- 600g/1lb 5oz strong white bread flour
- 10g/¼oz fast-action yeast
- 1½ tbsp caster sugar
- 1 tsp cayenne pepper
- ½ tbsp dried oregano
- 310ml/10fl oz warm water
- 3 tsp salt
- 2 tsp vegetable oil
- 60g/2¼oz smoked cheddar, finely grated
- 2-4 chipotle chillies, chopped
- 1 free-range egg, lightly beaten, for glazing
- smoked paprika and extra oregano, to sprinkle on top
- 1½ tbsp light brown sugar for poaching water
- Preheat the oven to 180C/350F/Gas 4, lightly oil a large bowl and grease two large baking sheets.
- In a large clean bowl, mix the flour, yeast, caster sugar, cayenne pepper and dried oregano together. In a separate bowl, mix the warm water, salt and oil, then slowly combine with the dry ingredients.
- On a floured surface, knead the dough until smooth and elastic. Transfer to the oiled bowl, cover with a damp cloth and leave for 10 minutes. Briefly knead the dough again for a minute, cover again and leave to prove for a further 10 minutes.
- Add the cheese and chillies to the dough and knead until evenly distributed. Cover and set aside to prove for 30 minutes.
- Divide the dough into 12 equal pieces and roll each piece into a neat ball. Cover with a damp tea towel and set aside to prove for 20 minutes.
- Shape the dough balls into rings by inserting a wooden spoon into the centre and using your fingers to gently stretch the dough.
- To prepare the poaching water, fill two large pans with water, add the brown sugar and bring to the boil. Poach the bagels two or three at a time for 30 seconds on each side. Lift them out with a slotted spoon, shake off any excess water and lay them on the prepared baking trays.
- Brush lightly with egg, sprinkle over the oregano and smoked paprika then transfer to the oven for 20-25 minutes until golden-brown.