Seriously Chewy Bagels, a Simple 60-Minute Recipe

Seriously Chewy Bagels, a Simple 60-Minute Recipe

You can increase the chewiness of your bagel by adding in yomogi (Japanese mugwort)! Definitely try this recipe out if you are a fan of chewy, springy bagels!

Ingredients: 6 servings (or 8 mini servings)

Dried yomogi (Japanese mugwort)
15 g dried (to be rehydrated later)
Bread (strong) flour
300 g
Dry yeast
5 g
13 g
5 g
Milk (warm to the touch)
160-180 ml
Hot water (for boiling)
As needed
Honey or sugar ★ for kettling
2~3 tablespoons


1. Rehydrate the dried yomogi in hot water.
2. Drain the water thoroughly like shown in the photo. Add to the rest of the ingredients during the kneading process.
3. Mix in all of the ingredients, and thoroughly knead. Do so until the point where it feels like the amount of water feels a little low.
4. Divide into 6-8 equal portions and roll up, cover with a damp cloth, and bench for 5 minutes.
5. Shape them, set each piece in top of a baking sheet, and proof for 20 minutes. Boil the water and preheat the oven to 220°C while waiting.
6. Boil the dough in water that has sugar or honey added to it (for about 30 seconds apiece), place into the oven directly after boiling, and bake for 15 minutes.
7. They're done! The fragrance of the yomogi is really nice!

Story Behind this Recipe

I referenced this site when I used dried yomogi to make shiratama mochi (, and came up with a way to apply the techniques to bagel-making.