Chewy Bagels Made with Rice Flour and Semolina! New Launch with 6 Toppings
R Baker, part of the Eat & Group, will launch six new variations of its 'Hokkaido Milk Bagel' across 48 stores nationwide starting June 1, 2026. Featuring a chewy texture from rice flour and semolina, the new lineup includes flavors like Salt, Sesame, and Pepper Bacon Cheese, positioning them as the latest 'evolved bagels'.
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- 📰 Published: May 28, 2026 at 11:00
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R Baker Co., Ltd. (Shinagawa-ku, Tokyo; President: Mitsuhiko Hirotani), which operates the cafe bakery business under the Eat & Group, will release a wide variety of products based on the 'Hokkaido Milk Bagel' at 48 'R Baker' bakery cafe locations nationwide starting Monday, June 1, 2026.
The 'Hokkaido Milk Bagel,' which debuted this April and gained popularity for its moderate elasticity and chewy texture, will now feature six new toppings. A bagel fair will be held to enjoy these diverse flavors.
The 'Hokkaido Milk Bagel' is characterized by its chewy texture, achieved using rice flour and semolina. Compared to wheat flour, semolina has a lower GI value, is rich in protein, and is coarsely ground, making it a slow-digesting ingredient.
The lineup includes six varieties: 'Salt Bagel,' which is simple yet leaves a lingering salty and buttery flavor; 'Black & White Sesame,' which uses both white and black sesame for a fragrant experience; 'Pepper Bacon Cheese,' a hearty option with bacon, cheese, and black pepper; 'Grilled Corn,' offering the sweetness and aroma of roasted corn; 'Honey Cheese Bagel,' featuring a perfect harmony of honey sweetness and cheese saltiness; and 'The Mentai,' which offers an impactful look perfect for social media.
While bagels are typically associated with dense, firm dough and simple flavors, colorful toppings and chewy textures are currently trending in 2026 as 'evolved bagels.' Please enjoy the unique bagels offered by R Baker.
The 'Hokkaido Milk Bagel,' which debuted this April and gained popularity for its moderate elasticity and chewy texture, will now feature six new toppings. A bagel fair will be held to enjoy these diverse flavors.
The 'Hokkaido Milk Bagel' is characterized by its chewy texture, achieved using rice flour and semolina. Compared to wheat flour, semolina has a lower GI value, is rich in protein, and is coarsely ground, making it a slow-digesting ingredient.
The lineup includes six varieties: 'Salt Bagel,' which is simple yet leaves a lingering salty and buttery flavor; 'Black & White Sesame,' which uses both white and black sesame for a fragrant experience; 'Pepper Bacon Cheese,' a hearty option with bacon, cheese, and black pepper; 'Grilled Corn,' offering the sweetness and aroma of roasted corn; 'Honey Cheese Bagel,' featuring a perfect harmony of honey sweetness and cheese saltiness; and 'The Mentai,' which offers an impactful look perfect for social media.
While bagels are typically associated with dense, firm dough and simple flavors, colorful toppings and chewy textures are currently trending in 2026 as 'evolved bagels.' Please enjoy the unique bagels offered by R Baker.
FAQ
What is the main ingredient of R Baker's bagels?
They primarily use domestic rice flour, blended with semolina to achieve a chewy texture and health benefits.