Hello, it's Moka!
Today, I'm sharing a bagel recipe that has been requested a lot!

Finally, I'm releasing the recipe🥯
It's a chewy bagel that I've been making dozens of times💖💖💖

Bagels don't contain fats or oils, and can be made with very simple ingredients, and the dough is easy to handle♪

Highly recommended for beginners at bread making🫶🫶

The possibilities for variation are endless depending on what you put in and what you put in between!

Since they don't contain fats or oils, if you're on a diet and you're restricting your bread intake, bagels and baguettes are recommended with less guilt🫣🫣💕💕

You always want to eat bread, right? 🤣




This time, I used Kitano Kaori flour, so it makes for a chewy and firm bagel!

You can also make it with Yumechikara or Haruyokoi! !・
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If you make it with imported wheat such as Eagle, it will be fluffy, soft, and crisp♪
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Please try making it with your favorite flour✨✨
The ingredients are simple, so just changing the flour will make a big difference🙌
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○ Bagel dough (for 5 pieces)
Strong flour (Kitano Kaori)...200g
Dry yeast...2g
Salt...3.5g
Cane sugar...15g
Water...115g

○ Kettle ring
Water...about 1L
Granulated sugar...2 tablespoons

○ Bagel dough (for 5 pieces)
Strong flour (Kitano Kaori) ... 200g
Dry yeast ... 2g
Salt ... 3.5g
Cane sugar ... 15g
Water ... 115g
○ Kettling
Water ... Approx. 1L
Granulated sugar ... Large 2

~ Bagel dough ~
① Put all the ingredients in a bread maker or kneading machine and knead for about 20 minutes.
When the dough becomes smooth, re-roll it. Cover with plastic wrap and leave for 30 minutes at 30℃ for the first rise.

② Divide into 5 parts. Re-roll and rest for 20 minutes.
(Cover with a wet cloth to prevent drying)

③ Shape into bagels.

④ Leave for 30 minutes at 30℃ for the second rise.

⑤ Boil water in a frying pan or pot, add sugar for kettle, and boil for 30 seconds on each side.
Do not bring to a boil, just wait until bubbles begin to form.

⑥Bake in a preheated oven at 210°C for 14 minutes or more.
(Adjust the baking time depending on your home oven)


〜Bagel dough〜
(1) All ingredients for home bakeries and kneading machines
Put it in and knead for about 20 minutes.
When the dough is somewhat smooth, re-roll it. Cover with plastic wrap and primary fermentation at 30°C for 30 minutes.

(2) Divide into 5 parts. Rounded up, bench time 20 minutes.
(Cover with a wet cloth to prevent it from drying out)

(3) Shape into a bagel shape.

(4) Secondary fermentation at 30°C for 30 minutes.

(5) Boil water in a frying pan or pot,
Add sugar for ketting and boil for 30 seconds on each side.
At this time, it is a good rule of thumb to boil the bubbles without boiling.

(6) Bake in an oven preheated to 210 degrees for 14 minutes.
(Baking time is adjusted by your home oven)

[Frequently Asked Questions]
Q. About the home bakery I use
A. siroca Home Bakery Basic Plus
amzn.asia/aBbJyGZ

Q. About the fermentation temperature and time
A. It's just a guideline, so it's okay if you don't use the same temperature or time!

Q. About the oven I use
A. I use the TOSHIBA Stone Oven Dom