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Freshly baked pineapple and coconut bagel
Chewy homemade bagels infused with tropical coconut and pineapple.

Pineapple & Coconut Bagels

Author: Flavelo
Recipes Cakes and Desserts
The speciality of the bagel is the dual heat treatment: first boiled, then baked. This technique, developed by Polish Jewish communities, creates the characteristic chewy crust and dense, compact interior. In this recipe, the acidity of the pineapple relaxes the dough, while the coconut oil (rendering from the shreds) adds extra softness to the crumb.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 290 kcal
🌍 Cuisine Modern Bakery

Ingredients

Equipment Needed

  • Large mixing bowl
  • Large saucepan for boiling
  • Slotted spoon
  • Baking tray with baking parchment
  • Tea towel

Allergen Information

⚠️ Gluten
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Mix the flour, salt, sugar, and coconut in a bowl. Make a well in the centre, sprinkle in the yeast, and pour in the warm water.

Tip: Salt inhibits yeast growth, so it is important to mix it with the flour first so it doesn't come into direct contact with the concentrated yeast [Osmosis].
2 ✓

Knead the dough until it comes together, then tip onto a board. Knead vigorously for 10-12 minutes until the surface is completely smooth and elastic.

Tip: Bagel dough should be stiffer than pizza dough. Kneading develops the gluten network, which holds the shape during boiling [Gluten formation].
3 ✓

At the end of kneading, work in the finely chopped, thoroughly drained pineapple.

Tip: If you add it at the beginning, the fruit acid and moisture can disrupt the dough structure. Just 'fold' it into the dough at the end.
4 ✓

Place the dough in an oiled bowl, cover, and prove in a warm place for about 60 minutes, or until doubled in size.

Tip: A draught-free, warm place (e.g. inside a switched-off oven) is ideal.
5 ✓

Tip out the dough, knock out the gas bubbles, and divide into 8 equal parts. Shape into balls, then poke a hole in the centre with your finger and stretch the hole to about 3-4 cm.

Tip: The hole shrinks during baking, so make it larger than you want the final result to be.
6 ✓

Cover the shaped bagels and rest them for another 15-20 minutes.

Tip: This 'second prove' makes the dough airy. If you skip this, the bagel will be rock hard.
7 ✓

Boil water in the saucepan and stir in the honey. Boil the bagels for 30 seconds on each side in the simmering water.

Tip: The hot water gelatinises the outer starch layer of the dough. This layer prevents the dough from rising too much during baking, creating the dense crumb and crisp crust [Starch gelatinisation].
8 ✓

Remove to a baking tray lined with baking parchment. Brush with the egg and milk mixture.

Tip: The egg glaze gives shine, and the milk aids browning.
9 ✓

Bake in an oven preheated to 200°C (180°C Fan) for 20-25 minutes until deep golden brown.

Tip: The pineapple pieces on the surface may blacken due to the sugar content; this gives a natural caramelised flavour.

Recipe FAQ

Why is the bagel crust wrinkled?
You likely boiled it for too long, or waited too long to bake it after boiling. It should go into the oven immediately after boiling or after a short rest.
Can I use tinned pineapple instead of fresh?
Yes, in fact, tinned is easier to work with because the enzymes in fresh pineapple (bromelain) can sometimes inhibit the dough structure from forming. If using fresh, cook it briefly beforehand.

Ingredients

  • 500 g Strong white bread flour or Plain flour
  • 7 g Dried yeast
  • 30 g Granulated sugar
  • 5 g Salt
  • 280 ml Warm water
  • 100 g Pineapple (finely chopped, drained)
  • 50 g Desiccated coconut
  • 20 g Honey (for the boiling water)
  • 1 Egg (for glazing)
  • 30 ml Milk (for glazing)