The Steps for both the yeast and homemade leavening agent versions are the same. Place the ingredients into the bread maker and knead until smooth.
Punch out the air pockets and let sit for 20 minutes in a way that it won't dry out.
Divide into 6-8 portions.
Here is how to shape the dough for the bagels. Spread out the dough and roll it up from the end nearest you.
Tightly seal the seam closed and roll it back and forth with both hands until 15 cm long.
Flatten out one end.
Wrap the other end around to meat the flattened end and tightly seal.
Cover with a damp cloth and proof until doubled in volume.
After they have risen, heat a lot of water in a pot. (Keep it on low heat so that it doesn't boil.)
Preheat the oven to 200°C. Add sugar to the pot and boil one side of the bagels for 30 seconds.
Lower the temperature of the oven to 190°C and bake for 15 minutes. Adjust the time as necessary. When baked, place on a rack to cool.
Here is the shredded coconut that I used.
Don't substitute the coconut milk with soy or milk.
You can also use coconut milk to make this fluffy and delicious bread. Recipe ID: 1896793.
This curry uses coconut milk for a tropical feeling Recipe ID: 1815653.
Story Behind this Recipe
Since I used some coconut milk in my cooking, I decided to try it in bread.
This recipe uses shredded coconut. If you don't have any, you can use finely chopped/coarsely ground coconut. Don't substitute the coconut milk for anything else or the fragrance and the flavor will be completely different.