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Serving of Pineapple Bagels
Fresh, homemade pineapple bagel

Pineapple Bagels

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Bagel making is magic: the dual technique of boiling and baking gives that characteristic chewy crust and dense yet elastic interior we love. This pineapple version is a bold twist where tropical sweetness meets salty dough. Important rule: use only dried or cooked pineapple, otherwise your dough will hopelessly dissolve!
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot for boiling
  • Baking sheet
  • Kitchen scale

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Mix yeast and sugar in lukewarm water, let sit 5 mins until frothy.

Tip: If not frothy, yeast is dead, start over.
2 ✓

Measure flour and salt into a bowl, add yeast water, start kneading. When dough comes together, knead in chopped dried pineapple.

Tip: Must use dried fruit; fresh pineapple enzyme (bromelain) destroys gluten and turns dough to goo.
3 ✓

Knead vigorously for at least 10 minutes until you have a very elastic, smooth, firm dough.

Tip: Bagel dough must be stiffer than bread dough to hold shape during boiling.
4 ✓

Place dough in bowl, cover, rise in warm place 1 hour until doubled.

Tip: Warm, draft-free spot is best for yeast.
5 ✓

Turn dough out, divide into 8 parts, form tight balls. Poke finger through center, stretch hole to 1.5 inches.

Tip: Dough is elastic and shrinks back, so make hole bigger than intended final size.
6 ✓

Rest shaped bagels 15 mins. Boil water in large pot, stir in honey.

Tip: Boiling in honey water gives the bagel its signature shiny, crunchy crust (gelatinization).
7 ✓

Preheat oven to 400°F. Boil bagels 2-3 at a time, 1 min per side, place on parchment sheet.

Tip: Don't boil too long or dough gets soggy and wrinkled.
8 ✓

Bake 20 minutes until deep golden brown.

Tip: Wait until completely cool to cut, or inside may be gummy.

Recipe FAQ

Why did my bagel go flat?
Likely overproofed after shaping, or flour lacked enough protein (gluten).
Can I use fresh pineapple?
Strictly forbidden! Enzymes in fresh pineapple dissolve the dough structure.

Ingredients

  • 4 cups Bread flour
  • 2 tbsp Granulated sugar
  • 2 tsp Salt
  • 1 packet Active dry yeast (2 1/4 tsp)
  • 1.25 cups Lukewarm water
  • 0.5 cup Dried pineapple (finely chopped)
  • 2 tbsp Honey (for boiling water)