Brb making another batch of these salt bread bagels from @sonarakitchen 🥯 INGREDIENTS Tangzhong - 22 g bread flour - 60 g water - 60 g whole milk Dough - 7 g active dry yeast - 155 g warm whole milk - 50 g sugar, divided - 9 g melted butter - 375 g bread flour - 1 tsp Morton® Fine Sea Salt - 60 g softened butter Filling - 200 g cold salted butter, divided into 8 pieces For boiling + topping - Water - 1 heaping tbsp baking soda - Whole milk, for brushing - Morton® Kosher Salt Flakes INSTRUCTIONS 1. Make the tangzhong by whisking the flour, water, and milk over medium-low heat until thick and paste-like. Let cool completely. 2. Combine the warm milk, yeast, and 10 g of the sugar. Let sit for about 5 minutes until foamy, then stir in the melted butter. 3. Add the tangzhong, bread flour, remaining 40 g sugar, and Morton® Fine Sea Salt. Mix into a shaggy dough. 4. Knead in the softened butter, then continue kneading until the dough is smooth and elastic. Cover and let rise for 60–90 minutes, or until doubled. 5. Divide into 8 pieces, shape into balls, and rest for 15 minutes. 6. Roll each piece out, add 25 g cold unsalted butter, then roll tightly and shape into a bagel. Pinch the seams closed well. Cover and proof for another 30 minutes. 7. Bring a pot of water to a boil and add the baking soda. Boil each bagel for 15 seconds per side, then transfer to a lined baking sheet. 8. Brush lightly with milk and finish with a sprinkle of Morton® Kosher Salt Flakes. 9. Bake at 400°F for 15 minutes, reduce to 350°F, and bake for another 10 minutes until deeply golden and crisp. - @mortonsalt