Bagels with softness that last for days thanks to the yudane/tangzhong, thin crispy crust, and the right amount of chewiness. The bagels are filled with spicy pork floss filling. They are so delicious and our family’s favorites. The recipe also includes sourdough options.

Soft and Chewy Bagels with Porkfloss Filling (Yudane/Tangzhong)

I love soft and chewy bagels. My daughter specifically tells me that she likes chewy bagels, BUT, not tooo chewy! I kinda agree with her. Now, ever since I’ve been making bread with yudane/tangzhong, I’ve been spoiled by the softness that this method gives to the bread for days and days. I thought, can we do this with bagels then? I mean, I still want them with the right amount of chewiness, but also soft and airy at the same time. This recipe is it!!!

As I have mentioned before in this post that yudane and tangzhong are basically the same things. So I will call both interchangeably from now on even though some of you may not agree. This video is very enlightening. It talks about yudane and tangzhong and why they are pretty much the same thing and why yudane with 1:1 ratio gives an excellent result without using too much water like what most people do when they do the 1:5 ratio for tangzhong (which no one really knows the basis for this ratio, other than it’s really unnecessary to go that far!)

Now that we get that out of the way, let’s make some bagels with yudane/tangzhong.

How to make pork floss bagels with yudane/tangzhong

I usually make double or triple the amount of yudane because it’s hard to effectively mix a tiny amount of flour with hot water. Measure out 80 gr bread flour in a bowl. Bring 90 grams of water to a boil. I usually boil 10 grams extra than what I need to account for evaporation during boiling. When water comes to a boil, don’t turn it off yet, let it boil for another minute or two to make sure it reaches boiling temperature. Use a thermometer if you have one. I make sure it’s at least 212 F/100 C
Pour the hot water into a heatproof bowl and then add all of the flour you have measured at once
Keep stirring using a sturdy spatula until all the starches are gelatinized by the hot water. You will get a sticky dough
Let it cool down to about 122F/50 C
Wrap it with a cling wrap that I lightly sprayed with non-stick spray and let it sit on the counter if you will be using it in 4 hours later or in the fridge for the next day. They can be kept in the fridge for up to 3 days. The longer you rest the yudane, the better the quality of your bread
Measure out 80 grams of yudane. Put the flour, sugar, and salt in a mixing bowl of a stand mixer. Tear in the yudane pieces. Add the commercial yeast or sourdough starter. Add water and and use the dough hook to roughly combine
Start kneading on the lowest speed for 2 minutes and then increase to speed 2 for 2 minutes and then increase to speed 4 and knead until you get a mass of dough that is smooth and elastic, but we don’t need to reach the windowpane here.
Lightly oil the bowl and let the dough ferment until it is puffy and double in size. This may take 45 minutes to 1 hour at warm temperatures. If you are using sourdough starter, it may take about 2 1/2 to 3 hours. It took mine a bit less than 2 1/2 hours.
Transfer the dough to your work surface. Knock out the gas from the dough. and divide into 6 equal pieces. Round them up into tight balls. Cover with a damp cloth and let them rest again for 15 minutes. Cut out about 6 pieces of 4 x 4 inches of parchment paper
Mix all the ingredients for the filling, cover and set aside
Work with one dough at a time and keep the rest covered with a damp towel to prevent them from drying out. Roll the dough out into a rectangle, about 4 x 8 inches. Scoop some of the filling and put on the longer side.
Fold the dough over to cover the filling and then continue to roll up to the other end to form roughly an 8 inch log.
Pinch the seam to seal
Flatten one end using a rolling pin and then join the two ends together and wrap the flatten part over the dough to seal.
Place the seam side down on parchment paper and put this on a baking sheet. Repeat with the rest of the dough and filling
Cover the shaped bagels with damp towels and keep them in a warm place, around 82 F (28 C) is ideal. Let them proof until puffy. This may take about 30 minutes to 45 minutes or a bit longer, depending on the temperature. It takes about 3-3 1/2 hours or with a strong active starter
Preheat oven to 425 F (218 C) for a conventional oven. If you have a convection oven, lower the temperature by 20 F or 15 C. Fill a large pot with water. Add sugar and bring the water to a boil. When it boils, add the baking soda. Baking soda helps to brown the bagel nicely
Pick up the bagel by the parchment paper and gently drop it into the water. The parchment paper will detach from the bagel on its own, remove from the water. I recommend to boil 2-3 at a time. Boil for about 20 – 30 seconds per side. The longer you boil, the chewier they get. I like it at around 20 seconds, not too chewy. If you like it chewy, boil a bit longer
Remove from the pot with a slotted spoon or skimmer and place them on a baking sheet lined with parchment paper. If you want to put any topping, this is the time to do that. I sprinkle with some shredded sharp cheddar
Place the baking sheet on the middle rack and bake for 15 minutes or until golden brown
Transfer to a cooling rack to let them cool down completely

How to store pork floss bagels

Once they have cooled down completely, store them in a bread bag or ziplock bag, push all the air out and seal the bag They can be kept at room temperature for 3 days or so. The yudane will keep the crumb soft and chewy. For longer storage, keep them in the freezer. I would put them in another freezer bag to prevent freezer burn. When ready to eat, simply thaw at room temperature.

Did you make these pork floss bagels using yudane/tangzhong recipe?

I love it when you guys snap a photo and tag it to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!