Pandan Bagel With Gula Melaka Coconut Filling 椰糖椰丝班兰贝果

I love all things with Pandan Gula Melaka Coconut, so of course I have to incorporate it into our favourite bagels! These soft and chewy Pandan flavoured bagels are filled with Gula Melaka coconut infused with Pandan aroma. They are outrageously delicious!

Ingredients: yield 4 bagels

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Dough:

200g Bread Flour 

50g Cake Flour

1/2 tsp Instant Yeast

1/2 tsp Salt 

15g Sugar

170g Cold Pandan Milk (blend the fresh milk with Pandan leaves or add a few drops of Pandan paste)

1 tbsp Chia Seed (optional)

12g Butter

Some desiccated coconut for toppings

<<Click here>> for <<Homemade Gula Melaka Coconut Recipe>>

Syrup:

1 litre Water

30g Sugar

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

<<Click here>> for detail instruction and method. 

Note: Add desiccated coconut on top before baking the bagels. Place a Pandan leaf underneath the bread to further enhance the flavour!

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Chia Seed Bagel 奇亚籽贝果

Been baking bagel so often lately, this batch added chia seed to boost nutrition. Loving this  easy bagel recipe that yields soft, chewy and delicious bagels.

Simple burger meal made from a homemade bagel with scrambled egg, cheese and wagyu beef patty, along with mashed potato and vegetables. 
Photo updated: October 2024

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Dough:

200g Bread Flour 

50g Cake Flour

1/2 tsp Instant Yeast

1/4 tsp Salt 

20g Sugar

170g Cold Milk

1 tbsp Chia Seed

12g Butter

Syrup:

1 litre Water

30g Sugar

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix all dough ingredients (except butter) and knead till smooth. Add in butter and continue kneading till the dough is elastic and smooth. Set aside to rise to double about an hour.

2. Divide the dough into 4 equal portions (about 110g) and shape them round, rest for 20 minutes then shape (refer to the pictures below) - roll out the dough - roll it up like a Swiss roll - flatten one of the ends - join the ends to form a circle. 

3. Let the bagels rest for 30 minutes. Bring water and sugar to a boil then lower the heat. Gently boil the bagel one by one, 30 seconds on each side. Remove the bagel with a slotted spoon. Bake at 220C for about 10 minutes or until golden brown. 

Note: Boiling the bagels before baking gives them a crave-worthy chewy texture, do not skip this step.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Basic Plain Bagel Recipe 原味贝果【基本直接法面团】

This easy bagel recipe yields soft, chewy and delicious bagels every time, you can simply make them in your own kitchen with a few basic ingredients and baking tools.  

Made luncheon meat and egg sandwich using homemade bagel.
Reheated the bagel for 3 minutes to crisp-up the exterior, simple yet delicious!

Made Cheeseburger Bagel for breakfast using homemade bagel. Click here for homemade meat patty recipe. Photo updated: October 2024

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Dough:

200g Bread Flour 

50g Cake Flour

1/2tsp Instant Yeast

1/4 tsp Salt 

20g Sugar

165g Cold Milk

12g Butter

Syrup:

1 litre Water

30g Sugar

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix all dough ingredients (except butter) and knead till smooth. Add in butter and continue kneading till the dough is elastic and smooth. Set aside to rise to double about an hour.

2. Divide the dough into 4 equal portions (about 110g) and shape them round, rest for 20 minutes then shape (refer to the pictures below) - roll out the dough - roll it up like a Swiss roll - flatten one of the ends - join the ends to form a circle. 

3. Let the bagels rest for 30 minutes. Bring water and sugar to a boil then lower the heat. Gently boil the bagel one by one, 30 seconds on each side. Remove the bagel with a slotted spoon. Bake at 220C for about 10 minutes or until golden brown. 

Note: Boiling the bagels before baking gives them a crave-worthy chewy texture, do not skip this step.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

By readers: some feedback from those who have tried this recipe

Feedback from cicie99