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Monday, June 17, 2024

Japanese-Model Bagel Recipe – Okonomi Kitchen


Learn to make Japanese model bagels with this simple to comply with recipe! They’re delicate, chewy and the proper base to make crammed bagels and sandwiches.

I’ve been promising to share Japanese model bagels for a very long time, apologies for the delay 🙇🏻‍♀️ however we’re lastly getting began! I went to Japan in March for bagel analysis and tasted so many superb bagels from totally different outlets throughout Tokyo. I used to be in a position to speak to the house owners and study extra about bagels in Japan and their story behind their bagel retailer. I got here again extremely impressed, I might write a complete ebook about Japanese model bagels, so I can’t wait to share as many bagel recipes right here!

We’re beginning off easy with plain Japanese model bagel which is the bottom to any crammed bagels and bagel sandwiches.

Japanese Model Bagels

Japanese-style bagels, are a variation of conventional bagels that incorporate components of Japanese delicacies and flavours. These bagels usually have a softer, fluffier and chewier and in comparison with their Western counterparts with a skinny crisp exterior. That is due to the usage of pure yeast resembling Hoshino yeast and different selfmade wild yeasts resembling fruit yeast water. Moreover, they typically characteristic a filling all through the bagel or are sandwiches with Japanese substances. We’ll get extra into this all through this bagel collection.

You’ll be able to prepared extra about Japanese model bagels in my full Japanese Model Bagel Information.

Substances

Japanese model bagels require the identical substances as New York or Montreal model bagels:

  • Bread Flour (extra on that beneath): It accommodates a better protein content material which is one issue that makes them chewy.
  • Sugar: Provides a slight sweetness to the bagels.
  • Salt: For flavouring the bagels.
  • Yeast: Extra on this beneath. For hoshino yeast, use energetic quantity that has been within the fridge in a single day.
  • Water: For hydrating the dough. Use water that’s 21 – 22 C / 70 – 72 F . The % vastly impacts the chewiness of the bagels however can be depending on the kind of flour used and setting. This can include apply and expertise. For this recipe, we’re utilizing a hydration of 58-60% which helps create that further chewy (not jaw breaking!) inside. For a bagel with a tighter crumb, you’ll be able to go as low at 50-52%.
  • Malt powder: I exploit flour that already accommodates malt, however this ingredient is optionally available. It helps with the browning and flavour of bagels.
  • Oil: Not historically used however it helps preserve the bagels delicate on the within and prevents them from drying out. Fat function tenderizers by restraining extreme gluten formation, thus stopping toughness. It additionally makes the dough just a little simpler to work with.
  • Molasses: This ingredient is added to the boiling water and is what provides bagels their chewy, shine and crust enhancing each flavour and texture.

What sort of flour to make use of for bagels

I might write a complete article about all of the several types of flours and the way it impacts bagel dough! Protein content material, gluten, the place the flour is harvested, and a lot extra will influence the ultimate consequence of bagels.

Typically, you need to use a flour excessive in protein content material (11.5% – 13%). All function flour is round 10.5-12%.

  • Bread flour: extra protein content material = extra gluten formation = it’s elastic and can rise effectively.
  • All function flour: much less protein = much less gluten formation = doesn’t increase or rise as a lot as bread flour.
  • Rice flour: some outlets even incorporate rice flour for an additional chewy, extra mochi-mochi like texture that fits Japanese style. I’ll have a recipe for this sort sooner or later as effectively :).

Yeast for Bread in Japan

  • Hoshino yeast: Essentially the most generally used kind of yeast in Japan, Hoshino yeast is a rice-derived yeast developed from Japanese sake brewing methodology that slowly cultivated with wheat, rice, koji and water. It’s grown within the winter and is offered in granules (dried). To energetic the yeast, water is added in a 1:2 ratio.
  • Pure yeast: Similar to sourdough and fruit yeasts. I’ll be sharing recipes utilizing these two yeasts sooner or later, keep tuned!
  • Lively dry yeast: When utilizing energetic dry yeast, solely a small quantity if added and proofed for a protracted time frame to mitigate a powerful yeasty odor.

Texture of Bagels

There are numerous components that decide the feel of bagels. Typically, there are three textures that you simply’ll discover when you strive bagels in japan:

  1. Fuwa / Fuka (Fluffy): because the identify implies this texture is extra fluffy and nearer to shokupan however with a chewier exterior and crisp crust.
  2. Mochi-mochi (Chewy): not simply ‘chewy’ however chewy with an added chew… sort of like a chewy bread + the chewiness from one thing like mochi.
  3. Mugyu / Muchi (Tight): Mugyu means to squeeze or maintain tight, which is sort of interprets to an in depth tight crumb for bagels. It’s extra just like conventional New York bagels the place they’re denser (however nonetheless delicate and chewy). Muchi means it sinks in your tooth however doesn’t actually bounce again as a lot as fluffy.

Based mostly on the kind of flour and yeast used, and the size of fermentation will decide the kind of texture.

Tools to Make Bagels

You don’t actually need any particular tools to make bagels. Bread machine and stand combine will assist with the blending the dough however it may be achieved by hand. If the hydration of the dough is low, it would even be higher to combine by hand.

The one tools I extremely advocate having is a kitchen scale (love a chargeable one). Everybody weights their flours and substances in a different way and a kitchen scale is the one technique to preserve it as exact batch to batch. I even have a precision scale for yeast. They’re extremely low-cost and price it when you’re severe about baking.

You’ll additionally want a big pot to boil the bagels and any kind of slotted spoon (or you should use chopsticks and a spoon to fastidiously elevate it out).

Whereas In assume steam ovens are superior for baking bagels for even browning, I simply use my Rental oven and small toaster oven (lol) and so they end up nice particularly when re-toasted. Perhaps at some point I’ll put money into a pleasant oven 🙂

Methods to Make Japanese Model Bagels

Each step of the bagel making course of impacts the ultimate consequence. From which substances are used, to kneading time, proof time, to the strategy of rolling, boiling and baking… I hope to cowl these as we go all through the collection however for this recipe particularly, we’re aiming for a chewy inside and exterior (however not jaw breaking), a delicate barely fluffy crumb and skinny crisp exterior. To take action, right here is the method:

  1. Make dough: combine the substances till dough comes collectively. Not like different bread, it doesn’t must be extremely clean or cross a widow aircraft take a look at for this model due to the lengthy rise within the subsequent step. The dough needs to be about 26 C / 78 F.
  2. Main proof: place the dough right into a container or plastic bag. If utilizing hoshino yeast, go away at room temperature for 8-12 hours. If utilizing energetic dry yeast, place into the vegetable compartment of your fridge for 8-12 hours. 
  3. Divide: If utilizing energetic dry yeast, take away from fridge and let the dough return to 17 C / 63 F. Divide the dough into 6 equal parts (about 120-122 g every). Roughly form right into a log and relaxation for 20 minutes to permit the dough to chill out. 
  4. Pre-shape: Roll out the dough, about 15 x 18 cm in measurement* after which ranging from the highest, roll down and use the bottom of your palm to press down on the dough to maintain the roll tight. Pinch the seams to safe. Repeat with all items and preserve them coated with a moist fabric.
  5. Form: Return to the primary piece and form the bagel (it ought to have rested for no less than 5 minutes). Roll and stretch the dough with each arms and with the seam going through up, press one fringe of the dough to flatten it together with your palm or curler. Deliver the opposite finish to the flattened facet and wrap, pinching the dough tightly to safe. If you need a chewy or tighter texture, twist the dough 1-2 instances. The extra twisted, the extra tighter the feel (seek advice from blogpost). Place on a chunk of parchment paper. Hold the items coated with a moist paper towel.
  6. Secondary proof: Proof for about 1 1/2 – 2 hours for hoshino yeast and 20-Half-hour for energetic dry yeast at 40 C or till it slowly spring again up when poked.
  7. Boil: Deliver a pot of water to a boil. Add 1 heaping tablespoon of malt syrup, molasses or sugar. As soon as boiling (or temperature of 85 / 185 F C) boil for 10-30 seconds on all sides. The longer you boil, the chewier the outside. Utilizing a slotted spoon, take away the bagels and switch to a ready baking tray.
  8. Bake: Bake at 218 C / 425 F for 20-25 minutes or till deep golden brown. 

Methods to Form Bagels

There are numerous strategies to shaping bagels. Rolling (New-York model), poking methodology after which sealing methodology (which has 3 methods). In Japan the sealing methodology is mostly used and personally my most popular method as effectively. It’s essential to permit the dough to relaxation a bit earlier than shaping or they have a tendency to unravel when proofing, boiling or baking. Make sure to securely seal all of the ends as effectively. Please watch this video for visuals 🙂

  1. No twist: Deliver the top to the opposite finish that has been flattened and seal. This can permit extra air to rise within the dough and create a fluffier texture.
  2. One twist: Seam facet up, it’s rolled as soon as after which sealed onto the opposite facet. This creates an additional chewy texture.
  3. Two twists: That is just like the rolling methodology. The extra twisted, the tighter the crumb as a result of the air isn’t in a position to increase as a lot.

Methods to Serve Bagels

Similar to in New York, schmear or a cream cheese is often slathered on. After all the basic bagel with lox and bagel with butter and jam can be well-liked. What differs in Japan is that they in addition they incorporate Japanese substances and have many variations of dessert bagels, which could sound like an excessive amount of at first however after making an attempt many throughout my time there, I perceive the recognition.

Japanese-Model Bagel Serving Solutions

  • Bagel with cream cheese: both plain cream cheese, or your flavoured cream cheese! You may combine in seasonings, jams and extra.
  • Bagel with butter and jam: Easy is finest.
  • Bagel with lox: cream cheese, lox and moreover some crimson onions, tomatoes, cucumbers and capers.
  • Tamago bagel sando: Both tamagoyaki (Japanese omlette), scrambled eggs or Japanese egg salad (recipe for these will comply with!)
  • Katsu bagel sando: Japanese cutlet with cabbage and tonkatsu sauce.
  • Ebi Sando: Crispy fried shrimp (ebi) coated in panko breadcrumbs and served with lettuce, tartar sauce, and typically shredded cabbage.
  • Japanese Fruit Bagel Sando: Whip cream plain or with cream cheese with recent fruit! You’ll be able to even add a little bit of anko (candy bean paste).
  • An Butter Sando: Candy crimson bean paste with salted butter or cream cheese. The candy and salty mixture is so good.
  • Cheesecake sando: This might need been one in every of my favorite sandwiches I attempted. It is smart as a result of technically cheesecake is made out of cream cheese… which is the last word unfold to pair with bagels. It’s only a barely sweeter and richer mixture. I’ve even had it with different desserts resembling sponge truffles, purin, brownies and if achieved proper, it really works surprisingly effectively.
How do I retailer bagels?

If bagels should not eaten throughout the day, freeze them in air tight baggage for as much as 2 months. Don’t preserve them within the fridge as they are going to get dry and arduous.

How do I reheat bagels?

If frozen, permit it to come back to room temperature. There are a couple of methods to reheat bagels! My most popular method is to steam for two minutes after which toast if you’d like a crispy crust. It recreates that freshly baked texture. If pressed for time, you may wrap with a moist paper towel, microwave for about 15 seconds till heat after which toast if desired. You may additionally rapidly run water on the bagel after which toast instantly (creates steam within the toaster).

Can I make bagels with out a bread machine or standmix?

Sure! Combine all of the substances in a bowl. With it comes collectively, place on a clear work floor and knead the dough for about 10 minutes till it you’re in a position to type a clean dough ball.

Do I’ve to relaxation the dough in a single day?

I extremely advocate resting the dough in a single day for one of the best flavour and texture, nevertheless you can also make it utilizing the straight methodology (identical day methodology) if utilizing dry yeast. Enhance the quantity to five.5 grams of yeast (about 1 1/2 tsp). Proof at room temperature till double in measurement, about 1 hour after which proceed with the remainder of the recipe.

How do I calculate water temperature for bagles?

Purpose for a dough temperature of about 26 F (78 F). Right here is the system to calculate water temperature for many bread doughs which will be aimed by utilizing water that’s about 21-22 C / 70-72 F. This can range relying on the climate and setting, please modify accordingly utilizing this system:
Water temperature = 70 – room temperature – flour temperature
ie. 70 – 22 (room temp) – 22 (flour temp) = 26 (water temp)

Extra Japanese-Model Bagel Recipes

Get pleasure from!! If you happen to make this Japanese Model Bagel recipe, let me know! Go away a remark, score and when you resolve to share it on socials, tag me on instagram @Okonomikitchen. I’d love to listen to from you 😁!

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Description

Learn to make Japanese model bagels with this simple to comply with recipe! They’re delicate, chewy and the proper base to make crammed bagels and sandwiches.


Hoshino Yeast Model

  • 240245 ml 21 – 22 C / 70 – 72 F water
  • 13 g oil, optionally available
  • 432 bread flour
  • 1 tsp malt powder
  • 34 g energetic hoshino yeast*
  • 22 g brown sugar
  • 10 g salt

Dry Yeast Model

  • 260268 g 21 – 22 C / 70 – 72 F water
  • 13 oil, optionally available
  • 432 g bread flour
  • 2 g energetic dry yeast
  • 1 tsp malt powder
  • 10 g salt
  • 22 g brown sugar

Boiling Liquid:

  • water
  • malt syrup, honey or brown sugar

Bakers % (extra on this within the blogpost)

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


  1. To a bread machine or standmix, add all of the substances within the order listed. Ensure to not add the yeast and salt within the spot. If utilizing a bread machine, use dough possibility and knead for 15-20 minutes. If utilizing a standmix, use the dough hook and begin with the bottom pace. As soon as the flour begins to soak up the water (about 2-3 minutes), enhance the pace to the subsequent lowest (2) and blend for 6-8 minutes, or till the dough comes collectively totally. This dough won’t be tremendous clean nor cross a window aircraft take a look at. The dough ought to really feel moist to the contact however not so moist that it sticks to your arms. 
  2. Take away from bowl and place right into a container or plastic bag. If utilizing hoshino yeast, go away at room temperature for 8-12 hours. If utilizing energetic dry yeast, place into the vegetable compartment of your fridge for no less than 8 hours and as much as 24 hours. 
  3. If utilizing energetic dry yeast, take away from fridge and let the dough return to 17 C / 63 F. Divide the dough into 6 equal parts (about 120-122 g every). Roughly form right into a log and relaxation for 20 minutes to permit the dough to chill out. 
  4. Roll out the dough, about 15 x 18 cm in measurement* after which ranging from the highest, roll down and use the bottom of your palm to press down on the dough to maintain the roll tight. Pinch the seams to safe. Repeat with all items and preserve them coated with a moist fabric.
  5. Return to the primary piece and form the bagel (it ought to have rested for no less than 5 minutes). Roll and stretch the dough with each arms and with the seam going through up, press one fringe of the dough to flatten it together with your palm or curler.
  6. Deliver the opposite finish to the flattened facet and wrap, pinching the dough tightly to safe. If you need a chewy or tighter texture, twist the dough 1-2 instances. The extra twisted, the extra tighter the feel (seek advice from blogpost). Place on a chunk of parchment paper. Hold the items coated with a moist paper towel.
  7. Proof for 1 1/2 – 2 hours if utilizing hoshino yeast and about 20-Half-hour for energetic dry yeast at 40 C or till it slowly spring again up when poked. In the direction of the top, begin pre-heating the oven to 218 C / 425 F. 
  8. Deliver a pot of water to a boil. Add 1 heaping tablespoon of malt syrup, molasses or sugar. As soon as boiling (or temperature of 85 / 185 F C) boil for 10-30 seconds on all sides. The longer you boil, the chewier the outside. Utilizing a slotted spoon, take away the bagels and switch to a ready baking tray. Bake for 20-25 minutes or till deep golden brown. 
  9. Take away from oven and switch to a wire rack. Serve and revel in!

Notes

  • *I used 7% for this recipe however you should use 6-10% relying on how fluffy you need the bagels to be. Extra on hoshino yeast on this blogpost.
  • **the longer you roll out the dough, the larger the opening can be. I like to recommend not going any smaller than 14 cm for the width or it does turn into a bit tougher for the roll to remain intact. 

  • Prep Time: 10 hours
  • Prepare dinner Time: 20 minutes
  • Class: bagels
  • Methodology: Baking
  • Delicacies: Japanese



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