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inside the ‘BAGEL’ | ベーグルを知る

I always thought ‘BAGELs’ originated from the Jewish community of New York widely spread by Woody Allen movies. I believed wrong which made more curious to explore the origin of BAGELs.

Bagel is a simple white bread dough, simple mixture of flour and water not hard to make. It’s chewy, quite addictive taste has made it one of the major breakfast and sandwich breads especially in the US. ‘Bagels and Lox’ is the most common type of BAGELs sandwich you will find at a Jewish deli, the Lox – being smoke salmon, garnished with onions, tomatoes, dilled pickles, and capers. My first encounter with BAGELs goes back to New York at the Carnegie Deli at Madison Square Garden.

According to Maria Balinska’s book – The Bagel: the Surprising History of a Modest Bread, theories explain that bagel’s rollout to the world began in Poland. The origination possibly came during the Polish migration to Germany at the 14th century, at that time similar baking methods of Germany’s pretzels baked at the monasteries existed and gradually morphing into a round roll with a hole in the middle that came to be known in Poland as an obwarzanek.

So when dit it arrive in the Jewish community of New York?

America’s mass bagel consumption is all the more surprising because until the 1960s, bagels were little known outside large Jewish communities in major cities. In 1951, The New York Times, in an article about a bagel bakers’ strike, thought it necessary to provide a pronunciation guide (“baygle”) and define it as a “glazed surfaced roll with the firm white dough.” (as per New York Times)




A good number of BAGEL shops exists in Tokyo and continual fans line up to purchase fresh made bagels. Below are few bagel bakeries in Tokyo but the homemade bagels are just as easy to make once accomplished.

Maruichi Bagel 1-15-22, Shorokane, Minato-Ku | 港区白金1−15−22

Bagel Standard 2-8-9, Nakameguro, Meguro-Ku |目黒区中目黒2−8−19


Links to other Bagels

Plain ‘BAGEL’ | プレーンベーグル

Difficulty: Medium


  • Bread Flour (100%) 300g | 強力粉

  • Sugar (5%) 16.5g | 砂糖

  • Salt (1.5%) 5g | 塩

  • Dry Yeast (1%) 3g | ドライイースト

  • Water (50%) 165g | 水

  • (Optional) Natural Yeast/Hoshino (7.8%) 26g | (オプション) ホシノ天然酵母


  • MIX : Mix the bread flour, cocoa powder, dry yeast, salt and sugar. |【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。
    Combine the water and natural yeast/hoshino(optional) and pour into the flour and mix for 5 minutes. |【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。
  • 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.
  • 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.|【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)】4〜6℃の冷蔵庫(野菜室)で10〜18〜24時間寝かせる。
  • RESTORING IT TO ROOM TEMPERATURE: Leave the dough to restore back to room temperature. |【冷蔵庫で一晩寝かせる後】生地を常温に戻す。
  • BENCH TIME & SHAPING: Divide the dough into 5 pieces. Let the dough rest for approx. 10~15minutes, preventing the surface to dry.|【分割】5つに切り分けます。【ベンチタイム】生地の表面が緩むまで10~15分休ませる。生地が乾かない様に上にビニールをかけて乾燥を防ぎます。
  • 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.

    成形の参考ビデオ :
  • FINAL PROOF : Place the dough at 35C/30min~40min. |【二次発酵】35℃で30分〜40分。
  • 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. |【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。
  • BAKING : Preset the oven to 190C. Bake for 15 minutes. |


  • (Optional) If you would like a Chocolate Chip Bagel : +Chocolate Chip 40g | チョコチップ +Cocoa Powder (10%) 30g | ココア粉 and adjust the water.
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