Pesto Bagels
These garlicky, pesto-infused bagels add a delicious twist to your sandwiches. Soft, chewy, and full of flavor, they’ll make your lunch break unforgettable!
Equipment
- Large mixing bowls, measuring cups and spoons, plastic wrap, large saucepan, slotted spoon, baking sheet, parchment paper or silicone baking mat, wire rack
Ingredients
- ¼ cup 64 g prepared vegan pesto
- ¾ cup 180 ml water, heated to 100°F (38°C)
- 1 cup 120 g bread flour
- 1 cup 120 g white whole wheat or regular whole wheat flour
- 1 tablespoon 9 g vital wheat gluten flour
- 1 tablespoon 12 g Sucanat
- 1 teaspoon fine sea salt
- ¾ teaspoon bread machine yeast
- ½ teaspoon canola oil to coat bowl
Instructions
- In a medium bowl, combine the pesto and warm water.
- In a large bowl, mix the flours, wheat gluten, Sucanat, salt, and yeast.
- Stir the wet ingredients into the dry ingredients.
- Transfer to a lightly floured surface and knead for 8–10 minutes, until smooth and pliable.
- Add more flour if needed.
- Shape into a ball and place in a lightly oiled large bowl.
- Turn to coat, cover with plastic wrap, and let rise until doubled (60–90 minutes).
- Punch down the dough, divide into 4 equal portions, and shape into balls.
- Let rest for 10 minutes.
- Flatten each ball, poke a hole in the center, and twirl to form a 1½-inch (3.
- 8 cm) hole.
- Let rest for 5 minutes.
- Meanwhile, bring a large saucepan of water to a boil.
- Preheat the oven to 400°F (200°C, gas mark 6) and line a baking sheet.
- Boil the bagels 2 at a time for 1 minute, flipping after 30 seconds.
- Use a slotted spoon to remove and place on the baking sheet.
- Bake for 22 minutes, or until golden brown and hollow-sounding when tapped.
- Let cool on a wire rack before serving.
Notes & Wine Advice
Serving Tip:
Enjoy these bagels with your favorite sandwich fillings or toasted with a spread of dairy-free cream cheese.
Wine Advice:
A crisp Sauvignon Blanc or a light Pinot Grigio complements the herbaceous pesto flavor beautifully.
Nutrition values
Calories: 220 kcal | koolhydraten: 40 g | Eiwitten: 8 g | Vet: 4 g | Suiker: 2 g