Recipes from Mexico :: Mexican Tortillas and Breads
1 3/4 (one and three-fourth) c. lukewarm water
1/2 tsp. dry yeast
2 tsp. salt
1 1/2 Tbsp. sugar
5 to 6 c. flour
1/3 c. jalapeños, chopped
1/4 c. dried red peppers
Mix water, yeast, salt and sugar. Add flour and jalapeños and mix into a ball. Knead for 10 to 12 mins., adding more flour if necessary, until dough is stiff. Add red peppers and knead for 3 mins. Let dough rest 10 mins., then cut into 12 pieces with a knife.
Roll each piece of dough on a table to form long cigar-like shapes. Then, for each of the twelve pieces, connect the two ends by overlapping them about 3/4 of an in. 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 1 1/2 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 400 degrees fahrenheit for 10 to 15 mins. or until golden brown.
