Junko's easy bagels with no first proofing needed — the chewy, pillowy texture is absolutely irresistible! Give them a try♪
Ingredients
8 servings- Bread flour (strong flour)300g
- Instant dry yeast3g
- Sugar15g
- Salt6g (I've been using 5g lately)
- Waterabout 200cc (depends on flour type and weather)
- Sesame seedsoptional
Directions
90 min- 1
Transfer 300g of bread flour into a bowl, then add 3g instant dry yeast, 15g sugar, 6g salt, and about 200cc of water (adjust depending on flour type and weather). Mix well by hand. The dough will be sticky at first but will gradually come together.
- 2
Turn the dough out onto a work surface and knead thoroughly by hand for 15–20 minutes, folding and pushing the dough as you go. Knead until the surface is smooth and the dough seals cleanly when formed into a ball.
- 3
Divide the kneaded dough into 8 equal pieces, each weighing 62–64g. Shape each piece into a smooth ball by cupping your hands around it, then place seam-side down and let rest.
- 4
Flatten each dough ball with your palm, then use a rolling pin to spread it out. Fold the top and bottom edges toward the center, then fold again. Roll the dough with both hands into a rope about 2cm thick.
- 5
Once the dough has relaxed, join the two ends firmly together to form a ring. Cover with plastic wrap and let proof for about 15 minutes (30 minutes or more in winter).
- 6
Bring water to about 80°C and boil each bagel one at a time for about 15 seconds, then remove and gently pat dry. This step sets the shape, so make sure each piece is well formed before placing it in the water.
- 7
Pat the boiled bagels dry and sprinkle with sesame seeds if desired. Place the top side down onto a plate scattered with sesame seeds and press gently so they stick well.
- 8
Bake in a 200°C oven for about 15 minutes, or until golden brown to your liking. If the tops aren't browning, check the bottom to make sure they are cooked through.
- 9
Once baked, transfer to a wire rack and let cool. They're ready to enjoy once cooled. From the next day onwards, toasting them makes them even more delicious!
Tips
These simply flavored bagels can also be used as baby food for infants. Dipping them in minestrone soup before serving is a great option too.
Nutrition
Per serving- Calories138 kcal
- Protein4.3 g
- Fat0.6 g
- Carbs28.5 g
- Sodium0.7 g
Junko's easy bagels with no first proofing needed — the chewy, pillowy texture is absolutely irresistible! Give them a try♪
Ingredients
8 servings- Bread flour (strong flour)300g
- Instant dry yeast3g
- Sugar15g
- Salt6g (I've been using 5g lately)
- Waterabout 200cc (depends on flour type and weather)
- Sesame seedsoptional
Directions
90 min- 1
Transfer 300g of bread flour into a bowl, then add 3g instant dry yeast, 15g sugar, 6g salt, and about 200cc of water (adjust depending on flour type and weather). Mix well by hand. The dough will be sticky at first but will gradually come together.
- 2
Turn the dough out onto a work surface and knead thoroughly by hand for 15–20 minutes, folding and pushing the dough as you go. Knead until the surface is smooth and the dough seals cleanly when formed into a ball.
- 3
Divide the kneaded dough into 8 equal pieces, each weighing 62–64g. Shape each piece into a smooth ball by cupping your hands around it, then place seam-side down and let rest.
- 4
Flatten each dough ball with your palm, then use a rolling pin to spread it out. Fold the top and bottom edges toward the center, then fold again. Roll the dough with both hands into a rope about 2cm thick.
- 5
Once the dough has relaxed, join the two ends firmly together to form a ring. Cover with plastic wrap and let proof for about 15 minutes (30 minutes or more in winter).
- 6
Bring water to about 80°C and boil each bagel one at a time for about 15 seconds, then remove and gently pat dry. This step sets the shape, so make sure each piece is well formed before placing it in the water.
- 7
Pat the boiled bagels dry and sprinkle with sesame seeds if desired. Place the top side down onto a plate scattered with sesame seeds and press gently so they stick well.
- 8
Bake in a 200°C oven for about 15 minutes, or until golden brown to your liking. If the tops aren't browning, check the bottom to make sure they are cooked through.
- 9
Once baked, transfer to a wire rack and let cool. They're ready to enjoy once cooled. From the next day onwards, toasting them makes them even more delicious!
Nutrition
Per serving- Calories138 kcal
- Protein4.3 g
- Fat0.6 g
- Carbs28.5 g
- Sodium0.7 g
Tips
These simply flavored bagels can also be used as baby food for infants. Dipping them in minestrone soup before serving is a great option too.