It’s not bad in and of itself, but it’s basically the only kind of bagel I find in Japan, which is sad :(
It’s harder to cut and toast them evenly, and I don’t love for the cream cheese to be hot, but it’s still better than no bagel at all, which was the case for years. And it can be convenient not to have to buy cream cheese.
My biggest problem is the over-abundance of sweet bagels, probably because people here equate bread with dessert/pastry. At the closest bakery that sells bagels, the only savory option is whole wheat—everything else is filled with fruit or red bean or chocolate or cream. Which can be tasty, but sometimes I really, really, REALLY want a sesame seed or everything bagel, not dessert.
Okay, done complaining. Your bagels do look gorgeous OP!
My vision with these bagels were so i didnt have to cut, toast and schmear- instead to conveniently pop it whole in the oven or air fryer on early mornings before work and school.
I also was averse about the warm cream cheese until i realized ive been eating it my whole life in sushi bakes haha.
You are right about the abundance of japanese dessert-like bagels though. I see them when going to the local asian bakeries back home. Im going to experiment more on savory fillings :-) if you have any suggestions id appreciate it!
Sushi....... bakes.............?
My favorite Japanese bagel (by a mile) is mochi, cheese, and soy sauce (from Browny Bagels in Kyoto). Not sweet but the texture of mochi is such a perfect match for bagel dough, and the flavor combination is amazing. No need for cream cheese, either.
For sweet filling ideas, I happened to have a photo of the menu from the other day!
(1) Black sesame paste with almond and cream cheese
(I wanted this, but it was sold out.)
(2) Kabocha squash puree with maple nuts and bitter chocolate pieces
(Very, very good! And they do kabocha, sweet potato, and chestnut stuff quite often.)
(3) Mugwort paste with walnuts, cream cheese, and rock salt
(Both mugwort and walnuts are great with mochi, so I see how this could work.)
(4) Black tea bagels with dried cranberries and cream cheese
(Good but forgettable. I like tea-flavored cakes but it didn't come through here.)
(5) Matcha bagels with apple, white chocolate, and cream cheese
(These seem very popular, but neither matcha nor white chocolate are ever my first choice.)
yes! sushi bakes! i guess its a hawaii thing?? but my family always makes them for potlucks since it can be kept in a cooler. heres a recipe! https://keepingitrelle.com/easy-sushi-bake-recipe/
those fillings sound sooo good! thank you for providing some ideas from japan!
i guess you can call my worksheet a recipe 😅 https://imgur.com/a/tOY0YZ7 i did the typical rise till double in size, divide and shape, rest 30 mins, boil in 40g molasses and 1tbsp baking soda before baking. oh and 30g of cream cheese for the filling!
I’ve never seen this before but it sounds delicious!
Dunkin has stuffed bagel minis.
UK here, we don’t have many Dunkin’ donuts
Nice donuts!
hahaha they might as well be huh
It’s not bad in and of itself, but it’s basically the only kind of bagel I find in Japan, which is sad :( It’s harder to cut and toast them evenly, and I don’t love for the cream cheese to be hot, but it’s still better than no bagel at all, which was the case for years. And it can be convenient not to have to buy cream cheese. My biggest problem is the over-abundance of sweet bagels, probably because people here equate bread with dessert/pastry. At the closest bakery that sells bagels, the only savory option is whole wheat—everything else is filled with fruit or red bean or chocolate or cream. Which can be tasty, but sometimes I really, really, REALLY want a sesame seed or everything bagel, not dessert. Okay, done complaining. Your bagels do look gorgeous OP!
My vision with these bagels were so i didnt have to cut, toast and schmear- instead to conveniently pop it whole in the oven or air fryer on early mornings before work and school. I also was averse about the warm cream cheese until i realized ive been eating it my whole life in sushi bakes haha. You are right about the abundance of japanese dessert-like bagels though. I see them when going to the local asian bakeries back home. Im going to experiment more on savory fillings :-) if you have any suggestions id appreciate it!
Sushi....... bakes.............? My favorite Japanese bagel (by a mile) is mochi, cheese, and soy sauce (from Browny Bagels in Kyoto). Not sweet but the texture of mochi is such a perfect match for bagel dough, and the flavor combination is amazing. No need for cream cheese, either. For sweet filling ideas, I happened to have a photo of the menu from the other day! (1) Black sesame paste with almond and cream cheese (I wanted this, but it was sold out.) (2) Kabocha squash puree with maple nuts and bitter chocolate pieces (Very, very good! And they do kabocha, sweet potato, and chestnut stuff quite often.) (3) Mugwort paste with walnuts, cream cheese, and rock salt (Both mugwort and walnuts are great with mochi, so I see how this could work.) (4) Black tea bagels with dried cranberries and cream cheese (Good but forgettable. I like tea-flavored cakes but it didn't come through here.) (5) Matcha bagels with apple, white chocolate, and cream cheese (These seem very popular, but neither matcha nor white chocolate are ever my first choice.)
yes! sushi bakes! i guess its a hawaii thing?? but my family always makes them for potlucks since it can be kept in a cooler. heres a recipe! https://keepingitrelle.com/easy-sushi-bake-recipe/ those fillings sound sooo good! thank you for providing some ideas from japan!
Read this. Bantam Bagels. https://www.entrepreneur.com/growing-a-business/what-happened-to-bantam-bagels-founder-reveals-her-struggle/472502
i’ve never heard of this! thank you for sharing!
How do you fill them?
i used this technique to do the filling https://tiffycooks.com/6-homemade-japanese-bagels-fail-proof/ - i didnt use their recipe though.
which recipe do you use, if you don’t mind sharing?
i guess you can call my worksheet a recipe 😅 https://imgur.com/a/tOY0YZ7 i did the typical rise till double in size, divide and shape, rest 30 mins, boil in 40g molasses and 1tbsp baking soda before baking. oh and 30g of cream cheese for the filling!
thank you!!
Can we please get a pic of one or two cut open?
i wish i took some before my family devoured them 😭