Bagels

by - December 08, 2018





Several years ago, I tried to bake bagels using a straight dough method.  Unfortunately, it was not very successful as the texture was very dry the next day.   I haven't attempted bagels again since.  Lately, I discovered this recipe from Serious Eats using the Yukone method (also know as tangzhong).  As I researched online, Yukone in Japanese means adding a separately-prepared gelatinised dough to the remaining dough mixture during the dough-making process.  The resulting texture of this bagel is chewy, moist and it stays good for a few days. Bagel supposed to be chewy.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Chewy and Moist Bagel Recipe - Yukone Method

Yields: 8 bagels

INGREDIENTS:

Yukone:

100g bread flour
170g water

Main Dough:

355g bread flour
1 1/4 tsp instant dry yeast
25g brown sugar
2 tsp salt
170g water (original recipe used 100g. The bread flour I used absorb a lot of water)

Topping:

30g white sesame seeds
10g black sesame seeds
20g flaxseed
10g poppy seeds

METHOD:

How to make Yukone:
  1. In a sauce pan, combine flour and water.  Mix with whisk or spatula until no lumps. 
  2. Cook over medium-low heat, stirring consistently until the mixture becomes thicker.  The dough will be very sticky and thick.
  3. Remove from heat and transfer to a clean bowl to let it cool to room temperature.
For the main dough:
  1. In a bowl of stand mixer, combine bread flour, yeast, sugar and yeast.  Add water and Yukone dough. Using the dough hook on a stand mixer, knead until the dough comes together, become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 12 - 15 minutes at medium speed.  
  2. Let it rise in a warm place for 75 minutes or until double in size in the same mixing bowl, covered with cling film or kitchen towel. 
  3. Punch down the dough and divide into 8 portions.  Roll each portion into a ball.  Cover with kitchen towel and let it rest for 15 minutes to relax.
  4. Make a hole in the center of each ball using finger.  Stretch the hole with your fingers to make it larger.  Place into a lined baking pan with parchment paper.  Let it proof for another 45 minutes or until double in size.
  5. Combine all the seeds and keep aside.
  6. Boil a pot of water and bring to simmer.  One by one, blanch the bagels for 30 seconds on each side.  Dish out the bagel and drain on a wire rack. Immediately coat one side of the bagels with seeds.  Place back on the lined baking tray.
  7. Bake in a preheated oven (190 C) for 20 - 25 minutes.
  8. Remove from the oven and transfer onto a wire rack to cool.  Just toast it before eating after the next day.
Preparing Yukone

Preparing the main dough




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2 comments

  1. Hi, I have been making bagel with only one proofing, and yours is 2 time proofing I notice. Mine turn out is chewy also without using tang zhong. I trying to understand more whether need to do 2nd proofing

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    Replies
    1. Hi, thank you for reading my recipe and your question.

      It is better to stick to your method if work for you. Mine recipe is a bit complicated. I have tried baked using straight dough method. But, by next day the bagel turned a bit dry. This was mine experience and could be the recipe I tried was not that good. I found with Tangzhong method the Bagel stay fresh longer. However, this is my own experiment. It may not work for you.

      Cheers :)

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