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Author Notes: Take that vacation you're longing for with a bagel tinged with tropical tastes. This versatile dough recipe can be made with the suggested coconut and mango, or you can get wild with the cherry almond or maple raisin variations. Inspired by: Averie Cooks "Easy Homemade Cinnamon Raisin Bagels (Vegan)" —Jane Winspear
Makes: 8 bagels
cup water, warm to the touch
tablespoons granulated sugar
teaspoons active dry yeast
cup water, warm to the touch
cup honey (or maple syrup)
teaspoon vanilla extract
cups bread flour
pinches table salt
cup dried mango, diced to raisin-size
cup toasted coconut
quarts hot water, cool enough to dip your hands into
- Combine half cup water, sugar, and yeast in small bowl. Set aside to proof for 5 minutes or until foamy.
- While yeast is proofing, in a large mixing bowl (or your kitchen aid stand mixer) combine remaining half cup water, honey (or syrup if using) and vanilla.
- To the honey-vanilla mixture, add one cup of the flour and salt. Stir until a wet, batter consistency is reached.
- Add foamy yeast mixture to the large bowl and stir to combine. Pour in remaining flour and knead to a smooth, elastic dough consistency. At this point, if using a stand mixer, turn the speed up to medium and let it run until the dough has balled up and isn't too sticky to work with.
- Pour diced mango and toasted coconut over dough ball and knead until the dough has "absorbed" all the fruit and nut pieces. [Be sure to breath through your nose at this point. Smells LOVELY.] Set dough in a greased, covered bowl to rise for one hour.
- Once dough has doubled in size, punch it down and divide into eight even pieces. Form each piece into a ball and stick your thumb through the middle to make a hole. Use your fingers to even out the bagel shape. Repeat process with remaining dough pieces. Set on a greased baking sheet, covered, to rise for another thirty minutes.
- Preheat oven to 400-degrees Fahrenheit. [Let's get bakin'.]
- Once bagels have risen, carefully remove from baking sheet and dip each one into a bowl of hot water, submerging for one minute each. Place back onto the greased baking sheet. Repeat process until all risen bagels have been submerged. [Seems like a strange step, but this is what gives bagels their chewy bagel-ness. It's a must have.]
- Combine egg white and teaspoon water. Brush egg white mixture over each bagel.
- Place baking sheet in oven and bake for 18-20 minutes, until bagels appear golden. Cool on wire rack.
- Serve with butter, cream cheese, or jam. [Of course, if you really want to live it up, throw all three on TOGETHER. Oh yeah.]
- If you're wanting to try a different flavor variation you could opt for one of these choices: Omit the coconut, mango, and vanilla and... Add 3/4 cup dried cherry and 1/2 tsp. almond extract. OR Add 3/4 cup raisins, 1 tsp. cinnamon, and 1/2 tsp. maple extract Really the possibilities are endless. Let your tongue be your guide.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit