Black Tea Bagel

Cut open the tea bags and pour out the tea leaves, add 180g hot water, let cool before use. You can cool it with ice water or put it in the fridge once it’s no longer hot for quick cooling.

Add the cooled tea water (including the tea leaves), milk powder, fine granulated sugar, salt, high-gluten flour, and yeast into the stand mixer bowl. Mix until roughly smooth first.

Add butter and continue mixing until the dough reaches the windowpane stage, meaning you can stretch it to form a slightly thick film.

Add chopped candied orange peel and mix briefly to combine. Compared to soft bread, bagel dough is stiffer, so it may not easily achieve a very thin membrane — and that’s okay, as it’s not required.

Take out the dough, round it, and cover with plastic wrap to relax for 10 minutes.

Deflate the relaxed dough, divide it evenly into 6 portions, round them, and cover with plastic wrap to relax for another 10 minutes.

During the relaxation time, cut 6 pieces of parchment paper for the shaped bagels later. Roll one piece of dough into an oval shape.

Flatten the edges, then roll it from top to bottom into a long strip and gently stretch it further. Aim for about 16cm in length; feel free to adjust the length based on how chubby or slender you prefer your bagels.

Repeat for the remaining dough pieces.

Taper one end of the strip and flatten the other end with a rolling pin.

Curve the strip, wrapping the flattened end around the tapered end. Pinch to seal the connection, smooth out any uneven areas, and place on the prepared parchment paper.

Finish the remaining bagels. Proof at 32°C for 30 minutes. Preheat oven to 220°C 10 minutes before proofing ends and prepare the sugar water 5 minutes before.

Bring the sugar and water to a boil, reduce to medium-low heat, and add the bagels with the parchment paper. Remove the paper once they’re in. Boil each side for 30 seconds, then remove with a slotted spoon.

It’s normal for the dough to appear wrinkled after boiling; they will puff up during baking.

The parchment paper prevents deformation from soft, overproofed dough. Bake at 220°C top heat and 200°C bottom heat for about 15 minutes. Cover with foil once they’re nicely colored to prevent over-browning.

After baking, remove immediately and cool on a rack before sealing for storage. For next-day consumption, room temperature storage is fine. Leftovers can be frozen; thaw before eating. This recipe makes 6 bagels. For more, double the recipe. Refrigerate unused sugar water for reuse within two to three days.

Bagels differ from sweet bread, offering a chewy texture and serving as a low-fat, low-sugar staple bread.

⚠️When shaping the dough, adding a little water to the seam can improve adhesion. Ensure the seam is firmly pinched to avoid splitting during baking.

⚠️Reserve 20–30g of water when mixing the dough and adjust as needed based on your flour’s absorption. If your baking sheet’s non-stick performance is uncertain, use a baking mat to prevent sticking.

Do not exceed 20g of candied orange peel. Bagels are simple and pure in taste; too much will overpower the tea flavor. You can substitute with dried cranberries, mango, or blueberries for a different flavor. Adjust based on your preference.

Use your favorite tea brand. If you want a stronger tea flavor, increase to 3 bags or 6g, and slightly increase sugar to balance bitterness.

Done