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Pistachio Salted Milk Bagels
Chinese dish ready in 28 min using intermediate-level technique. Take your time with the prep for the best results.
- Prep
- 10m
- Cook
- 18m
- Total
- 28m
- Servings
- 6
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pistachio Salted Milk Bagels
| Ingredient | Amount |
|---|---|
| bread flour | 300g |
| caster sugar | 15g |
| pistachio paste | 20g |
| milk | 180g |
| fresh yeast | 9g |
| salt | 3g |
| butter | 10g |
- bread flour300g
- caster sugar15g
- pistachio paste20g
- milk180g
- fresh yeast9g
- salt3g
- butter10g
Cooking StepsHow to cook Pistachio Salted Milk Bagels step by step
-
Step 1Add 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.
-
Step 2Shape 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.
-
Step 3Brush with a thin layer of milk while still hot out of the oven.
-
Step 4Incredibly delicious!
-
Step 5The crispy sesame seed bottom gets more fragrant with every bite!
-
Step 6Perfect for breakfast or afternoon tea!
Pistachio Salted Milk Bagels
Chinese dish ready in 28 min using intermediate-level technique. Take your time with the prep for the best results.
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!
Recipe Details
Common Questions
What's the most common mistake to avoid?
The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
