I’m so excited to share with you all my latest kitchen creation – colorful, fluffy taro bagels!
As some of you know, I love experimenting with new and unique ingredients in my baking. Taro is a starchy root veggie that originates from Asia and has a wonderfully mellow, nutty sweetness. I had a feeling it would lend itself perfectly to making bagels with a delicious twist. And I was right!
These gorgeous taro bagels have a texture quite unlike regular bagels. They come out incredibly soft, chewy and pillowy on the inside with a satisfying outer crispiness. And the taro gives them the most amazing, subtle sweet nuttiness that pairs so nicely with both sweet and savory toppings.
This recipe was so much fun to develop and play with. And I just know you guys will have as good a time rolling and shaping the dough as you will munching on these beauties! So give my taro bagels a try and let me know what you think. I just know you’re gonna love the delightful chew and fascinating flavor as much as I do!
Contents
Why You Will Love This Taro Bagels Recipe
Distinctive Flavor: Taro and purple sweet potato bring a naturally sweet and earthy flavor to the bagels, creating a one-of-a-kind taste experience that’s both comforting and intriguing.
Healthier ingredients: Taro root gives these bagels a nutritional boost. Taro is high in fiber, vitamin E, B-vitamins, and potassium.
Vibrant Color: The beautiful lavender hue of the bagels adds a visual appeal that’s sure to capture attention and make your breakfast or snack time more enjoyable.
Texture Harmony: The soft and chewy texture of the bagel pairs harmoniously with the smooth taro paste filling, creating a satisfying contrast that engages your senses.
Showstopper Presentation: The attractive appearance of these bagels makes them an eye-catching addition to brunches, gatherings, or even a special breakfast in bed.
Taro Bagels Ingredients and Equipment
| Ingredients | Equipment |
Dough
Taro Paste
Boiling Bagel Syrup
|
|
Taro Bagels Instructions
 Step 1: Prepare Taro and Purple Sweet Potato
Start by cutting the taro and purple sweet potato into small pieces. Place them in a pan and steam them until they are soft and tender. |
 Step 2: Make the Puree
Transfer the steamed taro and purple sweet potato to a food processor. Add whipped cream and sugar to create a smooth puree. |
 Step 3: Set the Puree Aside
Set the puree aside for later use. |
 Step 4: Prepare the Dough Ingredients
Gather and organize all the ingredients needed for making the dough. |
 Step 5: Create the Dough
Place all the dough ingredients, except for the butter, into the kitchen machine. Begin by mixing at low speed and then switch to high speed to knead the mixture into a dough. Gradually introduce the butter. Continue kneading until the dough expands slightly and develops a slightly thick texture with small indentations. |
 Step 6: Mix and Knead the Dough
Mix the dough on low speed and then knead it on high speed until it reaches an expansion stage. The dough should have a slightly thick film and display small indentations when pressed. It’s important not to make the dough too thin. |
 Step 7: Shape the Dough
Remove the dough and shape it into a smooth and even ball. |
 Step 8: Divide and Rest the Dough
Divide the dough into six equal portions. Roll each portion into a ball, cover them with plastic wrap, and let them rest for 10-15 minutes. |
 Step 9: Roll Out the Dough
After the resting period, roll out each portion of dough into an oval shape |
 Step 10: Spread Taro Paste
Spread a layer of the previously prepared taro paste onto each oval-shaped dough piece. |
 Step 11: Leave Margins
Leave a margin of about 3cm on the right side and approximately 1cm on the other three sides of the oval. |
 Step 12: Fold the Dough
Fold the side with the larger margin over the taro paste, completely enclosing it. Pinch the edges securely to seal the dough. Make sure the folded side is facing upwards. |
 Step 13: Seal and Shape
Place the other end on top of the thinner section, wrapping it and tightly pinching the edges. Ideally, position the bagel with the seam facing up, ensuring the seam won’t be visible after turning over. |
 Step 14: Arrange on Oiled Paper
Place the shaped bagels on slightly larger oiled parchment paper. |
 Step 15: Ferment the Bagels
Position the shaped bagels on the parchment paper within a baking tray. Allow them to ferment in a warm and humid environment for approximately 30 minutes. |
 Step 16: Prepare Sugar Water
As the dough ferments, add 1L of water and 50g of sugar to a pot. Heat the mixture until small bubbles appear at the bottom. Reduce the heat and gently place the fermented bagels into the sugar water. |
 Step 17: Cook the Bagels
Cook each side of the bagels for about 30 seconds, until the surface becomes slightly wrinkled. Remove the bagels from the pot, drain any excess water, and place them back on the previously oiled parchment paper. |
 Step 18: Bake the Bagels
Preheat the oven to 392°F (200°C). Position the baking tray with the bagels on the middle rack. Bake for 18-20 minutes. If the bagels start to brown quickly, cover them with aluminum foil. |
 Step 19: Cool and Enjoy
Once baked, take the bagels out of the oven and let them cool. After they’ve cooled down, they’re ready to be enjoyed! |
Taro Bagels Serving Suggestions
Once you’ve freshly baked your delicious taro bagels, pairing them with the right beverages and accompaniments can enhance the overall dining experience. Here are some serving suggestions to consider:
Serving Suggestions
- Cream Cheese Spread: Spread a generous layer of plain or flavored cream cheese over the sliced taro bagels for a classic and creamy combination.
- Fresh Fruit: Serve the taro bagels with a side of fresh fruits like berries, sliced bananas, or mango chunks for a refreshing contrast.
- Honey Drizzle: Drizzle a bit of honey over the sliced bagels to add a touch of natural sweetness that complements the taro flavor.
- Nuts and Seeds: Sprinkle chopped nuts, such as almonds or walnuts, along with seeds like chia or flaxseeds on top of the cream cheese spread for added crunch and nutrition.
- Savory Toppings: Consider topping the bagels with slices of smoked salmon, red onion, capers, and fresh dill for a savory twist.
- Avocado Mash: Mash ripe avocado with a touch of lemon juice, salt, and pepper. Spread it over the bagels and top with sliced tomatoes for a creamy and satisfying option.
Beverage Pairings
- Herbal Tea: Enjoy your taro bagels with a soothing cup of herbal tea, such as chamomile, peppermint, or hibiscus, for a calming and caffeine-free option.
- Coffee: Pair your bagels with a classic cup of coffee, whether it’s black, with milk, or as a latte, to create a comforting breakfast combination.
- Fruit Smoothie: Blend up a fruit smoothie using your favorite fruits, yogurt or plant-based milk, and a touch of honey for a refreshing and energizing choice.
- Iced Latte: If it’s warm outside, an iced latte or cold brew coffee can provide a delightful contrast to the warmth of the bagels.
- Fresh Juice: Opt for freshly squeezed juices like orange, grapefruit, or a tropical blend to complement the fruity notes of the taro.
- Warm Spiced Milk: Create a warm and comforting drink by heating up milk with a dash of cinnamon, nutmeg, and a touch of vanilla. It pairs well with the bagels’ flavors.
Taro Bagels Cooking Tips and Tricks
Steam with Care
When steaming the taro and purple sweet potato, make sure they are cut into uniform pieces to ensure even cooking. Steam until they are tender and easy to mash.
Smooth Puree
When making the puree, blend the steamed taro and purple sweet potato with whipped cream and sugar until you achieve a silky-smooth consistency. This will ensure a velvety texture in your bagels.
Dough Consistency
While preparing the dough, follow the instructions for mixing and kneading carefully. Aim for a dough that is slightly thick, with small indentations after kneading. This texture is essential for the bagel’s structure.
Resting Time
Allowing the dough to rest after dividing it into portions is crucial. This step relaxes the gluten and helps in shaping and rolling out the dough more easily.
Even Spreading
When spreading the taro paste onto the dough, aim for an even layer. This ensures a consistent flavor throughout the bagel.
Margin Matters
Leave the specified margins when folding the dough over the taro paste. This prevents the filling from leaking out during baking.
Proper Shaping
When folding and shaping the bagels, pay attention to sealing the edges securely. This prevents the filling from escaping and ensures a neat presentation.
Fermentation Environment
During the fermentation process, create a warm and humid environment for the bagels. This encourages proper rising and enhances their flavor.
Sugar Water Technique
When cooking the bagels in sugar water, ensure the water is heated until small bubbles appear at the bottom. The brief cooking time adds a chewy texture to the bagel’s exterior.
Baking Temperature and Time
Preheat the oven to the specified temperature and place the bagels on the middle rack for even baking. Covering the bagels with foil prevents excessive browning.
Taro Bagels Storage and Shelf Life
Properly storing your taro bagels will help maintain their freshness and taste over time. Here’s how to store them and an estimate of their shelf life:
Storage
- Room Temperature: If you plan to consume the bagels within a day or two, you can keep them at room temperature in an airtight container or sealed plastic bag. Make sure they are well-sealed to prevent them from becoming stale.
- Refrigeration: For longer storage, you can refrigerate the bagels. Place them in an airtight container or a sealable plastic bag to prevent them from absorbing unwanted flavors and odors from the fridge.
- Freezing: To prolong the shelf life even further, freeze the bagels. Wrap each bagel individually in plastic wrap and place them in a freezer-safe bag or container. This prevents freezer burn and allows you to take out only what you need.
Shelf Life
- Room Temperature: Bagels stored at room temperature are best consumed within 1-2 days. They tend to become stale relatively quickly due to their low moisture content.
- Refrigeration: When refrigerated, bagels can last for about 3-4 days without a significant decline in quality. To enjoy them, simply reheat them in an oven or toaster.
- Freezing: When frozen, bagels can maintain their quality for 2-3 months or even longer. However, for the best flavor and texture, aim to consume them within the first month of freezing.
Reheating
To enjoy your stored bagels, follow these steps for reheating:
- Oven: Preheat your oven to around 350°F (175°C). Place the bagels directly on the oven rack or on a baking sheet for 5-10 minutes until they’re warmed through.
- Toaster or Toaster Oven: Slice the frozen bagel in half and toast it in a toaster or toaster oven until it’s crispy and heated to your liking.
- Microwave (Optional): While not ideal for maintaining the bagel’s texture, you can microwave a frozen bagel for about 20-30 seconds to warm it.
Remember that while reheating can restore some of the bagel’s texture, it won’t be exactly the same as when freshly baked.
Frequently Asked Questions
Can I use frozen taro and purple sweet potato for this recipe?
Yes, you can use frozen taro and purple sweet potato, but make sure to thaw and drain them thoroughly before steaming.
Are taro and purple sweet potato the same thing?
No, they are different plants. Taro is a root vegetable, while purple sweet potato is, as the name suggests, a type of sweet potato with a purple flesh.
Can I substitute whipped cream with a non-dairy alternative?
Absolutely, you can use non-dairy whipped cream alternatives like coconut cream for a dairy-free option.
Is there a gluten-free version of this recipe?
You can experiment with gluten-free flour blends, but keep in mind that the texture might differ slightly from the original.
What if the dough doesn’t expand much during fermentation?
Check the temperature and humidity in the fermentation area. Make sure it’s warm and humid enough for the dough to rise properly.
Can I skip the sugar water step?
The sugar water step contributes to the bagel’s chewy exterior. While you can skip it, it might affect the final texture.
Can I freeze the bagels for later consumption?
Yes, once the bagels are fully cooled, you can individually wrap and freeze them. Thaw and reheat in the oven or toaster when ready to eat.
Can I add other fillings or flavors to the dough?
Certainly, you can get creative with your fillings, such as using different fruit pastes or adding nuts for added texture.
How can I tell if the bagels are properly baked?
The bagels should be golden brown and have a slightly crispy exterior. You can also tap the bottom – they should sound hollow.
What’s the best way to store leftover bagels?
Store them in an airtight container at room temperature for a day or two. For longer storage, freeze them individually.
Can I use a bread machine for making the dough?
Yes, you can use a bread machine to knead the dough, just ensure it has a dough setting for proper mixing and rising.
Can I make the dough a day ahead and bake it the next day?
Yes, you can refrigerate the dough after the first rise, then bring it to room temperature before shaping and baking.
What’s the purpose of using oiled parchment paper for the bagels?
The oiled parchment paper prevents the bagels from sticking during the fermentation and baking processes.
Why do I need to cover the bagels with foil after coloring?
This prevents the bagels from becoming too dark or burnt while baking.
Can I add a glaze or topping to the bagels before baking?
Sure, you can brush the bagels with an egg wash or milk to create a glossy finish and add toppings like sesame seeds or poppy seeds.
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