Bagels, Bread
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bagels..bagels…Chocolate Chip Bagels | チョコチップ ベーグル

Bagels, I think are one of the most easy breads to make, perhaps an ideal entry  to people interested in bread making at home. The bagels go through a process of ‘poaching’ before it goes into the oven.

The plain bagel is of course! the easiest.

Once mastered…

adding fruit..

adding seeds..

adding sesame..

adding chocolate chips..

adding any favorite ingredients ….

will produce an original BAGEL OF YOUR OWN.












Chocolate Chips Bagels ….ooops the loop! | チョコチップ ベーグル 輪っかがはずれてしまいました


Poaching the bagels before it gets baked.  ケトリングと言って焼く前に茹でます。


Amount of chocolate chips to your own liking /  甘さは自分の好みで調整してね。


Plain Bagel / プレーンベーグル   Goes well with the Jewish way…with cream cheese and smoke salmon. 半分にトーストしてユダヤ式にクリームチーズとスモークサーモンを挟むと最高!


Sweet Dried Mango Bagel / ドライあまい〜マンゴ ベーグル

Chocolate Chip Bagel Recipe –

  • Bread Flour (100%) 300g
  • Cocoa Powder (10%) 30g
  • Sugar (5%) 16.5g
  • Salt (1.5%) 5g
  • Dry Yeast (1%) 3g
  • Water (50%) 165g
  • (Optional) Natural Yeast/Hoshino (7.8%) 26g
  • Chocolate Chip 40g


  1. <MIX> Mix the bread flour, cocoa powder, dry yeast, salt and sugar.
  2. Combine the water and natural yeast/hoshino(optional) and pour into the flour and mix for 5 minutes.
  3. <REST TIME/FLOOR TIME> Cover the dough with plastic to prevent it from drying and let it rest for 60 minutes in room temperature and punch the dough.
  4. <OVERNIGHT PROOF> (LOW TEMPERATURE FERMENTATION) Leave the dough in a plastic container at 4~6C for approx. 10〜24 hours. You can omit this process if you are short on time.
  5. <RESTORING IT TO ROOM TEMPERATURE> Leave the dough to restore back to room temperature.
  • Divide the dough into 5 pieces. Let the dough rest for approx. 10~15minutes, preventing the surface to dry.
  • Using your hands, flatten the ball shape dough and roll it to about 15cm/5 inches long on a clean, dry work surface with sufficient friction on the work surface. Taper the rope size slightly at each end adding the chocolate chips along the center line.
  • Enclose the dough, rolling it from your side. Seal the last end with our fingers so the dough is a thick rope shape.
  • Flatten the ends, as the ends should overlap by about 2 inches. Squeeze the overlapping ends together by closing your hand, then press the seam into the work surface, rolling it back and forth a few times to seal. Remove the dough from your hand, squeezing it to even out the thickness creating a hole of about 2 inches in diameter.
  • If you are unsure of the shaping process of bagels here are some links at youtube which will give you a clear visual idea of the process.
  1. <FINAL PROOF > Place the dough at 35C/30min~40min.
  2. <POACHING> Fill a flat frying pan with water and let it boil. Add 1 tablespoon of sugar. Gently lower each bagel into the simmering poaching liquid, adding as many to fit in the pan. They should all float to the surface. After 30 seconds, turn each bagel over and poach for another 30 seconds. Place it on top of a paper towel to dry off the bagel.
  3. <BAKING> Preset the oven to 190C. Bake for 15 minutes.

*Replace the cocoa powder and omit the chocolate chip to make a plain bagel.

Chocolate Bagel Recipe – チョコレートベーグル 5個分

  • 強力粉・・(100%)・・・・300g
  • ココア粉・・(10%)・・・・30g
  • 砂糖・・・・・・(5%)・・15g
  • 塩・・・・・・・(1.5%)・・5g
  • (オプション) ホシノ天然酵母・・・・・・(7.8%)・・・・26g
  • ドライイースト・・(1%)・・・・3g
  • 水・・・・・・・・(50%)・・・・165g
  • チョコチップ・・・・・・・・・・40g


  1. 【ミキシング】容器に粉類、塩、砂糖、ドライイーストを入れ、よく混ぜ合わせる。水、ホシノを混ぜ合わせ全体にゆっくりと回し入れ、5分ほどミキシングする。
  2. 【ミキシング】生地の表面にツヤが出るまで5分ほどミキシングする。
  3. 【常温発酵】1時間ばかり常温で発酵させる。一度、パンチをしてから冷蔵発酵する。
  4. 【冷蔵庫で一晩寝かせる】【ポワンタージュバック(低温長時間発酵)】
  5. 【冷蔵庫で一晩寝かせる後】生地を常温に戻す。
  6. 【分割】5つに切り分けます。
  7. 【ベンチタイム】
  8. 【成形】

成形の参考ビデオ :

  1. 【二次発酵】
  2. 【ケトリング】
    お湯を沸かしておいた鍋に、モルトエキス(または、お砂糖 大匙1目安)を加える。ベーグル同士がくっつかないように、そっとお湯の中へ入れる。 片面30秒、裏返して30秒ゆでます。よく水気をきって天板の上に戻す。
  3. 【焼成】家庭用ガスオーブン(私)の場合は190℃に温めておき、15分焼きます。※オーブンや生地の大きさによって焼き温度と時間は異なるため、焼き上がりはオーブン内をこまめにのぞき、目で見て確認する。



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