Tea Water Bagel
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Tea meets bagel in this mash up of high noon proportions! Some things just belong together so why not infuse them together?! Tea infused baked goods, we'll take two — just don't forget the Tolentino Honey Co!
Ingredients
1 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)
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2 sachets of Shaka Tea (Sunrise, Sunset, or Blue Magic)
2 ¾ tsp instant or active dry yeast*
2 cups (500g) bread flour, plus more for work surface and hands*
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2 cups (500g) ulu flour
1 T coconut sugar
2 tsp salt
coating the bowl: nonstick spray or 2 tsp olive oil
egg wash: 1 egg white beaten with 1 Tablespoon water
2 quarts water
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2 sachets Shaka Tea (Sunrise, Sunset, or Blue Magic)
1/4 cup (60g) Tolentino Honey Co. honey
For Boiling
Directions
Prepare the dough:
Heat water and steep two sachets of Shaka Tea for 3-5 minutes. Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
Add the flour, brown sugar, and salt.
Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry. Add infused water to the mixture while it mixes. Add water a teaspoon at a time until a dough consistency is achieved.
Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.
Allow the dough to rise at room temperature for 60-90 minutes or until doubled in size.
Line two large baking sheets with parchment paper or silicone baking mats
Shape the bagels:
When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with a kitchen towel and rest for a few minutes as you prepare the water bath.
Preheat the oven to 425°F (218°C).
Water bath:
Fill a large, wide pot with 2 quarts of water. Add Shaka Tea sachets (choice of Sunrise, Sunset, or Blue Magic)
Whisk in the honey. Bring water to a boil, then reduce heat to medium-high.
Drop bagels in, 2-4 at a time, making sure they have enough room to float around.
Cook the bagels for 1 minute on each side.
Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet.
Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown.
Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.