Coconut Bagels

1. 1

   The Steps for both the yeast and homemade leavening agent versions are the same.

2. 2

   Place the ingredients into the bread maker and knead until smooth.

3. 3

   Punch out the air pockets and let sit for 20 minutes in a way that it won't dry out.

4. 4

   Divide into 6-8 portions.

5. 5

   Here is how to shape the dough for the bagels.

6. 6

   Spread out the dough and roll it up from the end nearest you.

7. 7

   Tightly seal the seam closed and roll it back and forth with both hands until 15 cm long.

8. 8

   Flatten out one end.

9. 9

   Wrap the other end around to meat the flattened end and tightly seal.

10. 10

    Cover with a damp cloth and proof until doubled in volume.

11. 11

    After they have risen, heat a lot of water in a pot.

12. 12

    (Keep it on low heat so that it doesn't boil.)

13. 13

    Preheat the oven to 200C.

14. 14

    Add sugar to the pot and boil one side of the bagels for 30 seconds.

15. 15

    Lower the temperature of the oven to 190C and bake for 15 minutes.

16. 16

    Adjust the time as necessary.

17. 17

    When baked, place on a rack to cool.

18. 18

    Here is the shredded coconut that I used.

19. 19

    Don't substitute the coconut milk with soy or milk.

20. 20

    You can also use coconut milk to make this fluffy and delicious bread..

21. 21

    This curry uses coconut milk for a tropical feeling.

* Per serving · 4 servings · Values may vary.