Homemade Bagel

Kenichi's bagels


–       4 cup flour (I use wholemeal flour)

–       1 tbsp vegetable oil

–       1 tbsp sugar

–       1 ½ tsp salt

–       2 tbsp yeast

–       1 ½ cup water


–       Mix all the ingredients until it is stiff (not to stiff though).

–       Knead the dough for about 10 minutes.

–       Leave it in the fridge for 30 minutes (Kenichi said “so the yeast can grow!”)

–       Cut it into 8 pieces.  Shape the dough. The way I shape is by making a ball out of the dough, then make a hole in the middle and pull it and making it into a circle. Not to hard though, otherwise you are going to break it.

–       Preheat oven, 30 degree C, put all the bagel shaped dough into a baking tray. Make sure you spread oil or butter on the baking tray so the dough won’t stick to it. Put the baking tray into the oven for 30-40 minutes.

–       Bring water to boil.  After 30-40 minutes, boil the bagels, wait until it floats, turn it around and wait for 1 minute, move it back to the baking tray. At this stage, the bagel don’t really look like one, mine looked really ugly and I was upset but it will look like a bagel once you bake it.

–       Preheat oven, 230 degree C, put the dough in the oven for 20 minutes


I tried to make green tea bagel but it didn’t turn out as green as the bagel in Japan but Kenichi said it tasted like green tea.

Last but not least, this was my bagel.

ham, cheese, egg, and lettuce bagel