手ごねで作るモカコーヒーベーグル！名店レシピで感動の美味しさ、保存必須！• Mocha Coffee Bagel, Legendary Tokyo Tecona Bagel’s Recipe!

Tokyo’s famous bagel shop Tecona Bagel offers three signature textures — soft, chewy, and dense. Today, we’ll make their soft-style Mocha Coffee Bagel! This recipe combines instant coffee and freshly ground coffee, blending the slight bitterness of rich coffee with the sweetness of chocolate — an absolutely divine match. Difficulty: Medium Time Required: About 1.5 hours Yield: 4 bagels Ingredients Bread flour – 300 g Brown sugar – 13 g High-sugar dry yeast – 1.2 g Salt – 4 g Instant black coffee powder – 3 g Freshly ground coffee – 3 g Water – 150 g Honey – 11 g 70% dark chocolate – 60 g Cocoa cookie crisps – 40 g For boiling the bagels: Water – 2 L Honey – 40 ml Tip: Refrigerate the chocolate beforehand so it stays firm while shaping. Steps 1. Prepare the dough: Sift 300 g of bread flour into a bowl. Along the edges, add 1.2 g dry yeast, 13 g brown sugar, 3 g instant coffee, 3 g ground coffee, and 4 g salt — keep them separate, don’t pile together. 2. Add liquids: Make a well in the center, pour in 150 g water and 11 g honey. Mix with a spatula until no dry flour remains, then gather into a rough dough and move it onto your work surface. 3. Knead: Hand-knead for about 8–10 minutes until the surface becomes slightly smooth and elastic. Shape into a ball, cover with a damp cloth, and let rest at room temperature for 3–5 minutes. 4. Divide: Weigh and divide the dough into 4 equal pieces. With the cut side down, shape each piece into a smooth ball. Cover again and rest for another 3–5 minutes. 5. Shape: Gently flatten one dough ball, flip it over (seam side up), and roll it out from the center to make a 13×20 cm rectangle. Thin out the lower edge slightly. 6. Add filling: Place 15 g of dark chocolate on the upper half. Roll tightly from top to bottom, folding the ends inward to prevent chocolate from leaking. Place seam side down, cover, and rest again for 3–5 minutes. 7. Form the bagel ring: Roll to about 20 cm long, flatten one end, and wrap the other end around it to form a ring. Seal tightly. Place on parchment paper, cover with a damp cloth, and let rise at 40 °C for 30 minutes. 8. Boil: Bring 2 L of water and 40 ml honey to a gentle boil. Drop in each proofed bagel, flip a few times, and boil for 30 seconds per side. Drain and transfer to a baking tray. 9. Top: Sprinkle each bagel with 10 g of cocoa cookie crisps. 10.Bake: Preheat the oven to 200 °C / 392 °F (top & bottom heat). Bake for 20–22 minutes. For even baking, rotate the tray halfway through. Welcome! This is the official YouTube channel of【Xuxu Baking】 📜New videos every week — subscribe and join me on the journey to becoming a baking pro together! 🔔   / @xuxubaking   #HandmadeBagel #MochaBagel #CoffeeBagel #ChocolateBagel #TokyoFood #TeconaBagel #JapaneseBakery #BagelRecipe #HomemadeBread #BakingAtHome