Shine On Beautiful

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Toasted Coconut Bagels

By Amy DiPaola
makes 8-10 bagels

Ingredients:The Bagel Challenge Post
2 1/4 tsp active dry yeast (one packet)
1 2/3 cups warm water
4 1/2 cups bread flour
1 Tbs coconut sugar
1 Tbs maple syrup
2 tsp sea salt

about 3 quarts of water
2 Tbs coconut sugar

unsweetened coconut flakes
sea salt

Directions:
1. In a small mixing bowl whisk together the yeast and warm water; let it sit to activate (about 8-10 minutes).

2.In a large medium mixing bowl (or a stand mixer), add the bread flour, the yeast mixture, 1 Tbs coconut sugar, maple syrup, and salt. Mixed together with a spoon until the dough becomes thick. At this point you will need to get in there with your hands and knead the dough for about 10-12 minutes. If you have a stand mixer, use the bread hook and let it knead for about 8 minutes.

3. Once the dough is thoroughly mixed through, form a ball and place the dough in a large bowl. Cover it with plastic wrap and set in a warm place. Let it rise for 45 minutes.

4. Preheat your oven to 425. Get your baking sheet ready by covering it with parchment paper.

5. Once the dough has risen (it shouldn’t rise a whole lot so don’t be alarmed!), give the dough one more knead for about 2 minutes.

6. Divide the dough into 8-10 pieces depending on how large you want your bagels. Roll each piece into 8-10 inch long rolls. Wet one of the ends with water and form the dough into a circular-bagel shape, sticking the ends together with the help of the water. Once you’ve completed all of the bagels, place them on the parchment paper and let them sit for 10 minutes covered with a damp towel.

7. While the dough is sitting, prepare your pot with the 3 quarts water and 2 Tbs of sugar. Bring to a boil and then simmer until ready to use.

8. Add 4-5 bagels one at a time to the simmering water and cook on each side for 30 seconds (60 seconds total). Place them on a cooling rack to let them drip off the excess water. Immediately sprinkle with coconut flakes and a little bit of sea salt. Do the same with the remaining bagels.

9. Place the bagels in the oven for 15 minutes. Remove from the oven and place on a cooling rack to cool. Serve however you like! Get creative, it’s fun!

**These keep well in the fridge for up to a week. If you can’t finish them by then I suggest placing them in the freezer for future use.

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