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The Greenest of the Tea Bagels

Mini bagel balls with hints of tea, pistachios, and basil.


In a mixer, combine bread flour, water, salt, S&D Black Tea Extract and yeast. Mix for 2 minutes on first speed. Add basil and mix for 2 minutes on second speed. Roll out mixture and wrap around four fingers. Roll ends together to form a circular bagel shape. Cut into thirds and roll into balls. Place on wooden board with parchment and wrap with plastic wrap. Put in refrigerator to form. Set crushed pistachios on a small plate and set aside. Bring a large pot of water to a rolling boil and remove bagels balls from fridge. Put three balls
into the boiling water at a time. Boil for two minutes each side and remove with a slotted spoon. Add pistachios and put on wooden board with parchment. Repeat until all the bagel balls are done. Bake for 15 minutes in oven on metal sheet pan with parchment in  Oven. Bagel balls should have a slight golden brown color when done.


3 tbsp. S&D Black Tea Extract
1/2 cup pistachios, crushed
1/2 cup fresh basil, diced
2 cups bread flour
.15 oz. active dry yeast
1 cup water
Pinch of salt