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I remember the first bagel sandwich I had was at the Heathrow Airport. Till now, I still remember the chewiness of the bread.
There are many recipes of bagel and different ways to form the bagels into a donut shape. Some people likes to roll the dough into a “snake” and pinching the ends together. The other way is to shape the dough into tight balls and poke a hole through the center then stretch out the dough into a ring with fingers.

Since this is my first attempts I would like to go for the basic and simple one. This rustic bagel I made didn't looks very round in shape.

By the way, did you realize that there were actually five bagels in the above image?

These aren’t the giant-sized bagels as I purposely make it for breakfast or a snack.

I am now looking for whole wheat bagel recipe. Would you please share with me if you've got one. Cheers!

Method:

1. In a large bowl of a stand mixer combine all the ingredients. knead dough with the dough hook until elastic, about 10 minutes on a low speed.
2. Place dough in a lightly greased bowl, cover with plastic wrap and let proof for 1 hour.
3. Get ready a large bowl of hot water and preheat the oven to 400F.
4. When dough has risen, divide into 10 portions. Shape each piece into a tight balls.
   When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
5. Once dough balls have rested, poke a hole through the center of each dough ball with your fingers. Stretch out the dough into a ring and make sure the hole is slightly larger than you want the finished bagel to have, as the bagel will expanding during the baking process.
   Let bagels rest for about 10 minutes.
6. Drop the bagels into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute.
7. Transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Egg wash the boiled bagel bake for 20-24 minutes, until golden brown. (I garnished it by adding some sesame seeds)

Here is my second attempts on bagel. The recipe had a bit different from the previous bagel I've made. Not only its blueberry flavour but it's made by milk to produce a different texture.

I made big bagel this time and used it for our main course sandwich. I blended some fresh blueberry into paste to produce a blueberry flavor bagel. It smell very blueberry and soft yet chewy. But I still have problem shaping it into a perfect round shape.

I heard a guru said those commercial bagel was form by a round mould but for homemade we've got to use our fingers to make it. Anyway, I don't mind the rustic one but still trying the best to make as round as I can.

Recipe makes four big bagels:

Bread flour 250g
Caster sugar 20g
Salt 1/4 teaspoon
Yeast 3g
Milk 95g
Blueberry paste 50g
Unsalted butter 5g

Method:

1. In a large bowl of a stand mixer combine all the ingredients. knead dough with the dough hook until elastic, about 10 minutes on a low speed.
2. Divide the dough into 4 portions and shape each piece into a tight balls. When all the balls are shaped, place dough in a lightly greased bowl, cover with plastic wrap and let proof for 40 minutes.
3. Get ready a large bowl of 1L hot water with 5g sugar and 1/2 teaspoon of syrup. Preheat the oven to 180'C.
4. Once dough balls have rested, poke a hole through the center of each dough ball with your fingers. Stretch out the dough into a ring and make sure the hole is slightly larger than you want the finished bagel to have, as the bagel will expanding during the baking process. Let bagels proof for about 30 minutes.
5. Drop the bagels into the boiling water at about 90'C. Boil for 10 second at each side then place on a parchment-lined baking sheet.
6. Bake for 20-24 minutes, until golden brown.

I'd like to make this for quite some time but there are just too many recipes to try out and I'm glad this is the time to try. I like to eat coconut bun, it's one of my childhood favorite snack and my mum loves it too! So must give it a try so that I don't need to buy from the bakery shop next time.

I use the milky loaf recipe to make the buns whereas the coconut filling is something new for me and I'm glad I've got the taste and flavour with the guidance of my mother-in-law. I'm using her bread machine to do the kneading this time, the dough need to have extra kneading until it's smooth and elastic. I don't have raw sugar so I used caster sugar. I believe using raw sugar the flavour would be much better. Overall, I'm very happy with the result. The bread soft and the filling very tasty. Yummy!

1. For the dough. Place all the ingredients in the bread machine except butter. Knead until everything combine about 10 minutes. Add in the butter continue the kneading process until it become smooth and elastic. I used 30 minutes for the kneading process. Shape it into a smooth round dough, cover with cling film and let it rest for 60 minutes.


2. While waiting for the dough. Heat the oil in a wok at low heat, add in raw sugar or caster sugar, coconut sugar until it nearly melted then add the coconut water to prevent sticking. Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn. Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Let it cool down on a plate before use.


3. Divide the dough into 12 equal pieces of doughs and roll to form 'ball' shapes. Then, cover with cling film let it rest for 15 minutes.


4. Flatten each dough and wrap in the coconut filling and shape it into smooth round shape then place on a baking tray for 60 minute proofing.


5. Brush some milk on each doughs and sprinkle some shredded coconut. Bake approximately 18 minutes at 180'C preheated oven until nice and light golden brown.