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



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)


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


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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  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

    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 :)