Pesto Bagels
If you can, have one (or 4) while it’s still warm and crusty.
No, no, don’t thank me: chew away at it and be happy.
Pesto Bagels
1/4 cup (64 g) homemade or store-bought pesto
3/4 cup (180 ml) water, heated to 100°F (38°C)
1 cup (120 g) bread flour
1 cup (120 g) whole-wheat flour
1 tablespoon (9 g) vital wheat gluten
1 tablespoon (12 g) Sucanat
1 teaspoon fine sea salt
3/4 teaspoon bread machine yeast
1/2 teaspoon canola oil, to coat bowlIn a medium bowl, combine pesto and water.
In a large bowl, combine flours, gluten, Sucanat, salt, 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.
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 22 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: 4 bagels
Pesto Bread « have cake, will travel! said,
August 25, 2008 at 1:11 pm
[...] give it a try if you get a chance. look here if you want to make it with light spelt flour, or here if pesto bagels are more your [...]
Mihl said,
August 25, 2008 at 2:57 pm
Yippeeh! I mean awesome.
Reply
allularpunk said,
August 25, 2008 at 3:54 pm
PESTO BAGELS???
omg, yes. YES!
Reply
Patricia Scarpin said,
August 25, 2008 at 4:30 pm
That is a brilliant idea!
Reply
Jennifer said,
August 25, 2008 at 5:03 pm
Okay, Celine…I was in heaven while reading about those pecan bars until I saw this pesto bagel post and realized NOW I’m in heaven. Seriously, how do you come up with all of these amazing ideas? You rock.
Reply
Vegyogini said,
August 25, 2008 at 5:44 pm
Wow, these look delicious!
Reply
Veronica said,
August 25, 2008 at 5:53 pm
This blog is like a thrilling ride of sweets and porn (of the food variety).
Bagels look so easy. I don’t know why I buy them. Oh right, because I’m lazy.
Reply
Bianca- Vegan Crunk said,
August 25, 2008 at 8:43 pm
I’ve always wanted to make my own bagels. And pesto bagels sound (and look) delightful!
Reply
River said,
August 25, 2008 at 9:36 pm
These bagels look so good! I mean I’m trying hard not to give into the impulse to take a bite of my monitor here!
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Rosa said,
August 26, 2008 at 6:16 am
Wonderful! Those flavorful bagels look terribly scrumptious!
Cheers,
Rosa
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vaala said,
August 26, 2008 at 11:05 pm
Those bagels look amazing. Are bagels hard to make? I’ve never tried although I’ve made all sorts of other kinds of bread. Hmmm, perhaps these are a good place to give it a try…?
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veganhomemade said,
August 28, 2008 at 5:33 pm
Hello, gorgeouses!
Reply
Eleanor said,
August 29, 2008 at 3:54 pm
these look delicious!! what exactly is “bread flour” though?
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Liz² said,
August 30, 2008 at 2:27 am
pesto… in bagels… oh, I am now overrun with visions of crispy tooth-chewy basil-y buns, and it would be silly to make them this late at night, oh celine you are mean!!
but very very smart to have invented these. :DD
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Celine said,
August 31, 2008 at 4:49 pm
thank you, everyone!
Eleanor: bread flour is exactly what it sounds like. it’s refined flour that contains more gluten than all-purpose, which makes it better for bread.
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tofufreak said,
September 3, 2008 at 2:34 am
mmmmmmmm!!! PESTO BAGELS!!!! genius idea!!! brilliant!! yayayayayayay. must make now!
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DaviMack said,
September 4, 2008 at 10:42 am
I’m simply lamenting that I don’t have a stand mixer any more. Sigh.
The bagels sound delicious!
Reply
Celine said,
September 4, 2008 at 10:55 am
you can make them without one, Davi!
Reply
cat said,
September 5, 2008 at 1:37 pm
why oh why have i never made bagels?!? will try. thanks c!
Reply
Anja said,
September 16, 2008 at 12:18 pm
Hi Celine! I made your pumpkin bagels 2 days ago and they turned out simply delicious save for one thing – I can’t manage to make the holes that stay. To start with when I insert a finger in a bagel and start twisting – nothing happens, it’s just getting sticky and stuck(must say that the dough seemed quite sticky itself, though I put a lot extra flur in it while kneading, around 2/3c and I’m afraid to add more in case it will get too heavy), so it doesn’t leave any hole when I pull it out. I put some fluor on my fingers then, but it didn’t work either. Is there any special secret technique to making holes in bagels?
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Celine said,
September 16, 2008 at 2:18 pm
oh poop, Anja. two questions: did you use vital wheat gluten? and also, do you think you kneaded the dough for almost 10 minutes? I’m not doubting your abilities, I just see these two things as possibly the main culprit for it being too sticky.
if you did these two things, the other possible solution would be to mix the dry ingredients first, add the pumpkin puree, and then only add the water up to the point you can tell the dough has had enough, since it all varies depending on the quality of the flours, the consistency of the puree itself, etc…
usually, digging the thumb in the center of the divided dough, and twirling the thing around for a bit works for me, so i don’t think there’s any other secret to making it work.
please keep me posted?
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Wont You Say It's So?: Healthy (and a few not so healthy!) Recipes said,
February 2, 2009 at 11:49 am
[...] Baked Goods Apple Muffins Dark Chocolate Brownies Basic Chocolate Cupcake Urban Vegan’s English Muffins* Black Bean Brownies* Pesto Bagels [...]