Chris and Jeff make bagels with a Far East twist! Using the Knead & Nosh NY Style Bagel recipe, they made a tea bagel and Dragon bagel. For the tea bagels, grind 6g lapsang souchong loose tea (or use your favorite tea), and use it to steep enough tea for the bagel recipe. Make sure to allow the tea to drop temperature to 120°F or lower before mixing your dough so you don’t kill you yeast! For the Dragon bagel, add to the basic dough about 1 tablespoon of dried minced garlic, 1/2-3/4 cup of mince scallion, and 1 teaspoon of freshly grated ginger.