The world of bagels is never just one-dimensional. From the rich flavor of black sesame shortbread and the crunchy texture of chia seeds, to the savory collision of pork floss and salted egg yolk; from the refreshing sweetness of osmanthus-flavored fermented rice and the firm, chewy texture of pretzels, to the rich, satisfying richness of flowing cheese… and of course, there's the classic, flavorful original bagel. Every kneading, every fermentation, every baking is an exploration of another possibility for flavor. And the mesmerizing "diamond pattern" on the surface of the bagel is an unspoken secret of accomplishment for many handmade pastry enthusiasts—it's about the delicate balance between recipe, humidity, temperature, and sudden cooling. Today's "Termitomyces Mushroom, German Sausage, and Spicy Pork Floss Bagel" combines this crispy exterior aesthetic with a rich filling. The fresh aroma of termite mushrooms, the crispness of German sausage, and the crunchy, slightly spicy pork floss intertwine under the resilient bagel dough, creating a layered and complex flavor. Immediately after baking, place them in the cool breeze by the corridor window. Listen to the crackling sound—the diamond-like patterns on the bagels are perfectly revealed. Cut one open, and you'll find it overflowing with filling and releasing an irresistible aroma. I made twelve in total, and my family devoured five in no time—that's probably the most direct and honest assessment of how delicious they are. If you also enjoy bagels that are substantial, chewy, and full of surprises, why not follow the steps below and give it a try? Each bagel contains 100 grams of dough and 50 grams of filling; the recipe makes 12 bagels.
Materials
Steps for making Termitomyces mushroom, German sausage, spicy pork floss, and diamond-patterned bagel
You can prepare the filling first. Thaw 200 grams of German sausage in advance (I used Da Cheng German sausage, smoked flavor).
Cut into small cubes
Add 200 grams of termite mushrooms
Add 200 grams of spicy pork floss (I used Weisimei Grade A spicy pork floss).
Simply mix well.
Weigh all dough ingredients into a kneading bowl, including: 750g high-gluten flour, 5g yeast, 20g granulated sugar, 10g salt, 420g ice water, and 30g chicken mushroom oil.
Knead the dough until it reaches 70% of its original consistency.
Divide the dough into 12 portions, each weighing approximately 100 grams. Round each portion with the cut side down, cover with plastic wrap, and let rest for 20 minutes.
Take a small, relaxed dough ball, roll it out into a rectangle, flip it over, and thin the bottom.
Place 50 grams of filling on top.
Roll it up from the top towards the thinned end, and pinch the end closed.
Cut the thinner end of the dough open, wrap it around the thicker end, and pinch it closed, like a rattlesnake with its head and tail joined together.
After shaping each piece, place them on small square pieces of parchment paper to proof.
At 32 degrees Celsius and 70% humidity, proof for 30 minutes. You can place a pan of hot water at the bottom of the oven, set the oven to 32 degrees Celsius, and proof for 30 minutes, until it has approximately increased in size to 1.5 times its original volume.
When the bagel dough is almost ready, remove it from the oven. Preheat the oven to 230 degrees Celsius (top heat) and 190 degrees Celsius (bottom heat).
Now start boiling the bagels. Add 1000g of water, 50g of sugar, and 20g of honey. When it's almost boiling, reduce the heat to low and gently drop the bagels, parchment paper and all, into the water. Cook each bagel for 15 seconds. This is one of the secrets to achieving the diamond-like texture. Cooking them for too long will make the crust thick and tough, making it difficult to achieve the thin, crisp diamond pattern.
Drain the cooked bagels and arrange them on a baking sheet, leaving space between them.
Place in a preheated oven on the conventional oven setting, at 230°C (top heat) and 190°C (bottom heat), and bake for approximately 18 minutes.
Immediately after baking, place them in a cool, drafty area in the hallway. Due to the large temperature difference, the crust will start to crack and fissure, creating diamond-like patterns.
Beautiful diamond pattern, follow my method, and you'll hit the bullseye every time.
Bagels that are both beautiful and substantial
Take a bite from the side, and you'll find it packed with filling—super satisfying!
