Make Bakery-Quality Japanese Style Blueberry Bagels at Home Using Yudane!

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative while margarine is often cheaper.

Mix 16g bread flour and 16g boiled water in a bowl and give it a quick mix.

Let the mixture cool down, then refrigerate overnight.

In a large bowl, combine 400g bread flour, 4g instant yeast, 6g salt, and 20g caster sugar. Mix well.

Add 120ml warm milk and the overnight Yudane mixture to the dry ingredients and mix until everything is combined.

Knead the dough for 5-10 minutes or until it becomes smooth.

Leave the dough to rest for 40-60 minutes or until it has doubled in size. Perform the finger test to check readiness.

Gently push the air out of the dough and divide it into 6 equal pieces.

Roll each piece into a ball and let them rest for 15-20 minutes.

Place the smooth side on top, then roll it out into a long rectangle shape.

Flip the dough so the smooth side is on the bottom. Take the center end of the dough furthest away from you and seal the bottom properly.

Roll it out to about 25cm long. Open the side, then roll out or you can just roll it out.

Take the other end, loop it around, and place it in the open end, then seal it.

Let the bagels proof for another 20-30 minutes or until they become 1.5 times bigger.

In a pot, combine 2 tablespoons malt extract or honey with 2 liters of water and bring to a boil, then reduce to a simmer.

Boil each bagel for 1 minute, putting the top down first, then turn over.

Change the oven temperature to 230°C and bake for 18 minutes or until the top is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens