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

Kale is the darling of all leafy greens, and these little guys are no exception. With a surprising amount of flavor, they’re great for salads or as an accompaniment to dinner!

The “caroline chambers husband” is a blog post that talks about how Caroline Chambers made kale bagels.

 

Since I’m now sharing a home with three other females, I’ve decided to start a new series in which I share some of the meals they prepare! Melissah’s kale bagels are featured this week, and they turned out fantastically! They are incredibly excellent when toasted with cream cheese and taste as well as, if not better than, store-bought bagels. There will be more recipes to come… Guest Tuesdays, woohoo!!

Print

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • 45 minutes in total
  • 1 batch yields 16 bagels.
  • Breakfast is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • 45 minutes in total
  • 1 batch yields 16 bagels.
  • Breakfast is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • 45 minutes in total
  • 1 batch yields 16 bagels.
  • Breakfast is a category of food.
  • Baked method
  • American cuisine

Ingredients

  • 8 ounces (225 g) kale bunch, stems and ribs removed, torn into tiny pieces, cleaned
  • 1 tablespoon dried active yeast
  • 1 tblsp. soy sauce
  • 1 tablespoon extra virgin olive oil
  • 1 tbsp. of tahini
  • 1 big garlic clove, grated
  • 1 tablespoon dried active yeast
  • 1 teaspoon sea salt, fine
  • 4 cups bread flour + more flour for kneading

Instructions

  1. In a large saucepan, combine kale, yeast, tamari, olive oil, tahini, and garlic; simmer over medium-high heat until wilted and soft, approximately 5 minutes. Stir once in a while. Transfer to a glass measure and pack down tightly (with a spoon), then cover with water until it reaches the 2-cup mark. Using an immersion blender or a countertop blender, mix until smooth. Make sure the temperature is at 100°F before adding the yeast. Allow for a few minutes of rest.
  2. Combine the kale/water combination, salt, and flour in a mixing bowl. Knead for 8 to 10 minutes on a lightly floured surface, adding extra flour as required, until the dough is smooth and flexible. Make a ball out of it.
  3. 1 teaspoon oil, lightly coated in a large mixing bowl; flip dough to coat. Cover securely with plastic wrap and let rise for 60 to 90 minutes, or until doubled.
  4. Knead the dough. To shroud, divide the dough into 8 equal bits and mold into balls by dragging the dough from the edges onto the bottom. Allow the dough to rest for 5 minutes if it refuses to cooperate when you attempt to form it.
  5. Twirl dough around your thumb in the middle of each dough ball until the hole is approximately 1 1/2 inches in diameter. Allow for a 15-minute rest period.
  6. Meanwhile, in a big saucepan, bring water to a boil. Preheat the oven to 400 degrees Fahrenheit. Prepare two big baking sheets with parchment paper, a silicone baking mat, such as a Silpat, or a little coating of oil. Place 4 bagels in the pot at a time when they’ve rested, and boil for 1 minute total, turning them over after 30 seconds to prevent them being too close to one another.
  7. Using a slotted spoon, scoop out the bagels. Place on baking sheets that have been prepped. Repeat until all of the bagels are cooked. Bake the bagels for approximately 24 minutes, one sheet at a time, until golden brown and hollow when tapped on the bottom. Allow to cool completely on a wire rack.

Have cake’s recipe will be circulated.

On the last “Guest Tuesdays” we talked about how to make a kale bagel. Today, I’m going to show you how to make a delicious and nutritious meal that is perfect for your health! Reference: daniel gercke job.

Related Tags

  • kitchen conservatory
  • daniel gercke mcgraw-hill
  • kitchen conservatory owner
  • best cooking classes in st louis
  • dierbergs cooking classes 2021

Leave a Comment

Your email address will not be published.

Scroll to Top