Texas-Style Bagels
Submitted by Curves
Homemade yeast bagels loaded with fresh jalapeño and hot sauce right in the dough, boiled and baked until golden with more jalapeño on top. Chewy, spicy, and nothing like what you’ll find at the store.
YIELD
18 bagelsPREP
40 minCOOK
40 minREADY
1 hrsNew York has its bagels. Texas has these.
Fresh jalapeño, hot sauce, and black pepper get worked right into the yeast dough, so the heat isn’t just a topping. It’s baked into every chewy bite. The dough rests, gets shaped into rings, then takes a swim in boiling water before heading into the oven. That boil is what gives bagels their signature dense, chewy pull.
An egg wash and a sprinkle of extra jalapeño on top before baking gives them a glossy, golden crust with little pockets of roasted pepper heat.
Slice one open and pile on cold roast beef or chicken. This is a sandwich carrier that fights back.
Pro Tips
- Simmer the bagels for exactly 7 minutes, no more. Over-boiling makes them tough and bread-like instead of chewy. Set a timer and stick to it.
- Knead until the dough is smooth and springs back. Under-kneaded dough won’t develop enough gluten, and your bagels will be crumbly instead of chewy. You’ll feel it snap back when it’s ready.
- Let them rest covered for 20 minutes after shaping. This final rise gives the bagels just enough puff. Skip it and they’ll be flat and dense in the wrong way.
Ingredients
Directions
Stir yeast into 1½ cups warm water in large bowl; let stand until bubbly, about 5 minutes.
Stir in sugar, salt, pepper, tabasco, 3 tablespoons jalapeno, and enough flour to make a soft dough.
Knead dough on lightly floured board until smooth and elastic, adding remaining flour as necessary.
Let dough stand in warm place 15 minutes.
Punch down dough; roll on lightly floured board into a rectangle 13 x 4 inches, about 1 inch thick.
Cut dough into 18 strips with floured knife.
Roll each strip gently to form rope ½ inch thick.
Moisten ends of rope and press together to form bagels.
Place bagels on floured cookie sheets.
Let stand covered 20 minutes.
Heat one gallon of water to boiling in large stock pot.
Reduce heat to medium.
Place 3 to 4 bagels in stock pot.
Simmer uncovered 7 minutes (no longer).
Drain on towel.
Repeat with remaining bagels.
Heat oven to 375℉ (190℃).
Brush bagels with beaten egg, sprinkle with remaining jalapeno pepper.
Bake bagels on ungreased cookie sheet until golden, 30 to 35 minutes.
Cool on wire rack.
Serve with cold sliced roast beef or chicken.
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