Nutritional Info

Nutrition Facts

Serving Size 1 (65g)

Calories 194
Calories from Fat 23 (12%)
Amount Per Serving %DIV
Total Fat 2.6g 4%
Saturated Fat 0.6g 3%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 98.9mg 4%
Potassium 320mg 7%
Total Carbohydrate 39g 13%
Dietary Fiber 5.1g 20%
Sugars 2.2g
Protein 6.3g 13%

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Recipe Description
Scoop some peanut butter on these classic peanut butter bagels and you have peanut paradise.
Prep time
1 hr 45 min
Cook time
21 min
Ready In
2 hr 6 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  creamy natural peanut butter
8 1/2 Ounce(oz)  water, heated to l00° f
3 Cup(c)  whole wheat flour
1 Teaspoon(t)  fine sea salt
2 Tablespoon(T)  sucanat
2 Teaspoon(t)  bread machine yeast
1/2 Teaspoon(t)  canola oil, to coat bowl


In a medium sized bowl, combine the peanut butter and water. In a large sized bowl, combine the flour, salt, Sucanat and yeast. Stir the wet ingredients into the dry. Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable, adding more flour, a little at a time, if the dough is too wet. Shape into a ball. Lightly coat a large sized bowl with oil and turn the dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes. Punch down the dough. Divide it into 4 equal portions and shape into balls. Let rest for 10 minutes. Cut each piece in half and roll into balls. Flatten with your palm, insert your thumb in the center, and twirl the dough around it until the hole reaches about 1 1/2 inches in size. Let the bagels rest for 5 minutes. In the meantime, bring water to a boil in a large sized saucepan. Preheat the oven to 400° F. Prepare a couple of large sized baking sheets with parchment paper or a silicone baking mat and grease them with a little oil. Once the bagels have rested, place 2 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. They should sink, and then rise after a few seconds. But don't worry if they don't sink. It'll work out just fine. Scoop out the bagels with a slotted spoon. Place on the prepared baking sheets. Repeat until all bagels have been boiled. Bake for about 20 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.

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