Jalapeno Bagels

Ever since Michael read a book at school, he has been asking to make jalapeno bagels. So finally today we sat down and read he recipe, over and over and over. We measured, poured, stirred, kneaded, rolled, connected, cooked and baked.

I think by that looks he gives them two thumbs up. Next we will be trying to add different ingredients and maybe even trying to make them out of whole wheat.

Jalapenos Bagels

1 3/4 c lukewarm water
1/2 tsp dry yeast
2 tsp salt
1 1/2 Tbs sugar
5-6 c flour
1/3 c jalapenos, chopped
1/4 c dried red peppers

Mix water, yeast, salt, and sugar. Add flour and jalapenos and mix into a ball. Knead for 10-12 minutes, adding more flour if necessary, until dough is stiff. Add red peppers and knead for 3 minutes. Let dough rest 10 minutes, and then cut into 12 pieces with a knife.

Roll each piece of dough on a table to form a long tube-like shape. Then, for each of the 12 halves connect the two ends by overlapping them about 3/4 of a inch and rolling the ends together to make a ring shape. Make sure each joint is secure or it will comes apart while boiling.

Cover with a damp cloth and let rise for 1 to 1 1/2 hours in a warm spot. In a large pot, bring 1-2 gallons of water to a rolling boil. Place bagels into boiling water and boil until they float (1-15 seconds). Remove with a slotted spoon and place on a lightly greased cookie sheet. Bake at 400 degrees for 10-15 minutes or golden brown.