In celebration of the declaration of a new spice of the month, I have used said ingredient to make smoky, spicy bagels. They came out quite nicely, with just enough chipotle to impart a nice flavor but not so much as to be overpowering. Here's the recipe, based on the one from Joy of Cooking (otherwise known as "the good book" around my house).
Makes 6 bagels
1/3 cup scalded milk
4 tsp. butter
1 tsp. sugar
1/4 tsp. salt
Once the milk has cooled some, add:
3/4 tsp. dry yeast
Once that has dissolved, mix in:
1 chopped chipotle in adobo sauce
1 1/4 cups flour
Once that's all well mixed, turn out onto a clean, lightly floured surface and knead enough flour into the dough to make it easier to handle. Put into greased bowl and cover with dish towel. Keep in warm, non-drafty place and let rise for about an hour, hour and a half.
Once risen, shape bagels and let them rise while you boil two quarts of water with a tablespoon of sugar in it. After about fifteen minutes, or when the water's at a rolling boil, preheat the oven to 400oF and start dropping the dough into the water. Once the dough rises to the suface of the water, let it cook on that side for a minute or so, then turn over and let the over side cook for a few minutes. Remove from water and put on baking sheet with parchment paper. Brush with eggwash and sprinkle with sesame or poppy seeds if you want. Put in oven for about 20 - 25 minutes.
Remove, eat, enjoy.