Los Bagels Bakery in Arcata, California features this bagel with a jalapeno “bite.” They are even featured in a wonderful children’s book called Jalapeno Bagels by author Natasha Wing! The heartwarming story about a little boy’s blend of Mexican/Jewish heritage is as entertaining and delicious as these treats.
Read Related: Fresh Baked Bread for the Holidays
Makes: 12 bagels
1¾ c lukewarm water
½ t dry yeast
2 t salt
1½ T sugar
5-6 c all-purpose flour
1/3 c chopped jalapeño peppers
¼ c dried red peppers
- Mix water, yeast, salt and sugar.
- Add flour and jalapeños and mix into a ball.
- Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff.
- Add red peppers and knead for 3 minutes.
- Let dough rest 10 minutes, then cut into 12 pieces with a knife.
- Roll each piece of dough on a table to form long cigar-like shapes.
- For each of the twelve pieces, connect the two ends by overlapping them about ¾” and rolling the ends together to make a ring shape.
- Make sure each joint is secure or it will come apart while boiling.
- Cover with a damp towel and let rise 1 to 1½ hours in a warm spot.
- In a large pot, bring 1 to 2 gallons of water to a rolling boil.
- Place bagels in boiling water and boil until they float (15 to 30 seconds).
- Remove with a slotted spoon and place on a lightly greased cookie sheet.
- Bake at 400º for 10 to 15 minutes or until golden brown.