How do I store bagels?

If bagels are not eaten within the day, freeze them in air tight bags for up to 2 months. Do not keep them in the fridge as they will get dry and hard.

How do I reheat bagels?

If frozen, allow it to come to room temperature. There are a few ways to reheat bagels! My preferred way is to steam for 2 minutes and then toast if you want a crispy crust. It recreates that freshly baked texture. If pressed for time, you could wrap with a damp paper towel, microwave for about 15 seconds until warm and then toast if desired. You could also quickly run water on the bagel and then toast immediately (creates steam in the toaster).

Can I make bagels without a bread machine or standmix?

Yes! Mix all the ingredients in a bowl. With it comes together, place on a clean work surface and knead the dough for about 10 minutes until it you're able to form a smooth dough ball.

Do I have to rest the dough overnight?

I highly recommend resting the dough overnight for the best flavour and texture, however you can make it using the straight method (same day method) if using dry yeast. Increase the amount to 5.5 grams of yeast (about 1 1/2 tsp). Proof at room temperature until double in size, about 1 hour and then proceed with the rest of the recipe.

How do I calculate water temperature for bagles?

Aim for a dough temperature of about 26 F (78 F). Here is the formula to calculate water temperature for most bread doughs which can be aimed by using water that is about 21-22 C / 70-72 F. This will vary depending on the weather and environment, please adjust accordingly using this formula: Water temperature = 70 - room temperature - flour temperature ie. 70 - 22 (room temp) - 22 (flour temp) = 26 (water temp)

Japanese-Style Bagel Recipe

Name: Japanese-Style Bagel Recipe
Prep time: 10 h
Cook time: 20 min
Total time: 10 h 20 min
Cuisine: Japanese
Ingredients: 240 – 245 ml 21 – 22 C / 70 – 72 F water; 13 g oil, optional; 432 bread flour; 1 tsp malt powder; 34 g active hoshino yeast*; 22 g brown sugar; 10 g salt; 260 – 268 g 21 – 22 C / 70 – 72 F water; 13 oil, optional; 432 g bread flour; 2 g active dry yeast; 1 tsp malt powder; 10 g salt; 22 g brown sugar; water; malt syrup, honey or brown sugar; Water: 50 – 60%; Oil: 3%; Bread flour / high gluten flour: 100%; Hoshino yeast: 6-10% or Instant yeast: 0.5%; Salt: 2-2.5%; Sugar: 5-7%

Description

Learn how to make Japanese style bagels with this easy to follow recipe! They’re soft, chewy and the perfect base to make filled bagels and sandwiches.

Ingredients

Units Scale

Hoshino Yeast Version

240 – 245 ml 21 – 22 C / 70 – 72 F water
13 g oil, optional
432 bread flour
1 tsp malt powder
34 g active hoshino yeast*
22 g brown sugar
10 g salt

Dry Yeast Version

260 – 268 g 21 – 22 C / 70 – 72 F water
13 oil, optional
432 g bread flour
2 g active dry yeast
1 tsp malt powder
10 g salt
22 g brown sugar

Boiling Liquid:

water
malt syrup, honey or brown sugar

Bakers % (more on this in the blogpost)

Water: 50 – 60%
Oil: 3%
Bread flour / high gluten flour: 100%
Hoshino yeast: 6-10% or Instant yeast: 0.5%
Salt: 2-2.5%
Sugar: 5-7%

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Instructions

To a bread machine or standmix, add all the ingredients in the order listed. Be sure not to add the yeast and salt in the spot. If using a bread machine, use dough option and knead for 15-20 minutes. If using a standmix, use the dough hook and start with the lowest speed. Once the flour starts to absorb the water (about 2-3 minutes), increase the speed to the next lowest (2) and mix for 6-8 minutes, or until the dough comes together fully. This dough will not be super smooth nor pass a window plane test. The dough should feel moist to the touch but not so wet that it sticks to your hands.
Remove from bowl and place into a container or plastic bag. If using hoshino yeast, leave at room temperature for 8-12 hours. If using active dry yeast, place into the vegetable compartment of your fridge for at least 8 hours and up to 24 hours.
If using active dry yeast, remove from fridge and let the dough return to 17 C / 63 F. Divide the dough into 6 equal portions (about 120-122 g each). Roughly shape into a log and rest for 20 minutes to allow the dough to relax.
Roll out the dough, about 15 x 18 cm in size* and then starting from the top, roll down and use the base of your palm to press down on the dough to keep the roll tight. Pinch the seams to secure. Repeat with all pieces and keep them covered with a damp cloth.
Return to the first piece and shape the bagel (it should have rested for at least 5 minutes). Roll and stretch the dough with both hands and with the seam facing up, press one edge of the dough to flatten it with your palm or roller.
Bring the other end to the flattened side and wrap, pinching the dough tightly to secure. If you want a chewy or tighter texture, twist the dough 1-2 times. The more twisted, the more tighter the texture (refer to blogpost). Place on a piece of parchment paper. Keep the pieces covered with a damp paper towel.
Proof for 1 1/2 – 2 hours if using hoshino yeast and about 20-30 minutes for active dry yeast at 40 C or until it slowly spring back up when poked. Towards the end, start pre-heating the oven to 218 C / 425 F.
Bring a pot of water to a boil. Add 1 heaping tablespoon of malt syrup, molasses or sugar. Once boiling (or temperature of 85 C / 185 C) boil for 10-30 seconds on each side. The longer you boil, the chewier the exterior. Using a slotted spoon, remove the bagels and transfer to a prepared baking tray. Bake for 20-25 minutes or until deep golden brown.
Remove from oven and transfer to a wire rack. Serve and enjoy!

Notes

*I used 7% for this recipe but you can use 6-10% depending on how fluffy you want the bagels to be. More on hoshino yeast in this blogpost.
**the longer you roll out the dough, the bigger the hole will be. I recommend not going any smaller than 14 cm for the width or it does become a bit more difficult for the roll to stay intact.

Prep Time: 10 hours
Cook Time: 20 minutes
Category: bagels
Method: Baking
Cuisine: Japanese