Ingredients
4.5 cups whole wheat flour (510 grams)
3/4 t. salt
1.5 t. yeast
1 2/3 cup warm water
1 T. Peanut Butter Powder
1/2 t. Truvia OR 1 T. sugar
1/2 cup Peanut Butter
2 T. baking soda
2 T. Quick Oats
2 T. chopped peanuts
(you may need up to 3 T. more flour…keep separate from the 4.5 cups)
Mix the flour, salt and yeast in a mixer just to combine.
Add Truvia or sugar and Peanut Butter powder to the water and mix thoroughly.
Add the water mixture to the flour mixture on low speed until combined, then speed it up to mix well.
Add peanut butter and using a dough hook, knead for 2 minutes. Add up to 3 Tablespoons extra flour if needed (dough should not be sticky). Run the mixer on medium speed with the hook for another minute.
Put the dough in an oiled bowl and turn once so all sides are greased. Cover and let rise for 2 hours.
Dump the dough onto a smooth surface and cut into 8 equal pieces, roll each piece into a ball and then into a rope shape. Bring the ends together so you have a circle and use water to seal the seam.
Use parchment paper sprayed with cooking spray on 2 baking sheets to rest the bagels for another 30-60 minutes.
Crush the peanuts if needed, and mix with the oats. Have this mixture on hand, ready to go.
Bring a pot of water to a boil and pre-heat the oven to 425. When the bagels are done with the second proof, put two at a time in the boiling water, turning after 30 seconds. Let the second side sit in the water another 30 seconds.
Bring the bagels out of the water and sprinkle with the oat mixture.
Once all 8 have had their bath, bake in the oven for 15 minutes.
These freeze very well!