Tahini Tomato Bagel - the Tangzhong Fermentation Traded Chewiness for a Softer Bite

20260720, #BreakfastDiary 1785, 23°C/rain About 450kcal, made with a 24-hour tangzhong-fermented bagel from Neoguri Bagel @neoguribagel, Tahini Tomato Bagel. Thanks to the tangzhong fermentation, the chewiness disappeared and only a soft texture remained.

1 bagel, 1/2 tomato, 1T tahini sauce, a pinch of Maldon salt, a little chopped scallion and black sesame, 2t olive oil

1. Slice the basil bagel in half and toast without oil until crisp. 2. Spread tahini sauce over the bagel, top with thinly sliced tomato (like smoked salmon), Maldon salt, chopped scallion, and black sesame, and finish with olive oil.

Inspired by @clairesharrynroberto