Peanut Butter Bagels
Take it to the next level and throw a handful of chocolate chips after about 4 minutes of kneading time. Oh yeah.
Peanut Butter Bagels
1/2 cup (128 g) creamy natural peanut butter
1 cup plus 1 tablespoon (250 ml) water, heated to 100°F (38°C)
3 cups (360 g) white whole-wheat flour
1 teaspoon fine sea salt
2 tablespoons (24 g) Sucanat
2 teaspoons bread machine yeast
1/2 teaspoon canola oil, to coat bowlIn a medium bowl, combine peanut butter and water.
In a large bowl, combine flour, salt, Sucanat, and yeast.
Stir wet ingredients into dry.
Transfer to a lightly floured surface and knead for about 8 to 10 minutes, until the dough is smooth and pliable, adding more flour if the dough is too wet. Shape into a ball.
Lightly coat a large bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
Punch down dough. Divide it into 4 equal portions, shape into balls.
Let rest 10 minutes.
Cut each piece into two, roll into a ball. Flatten with your palm, insert your thumb in the center, and twirl dough around it until the hole reaches about 1 1/2 inches (3.8 cm) in size.
Let bagels rest for 5 minutes.
In the meantime, bring water to a boil in a large saucepan.
Preheat oven to 400°F (200°C, or gas mark 6). Prepare a couple of large baking sheets with parchment paper, a silicone baking mat, such a Silpat, or grease them with a little oil.
Once the bagels have rested, place 2 bagels at a time in the saucepan, and let boil for 1 minute in all, flipping them over after 30 seconds: try to avoid having them get too close to one another. They should sink, and rise after a few seconds. Don’t worry if they don’t sink, it’ll work out just fine.
Scoop out bagels with a slotted spoon. Place on prepared baking sheet. Repeat until all bagels have been boiled.
Bake for about 20 minutes, one sheet at a time, until the bagels are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.Yield: 8 bagels
recipe index « have cake, will travel! said,
September 13, 2007 at 7:28 am
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melisser said,
September 13, 2007 at 8:31 am
Uhh.. send me one!
Reply
VeggieGirl said,
September 13, 2007 at 10:50 am
first pumpkin bagels, and now PB bagels?!?!?! Celine, you’re spoiling me!! haha – they just sound TOO good!!
Reply
wendy said,
September 13, 2007 at 11:54 am
Umm, Peanut butter bagels, I must try these!
Reply
eat me, delicious said,
September 13, 2007 at 1:18 pm
haha! yaey. *saves recipe*
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Katie said,
September 13, 2007 at 6:07 pm
I think you are the most prolific vegan food blogger there is. You put the rest of us to shame. Are you ready to make a zine yet?
Reply
Hilary said,
September 14, 2007 at 12:19 am
oh my. i agree, first with the pumpkin, now pb. you really know how read minds Celine.
Reply
Celine said,
September 14, 2007 at 4:20 am
I wish I knew how to read minds! I’d never stop. x-ray vision would be nifty too. oh and let’s not forget the most important thing: TELEPORTATION!
anyway, no, no zine in the making Katie. still too busy on the side, plus I think I lack the organizational skills it takes to attempt such an awesome thing. poo-poo to me!
Reply
Katie said,
September 14, 2007 at 9:34 am
Pffft. I have no organizational skills. But if you ever get un-busy, I will gladly help you put it together.
Reply
Celine said,
September 14, 2007 at 11:14 am
I doubt you could possible be any more awesome, Katie. thanks, I’ll keep it in mind and hopefully will get over being frazzled soon so that I can come up with something.
Reply
katimakat said,
September 16, 2007 at 3:43 pm
mmm, yes. I think I will try making these if I have time this week.. but tell me. what do you mean by white whole wheat flour?
Reply
Celine said,
September 16, 2007 at 3:44 pm
here’s a link!
white whole wheat flour
Reply
katimakat said,
September 18, 2007 at 12:47 pm
oh! neat!
Reply
katimakat said,
September 20, 2007 at 11:50 am
mm, I made them and they are delicious! I just used half and half whole wheat and white, though. do you have any simpler bagel recipes? I mean like not flavoured with pb/mustard/beer/requiring special flours.. etc.
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Celine said,
September 20, 2007 at 11:51 am
sure. I’ll post them soon, Kat.
Reply
Recipe Index « have cake, will travel! said,
January 6, 2008 at 11:21 am
[...] Sauerkraut Rye Bread Baguette Oatmeal Bundle O’Carbs Dark Rye Whole Wheat Bread Kamut Bread Peanut Butter Bagels Pumpkin Bagels Pesto Bread Agave Bran Bread Oatmeal Beer Bread Beer Ballons Shake Your Bun-Bun [...]
culinarycory said,
August 23, 2008 at 3:08 am
PB bagels sound like the perfect Sunday brunch treat. Ahhh….I can see the homemade jam spread across them now.
Reply
Tara said,
February 7, 2009 at 3:59 pm
Hello,
These are the best bagels I’ve ever made…they are incredible. I cut the peanut butter to 1/3 cup and added 1/4 cup of mini chocolate chips. Heaven.
I’ll be reading regularly!
Tara
Reply
Celine Reply:
February 7th, 2009 at 7:01 pm
I’m glad it worked out well, Tara!
Reply
Tara said,
February 7, 2009 at 7:06 pm
by the way…
you should post your recipes on Recipezaar. It would be a great way to get traffic to your blog and share your recipes with others.
Tara
Reply
Celine Reply:
February 7th, 2009 at 11:26 pm
good idea, Tara. I’ll look into it when I have more time. thanks again!
Reply
have cake, will travel » Giving some love back to my favorite bread said,
February 17, 2009 at 9:54 am
[...] if you’re in a New York state of mind, why not go for bagels [...]