25.08.2008 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.

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 bowl

In 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