Pistachio Salted Milk Bagels
Ingredients
- 300g bread flour
- 15g caster sugar
- 20g pistachio paste
- 180g milk
- 9g fresh yeast
- 3g salt
- 10g butter
Instructions
- Add all ingredients to a stand mixer. Mix on low speed until combined, then increase to medium-high speed and knead until the dough is smooth and elastic. Remove the dough and let it rest for 10 minutes. Gently deflate, divide into 6 equal portions, shape into rounds, and let rest for 15 minutes. Take one portion, flatten it, and roll out into an oval shape. Flip over and roll up into a log.
- Shape as shown, place on parchment paper, and proof until doubled in size. In a pot, bring 500ml water and 25g caster sugar to a gentle simmer (small bubbles forming at the bottom), then reduce to low heat. Boil the bagels — 20 seconds per side. Remove and dip the bottom in white sesame seeds. Bake in a preheated oven at 200°C for 18 minutes.
- Brush with a thin layer of milk while still hot out of the oven.
- Incredibly delicious!
- The crispy sesame seed bottom gets more fragrant with every bite!
- Perfect for breakfast or afternoon tea!
