mixing bowl

bench scraper or sharp knife

parchment paper

rolling pin, for shaping

large pot, for boiling

720g bread flour

16oz filtered warm water

36g coconut sugar, divided

14g coconut oil, melted

8.1g active dry yeast

4.5g sea salt

1 t baking soda, for boiling

1. In a large bowl, combine the water, yeast, and 24g coconut sugar. Let the mixture sit for 10 minutes, until it becomes foamy.

2. Add the remaining ingredients in the following order: bread flour, coconut oil, and salt. Mix thoroughly until a shaggy dough forms and leaves the sides of the bowl.

3. Turn the dough out into a lightly floured surface and firmly knead until smooth, about 12 minutes. You’ll know the dough is ready when it appears uniform and a finger indent springs back.

4. Form the dough into a ball and place it in an oiled bowl. Turn the dough in the bowl to coat on all sides. Cover with a bowl cover and let the dough rise for 1 hour.

5. Once the dough has doubled in size, punch down the dough and turn it out onto a clean work surface.

6. Use a bench scraper, or a sharp knife, to divide the dough into 12 equal pieces. Roll each piece of dough into a ball. Place each ball of dough on its own square of parchment paper, the cover the dough and let it rest for 10 minutes.

7. Lightly flatten a ball of dough with your fingertips. Use the rolling pin to roll the dough out to a rectangle. Starting on the long side, roll the dough to form a log. Pinch to close. Slightly flatten one end of the dough, then bring the opposite end of top of it. Wrap the flattened end around the opposite end and pinch to close. Repeat with the remaining dough.

8. Place each bagel on its own square of parchment paper. Cover and let rest for 20 to 30 minutes.

9. While the bagels rest, fill a large pot with water and bring it to a boil. Once boiling, add 12g coconut sugar and the baking soda.

10. Place a large pan filled with water on the bottom rack of your oven and preheat to 425°F.

11. Carefully add the bagels to the pot, two or three at a time. Boil for 30 seconds on each side. Remove the bagels from the water with a spider whisk, or slotted spoon, and add to a baking sheet lined with parchment paper. Repeat with all bagels.

12. Bake at 425°F for 20 minutes. Rotate the baking sheet and bake for an add’l 3-5 minutes, or until golden brown.

13. Remove the bagels from the oven and allow them to cool for at least 10 minutes before slicing. Serve plain or with your favorite spread!

Leftovers

Immediately slice and freeze any bagels you will not eat in the next three days. Store leftovers in an airtight container at room temperature for up to three days. To reheat from frozen, bake cut side down at 350°F for about 10 minutes.

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