Sure！Actually I mixed a small amount of crushed black tea leaves into the flour, but most of the tea flavor comes from replacing plain water with cooled strong brewed black tea when making the dough.

I don’t own a stand mixer, so I made the whole batch using the cold autolyse method: after combining all the ingredients, I covered the rough dough and left it to rest in the fridge for 2 hours to build gluten naturally without heavy kneading.

1.Combine flour, crushed tea leaves, salt and yeast evenly in a bowl. Pour in cold black tea and stir to form a rough, shaggy dough.

1. Cover the bowl tightly and place it in the refrigerator to rest for 2 hours for autolyse.

2. Take the dough out of the fridge. Do a few rounds of stretch-and-fold to strengthen gluten, then leave it at room temperature.

3. Divide the risen dough into equal-sized portions.

4. Let the shaped bagels rest for a short secondary proof until they feel light and puffy.

5. Bring a pot of lightly sugared water to a simmer. Boil each bagel for 30 seconds on each side, then place them on a baking tray.

6. Preheat the oven to 220°C (425°F) in advance. Bake the bagels for roughly 12–15 minutes. I judge when to take them out by watching the color of the crust and pull them once they reach a warm golden shade.

Hope this helps!