• Method

1. Prepare the Ube

• Boil the ube until tender.
• Drain thoroughly until it is no longer too wet.
• Mash until smooth.
• Allow it to cool slightly before using.

2. Mix the Dry Ingredients

• Add the flour, instant yeast, granulated sugar, and milk powder. Mix until well combined.

3. Add the Ube

• Add the mashed ube and mix until evenly distributed throughout the flour.

4. Gradually Add the Ice Water

• Pour in about 150 g of ice water first while kneading. Do not add all 200 g at once.
• Knead until the dough starts to come together. If the dough is still very dry and difficult to combine, gradually add the remaining water.

5. Add the Salt and Butter

• Once the dough starts to form, add the salt and butter. Knead until the dough is smooth, elastic, and sufficiently strong.
• Because the dough contains ube, it may feel slightly stickier than regular bagel dough. Avoid adding too much flour, as this can make the bagels too hard.

6. First Fermentation

• Shape the dough into a ball and place it in a lightly greased bowl. Cover.
• Let it rest for approximately 45–60 minutes, or until the dough has increased to about 1.5 times its original size.

7. Divide the Dough

• For medium-sized bagels, divide the dough into 10 portions, approximately 70–75 g each.
• Shape each portion into a ball, then roll it into a rope and form it into a ring.

8. Second Proofing

• Place the bagels on baking paper, cover, and let them rest for approximately 20–30 minutes.

9. Boil

• Bring a pot of water to a boil. You may add 1–2 tbsp of sugar or 1–2 tbsp of honey.
• Add the bagels and boil for approximately 30–45 seconds per side. Remove and drain.

10. Add the Toppings

• If desired, sprinkle white sesame seeds, black sesame seeds, or mixed seeds while the surface of the bagels is still wet after boiling.

11. Bake

• Bake in a preheated oven at 200–210°C for approximately 18–22 minutes, or until the surface is golden brown.

12. Cool

• Once baked, let the bagels cool for at least 15–20 minutes before slicing.

Filling Ube Taro Cream Cheese Method:

1. Make sure the cream cheese is at room temperature so it is easier to mix.
2. Beat the cream cheese using a whisk or mixer on low speed until smooth.
3. Gradually add the Innova Glaze Taro.
4. Mix until smooth, creamy, and homogeneous.
5. Transfer the filling into a piping bag.
6. Refrigerate for approximately 20–30 minutes so the filling becomes slightly firmer and is easier to pipe into the bagels.