Peanut Butter Bagels

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1/2 cup (128 g) creamy natural peanut butter

1 cup plus 1 tablespoon (250 ml) water, heated to 100°F (38°C)

3 cups (360 g) white whole-wheat flour

1 teaspoon fine sea salt

2 tablespoons (24 g) Sucanat

2 teaspoons bread machine yeast

1/2 teaspoon canola oil, to coat bowl

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