Transform Bánh Mì dough into Bagels for the lightest and crispiest bagels ever!

Video Description

Did you know you could use Bánh Mì dough to make other things besides Bánh Mì bread? I'll show you how to make the lightest and crispiest bagels you've ever had. It's perfect for making Bánh Mì Bagel sandwiches, especially when paired Vietnamese pickled vegetables. Related Videos: How to make Bánh Mì https://youtu.be/wwbW3zibmMI How to make Đồ Chua (Daikon & Carrots) https://youtu.be/jyQbwox0i24 Equipment: Perforated Baking Tray https://amzn.to/444JuE7 Bread Knife https://amzn.to/3NeN3BD Everything Bagel Seasoning 15g Maldon Flake Salt https://amzn.to/446aByM 30g Poppy Seeds https://amzn.to/3NeHeUH 30g Dried Mince Garlic https://amzn.to/3n6XEEa 30g White Sesame Seeds https://amzn.to/3LcevNE 30g Black Sesame Seeds https://amzn.to/3LyoG0M Bánh Mì Bagels Start by making a Bánh Mì dough: https://youtu.be/wwbW3zibmMI After mixing, let the dough rest for 20 minutes. Divide the dough into 50g portions. Pre-shape the dough into balls. Cover and let rest for 20 minutes. Using a chopstick, find the center of the dough ball and poke a hole. Expand the hole until you can fit two fingers and gently expand until the desired bagel shape is achieved. Use spray bottle to spray the top with water. Flip the wet side down into the bagel seasoning. Place onto a tray (perforated if available) and proof for 30 minutes. Bake at 450°F with steam for 12 minutes. Remove from oven and let cool. Slice and toast for extra crispiness. Bánh Mì Bagel Sandwich Slice the bagel in half with a bread knife Lightly toast the bagel. This bread will toast much easier than a standard bagel so toasting times will be less. Cream Cheese Spread. Sliced Persian cucumbers. Đồ Chua, pickled carrots, diakon, red onions, red radish. Sliced Jalapeños. Fried shallots. Cilantro.