In a medium bowl, combine the pesto and warm water.

In a large bowl, mix the flours, wheat gluten, Sucanat, salt, and yeast.

Stir the wet ingredients into the dry.

Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and pliable, adding flour as needed.

Shape into a ball.

Lightly coat a large bowl with oil, place the dough inside, and turn to coat.

Cover with plastic wrap and let rise until doubled, about 60–90 minutes.

Punch down the dough and divide it into 4 equal portions.

Shape each into a ball and let rest for 10 minutes.

Flatten each ball slightly, poke a hole in the center with your thumb, and twirl to widen it to about 1½ inches (3.

8 cm).

Let the bagels rest for 5 minutes.

Meanwhile, bring a large saucepan of water to a boil.

Preheat the oven to 400°F (200°C, or gas mark 6) and line a baking sheet with parchment paper or a silicone mat.

Boil 2 bagels at a time for 1 minute, flipping after 30 seconds.

Remove with a slotted spoon and place on the baking sheet.

Repeat with the remaining bagels.

Bake for 22 minutes, until golden brown and hollow-sounding when tapped.

Let cool on a wire rack before serving.