Bagel in Chinese: Scallion Bagel Recipe (Cong You Bing)

This Chinese scallion pancake, often called cong you bing, is a savory, flaky flatbread that shares a surprising resemblance to a bagel in its chewy, satisfying bite. Unlike a Western bagel, it’s not boiled, but the layers of dough and scallions create a wonderfully crisp exterior and a soft, slightly chewy interior that makes it a beloved street food and breakfast staple across China. This recipe delivers that authentic, savory flavor with simple ingredients, making it a genuinely useful and delicious addition to your cooking repertoire.

Ingredients

2 cups (250 g) all-purpose flour, plus more for dusting
1/2 teaspoon salt
3/4 cup (180 ml) boiling water
1/4 cup (60 ml) cold water
1/4 cup (60 ml) vegetable oil, plus more for brushing
1 cup (100 g) finely chopped scallions (green onions), both white and green parts
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon white pepper (optional)

Instructions

In a large bowl, whisk together the flour and salt. Pour in the boiling water and stir with a wooden spoon until the mixture forms a shaggy dough. Add the cold water and continue stirring until it comes together.
Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. The dough will be warm; that’s fine. Cover with a damp cloth and let it rest for 20 minutes. This rest is essential for the gluten to relax, making the dough easier to roll.
While the dough rests, prepare the scallion filling: in a small bowl, mix the chopped scallions with the five-spice powder and white pepper if using.
Divide the rested dough into 4 equal pieces. On a floured surface, roll one piece into a thin rectangle, about 8×12 inches (20×30 cm). Brush the surface with a thin layer of vegetable oil, then sprinkle evenly with about 2 tablespoons of the scallion mixture.
Starting from a long edge, roll the dough into a tight log. Then, coil the log into a spiral, tucking the end underneath. Flatten it slightly with your palm. Repeat with the remaining dough pieces.
Cover the coiled spirals with a damp cloth and let them rest for another 10 minutes. This makes them easier to roll out without the layers tearing.
On a lightly floured surface, gently roll each spiral into a 1/4-inch (0.6 cm) thick round, about 8 inches (20 cm) in diameter. Don’t roll too hard or the layers will fuse.
Heat a large non-stick or cast-iron skillet over medium heat. Add about 1 tablespoon of oil. Place one pancake in the skillet and cook for 2-3 minutes per side, until golden brown and crispy. Press down gently with a spatula to ensure even browning. Repeat with the remaining pancakes, adding more oil as needed.
Transfer the cooked pancakes to a cutting board and let them cool for a minute before slicing into wedges. Serve hot.

Tips

Use boiling water: The hot water partially pre-cooks the flour, which gives the pancake its characteristic chewiness. Don’t skip it or use warm water, as the texture will be different.
Don’t overwork the dough: Knead just until smooth. Over-kneading can make the final pancake tough.
Substitutions: If you don’t have five-spice powder, you can use a pinch of black pepper or just rely on the scallions for flavor. You can also add a teaspoon of toasted sesame seeds to the filling for extra nuttiness.
Common mistake: If the pancake puffs up too much while cooking, it’s a sign the layers are too thick. Gently press down with the spatula to flatten it.

Serving Suggestions

Serve the scallion pancakes hot, cut into wedges, as a snack, appetizer, or side dish. They are excellent with a dipping sauce made of soy sauce, black vinegar, and a few drops of chili oil. They also make a great base for a breakfast sandwich, or served alongside a bowl of congee or soup.

Variations

Spicy: Add 1-2 teaspoons of chili paste or sriracha to the oil you brush on the dough.
Herb: Mix in a handful of chopped cilantro or Chinese chives with the scallions.
Whole wheat: Substitute half of the all-purpose flour with whole wheat flour. The texture will be slightly denser and nuttier.

Storage and Reheating

Cooked scallion pancakes can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, separate pancakes with parchment paper and place in a freezer-safe bag for up to 2 months. To reheat, place them in a dry skillet over medium heat for 1-2 minutes per side, or in a toaster oven until hot and crisp. Reheat until they reach an internal temperature of 165°F (74°C) if reheating after refrigeration.

Frequently Asked Questions

Can I make the dough ahead of time? Yes, you can prepare the dough and store it in the refrigerator, covered, for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling out.

Why is my pancake not flaky? This usually happens if you roll the dough too thin or press too hard when rolling out the spirals. Also, make sure you brush enough oil on the dough before rolling – it’s the oil that creates the layers.

Can I use a different type of flour? All-purpose flour gives the best texture. Bread flour will make it chewier, while cake flour will make it softer and more delicate.

What if I don’t have a rolling pin? You can use a clean glass bottle or even your hands to press and stretch the dough, though it won’t be as even. Just be gentle.

Can I add other ingredients to the filling? Absolutely. Cooked and crumbled bacon, shredded cheese, or a little sesame oil are all delicious additions.

Is this the same as a Western bagel? No, it’s a Chinese flatbread, but its chewy texture and satisfying bite are reminiscent of a bagel. It’s a different, yet equally delicious, treat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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