Jalapeño my Bagels

Sage came home from school after reading a really cute story about a kid whose mother is Hispanic and father is Jewish. They make jalapeño bagels in their bakery because it represents them as a family and blends both cultures together. At the end of the story, there is the (following) recipe for these bagels. Sage was super excited to try them because he had not only just read about them but also because they are my dads favorite snack (and it's almost his birthday). We thought it would be a great present but I have to admit these bagels are a little so-so but it was our first time. Maybe we'll get better with time, practice or tweaking the recipe. Either way, here goes:

1 3/4 C. lukewarm water
1/2 tsp. dry yeast
2 tsp. salt
1 1/2 TBS. sugar
5-6 C. flour
1/3 C. jalapeño chopped
1/4 C. dried peppers

Mix water, yeast, salt, sugar. Add flour and jalapeños and mix into a ball. Knead for 10-12 minutes, adding more flour if necessary until dough is stiff. Add red peppers and knead for a few minutes more. Let dough rest for 10 minutes then cut into 12 pieces with a knife. Roll each piece on a table to form long tube like shapes. Then for each of the twelve pieces, take the ends and overlap them about 3/4 inch to make a ring like shape. Secure the joints so it won't come loose in the next process. Cover with a damp towel and store in a warm place for 1-1 1/2 hours. In a large pot, boil 1-2 gallons of water. Once at a rolling boil, place bagels in pot til they float (15-30 seconds). Remove from water with a slotted spoon and place on a lightly oiled cookie sheet. Bake at 400 for 10-15 minutes or until brown.