-
1
In a microwave safe bowl, add the tea leaves (taken out of the bags) and milk.
-
2
Microwave until at about body temperature.
-
3
Pour all the batter ingredients and the milk tea mixture into the bread maker.
-
4
Start with the dough making process, which should last about 15 minutes.
-
5
Take out the dough, divide into 5 pieces (about 100 g per piece) and roll them up.
-
6
Cover with a dampened paper towel and let rest for 10 minutes.
-
7
Place the seam faced up and spread it out into a circle of about 12 cm in diameter.
-
8
Fold it in to about the middle and press down lightly around the rim.
-
9
Roll it up away from your body, and fold in lightly from the rim.
-
10
Roll it out with your hands, and push down the one end once it's about 18 cm long.
-
11
Create a circle, and tightly close the ends by wrapping one end with the other.
-
12
Let it rise for about 20 minutes.
-
13
Prepare the kettle boiling in the meantime.
-
14
Add all the ingredients in a frying pan and let it boil.
-
15
Once the rising is done, start the preheating at 210C.
-
16
Put the dough into the frying pan from Step 9 and boil 30 seconds for each side.
-
17
Once boiled, place the bagels on a plate lined with paper towel and let them drain a little.
-
18
Place them on a baking pan lined with parchment paper.
-
19
Bake for 20 minutes at 200C and it's done!
-
20
It's best to eat by itself fresh out of the oven.
-
21
Crispy yet chewy, very delicious.
