Amomum Tsao-Ko Bagels
A soft, chewy bagel infused with the warm, aromatic flavor of amomum tsao-ko (Chinese black cardamom). These unique bagels feature a golden crust and a slightly sweet, earthy undertone reminiscent of traditional bubble tea, perfect for breakfast or as a wholesome snack.
Story
These aromatic bagels combine the warmth of traditional Chinese medicinal spices with classic bagel techniques. The amomum tsao-ko (草果) adds a subtle sweetness and digestive benefits, making these not just delicious but also nurturing for the spleen, as understood in traditional Chinese wellness practices.
Ingredients
High-gluten bread flour
300g
Amomum tsao-ko (草果/cao guo)
3-4 pods
Bubble tea (or tapioca pearl milk tea)
150ml
Sugar
30g
Salt
5g
Instant yeast
4g
Vegetable oil
15ml
Water for boiling
1.5L
Honey or malt syrup (for boiling)
2 tbsp
Instructions
1
Prepare the Amomum Tsao-Ko Infusion
Crush the amomum tsao-ko pods lightly to release their aromatic oils. Combine with the bubble tea in a small saucepan and bring to a gentle simmer. Remove from heat and let steep for 10 minutes. Strain out the pods and allow the tea to cool to room temperature.
2
Mix the Dough
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Pour in the cooled amomum tea infusion and vegetable oil. Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.
3
Divide and First Rise
Divide the dough into 4 equal portions (about 150g each). Roll each piece into a smooth ball. Cover with a damp kitchen towel and let rest for 15 minutes. This short rest makes shaping easier.
4
Shape the Bagels
Working with one dough ball at a time, flatten it gently with your palm. Roll it out into an oval about 6 inches long. Roll the dough up tightly from one end to the other, sealing the seam. Roll back and forth to taper the ends, then join the ends together, overlapping by about 1 inch. Press firmly to seal and roll gently on the counter to create an even ring.
5
Final Fermentation
Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let them proof at room temperature for about 45-60 minutes, until they've increased by roughly half their size and feel light when gently touched.
6
Boil and Bake
Preheat your oven to 400°F (200°C). Bring water to a gentle boil with honey or malt syrup. Carefully drop 1-2 bagels into the water and cook for 30 seconds per side. Remove with a slotted spoon, drain well, and return to the baking sheet. Repeat with remaining bagels. Bake for 18-20 minutes until deep golden brown. Let cool slightly before serving.
