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1
Stir yeast into 1 1/2 cups warm water in large bowl; let stand until bubbly, about 5 minutes.
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2
Stir in sugar, salt, pepper, tabasco, 3 tablespoons jalapeno, and enough flour to make a soft dough.
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3
Knead dough on lightly floured board until smooth and elastic, adding remaining flour as necessary.
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4
Let dough stand in warm place 15 minutes.
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5
Punch down dough; roll on lightly floured board into a rectangle 13 x 4 inches, about 1 inch thick.
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6
Cut dough into 18 strips with floured knife.
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7
Roll each strip gently to form rope 1/2 inch thick.
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8
Moisten ends of rope and press together to form bagels.
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9
Place bagels on floured cookie sheets.
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10
Let stand covered 20 minutes.
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11
Heat one gallon of water to boiling in large stock pot.
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12
Reduce heat to medium.
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13
Place 3 to 4 bagels in stock pot.
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14
Simmer uncovered 7 minutes (no longer).
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15
Drain on towel.
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16
Repeat with remaining bagels.
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17
Heat oven to 375F (190C).
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18
Brush bagels with beaten egg, sprinkle with remaining jalapeno pepper.
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19
Bake bagels on ungreased cookie sheet until golden, 30 to 35 minutes.
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20
Cool on wire rack.
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21
Serve with cold sliced roast beef or chicken.
