Earl Grey Bagels
Indulge in the delightful flavour of Earl Grey with these homemade bagels infused with Ahmad Tea's Loose Earl Grey tea leaves. Created by the talented @nm_meiyee, these bagels offer a unique twist on the classic recipe, perfect for breakfast, lunch, or an afternoon tea.
Earl Grey Bagels
Difficulty
Hard
Time to Make
2 hours
Blend
Earl Grey
FEATURED TEA
Earl Grey Loose
This exceptional Earl Grey tea is expertly blended with high altitude teas from Assam and Ceylon gardens to bring that clean, crisp flavour of quality black tea. Accented with a touch of exotic citrusy bergamot, this blend becomes a truly memorable experience.
INGREDIENTS
Bagels
- 320g Bread Flour
- 6g Caster Sugar
- 2g Yeast
- 3g Salt
- 6g Earl Grey Loose Tea
- 10g Butter (room temperature)
- 180ml Water
Filling
- 120g Soft Cream Cheese
- 10g Icing Sugar
- 1tsp Vanilla Extract
Method
- Cream all of the filling ingredients together until smooth and set aside.
- In a stand mixer, add all the bagel ingredients and mix to combine, let this sit for 20 minutes.
- Turn on the stand mixer again, and mix on low-medium speed with the hook attachment until the dough comes together, about 10-12 minutes. Smooth the dough, cover and let it rest for 1 hour.
- Divide the dough into 6 equal pieces. Shape the pieces into tight balls and cover again for 20 minutes.
- Roll the dough into a rectangle and add the cream cheese filling. Roll up the dough with seems facing down. Pinch the seems to seal.
- Cover, and let them rise until they are roughly double in size, this takes around 45 minutes.
- Preheat the oven to 220c.
- For the water bath fill a pot with water and whisk in 2tbsp of Sugar. Bring the water to a boil, then reduce to medium heat. Drop the bagels in and cook for 30 seconds on each side.
- Carefully remove the bagels from the hot water and place on to a baking tray.
- Bake the bagels at 210c for 18 – 20 minutes or until golden brown.
