Cherry Coconut Bagels:
2 ½ c unbleached, white flour
½ c coconut flour
1 Tbsp white sugar
2 ½ tsp active dry yeast
1 ¼ cup +1 Tbsp warm water
1 ½ tsp salt
1 cup chopped fresh cherries
3 Tbsp dried unsweetened coconut shreds
In a small bowl or measuring cup, add the warm water and dissolve the sugar. Pour in yeast and let it proof about 10 minutes.
In a large bowl, add the white flour, coconut flour and salt. Stir in the yeast until dough forms. This part is great because it smells like warm coconut!
Knead for 6-8 minutes until the dough feels very smooth and elastic. I usually do this on a lightly floured surface, but if the dough isn’t sticking, don’t add any extra flour. Add the cherries toward the end and knead until they are all incorporated. The extra juice may make the dough soggy, although it didn’t affect mine. If need be, sprinkle a little flour into the dough.
Add a splash of olive oil to coat the dough and bowl before covering with plastic wrap and a towel. Let it rise for 1 hour in a warm place.
Preheat the oven to 425 degrees. Divide the dough into eight pieces. Shape each ball into ‘bagel form’ by using your finger to create the hole in the middle. Let them rest about 10 minutes while you boil a pot of water.
Boil them 45-60 seconds on each side, and transfer them to the baking sheet.
In a small bowl, whisk the egg with 1 tsp water. Brush the bagel tops and sides with the egg wash, and then sprinkle on the coconut.
Bake at 425 F for 20 minutes.
Once again I found myself in a kitchen overflowing with bagels and a massive cream cheese shortage. As I stared into the cheese drawer, kind of hoping it would magically appear, I spotted an unexpected solution. It looked like cream cheese, and in fact it WAS cheese… so I went with it. I am now a happy bagels and Brie convert.