Poolish Black Tea Rose Bagel

This bagel is made with a poolish dough - enhanced flavour and improved texture

Ingredients

Start by preparing the poolish dough. Add in all ingredients and mix until well incorporated
Transfer into a sterilised jar
Use a marker or rubber band to mark its starting volume. Leave out in room temperature for an hour
After one hour or the dough has doubled in size. Put in fridge and leave it overnight for at least 12 hours
Take out from fridge, your poolish dough should be double to triple in size
In a big mixing bowl, add all ingredients for main dough, mix until no dry ingredients
Leave it for 20 minutes to relax the dough
After 20 minutes, evenly form 8 smaller dough
Take one small dough and roll it out to a rectangular shape
Make sure you thin the bottom of the dough so it is easier for sealing later
Start to roll down the dough from the top
Seal off the edge
Flatten one end like so
Curl it to connect with the other end, forming a doughnut shape. Again, seal off the connecting part
Ferment in room temperature for 40 minutes or until they grow in 1.5x size
Preheat oven to 190°C
Bring the bagel bath into a light boil, turn to low heat
Put in your bagel and let both side take a “bath” for 20 seconds in total
Transfer on a baking tray ready to bake
Bake for 18 minutes, add a layer of aluminium foil in the last 5 minutes
Once done baking, glaze the bagel immediately with milk to make it shiny
That’s it, enjoy!