Creamy Thai peanut sauce, crisp veggies, cheese, and bagels unite for a quick, flavorful fusion snack.
# What you'll need:
→ Bagels
01 - 4 whole wheat or plain bagels, split horizontally
→ Peanut Sauce
02 - 1/3 cup creamy peanut butter
03 - 2 tablespoons soy sauce
04 - 1 tablespoon honey or maple syrup
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil
07 - 1 to 2 tablespoons warm water, as needed
08 - 1 teaspoon sriracha or chili garlic sauce, optional
→ Vegetables
09 - 1/2 cup shredded carrot
10 - 1/2 cup thinly sliced red bell pepper
11 - 1/2 cup thinly sliced cucumber, seeds removed
12 - 1/4 cup thinly sliced red onion
13 - 1/2 cup bean sprouts
14 - 1/4 cup chopped fresh cilantro
→ Cheese
15 - 1 cup shredded mozzarella cheese
16 - 1/4 cup shredded Monterey Jack or cheddar cheese, optional
→ Toppings
17 - 2 tablespoons chopped roasted peanuts
18 - 1 tablespoon sliced green onion
19 - Lime wedges, for serving
# Method:
01 - Set oven to 400°F (200°C) and position rack in the center. Line a baking sheet with parchment paper.
02 - In a mixing bowl, thoroughly whisk together peanut butter, soy sauce, honey or maple syrup, rice vinegar, sesame oil, and sriracha. Gradually incorporate warm water until sauce reaches a smooth, spreadable consistency.
03 - Lay bagel halves, cut-side up, evenly across the prepared baking sheet.
04 - Generously coat each bagel half with the peanut sauce, covering all surfaces evenly.
05 - Sprinkle mozzarella and Monterey Jack or cheddar cheeses uniformly over each bagel half.
06 - Distribute carrot, red bell pepper, cucumber, red onion, and bean sprouts evenly across the bagels.
07 - Transfer baking sheet to the oven and bake for 10 minutes, or until cheese is melted and bagel edges are golden.
08 - Remove from oven. Top with cilantro, roasted peanuts, and green onion. Serve promptly, accompanied by lime wedges.
