Preliminary Notes

• For best results, weigh all ingredients.
• This is a Japanese-style bagel, meaning slightly softer and less aggressively chewy than a New York–style bagel.
• The dough is lower hydration than bread dough, so it will not pass a full windowpane test. You’re looking for a smooth dough that stretches slightly before tearing.
• For more details on Japanese-style bagels, fermentation options, and technique, see the full guide linked on the blog.

Make the Dough

Stand Mixer

• Add flour, cocoa powder, sugar, yeast, and salt to the bowl. Mix briefly to combine. Add water and oil (if using).
• Mix on low speed until a shaggy dough forms, then increase to medium-low and knead for 8–10 minutes, until smooth and cohesive.

By Hand

• Combine dry ingredients in a bowl. Add water and oil and mix until a rough dough forms.
• Knead on a clean surface for 10–12 minutes until smooth and elastic. The dough should feel firm but pliable and have a smooth surface.

First Fermentation

• Cover and refrigerate for 12–18 hours (recommended for best flavor and chew).
• Alternatively, ferment at room temperature until doubled for a same-day bake.
• While the dough rests, prepare your fillings and portion them out so shaping goes smoothly.

Divide & Pre-Shape

• Once the dough has doubled, divide into 6 equal pieces (125–130 g each).
• Gently flatten each piece, then roll the top edge downward to form a short log.
• Place seam-side down, cover, and rest for 10–20 minutes
  • 10 minutes in a warm environment
  • 20 minutes in a cooler environment
• In the meantime, cut 6 square pieces of parchment paper about 8×8 cm (3×3 inch). 

Shaping 

• Take one rested log and roll it into a large rectangle, with the long edge facing you.  If using fillings, place them along the top edge of the dough. Roll the top edge over the filling and press firmly to seal. Continue rolling downward tightly, pressing firmly at each turn. Pinch the final seam closed securely to prevent leaks. Set aside and keep covered.  Repeat with remaining dough pieces.
• Take the first rolled log you shaped. Slightly open the right end. Bring the left end over and tuck it into the opening. Pinch firmly to seal the seam.
• Place seam-side down on a piece of parchment paper.
• Repeat with remaining bagels. Place on a baking tray, spaced apart, and cover.

Secondary Proof

• Proof at 30°C (86°F) for 45–60 minutes, or until about 1.8× in size.
• The bagels should look slightly puffy but not fragile.

Preheat Oven & Boil

• About 20 minutes before proofing is complete, preheat oven to 450°F (232°C).
• Bring a wide pot of water to a boil. Add 1 heaping tablespoon malt syrup, molasses, or sugar.
• Reduce heat to a simmer (about 85°C / 185°F).
• Boil bagels 10-30 seconds per side by plaving bagels into the water parchment-side up, then carefully remove the parchment after a few seconds. Flip and then boil for another 10-30 seconds. Transfer boiled bagels to a baking tray using a skimmer.
  • Shorter boil = softer crust
  • Longer boil = chewier exterior
• If making chocolate salt bread bagels, sprinkle with salt now.

Bake

• Reduce oven temperature to 400°F (205°C). Bake for 14 minutes or until set, lightly crisp, and slightly darker in color.
• Transfer to a wire rack to cool.
• Serve and enjoy!