Healthy & Chewy Earl Grey Chia Seed Bagels
Crafting Delicious Earl Grey Chia Seed Bagels with a Satisfying Crunch
These bagels are studded with nutritious chia seeds, offering a delightful burst of texture in every bite, complemented by the fragrant aroma of Earl Grey tea. They make a perfect accompaniment to your tea time or a wholesome breakfast option, easily made in your own kitchen.
Bagel Dough Ingredients- 200g Bread flour
- 15g Sugar
- 2g Salt
- 3g Instant dry yeast
- 4g Earl Grey tea leaves (or contents of 2 tea bags)
- 140g Warm milk
- 20g Chia seeds
Cooking Instructions
Step 1
In a bread machine, combine bread flour, sugar, salt, instant dry yeast, Earl Grey tea leaves (or the contents of the tea bags), and warm milk. Start the dough cycle. When the dough begins to form a cohesive mass, about 5 minutes in, add the chia seeds and continue kneading until the dough is smooth and elastic.
Step 2
Remove the dough from the bread machine and gently punch it down to release the gas (skipping the first proof). Divide the dough into 4 equal portions and shape them into smooth balls. Cover with a damp cloth, plastic wrap, or a lid, and let them rest for about 20 minutes for an intermediate proof (bench rest). This step makes the dough easier to handle.
Step 3
After the intermediate proof, gently deflate the dough balls. Using a rolling pin, roll each piece into a long rectangle. Then, fold it into thirds like a letter, and fold it in again towards the center. This process strengthens the gluten and creates layers within the dough.
Step 4
With the folded dough, gently roll it out with your hands, stretching it to at least 25cm (about 10 inches) in length. If the dough is too short, it might tear when shaping, so ensure it’s sufficiently long for your desired bagel size.
Step 5
Take one end of the elongated dough strip and flatten it slightly with your fingers. Then, wrap the other end around to meet the flattened end, sealing them together to form a classic donut shape. Ensure the ends are well-sealed to prevent the bagel from unraveling during baking.
Step 6
Place the shaped bagel dough onto parchment paper or a baking mat, ensuring some space between them. Cover with a damp cloth or plastic wrap and let them proof at room temperature until they have increased in size by about 1.5 times (approximately 30-40 minutes for the second proof). Near the end of the proofing time, bring a pot of water to a boil and stir in 1 tablespoon of brown sugar. Preheat your oven to 190°C (375°F).
Step 7
Once the bagels have finished their second proof, carefully dip each one into the boiling brown sugar water for 10-15 seconds per side. This step imparts a beautiful sheen and a wonderfully chewy texture to the bagel crust. Be quick, as over-boiling can cause the dough to spread.
Step 8
Remove the bagels from the boiling water and place them on a baking sheet, spaced apart. Bake in the preheated oven at 190°C (375°F) for 12-15 minutes, or until the bagels are golden brown and firm to the touch. Transfer the baked bagels to a wire rack to cool completely before enjoying.
