Salt Bagels
Salt Bagels
Ingredients
- 520 g dough, from a doubled Salt Rolls (Shio Pan) recipe, divided into 130g pieces
- 1/4 cup soft butter, for filling
- 2 tablespoons Diamond Crystal Salt, for topping, or as needed
- as needed all-purpose flour, for dusting
- as needed water, for misting
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 190
- 2
Take one 130g portion of the prepared dough. On a lightly floured surface, use a rolling pin to flatten the dough into an elongated rectangular shape, approximately 25 cm long and 10 cm wide.
⏱️ 5 min
- 3
Pipe a line of soft butter down the center of the flattened dough, extending almost the full length, leaving about 1 cm clear at each end.
⏱️ 2 min
- 4
Carefully fold one long side of the dough over the butter, covering it completely.
⏱️ 1 min
- 5
Fold the other long side of the dough over the first fold, completely enclosing the butter within the dough. Gently press the seam to seal.
⏱️ 1 min
- 6
Roll the butter-filled dough into a long, thin rope, approximately 40-45 cm in length. Try to keep the thickness as even as possible.
⏱️ 3 min
- 7
Shape the dough rope into a circular bagel shape, bringing the ends together and firmly pinching them to seal. Ensure the seal is secure to prevent unraveling during baking.
⏱️ 2 min
- 8
Place the shaped bagel onto the prepared baking sheet. Repeat steps 2-7 for the remaining dough portions, spacing the bagels apart on the baking sheet.
⏱️ 10 min
- 9
Using a spray bottle, lightly mist the surface of each bagel with water until slightly damp.
⏱️ 1 min
- 10
Take a generous amount of Diamond Crystal Salt in your hand and sprinkle it liberally over the top of each wet bagel. The water will help the salt adhere.
⏱️ 1 min
- 11
Transfer the baking sheet with the prepared bagels to the preheated oven and bake for 18-22 minutes, or until golden brown and puffed.
⏱️ 20 min•🌡️ 190
- 12
Once baked, remove the bagels from the oven and immediately transfer them to a wire rack to cool completely.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Salt Bagels
- 520 g dough, from a doubled Salt Rolls (Shio Pan) recipe, divided into 130g pieces
- 1/4 cup soft butter, for filling
- 2 tablespoons Diamond Crystal Salt, for topping, or as needed
- as needed all-purpose flour, for dusting
- as needed water, for misting
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 190 - 2
Take one 130g portion of the prepared dough. On a lightly floured surface, use a rolling pin to flatten the dough into an elongated rectangular shape, approximately 25 cm long and 10 cm wide.
⏱️ 5 min - 3
Pipe a line of soft butter down the center of the flattened dough, extending almost the full length, leaving about 1 cm clear at each end.
⏱️ 2 min - 4
Carefully fold one long side of the dough over the butter, covering it completely.
⏱️ 1 min - 5
Fold the other long side of the dough over the first fold, completely enclosing the butter within the dough. Gently press the seam to seal.
⏱️ 1 min - 6
Roll the butter-filled dough into a long, thin rope, approximately 40-45 cm in length. Try to keep the thickness as even as possible.
⏱️ 3 min - 7
Shape the dough rope into a circular bagel shape, bringing the ends together and firmly pinching them to seal. Ensure the seal is secure to prevent unraveling during baking.
⏱️ 2 min - 8
Place the shaped bagel onto the prepared baking sheet. Repeat steps 2-7 for the remaining dough portions, spacing the bagels apart on the baking sheet.
⏱️ 10 min - 9
Using a spray bottle, lightly mist the surface of each bagel with water until slightly damp.
⏱️ 1 min - 10
Take a generous amount of Diamond Crystal Salt in your hand and sprinkle it liberally over the top of each wet bagel. The water will help the salt adhere.
⏱️ 1 min - 11
Transfer the baking sheet with the prepared bagels to the preheated oven and bake for 18-22 minutes, or until golden brown and puffed.
⏱️ 20 min•🌡️ 190 - 12
Once baked, remove the bagels from the oven and immediately transfer them to a wire rack to cool completely.
⏱️ 4 min