Have you done your Kagels today?

Kale bagels, that is. I’m at my second batch already, because even though the husband isn’t that huge a kale fan, he just can’t say no to these puppies.

A couple of notes about ingredients:

Use the flour you want – as mentioned in the previous post, I don’t get to go grocery shopping as much as I normally would, and ran out of whole wheat flour prior to traveling, so I made do with using only bread flour.
Just go for whatever flour you prefer and be happy. Consider adding 1 tablespoon (9 g) vital wheat gluten if not using bread flour, to make the dough worship you like the god/dess you truly are.

Also: prepare your kale the way you like best, as long as it’s packed with (good) flavor, it’ll work out just fine.
First batch I made: described below in the recipe itself.
Second batch: I simply mixed the trimmed bunch of raw kale with enough Goddess (from Trader Joe’s) dressing to have it generously coated, grated a clove of garlic on top of it, then cooked it all until wilted and tender.

Hope you’ll like them if you try them!

Kale Bagels:

One bunch kale, about 8 ounces (225 g), stems and ribs removed, torn into small pieces, thoroughly cleaned
1 tablespoon (8 g) nutritional yeast
1 tablespoon (15 ml) tamari
1 tablespoon (15 ml) olive oil
1 tablespoon (16 g) tahini
1 large clove garlic, grated

Combine all ingredients in a large saucepan, cook on medium-high heat until wilted and tender, about 5 minutes. Stir occasionally.
Transfer and pack down really tight (with a spoon) into a glass measure, and cover with water until reaching the 2-cup mark.
Blend with an immersion blender, or transfer to a countertop blender.
Check that the temperature is at about 100°F (38°C), and stir in:

1 tablespoon (12 g) active dry yeast

Set aside for a couple of minutes.
In a large bowl, add:

1 teaspoon fine sea salt
4 cups (480 g) bread (or other) flour, more (about 1 to 2 cups (120 to 240 g) as needed while kneading

Combine kale/water mixture with salt and flour. Transfer to a lightly floured surface and knead for about 8 to 10 minutes, adding more flour as needed, until the dough is smooth and pliable. Shape into a ball.
Lightly coat a large bowl with about 1 teaspoon of any 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 8 equal portions, shape into balls by pulling at the dough from the sides onto the bottom, to cloak. If the dough retracts when you try to shape it, give it 5 minutes to rest until it cooperates.
Insert your thumb in the center of each dough ball, and twirl dough around it until the hole reaches about 1 1/2 inches (3.8 cm) in size.
Let rest for about 15 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. (I manage to fit all bagels on a single large baking sheet, but you decide what you like best.)
Once the bagels have rested, place 4 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.
Scoop out bagels with a slotted spoon. Place on prepared baking sheets. Repeat until all bagels have been boiled.
Bake for about 24 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

  • k says:

    yay! these sound fantastic. i would make them right now but i have no kale, so next trip to the store i am on it!

  • Josiane says:

    I had seen the bagel recipe in Vegan Brunch, and I didn’t feel confident that I could successfully make bagels at home – hey, I used to live in Montreal, where we get some of the best bagels on the continent! But the thing is, precisely, that we don’t live in Montreal anymore, and my gentleman friend misses his bagels (what they sell as bagels in the grocery stores? doesn’t even come close!), so he was ready to give it a try, no matter what. Now, with a tested and true recipe from you, I’m feeling much more confident that I can do it! And at least, I’ll have a good reason not to compare directly those bagels to the Montreal ones – of course, they’re different, they’re kagels! Brilliant, dear Celine!

  • Sal says:

    wow great idea to put kale in the bagels, they sound awesome. i haven’t made bagels in ages and my last batch were crap (rubbish recipe i found online). I’ll have to give yours a go.

  • Jessie Bea says:

    Kagels! heh… heh…

    These sound so so good that I’m making them tonight, but to be honest, I’d make them even if I didn’t like kale and bagels because the 13 year old in me (ok fine, the 24 year old in me) just can’t get over the name.

    Brilliant!

  • Jennifer says:

    I love bagels and kale but I’ve never thought of putting them together! I really want to try this recipe. I enjoy a lot of your blog. I just started a food blog of my own and made sure to include your blog under my favorite links. :)