The "King's Point" Nacho-Jalapeño
Chapter 2 — Cream Cheeses & Schmears: The Emulsified Foundation
At Washington D.C.’s Call Your Mother deli, they playfully subvert old-school Kosher laws, mashing up the dense, malt-tinged rigor of a traditional New York bake with unapologetic American excess. The "King's Point" is a masterclass in high-impact umami: an authentic, long-proofed cheddar bagel anchoring an emulsified wall of roasted nacho-jalapeño schmear, thick-cut bacon, and a heap of crispy alliums. It’s Boca meets Brooklyn, engineered for the morning after a long night out, and worth every second of the overnight proof.
Ingredients
- high-gluten flour1000 g
- water525 g
- honey100 g
- diastatic malt powder50 g
- kosher salt20 g
- non-diastatic malt syrup10 g
- instant dry yeast14 g
- sharp cheddar cheese300 g
- water6 qt
- non-diastatic malt syrup60 g
- baking soda1 tsp
- full-fat cream cheese16 oz
- extra-sharp cheddar cheese4 oz
- fresh jalapeños3 large
- roasted red peppers1/4 cup
- garlic powder1/2 tsp
- freshly cracked black pepper1/2 tsp
- thick-cut smoked bacon1 lb
- crispy fried shallots3/4 cup
Method
- 01
Mix the master dough to establish a stiff, low-hydration matrix.
In the bowl of a stand mixer fitted with a dough hook, combine the high-gluten flour, diastatic malt powder, yeast, and salt. The diastatic malt is essential here, providing active enzymes that break down starches to feed the yeast and guarantee a deeply browned crust. Dissolve the honey and 10g of non-diastatic malt syrup into the lukewarm water, then stream into the dry ingredients with the mixer on low. Knead for 8 to 10 minutes until a very stiff, smooth, and elastic ball forms.
- 02
Portion the dough and shape the bagels.
Turn the dough out onto an unfloured surface and divide it into 12 equal portions, roughly 140g each. Roll into tight balls. Poke your thumb straight through the center of each ball and gently stretch the dough outward to form a ring, leaving a 2-inch hole.
- 03
Retard the dough overnight in the refrigerator.
Place the shaped bagels on parchment-lined baking sheets, cover tightly with plastic wrap, and transfer immediately to the refrigerator. Allow to cold proof for 12 to 24 hours. This slow, enzymatic fermentation is the non-negotiable secret to an authentic New York deli crumb.
- 04
Roast and prep the jalapeños for the schmear.
Preheat the oven or broiler to 450°F. Roast the whole jalapeños on a foil-lined baking sheet for 15 minutes, turning occasionally, until the skins are blistered and blackened. Cover tightly with plastic wrap to steam for 10 minutes, then peel away the skins, remove the seeds, and finely dice the flesh.
- 05
Whip the emulsified nacho-jalapeño schmear.
In a clean stand mixer bowl fitted with the paddle attachment, beat the softened cream cheese on medium-high speed for 2 minutes until aerated. Add the grated extra-sharp cheddar, diced jalapeños, dried and diced roasted red peppers, garlic powder, and black pepper. Pulse on low speed just until evenly distributed, then chill for at least 1 hour to stabilize the emulsion.
- 06
Boil the bagels in an alkaline malt bath.
Preheat your oven to 450°F. Bring the 6 quarts of water to a rolling boil in a wide pot. Add the 60g of malt syrup and baking soda. Working in batches, drop the cold bagels directly from the fridge into the boiling water. Boil for 1 minute, flip, and boil for 1 additional minute before removing with a spider skimmer.
- 07
Top with cheddar and bake until caramelized.
While the boiled bagels are still wet and tacky on the parchment-lined sheet, drape about 25g of grated sharp cheddar cheese over each one. Bake for 14 to 17 minutes, rotating halfway through, until the crust is deeply golden brown and the cheese is crisped at the edges. Cool completely on a wire rack.
- 08
Slice the cheddar bagel evenly through the equator.
Using a serrated bagel knife, make a clean, level cut through the center of a cooled cheddar bagel to prepare for counter-style assembly.
- 09
Apply a thick, undulating wall of schmear.
Using a deli spreader, apply a generous 1/2-inch layer of the nacho-jalapeño cream cheese to the bottom half of the bagel. Apply a slightly thinner glue layer to the top half. The cream cheese acts as a vital lipid barrier against the hot bacon.
- 10
Layer the protein and the crunch.
Shingle three halved pieces of crispy bacon evenly across the bottom schmear layer. Heap two tablespoons of crispy shallots directly over the bacon.
- 11
Lock the sandwich together and cut sharply on the bias.
Crown with the top half of the bagel and press down firmly with the flat of your palm to marry the ingredients. Slice directly in half diagonally on a 45-degree angle to showcase the cross-section. Serve immediately.
Notes
The Baker's Percentages
For those scaling the master dough, the exact ratios are: High-Gluten Flour 100%, Water 52.5%, Honey 10%, Diastatic Malt Powder 5%, Kosher Salt 2%, Non-Diastatic Malt Syrup 1%, Instant Dry Yeast 1.4%.
The Deli Scoop
If you want to recreate the ultimate structural well for a massive payload of cream cheese and bacon, use your thumbs to gently tear away the soft, white crumb from the top half of the sliced bagel. This leaves a hollowed-out crust that maintains its integrity under pressure—a classic deli counter move for heavy sandwiches.