The title was funny to me because in my head I was pretending everyone would understand that kale almost sounds like kill. So, what I am trying to say is that...I WOULD KILL FOR THESE BAGELS. I am pretty obsessed. They were so stinkin' easy to make and even easier to eat. The recipe only makes 8 (I wish it made 8,000) and there are only four left. I only ate one, but my family seems to love them. My dad ate two this morning. These kale bagels are healthy which made me love making them even more. I might never buy bagels ever again because all I want to eat are these.
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One bunch kale, about 8 ounces (225 g), stems and ribs removed, torn into small pieces, thoroughly cleaned
1 tablespoon active dry yeast
1 tablespoon tamari (soy sauce substitution)
1 tablespoon olive oil
1 tablespoon tahini (a little under a tablespoon: peanut butter substitution)
1 large clove garlic, grated (or minced)
Combine kale, yeast, tamair, 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.
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 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. 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.
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.
1 tablespoon active dry yeast
1 tablespoon tamari (soy sauce substitution)
1 tablespoon olive oil
1 tablespoon tahini (a little under a tablespoon: peanut butter substitution)
1 large clove garlic, grated (or minced)
1 tablespoon active dry yeast
1 teaspoon fine sea salt
4 cups bread flour, plus more for kneading
1 teaspoon fine sea salt
4 cups bread flour, plus more for kneading
I didn't have two of the ingredients so I did a little research and found out you can use soy sauce as a substitute for tamari and peanut butter as a substitute for tahini.
Combine kale, yeast, tamair, 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.
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 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. 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.
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.
Enjoy!