I have been making bagels with jalapenos. They do not always turn out as fluffy as other bagels. I have modified the water slightly to account for the extra water in the jalapenos. Could it be that the jalapenos are killing/deactivating the yeast? I was trying to look up capsaicin's effect on yeast, but the answers do not pertain to bread.
Join the party—there'll be cake.
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