Soft and Chewy Pork Floss Bagels (Yudane/Tangzhong)

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.

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

1. 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
   
2. Pour the hot water into a heatproof bowl and then add all of the flour you have measured at once
   
3. Keep stirring using a sturdy spatula until all the starches are gelatinized by the hot water. You will get a sticky dough
   
4. Let it cool down to about 122F/50 C
   
5. 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
   
6. 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
   
7. 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.
   
8. 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.
   
9. 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
   
10. Mix all the ingredients for the filling, cover and set aside
    
11. 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.
    
12. 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.
    
13. Pinch the seam to seal
    
14. Flatten one end using a rolling pin and then join the two ends together and wrap the flatten part over the dough to seal.
    
    
15. Place the seam side down on parchment paper and put this on a baking sheet. Repeat with the rest of the dough and filling
    
16. 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
    
17. 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
18. 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
    
19. 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
    
20. Place the baking sheet on the middle rack and bake for 15 minutes or until golden brown
    
21. Transfer to a cooling rack to let them cool down completely
    

Soft and Chewy Pork Floss Bagels (Yudane/Tangzhong)

Prep Time 15 mins

Cook Time 15 mins

Resting and proofing the dough twice: 2 hrs

Total Time 2 hrs 30 mins

Servings 6 bagels

Be the first to review!

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Review this Recipe

Ingredients

 

MetricUS Customary

 

0.5x1x2x

Prepare yudane/tangzhong (I usually prepare double):

• 80 gr bread flour (12.7% protein content)
• 90 gr hot boiling water

Dough if using commercial yeast:

• 250 gr bread flour (12.7% protein content)
• 20 gr all-purpose flour
• 4 gr instant yeast
• 15 gr sugar
• 4 gr salt
• 135 gr cold water
• 80 gr yudane you prepared earlier

Dough if using sourdough starter:

• 140 gr active starter (100% hydration)
• 180 gr bread flour (12.7% protein content)
• 20 gr all-purpose flour
• 15 gr sugar
• 4 gr salt
• 65 gr cold water
• 80 gr yudane you prepared earlier

To boil bagels:

• 1 litre water
• 30 gr honey or barley malt syrup
• 1 tsp baking soda

Filling: (the amount is just an estimate)

• 80 gr pork floss
• 2 Tbsp chili paste I used lao gan ma chili paste
• 2 Tbsp sesame seeds
• 2 Tbsp mayo
• 2 stalks green onion

Topping: (optional)

• Shredded cheddar cheese

Instructions

 

Prepare yudane:

• 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

Recommended products:

digital kitchen scale

Kitchen Aid Standmixer

Nutrition

Serving: 1bagle | Calories: 332kcal | Carbohydrates: 49g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 529mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg

Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram