Bagels in Japan have become more and more popular in recent years. They have been adapted from New York bagels and transformed into bagels suited for the Japanese palette and filled with seasonal ingredients.
Simpler bagels can be found in many bakeries across Japan, but there have been a rise of speciality bagels shops. From sweet dessert filled bagels to savory stuffed bagels, simpler sandwich bagels to visually appealing voluptuous bagel sandos, theres something for everyone to enjoy! Read on to learn more about a new world of bagels.
The Japanese bagel is commonly known as an underground body modification style called the “bagel head” that involves saline injections to the forehead, with a thumb pressed firmly in the center for a round bagel shape.
Pre-ferments & Yudane (Tangzhong)
I experimented a lot with pre-ferments and yudane in the beginning of my bagel journey. I’ve completely stopped with pre-ferments since switching to the low and slow fermentation method. I will use yudane for when I make bagels the straight method as I find it helps slow the staling process and keeps them moist longer.
You can make delicious bagels either by the kneading method or no-knead method.
Kneaded Bagels
- Bagel dough is mixed and then kneaded, often using a stand mixer or by hand. Kneading develops gluten in the dough, resulting in the classic chewy bagel texture. Can be taxing on both stand mixer or hand.
- Demands more effort and time, as the dough needs to be kneaded for several minutes to achieve the desired consistency
- Bagels made through kneading have the characteristic chewy crust and dense, chewy interior that are associated with traditional bagels.
No-Knead Bagels:
- A simpler method where the dough is mixed but not extensively kneaded. Instead, it’s rested and risen for a longer period of time.
- Includes a few stretch and folds for gluten development.
- This technique is more hands-off and generally requires less physical effort.
- No-knead bagels may have a slightly different texture, featuring a more open crumb structure and a softer, less chewy interior compared to traditionally kneaded bagels.
The length of primary fermentation will have a large affect on texture and flavour. Many bagel recipes call for a short primary proofing time, if any. This results in a denser bagel. For Japanese style bagels, they are typically fully proofed as we would when making bread.
Straight vs. Overnight method
You can make bagels all in the same day or let it proof at a low temperature for an extended period of time. I prefer to proof them low and slow as it makes for a more flavourful bagel with beautiful crispy golden blisters on the crust. This step can also be done during the second proofing, but I prefer to do it during this stage due to fridge space constraints. The length of time for proofing will depend on the temperature of your dough and room (proof until double in size).
Note: adding flavours to the dough will affect proofing time. Adding spices or instant coffee slows down the fermentation, so it will need a longer proof time versus a plain dough.
Dividing and Bench Time
When dividing the dough, try to divide them within 2-3 cuts. Cutting the dough too many times to make equal pieces ‘damages’ the dough.
Once divided, pre-shape the dough with the clean surface facing up into a log and then let it rest. By loosely shaping prior and letting the gluten relax, it will make it easier to mold.
There are a few methods and factors that affect the dough.
Factors:
- Removing gas out with your hands vs. rolling pin: If using a rolling pin, you can easily remove the air bubbles that have developed in the dough. The breads flavour and texture is created by fermentation and the process of making bread. So flavour and texture will change depending on whether you remove the developed gas. If you prefer a less yeasty flavour, remove the gas. This is personal preference so try out both and see which you prefer.
- Handling the dough: The way you handle the dough also affects the texture. When force is applied to the dough, the gluten weakens and the air bubbles collapse. For example, this is why rustic artisan bread is so delicious. Because it’s baked without a lot of handling and no cutting so the yeast is able to do its job undisturbed. This is why for plain bagels, I will lightly handle the dough with my hands rather than a rolling pin.
- Twisting the dough before shaping: By twisting the dough, it will tighten it, creating a denser bagel. For soft-fluffy type, I don’t twist it at all. For soft-chewy type, I twist it once. For chewy dense type, I twist it about 2-2.5 times.
Shaping methods:
- Sealing: Taking one end and sealing it into the other end. This method is best used for filled bagels.
- Rolled: The New York way of shaping bagels where it’s ripped and rolled to seal the ends.
- Poke method: Shaping the dough into balls and poking a hole in the middle (rarely used in Japan).
A solid secondary proof will ensure a great tasting bagel. I’ve heard to err on the side of under-proofing the bagels if unsure, however I do the opposite. Everyday is different depending on the weather, but I will always lean towards over-proofing the bagels. Under proofing the bagels in this step tends to bake up dense (not in a good way), stodgy and dry. I’ve over-proofed bagels a few times by a bit, but they honestly taste pretty close to perfectly proofed bagels. If I had over-proofed it for over an hour, results may have been different (no rise, sunken).
The time it takes for secondary proofing will also vary depending on the ingredients added to the dough or filled in the dough. If it’s room temperature ingredients like dried fruit, nuts or chocolate it won’t change much from plain dough. If its filled with cold fillings, it will take longer because the temperature of the dough will be lower. If it contains fruits or vegetables, the increased amount of yeast means shorter proofing time.
Boiling bagels is the traditional method, however many shops steam bagels in the oven due to kitchen restrictions or for easier production.
I have tried both methods and while steaming makes pretty good bagels, I prefer the texture of boiled bagels. Boiled bagels have a beautiful shiny crust. Steamed bagels tend to have a dull finish and the thing I don’t like the most is that only one side gets the spa treatment.
Boiling time makes a HUGE difference in the final texture. Many bagel recipes have boiling times anywhere from 30 seconds to 3 minutes per side. Personally, I recommend a boiling time of 10-15 seconds per side. It will still develop a ‘skin’. The longer the boiling time, the thicker the skin. When exposing bagels to heat, you activate some of the yeast, and it’s crucial to ensure this activation occurs in a highly heated environment like the oven. This is essential for achieving the best oven spring (expansion when hitting the oven) as a lengthier boiling process can diminish this effect. Moreover, the formation of a starchy skin, which occurs during boiling, plays a role in setting the bagel’s exterior, restricting its rise. In essence, the thicker the skin, the less expansion you can expect.
Depending on the type of bagels you want to produce, they can be baked anywhere from 300 F – 500 F. To make soft white bagels, I bake them at 300 F. For crisp golden bagels, I bake them at 385-425 F. This will be dependent on the bagel recipe as the hydration and type of bagel (ie. closed hole vs. large hole) will affect baking temperature. For closed or smaller hole bagels, baking it at 500 F will likely burn the exterior before the interior gets cooked. Additionally, every oven is different, so experiment with your own oven.
Note: The size of your oven, how many you bake at once and the space between your bagels will also have an effect on the length of baking.
【Meal prep for the week】 baking 6 kinds of japanese bagel with just one dough (relaxing baking vlog)
FAQ
What is the difference between a Japanese bagel and a regular bagel?
What are Japanese style bagels?