Toasted Coconut Sourdough Bagel {The Samao Bagel}
- Total Time: 6 minute
- Yield: 8 bagels 1x
Description
Easy & delicious, this toasted coconut sourdough bagel is packed with healthy fats and protein. This recipe makes deliciously soft and chewy sourdough bagels which are topped with a layer of toasted coconut flakes. They’re made with simple, wholesome ingredients like organic coconut shreds, a touch of raw honey, and whole grains. Also, my favorite part is they’re gut healthy and nutritious (we love natural fermentation!).
P.S: For those who want to take it to the next level, try the Samoas variation by drizzling your favorite dark chocolate and a date cream cheese.
Ingredients
Scale
- 350g Bread Flour – A high protein flour is needed for bagel making
- 50g Whole Wheat Flour
- 180–200g Water* – Preferably warm water is best! Warmer water helps kickstart fermentation.
- 100g Sourdough Starter – Be sure you are using active sourdough starter (not discard.
- 8g Sea Salt
- 10g Honey – Bagels need some type of sugar to soften the dough, I always use a good quality raw honey.
- 1/2 tsp Vanilla (optional)
Toppings:
- 48g (1/2 cup) Toasted Coconut – Organic coconut shreds are a simple, wholesome ingredient that add the perfect crunch.
- Eggs (for egg wash) or date syrup (for date syrup wash)
Cream Cheese Topping
- 2–3 TBSP Cream Cheese. I use Nancy’s Organic Probiotic Cream Cheese
- 1–2 TSP (or a drizzle) of date syrup
- Melted dark chocolate to drizzle (I love eating Evolved which is organic and has no sugar)
Instructions
- MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth. Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
- OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
- DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weight them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring.
- FINAL (SHORT) RISE: Place your bagels on a greased baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.
- TOAST COCONUT: Spread coconut in an even layer over a baking sheet and bake at 350°F for 5-7 minutes. Stop to stir every 1-2 minutes.
- BOIL BAGELS: Preheat oven to 450f. Fill a large, wide pot with water and bring it to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well.
- WASH: Add egg or date wash onto the bagels using a brush. Dip the bagels in the toasted coconut.
- BAKE: Bake bagels for 16-20 minutes or until golden brown on the outside.
- FINAL TOPPINGS: Once bagels are done baking, add your probiotic date cream cheese and drizzle melted dark chocolate before closing. Enjoy 🙂
- Fermentation Time: 16 Hours
- Cook Time: 18 – 20 Minutes
- Category: Sourdough Bagels
Keywords: Bagels, Sourdough Bagels
