest, heat the oven to 425°F (220°C). Bring a wide pot of water to a steady simmer and stir in the honey or malt syrup. Keep the water gently bubbling rather than at a hard boil, which can make the rings misshapen.
- Poach the bagels. Lower 2–3 bagels into the water at a time, taking care not to crowd the pot. Boil for 30 seconds, flip, and boil for another 30 seconds. Lift them out with a slotted spoon, let excess water drain, and return them to the baking sheet. A short poach helps create the characteristic chewy crust.
- Add the topping and bake. For a glossy finish, whisk the egg with 1 tablespoon (15 ml) water and brush it lightly over the bagels; sprinkle with sesame seeds or everything seasoning if using. Bake for 20–25 minutes, rotating the sheet once, until deeply golden. Cool on a rack for at least 20 minutes before slicing so the crumb can set.
Tips
- Keep the beans dry. Excess liquid can make the dough sticky and heavy. Drain, blot, and avoid adding bean cooking liquid.
- Adjust the heat thoughtfully. Jalapeños vary. Removing the ribs and seeds reduces heat; keeping some adds more kick. Dice finely so the chile distributes evenly and does not tear the dough.
- Use the right flour. Bread flour gives a springier, chewier bagel. All-purpose flour works in the same quantity, but the crumb may be a little softer; do not compensate by adding extra flour unless the dough is genuinely sticky.
- Check the rise, not the clock alone. A cool room can slow fermentation. Give the dough more time if it has not nearly doubled, while avoiding an overly long, warm rise that can leave it slack.
Serving Suggestions
Let the bagels cool until just warm, then split and toast them for a crisp edge. Cream cheese, softened butter, or a thick layer of avocado all work well. For a filling lunch, add sliced tomato, crisp lettuce, and a little red onion; smoked cheddar or pepper jack also complements the black beans and chile. If serving alongside soup, try tomato soup or a mild corn chowder so the bagel’s jalapeño remains noticeable without overwhelming the meal.
Variations
For a milder batch, use half a jalapeño or substitute a finely diced green bell pepper; it adds freshness without much heat. For extra chile flavor, add a pinch of ground cumin or smoked paprika to the flour, keeping the quantities modest so the dough still tastes like a bagel. You can replace the sesame topping with shredded cheddar, but add it during the last 5–7 minutes of baking to limit over-browning. For a dairy-free serving, choose a plant-based spread; the dough itself contains no dairy.
Storage and Reheating
Cool bagels completely, then store them in an airtight bag or container at room temperature for up to 2 days. Refrigeration can make bread stale faster, so freeze extras if you will not eat them promptly: wrap individually and freeze for up to 2 months. Thaw at room temperature or slice while still frozen. Toast halves directly from frozen, or warm a whole thawed bagel in a 325°F (165°C) oven for 5–8 minutes. Refrigerate any perishable filling or spread separately within 2 hours; do not leave filled bagels at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use canned black beans?
Yes. Drain and rinse them well, then blot them dry before measuring ¾ cup (130 g). Canned beans are convenient, though they may be softer and slightly saltier than beans cooked from dry.
Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 12 hours. Bring it out and allow it to sit at room temperature until puffy, usually 45–75 minutes, then shape, rest, poach, and bake as directed. The total time will be longer than the recipe facts.
Why did my bagels turn out dense?
The dough may not have risen enough, or too much flour may have been added. Measure flour by weight when possible, knead until elastic, and let the dough rise until nearly doubled. Also avoid using wet beans, which weigh down the dough.
Can I skip boiling the bagels?
You can bake the shaped dough without poaching, but the result will be closer to a soft roll than a classic chewy bagel. The brief simmer sets the outside and helps produce the dense, chewy crust associated with bagels.
How can I tell when they are done?
Look for an evenly deep-golden crust and a firm base. If you have an instant-read thermometer, the center of a bagel should be about 200°F (93°C); check a bagel rather than inserting the probe through a jalapeño or bean piece.
Can I make these without egg?
Yes. The egg wash is optional and only helps the topping adhere and the crust shine. Skip it, or brush the bagels lightly with water before sprinkling on seeds; the baked crust will be a little less glossy.
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