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Guest Tuesdays: in the kitchen with Melissah’s kale bagels!

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 bagels 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 bagels 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 bagels 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american

Ingredients

  • One bunch kale, about 8 ounces (225 g), stems and ribs removed, torn into small pieces, cleaned
  • 1 tablespoon active dry yeast
  • 1 tablespoon tamari
  • 1 tablespoon olive oil
  • 1 tablespoon tahini
  • 1 large clove garlic, grated
  • 1 tablespoon active dry yeast
  • 1 teaspoon fine sea salt
  • 4 cups bread flour, plus more for kneading

Instructions

  1. Combine kale, yeast, tamari, olive oil, tahini, and garlic 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 , and stir in the yeast. Set aside for a couple of minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Insert your thumb in the center of each dough ball, and twirl dough around it until the hole reaches about 1 1/2 inches in size. Let rest for about 15 minutes.
  6. In the meantime, bring water to a boil in a large saucepan. Preheat oven to 400°F. 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 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.
  7. 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.

Recipe from have cake will travel