Chewy Plain Bagel Made In A Bread Maker Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I always made bagels with different fillings, but I tried making plain ones and they turned out glossy and chewy. I made sandwiches with them and they were fantastic!! It's fun to make patterns on them to create your own original brand!! I made flower patterns. When kettling, don't do it when the water is boiling, the heat should be low. Recipe by pancake08 I always made bagels with different fillings, but I tried making plain ones and they turned out glossy and chewy. I made sandwiches with them and they were fantastic!! It's fun to make patterns on them to create your own original brand!! I made flower patterns. When kettling, don't do it when the water is boiling, the heat should be low. Recipe by pancake08 Chewy Plain Bagel Made in a Bread Maker Share its first Cooksnap! I always made bagels with different fillings, but I tried making plain ones and they turned out glossy and chewy. I made sandwiches with them and they were fantastic!! It's fun to make patterns on them to create your own original brand!! I made flower patterns. When kettling, don't do it when the water is boiling, the heat should be low. Recipe by pancake08 I always made bagels with different fillings, but I tried making plain ones and they turned out glossy and chewy. I made sandwiches with them and they were fantastic!! It's fun to make patterns on them to create your own original brand!! I made flower patterns. When kettling, don't do it when the water is boiling, the heat should be low. Recipe by pancake08 Ingredients 5 servings 300 grams Strong (bread) flour 170 ml Water (cold during the summer) 15 grams Sugar 4 grams Salt 4 4/5 grams Dry yeast 10 grams Vegetable oil 2 tbsp Honey for kettling 300 grams Strong (bread) flour 170 ml Water (cold during the summer) 15 grams Sugar 4 grams Salt 4 4/5 grams Dry yeast 10 grams Vegetable oil 2 tbsp Honey for kettling Cooking Instructions 1 2 It looks like this when done! 3 Make a hearty sandwich with fillings of your choice, and enjoy!! 1 1 2 It looks like this when done! 2 It looks like this when done! 3 Make a hearty sandwich with fillings of your choice, and enjoy!! 3 Make a hearty sandwich with fillings of your choice, and enjoy!! Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 19, 2014 05:52 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Fluffy & Chewy Bagel-style Bread Fluffy & Chewy Bagel-style Bread I'm not awake enough in the morning to chew on tough bagels. To satisfy my need for something easier to eat, I made a plump and chewy bagel-style bread by letting it rise thoroughly as if making regular bread. I make this 1-2 times a week. Be quick when boiling and baking these. When you begin boiling, the oven should be done preheating. If you mix in other ingredients, they should be 50 g. Add walnuts, dried cranberries, or currants. If you replace the water with milk, use 210 g. Recipe by Setsubunhijiki cookpad.japan Smooth Bagels Made With Homemade Bread Starter Smooth Bagels Made With Homemade Bread Starter I discovered that bagels made with natural bread starter or leaven came out shiny and smooth, and I wanted to create a recipe that really worked and made delicious bagels! Please adjust the baking time and temperature depending on your oven. Rising times vary depending on the season, so look at the dough to see when it's done rising! Recipe by Bakerykoro cookpad.japan Bagels Made With Apple Bread Starter Bagels Made With Apple Bread Starter Naturally leavened bread takes time to bake, but I thought it may be quicker to make bagels. So I tried! Fermentation speed will depend on the temperature and bread starter, so leave the prefermented dough until it had doubled or tripled in size. I don't think you need more than 2 hours to let the dough rise after you shape it. Recipe by jirocho cookpad.japan Tofu Bagel with More Tofu than Bread Flour!! Tofu Bagel with More Tofu than Bread Flour!! I bought two packs of tofu (200 g each) so I made bagels using an entire pack of tofu and as little flour as possible. 1 bagel is roughly 195 kcal if you make 4, and 260 kcal each is you make 3. Use either silken or firm tofu. If you use firm tofu, e adjust the straining time because it tends to lose more water. Since there is tofu in the recipe, the bagels will rise without proofing. Recipe by cocococoa cookpad.japan Glossy Chewy Bagels Glossy Chewy Bagels I'm not able to find good quality bagels, so I made my own! Make sure the temperature for the last rising is a low 40°C (lower than if you're making snack bread or loaves) You can also knead by hand. If shaping them is hard to understand, please refer to a book or other sources for more help. If shaping them when you add in fillings is difficult, it's probably best to shape them in a knot as seen in Step 11. Recipe by Jinpiyo cookpad.japan Chewy Whole Wheat Bagels Chewy Whole Wheat Bagels I picked out the good parts from various recipes and adapted them into a recipe to my own taste. The dough is rather dry so it may not be that easy to work with, but please knead with patience until it becomes smooth. Recipe by greenfrosch cookpad.japan Chewy Yogurt Bagels Chewy Yogurt Bagels I like bread with yogurt in the dough, so I used plain yogurt instead of water to make these bagels. I usually set the oven to 220℃, but this time I tried it at 230℃. When shaping the bagels, make sure to fold in and secure the seams well so that they don't open up. Because the yogurt helps the dough to rise as well, I reduced the amount of yeast that I used in my other bagel recipe by 1 g. I think it's all right if you use 5 g of yeast as well. Recipe by Mihomiho mama recipes cookpad.japan Chewy New York-Style Bagels Chewy New York-Style Bagels For this recipe, I was very particular about the flour because I was craving really chewy bagels. Of course, you can use other kinds of flour. Water temperature (during the spring and autumn use as is, go for cold water in the summer, and water warmed to about 25℃-30℃ during the winter). Please adjust the amount of water according to your kind of flour or the humidity. Please adjust baking temperature to your oven. (If it's too browned, make it lower, if it's too pale, let the temperature rise a little). Don't change the baking time! Recipe by Jinpiyo cookpad.japan Hand Kneaded Chewy Bagels Hand Kneaded Chewy Bagels Our family's at home, easy cafe style lunch. For steps 1-4 (kneading), if the dough seems dry, adjust the moisture of the dough by adding some water to your palms. At step10, the hot water looks brownish because I added dark brown sugar to it. It can be substituted with 2 tablespoons of honey!! Recipe by Yun cookpad.japan Fluffy & Chewy Bagel-style Bread Fluffy & Chewy Bagel-style Bread I'm not awake enough in the morning to chew on tough bagels. To satisfy my need for something easier to eat, I made a plump and chewy bagel-style bread by letting it rise thoroughly as if making regular bread. I make this 1-2 times a week. Be quick when boiling and baking these. When you begin boiling, the oven should be done preheating. If you mix in other ingredients, they should be 50 g. Add walnuts, dried cranberries, or currants. If you replace the water with milk, use 210 g. Recipe by Setsubunhijiki cookpad.japan Fluffy & Chewy Bagel-style Bread Fluffy & Chewy Bagel-style Bread I'm not awake enough in the morning to chew on tough bagels. To satisfy my need for something easier to eat, I made a plump and chewy bagel-style bread by letting it rise thoroughly as if making regular bread. I make this 1-2 times a week. Be quick when boiling and baking these. When you begin boiling, the oven should be done preheating. If you mix in other ingredients, they should be 50 g. Add walnuts, dried cranberries, or currants. If you replace the water with milk, use 210 g. Recipe by Setsubunhijiki cookpad.japan Smooth Bagels Made With Homemade Bread Starter Smooth Bagels Made With Homemade Bread Starter I discovered that bagels made with natural bread starter or leaven came out shiny and smooth, and I wanted to create a recipe that really worked and made delicious bagels! Please adjust the baking time and temperature depending on your oven. Rising times vary depending on the season, so look at the dough to see when it's done rising! Recipe by Bakerykoro cookpad.japan Smooth Bagels Made With Homemade Bread Starter Smooth Bagels Made With Homemade Bread Starter I discovered that bagels made with natural bread starter or leaven came out shiny and smooth, and I wanted to create a recipe that really worked and made delicious bagels! Please adjust the baking time and temperature depending on your oven. Rising times vary depending on the season, so look at the dough to see when it's done rising! Recipe by Bakerykoro cookpad.japan Bagels Made With Apple Bread Starter Bagels Made With Apple Bread Starter Naturally leavened bread takes time to bake, but I thought it may be quicker to make bagels. So I tried! Fermentation speed will depend on the temperature and bread starter, so leave the prefermented dough until it had doubled or tripled in size. I don't think you need more than 2 hours to let the dough rise after you shape it. Recipe by jirocho cookpad.japan Bagels Made With Apple Bread Starter Bagels Made With Apple Bread Starter Naturally leavened bread takes time to bake, but I thought it may be quicker to make bagels. So I tried! Fermentation speed will depend on the temperature and bread starter, so leave the prefermented dough until it had doubled or tripled in size. I don't think you need more than 2 hours to let the dough rise after you shape it. Recipe by jirocho cookpad.japan Tofu Bagel with More Tofu than Bread Flour!! Tofu Bagel with More Tofu than Bread Flour!! I bought two packs of tofu (200 g each) so I made bagels using an entire pack of tofu and as little flour as possible. 1 bagel is roughly 195 kcal if you make 4, and 260 kcal each is you make 3. Use either silken or firm tofu. If you use firm tofu, e adjust the straining time because it tends to lose more water. Since there is tofu in the recipe, the bagels will rise without proofing. Recipe by cocococoa cookpad.japan Tofu Bagel with More Tofu than Bread Flour!! Tofu Bagel with More Tofu than Bread Flour!! I bought two packs of tofu (200 g each) so I made bagels using an entire pack of tofu and as little flour as possible. 1 bagel is roughly 195 kcal if you make 4, and 260 kcal each is you make 3. Use either silken or firm tofu. If you use firm tofu, e adjust the straining time because it tends to lose more water. Since there is tofu in the recipe, the bagels will rise without proofing. Recipe by cocococoa cookpad.japan Glossy Chewy Bagels Glossy Chewy Bagels I'm not able to find good quality bagels, so I made my own! Make sure the temperature for the last rising is a low 40°C (lower than if you're making snack bread or loaves) You can also knead by hand. If shaping them is hard to understand, please refer to a book or other sources for more help. If shaping them when you add in fillings is difficult, it's probably best to shape them in a knot as seen in Step 11. Recipe by Jinpiyo cookpad.japan Glossy Chewy Bagels Glossy Chewy Bagels I'm not able to find good quality bagels, so I made my own! Make sure the temperature for the last rising is a low 40°C (lower than if you're making snack bread or loaves) You can also knead by hand. If shaping them is hard to understand, please refer to a book or other sources for more help. If shaping them when you add in fillings is difficult, it's probably best to shape them in a knot as seen in Step 11. Recipe by Jinpiyo cookpad.japan Chewy Whole Wheat Bagels Chewy Whole Wheat Bagels I picked out the good parts from various recipes and adapted them into a recipe to my own taste. The dough is rather dry so it may not be that easy to work with, but please knead with patience until it becomes smooth. Recipe by greenfrosch cookpad.japan Chewy Whole Wheat Bagels Chewy Whole Wheat Bagels I picked out the good parts from various recipes and adapted them into a recipe to my own taste. The dough is rather dry so it may not be that easy to work with, but please knead with patience until it becomes smooth. Recipe by greenfrosch cookpad.japan Chewy Yogurt Bagels Chewy Yogurt Bagels I like bread with yogurt in the dough, so I used plain yogurt instead of water to make these bagels. I usually set the oven to 220℃, but this time I tried it at 230℃. When shaping the bagels, make sure to fold in and secure the seams well so that they don't open up. Because the yogurt helps the dough to rise as well, I reduced the amount of yeast that I used in my other bagel recipe by 1 g. I think it's all right if you use 5 g of yeast as well. Recipe by Mihomiho mama recipes cookpad.japan Chewy Yogurt Bagels Chewy Yogurt Bagels I like bread with yogurt in the dough, so I used plain yogurt instead of water to make these bagels. I usually set the oven to 220℃, but this time I tried it at 230℃. When shaping the bagels, make sure to fold in and secure the seams well so that they don't open up. Because the yogurt helps the dough to rise as well, I reduced the amount of yeast that I used in my other bagel recipe by 1 g. I think it's all right if you use 5 g of yeast as well. Recipe by Mihomiho mama recipes cookpad.japan Chewy New York-Style Bagels Chewy New York-Style Bagels For this recipe, I was very particular about the flour because I was craving really chewy bagels. Of course, you can use other kinds of flour. Water temperature (during the spring and autumn use as is, go for cold water in the summer, and water warmed to about 25℃-30℃ during the winter). Please adjust the amount of water according to your kind of flour or the humidity. Please adjust baking temperature to your oven. (If it's too browned, make it lower, if it's too pale, let the temperature rise a little). Don't change the baking time! Recipe by Jinpiyo cookpad.japan Chewy New York-Style Bagels Chewy New York-Style Bagels For this recipe, I was very particular about the flour because I was craving really chewy bagels. Of course, you can use other kinds of flour. Water temperature (during the spring and autumn use as is, go for cold water in the summer, and water warmed to about 25℃-30℃ during the winter). Please adjust the amount of water according to your kind of flour or the humidity. Please adjust baking temperature to your oven. (If it's too browned, make it lower, if it's too pale, let the temperature rise a little). Don't change the baking time! Recipe by Jinpiyo cookpad.japan Hand Kneaded Chewy Bagels Hand Kneaded Chewy Bagels Our family's at home, easy cafe style lunch. For steps 1-4 (kneading), if the dough seems dry, adjust the moisture of the dough by adding some water to your palms. At step10, the hot water looks brownish because I added dark brown sugar to it. It can be substituted with 2 tablespoons of honey!! Recipe by Yun cookpad.japan Hand Kneaded Chewy Bagels Hand Kneaded Chewy Bagels Our family's at home, easy cafe style lunch. For steps 1-4 (kneading), if the dough seems dry, adjust the moisture of the dough by adding some water to your palms. At step10, the hot water looks brownish because I added dark brown sugar to it. It can be substituted with 2 tablespoons of honey!! 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