Asian Bakery Red Bean Walnut Black Sesame Bagel
Bake a sweet Red Bean Walnut filled Black Sesame Bagel with me, just like the Japanese-style Bagels at Asian bakeries! I had some red beans leftover from baking Mochi Stuffed Matcha Bagels, so we decided to bake another classic Asian bakery flavor combination: red bean, walnut, and black sesame. A bite of sweet red bean with chunky walnuts paired with a big mug of Apple Tea is the perfect fall breakfast combo that you need to try.
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Classic Asian Fall Combo: Red Bean, Walnut, and Sesame
In many types of Asian pastries, Sweet red bean paste, crunchy walnuts, and aromatic black sesame is a classic flavor combination that can never go wrong. This combo reminds me of all the traditional Taiwanese pastries we got to try in Tainan. Since these flavors are often used in desserts eaten during festivals like Mid-Autumn and Lunar New Year, this Red Bean Walnut bagel is like a modern, casual way of celebrating fall with Asian flavors!
Baking 6 Kinds Of Japanese Bagel With Mama Chen
Growing up, I used to love coming home to my mom’s freshly baked bread. My mom bakes every weekend, keeping our house stocked with delicious baked goods like chocolate milk breads and hot dog buns. I admit, baking’s not exactly my strength. But, my mom’s recipes are so super beginner friendly, even I can bake them!
Key To Baking A Great Japanese Bagel
Japanese Bagels are crispy on the outside, soft and chewy on the inside; plus, they are oil-free, dairy-free, and low on sugar! Unlike my mom’s no knead bread and milk bread, baking bagels require an extra step. To make a great bagel, you’ll have to boil the dough before baking. This causes the surface of the bagels to become extra crispy in the oven. You’ll see a diamond cracking pattern on the surface, which is the sign of a perfect bagel!
Even after freezing, the bagel should be still fluffy and soft on the inside. After cooling, they can be frozen until you’re ready to enjoy. Reheat the bagels in the toaster until warm, and they should be ready anytime!
Red Bean Walnut Black Sesame Bagel Ingredients
- 2 cups All Purpose Flour
- ½ tsp Salt
- 1 tbsp Honey or sugar
- ⅔ cup Water
- 1 tsp Yeast
- ½ cup Sugar
- 2 tbsp ground black sesame
- 1/2 cup sweetened red bean paste
- 1/2 cup roasted walnuts
How To Bake Red Bean Walnut Black Sesame Bagels
Making Dough
- In a cup, mix water and honey until thoroughly combined. Next, add flour, salt, yeast, ground sesame, and honey water into the stand mixer with a dough hook until fully combined. The dough may seem more dryer, but keep mixing until it forms into a dough. This process will take around 5-6 minutes.
- Once the dough forms into a ball in the stand mixer, remove and knead with your hands for 2-3 minutes or until it forms into a smooth, elastic ball.
- Cover and let it rest for 10-15 minutes. Or until the dough becomes slightly softer so it is easier to work.
- After 10-15 minutes, cut the dough into six even pieces and roll each portion into individual balls. Cover the dough to prevent them from drying up while you work on the dough one by one.
Shaping Bagels
- Take one piece of ball, and roll the dough flat to around 12cm square.
- Line up the red bean and walnuts at the top of the dough, leaving room on the sides to prevent the fillings from spilling.
- Tuck and roll the dough from the top down with your fingers, pinching the ends close before rolling each section and tucking the fillings in. Once you reach the end, pinch the ends close before rolling out the dough to around 15cm lengthwise.
- Flatten one of the dough ends and connect the ends together to form a bagel shape. Make sure to pinch the dough tightly, cover and let it rest for 80 minutes or until it has risen.
Optional: I like to place each bagel on an individual parchment paper so it is easier to add to the water later.
Baking Bagels
- Once the dough has risen, preheat the oven to 400F. Make sure the oven is fully heated before preparing the water mixture.
- In a large pot, bring around 8-10 cups of water to a boil and add in ½ cup of sugar to the boiling water. Boil each bagel for around 30 seconds on each side; this boiling step helps create the bagel’s characteristic chewy texture.
- Transfer the bagels back to the baking sheet and place them in the preheated oven.
- Bake for 12-15 minutes or until golden brown and have a firm texture. Every oven is slightly different, so keep an eye out.
- Allow the bagels to cool on a wire rack. Once cooled, you can slice them and enjoy your homemade Japanese bagels. They’re delicious on their own or with your favorite spreads.
Baking Like Asian Bakeries Has Never Been SO EASY!
Sweet Red Bean Walnut Black Sesame Bagel
By Tiffy Cooks
Ingredients
- 2 cups All Purpose Flour
- ½ tsp Salt
- 1 tbsp Honey or sugar
- ⅔ cup Water
- 1 tsp Yeast
- ½ cup Sugar
- 2 tbsp ground black sesame
- 1/2 cup sweetened red bean paste
- 1/2 cup roasted walnuts
Instructions
Making Dough
- In a cup, mix water and honey until thoroughly combined. Next, add flour, salt, yeast, ground sesame, and honey water into the stand mixer with a dough hook until fully combined. The dough may seem more dryer, but keep mixing until it forms into a dough. This process will take around 5-6 minutes.
- Once the dough forms into a ball in the stand mixer, remove and knead with your hands for 2-3 minutes or until it forms into a smooth, elastic ball.
- Cover and let it rest for 10-15 minutes. Or until the dough becomes slightly softer so it is easier to work.
- After 10-15 minutes, cut the dough into six even pieces and roll each portion into individual balls. Cover the dough to prevent them from drying up while you work on the dough one by one.
Shaping Bagels
- Take one piece of ball, and roll the dough flat to around 12cm square.
- Line up the red bean and walnuts at the top of the dough, leaving room on the sides to prevent the fillings from spilling.
- Tuck and roll the dough from the top down with your fingers, pinching the ends close before rolling each section and tucking the fillings in. Once you reach the end, pinch the ends close before rolling out the dough to around 15cm lengthwise.
- Flatten one of the dough ends and connect the ends together to form a bagel shape. Make sure to pinch the dough tightly, cover and let it rest for 80 minutes or until it has risen. Optional: I like to place each bagel on an individual parchment paper so it is easier to add to the water later.
Baking Bagels
- Once the dough has risen, preheat the oven to 400F. Make sure the oven is fully heated before preparing the water mixture.
- In a large pot, bring around 8-10 cups of water to a boil and add in ½ cup of sugar to the boiling water. Boil each bagel for around 30 seconds on each side; this boiling step helps create the bagel’s characteristic chewy texture.
- Transfer the bagels back to the baking sheet and place them in the preheated oven.
- Bake for 12-15 minutes or until golden brown and have a firm texture. Every oven is slightly different, so keep an eye out.
- Allow the bagels to cool on a wire rack. Once cooled, you can slice them and enjoy your homemade Japanese bagels. They’re delicious on their own or with your favorite spreads.
