Chewy Homemade Bagel Sandwich
Recipe for Soft and Chewy Bagels Made at Home
Bagels are making a comeback in popularity! People even travel to Seoul from far-off regions just for a taste of delicious bagels, highlighting their irresistible charm. While traditionally perceived as hard bread, modern bagels are soft, chewy, and delightfully elastic, making them a modern favorite. This recipe is an adaptation of a popular recipe from ‘Técona Bagel,’ a renowned bagel shop in Japan, allowing you to create cafe-worthy bagel sandwiches right in your own kitchen. Savor the delightful combination of freshly baked bagels and fresh ingredients.
Bagel Dough Ingredients- Bread flour 750g
- Salt 9g
- Active dry yeast 7g
- Lukewarm water 420g
- Honey 27g
- Boiling water 1L
- Sugar 50g
- Sesame seeds a little
- Black sesame seeds in moderation
Bagel Sandwich Ingredients- Homemade bagel 1
- Strawberry jam 1 Tbsp
- Cream cheese to taste
- Fresh lettuce leaves 1-2
- Crispy cooked bacon 1 slice
- Fresh tomato slices 2
- Homemade bagel 1
- Strawberry jam 1 Tbsp
- Cream cheese to taste
- Fresh lettuce leaves 1-2
- Crispy cooked bacon 1 slice
- Fresh tomato slices 2
Cooking Instructions
Step 1
In 420g of lukewarm water, dissolve 7g of active dry yeast. Ensure the yeast is fully dissolved for optimal dough rise.
Step 2
In a large bowl, sift 750g of bread flour and mix in 9g of salt. Add the dissolved yeast mixture from step 1 and mix until a dough begins to form.
Step 3
Add 27g of honey and mix with a stand mixer on low speed for 5 minutes, then on medium speed for 4 minutes until the dough is smooth and elastic. If kneading by hand, knead thoroughly to develop gluten.
Step 4
Shape the finished dough into a ball, cover with a damp cloth, and let it rest for 3 minutes to relax the gluten.
Step 5
Divide the rested dough into 10 equal portions. Roll each portion into a ball and let it proof for 3 minutes. Then, use a rolling pin to flatten the dough into an oval shape, roll it into a long cylinder, and join the ends to form a ring. This is your basic bagel shape.
Step 6
When joining the ends of the dough, pinch them together firmly in one direction to ensure they hold when boiled or baked. The seam should be on the bottom. (The photo shows the front side before flipping).
Step 7
Place the shaped bagel dough onto pieces of parchment paper, ensuring they have enough space between them to prevent sticking. Let them proof for 30 minutes until they are puffy.
Step 8
This is what the bagel dough looks like after 30 minutes of proofing. You can see it has increased in volume and become nicely puffed.
Step 9
In a large pot, combine about 1 liter of water and 50g of sugar, stirring until the sugar is dissolved. Heat over medium heat until the water is just about to boil, with small bubbles rising (but not a rolling boil). Gently boil the bagels for 30 seconds on each side.
Step 10
When removing the bagels from the boiling water, let them drain thoroughly to remove excess moisture. This helps ensure a crisp crust when baked.
Step 11
Place the drained bagels back onto clean parchment paper.
Step 12
Sprinkle sesame seeds or black sesame seeds on top of the bagels as desired. Baking them after this step will result in a more flavorful and appealing bagel.
Step 13
Preheat your oven to 200°C (390°F). Bake the bagels for approximately 13-15 minutes, or until they are golden brown and nicely baked.
Step 14
Now, prepare the fresh ingredients for your sandwich. Cook the bacon until crispy and prepare the lettuce and tomato slices.
Step 15
Slice the baked bagel in half. Spread a generous amount of cream cheese on one half and strawberry jam on the other. Adjust the amounts to your preference.
Step 16
Layer the crispy bacon, fresh lettuce leaves, and tomato slices on top of the cream cheese half. Feel free to add other ingredients like ham or cheese if you like.
Step 17
Place the other half of the bagel on top to complete your delicious and chewy homemade bagel sandwich! Enjoy the fantastic combination of fresh ingredients and a freshly baked bagel.
