Classic Fail-Proof Soft and Fluffy Japanese Bagel
By Tiffy Cooks
Crispy on the outside, soft and chewy on the inside, this Classic Japanese Bagels are oil-free, dairy-free, and low sugar. Today I'm sharing my mom's fail-proof Japanese bagel recipe. These soft bagel have a fluffier, lighter texture than the dense New York bagels we're all used to. They’re delicious on their own or with your favorite spreads!
Equipment
Ingredients
- 2 cups All Purpose Flour
- ½ tsp Salt
- 1 tbsp Honey or sugar
- ⅔ cup Water
- 1 tsp Yeast
- ½ cup Sugar
Instructions
Master Dough
- In a cup, mix water and honey until fully combined. Next, add flour, salt, yeast, and honey water into the stand mixer with a dough hook.
- Mix 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.
- Tuck and roll the dough from the top down with your fingers, making sure to pinch the ends close before rolling each section. Once you get to 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 they’ve cooled, you can slice them and enjoy!
Video
Nutrition
Calories: 228kcalCarbohydrates: 51gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 197mgPotassium: 52mgFiber: 1gSugar: 20gVitamin C: 0.02mgCalcium: 8mgIron: 2mg
