There were many highlights to our vacation weekend in North Conway, New Hampshire. Canoeing, sleeping for 12 hours at a time, hiking some gorgeous waterfalls and flying down water slides were close to the top. I am mildly embarrassed to admit that my favorite part MAY have been when we stopped in a bookstore and I sat on the floor browsing vegan cookbooks I had never seen before. I came across “Hearty Vegan Meals for Monster Appetities” by Celine Steen and was blown away by almost every recipe. I legit squealed in the middle of the store when I saw the recipe they had for kale bagels though. I was in too much of an excited frenzy to actual document the recipe itself and I have no idea what it entailed. I did come home though and research regular bagel recipes and added kale to it. They’re fairly easy to make, and although mildly time-consuming, the bulk of it is waiting around for the yeast and dough to rise. They’re great for breakfast with some vegan butter OR as a sandwich base for a nice lunch.
4 cups whole wheat bread flour
3 cups chopped kale
2 cups warm water
1/4 cup chopped scallions
1 clove garlic, minced
1 package active dry yeast
2 tbsp olive oil
1 tsp sea salt
- Mix together flour and salt
- In a frying pan over medium heat, cook kale and garlic in olive oil for 5 minutes or until wilted
- Once cooked, pour into small bowl and stir in water and yeast- let stand for 10 minutes
- Pour kale mix into flour mix and stir together
- Knead for 7-10 minutes with additional flour if too wet
- Roll into ball and cover for 1 1/2 hours to rise
- After 1 1/2 hours divide dough into 8 pieces
- Roll each piece into a ball then wedge a hole through the middle about 1-2 inches wide
- Let sit, and bring a large pot of water to a boil
- Preheat oven to 400 degrees
- Add bagels 4 at a time into the water and boil for 30-45 seconds on each side
- Place onto greased baking sheet when they come out of the water
- Bake bagels at 400 degrees for 20 minutes
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