Categories: Breads 
      Yield: 18 bagels 
  
      1 pk DRY YEAST 
  1 1/2 c  WARM WATER, 105-115 DEGREES 
      3 tb SUGAR 
      1 tb SALT 
    1/2 ts BLACK PEPPER 
      1 tb TABASCO PEPPER SAUCE 
      4 tb JALAPENO PEPPER, FRESH 
           -AND FINELY CHOPPED 
      4 c  FLOUR, ALL-PURPOSE 
      1 ga WATER 
  
  stir yeast into 1 1/2 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 1/2 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 degrees.  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.