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1
The Steps for both the yeast and homemade leavening agent versions are the same.
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2
Place the ingredients into the bread maker and knead until smooth.
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3
Punch out the air pockets and let sit for 20 minutes in a way that it won't dry out.
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4
Divide into 6-8 portions.
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5
Here is how to shape the dough for the bagels.
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6
Spread out the dough and roll it up from the end nearest you.
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7
Tightly seal the seam closed and roll it back and forth with both hands until 15 cm long.
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8
Flatten out one end.
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9
Wrap the other end around to meat the flattened end and tightly seal.
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10
Cover with a damp cloth and proof until doubled in volume.
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11
After they have risen, heat a lot of water in a pot.
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12
(Keep it on low heat so that it doesn't boil.)
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13
Preheat the oven to 200C.
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14
Add sugar to the pot and boil one side of the bagels for 30 seconds.
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15
Lower the temperature of the oven to 190C and bake for 15 minutes.
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16
Adjust the time as necessary.
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17
When baked, place on a rack to cool.
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18
Here is the shredded coconut that I used.
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19
Don't substitute the coconut milk with soy or milk.
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20
You can also use coconut milk to make this fluffy and delicious bread..
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21
This curry uses coconut milk for a tropical feeling.
