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Texas-Style Bagels

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Submitted by Curves

YIELD

18 bagels

PREP

40 min

COOK

40 min

READY

1 hrs

Ingredients

1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
1 ½ 355
CUPS ML WATER
warm
3 45
TABLESPOONS ML SUGAR
1 15
TABLESPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML RED HOT PEPPER SAUCE
4 6E+1
TABLESPOONS ML JALAPEÑO PEPPER
fresh, finely chopped
4 946
1 3.8
GALLON L WATER *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 498 2% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1756mg 73%
Total Carbohydrate 35g 35%
Dietary Fiber 4g 16%
Sugars g
Protein 27g
Vitamin A 1% Vitamin C 4%
Calcium 3% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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