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“Scratch jalapeno bagels.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 12 cups warm water
  • 4 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 4 cups bread flour
  • 1 12 teaspoons salt
  • 1 tablespoon dried red chili pepper flakes plus 1 teaspoon dried red chili pepper flakes
  • 13 cup fresh jalapeno, seeded and minced
  • 1 egg whisked with 1 tablespoon water
  • Water Bath
  • 1 gallon water
  • 1 tablespoon sugar

Directions

  1. Combine warm water, yeast and 1 tablespoon sugar. Allow to stand 3-5 minutes. In a large bowl, combine the flour and red chili pepper flakes; stir in the chopped jalapenos. Add the yeast mixture to the flour mixture. Stir until it forms into a ball.
  2. Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Let dough rest for 10 minutes.
  3. Divide into 8 equal pieces and form into balls. Punch a hole in middle with floured finger and gently pull to enlarge hole to 2 inches.
  4. Place bagels on greased baking sheet; cover with tea towel and allow to rise for 20 minutes.
  5. Meanwhile, prepare water bath and put it on to boil.
  6. Once water bath is boiling, reduce heat to a simmer. Place bagels, 2-3 at a time, in water for 1 1/2 minutes, turning after 45 seconds.
  7. Remove and drain, placing on greased baking sheet. Brush with egg wash. The egg wash enhances browning of the bagels.
  8. Bake at 400°F for 18 to 20 minutes.

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