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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.
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 mix a tiny amount of flour with hot water effectively. 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 a 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 meat 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 meat 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!
Soft and Chewy Meat Floss Bagels (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
If using sourdough starter:
I recommend using a starter that is at least one month old and consistently doubles or triples in 4-6 hours when you feed it at 1:1:1 ratio. Young starter will not give the best result
Prepare your levain the day/night before, depending on your schedule. Since I know I will be baking the next day, I will prepare more starter the night before. I will feed at 1:5:5 ratio so it will last me until the next morning, about 10 hours to double or triple at 75-77 F (24-25C). This also depends on the strength of your starter and the room temperature the starter is at. It may be faster or longer.I use 15 grams starter + 75 grams flour + 75 grams water. I usually prepare a bit more as some may get stuck to the glass jar, spatula, etc. You will have a bit of leftover for your next feeding and use 140 grams of the levain for the recipe
Prepare the dough:
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 windowpane here.
First proof:
I decided to amend this recipe and give the dough two proofs instead of one. From several batches that I have made, the family prefers the double-proofing bagels. They have better flavor and airier crumbs.
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 temperature. 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.
Prepare the filling:
Mix all the ingredients for the filling, cover and set aside
Preshaping:
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
Final shaping:
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 roughtly 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 a parchment paper and put this on a baking sheet. Repeat with the rest of the dough and filling
Final proofing:
Cover the shaped bagels with damp towels and keep 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 with a strong active starter
If you gently push on the dough it will bounce back very slowly and leave a bit of indentation. The dough also feels very light and puffy. These are signs that the dough is ready to be boiled
Boil the bagels:
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 honey 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
Bake the bagels:
Place the baking sheet on the middle rack and bake for 15 minutes or until golden brown
Cooling down:
Transfer to a cooling rack to let them cool down completely
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Soft and Chewy Meat Floss Bagels (Yudane/Tangzhong)
Serving Size
1 bagle
Amount per Serving
Calories
332
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
8
mg
3
%
Sodium
529
mg
23
%
Potassium
189
mg
5
%
Carbohydrates
49
g
16
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
12
g
24
%
Vitamin A
55
IU
1
%
Vitamin C
2
mg
2
%
Calcium
43
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
