These green-speckled bagels make it easy to add a little extra roughage to your diet. Even the veggie haters of the household will find themselves smitten with these.
Total Timeunder 4 hours
OccasionBuffet, Family Get-together
Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Peanut Free, Tree Nut Free, Vegan, Vegetarian
Type of DishBread, Yeast Bread
- 1 cup (235 ml) water, heated to lukewarm
- 1 tablespoon (12 g) active dry yeast
- 2 cups (225 g) packed Kale with a Kick (recipe follows)
- 6 cups (720 g) bread flour, divided
- 1½ teaspoons fine sea salt
- ½ teaspoon oil
- 8 cups water, for boiling bagels
- ½ cup (110 g) baking soda
- 1 bunch kale
- 2 tablespoons (30 g) orange marmalade
- 2 tablespoons (32 g) tahini
- 1 tablespoon (15 ml) seasoned rice vinegar
- 1 tablespoon (15 ml) tamari
- 1 tablespoon (15 ml) olive or peanut oil
- 1 large clove garlic, minced
- 2 tablespoons (20 g) finely chopped shallot or scallion
- ½ teaspoon toasted sesame oil
- ¼ teaspoon red pepper flakes
To Make the Kale with a Kick: Remove stems and ribs from kale. Clean thoroughly and chop into tiny pieces. Spin the kale to remove excess water. Set aside.
Combine the remaining ingredients in a large bowl. Using your hands, massage the dressing onto the kale to coat thoroughly and tenderize. Let stand at room temperature for 1 hour, or until the kale is tender.
To Make the Bagels: Combine the water and yeast in a medium-size bowl. Let sit for a few minutes until bubbles appear, to ensure the yeast is active. Stir in the kale.
In a large bowl, combine 4 cups (480 g) of the flour and the salt. Stir in the kale mixture. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, adding the remaining 2 cups (240 g) flour as needed, until the dough is smooth and pliable. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with the oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap, and let rise until doubled in size, 60 to 90 minutes.
Gently deflate the dough. Divide into 8 equal portions; shape into rounds by pulling at the dough from the sides onto the bottom. Insert your thumb into the center of each dough ball, and twirl the dough around it until the hole reaches about 1½ inches (3.8 cm) in size. Let rest for 15 minutes.
Bring the water to a boil in a large pot. Add the baking soda slowly: the mixture will bubble up. Lower the heat to a gentle boil.
Preheat the oven to 375°F (190°C, or gas mark 5). Line 2 large baking sheets with parchment paper or silicone baking mats.
Place 4 bagels at a time in the pot and simmer for 1 minute, using a spoon to gently submerge the bagels occasionally. Scoop out the bagels with a slotted spoon. Place on a wire rack to drain. Repeat with the remaining 4 bagels. Transfer to the prepared baking sheets.
Bake for 24 minutes, or until the bagels are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.
2013 Fair Winds Press