I like chewy bagels, but I like soft and dense ones as well. These bagels can be used in many ways and are easy to eat.They're also good for sandwiches.Cover the dough with a damp cloth from the first rising to the shaping stage (Since the rising time is not very long, it is technically called “floor time”). Cloth is not needed during the second rising.For a smooth finish, remove the trapped air out of the dough really well before shaping the dough. Recipe by Masacchi

I made these for my mother, who loves blueberry bagels.Refer to(milk tea bagels) for instructions on how to shape the bagels. Recipe by uzukaji

These are bagels for sandwiches, which you won't tire of.If the dough is too firm at Step 3, let it rest a little bit longer, or allow the dough to rise for a longer time in Step 6. It will help the dough become chewy, but fluffy.Add 1 tablespoon of malt syrup when boiling the dough. When the bagels are baked, they will be nicely browned, flavourful, and lustrous. Recipe by 55lemonade

I wanted to have a bagel that tastes like an English muffin with corn grits.I added a rather abundant amount of corn grits. I used coarsely ground corn grits this time, but you can also just use corn meal. Recipe by esu

I'm not able to find good quality bagels, so I made my own!Make sure the temperature for the last rising is a low 40°C (lower than if you're making snack bread or loaves) You can also knead by hand.If shaping them is hard to understand, please refer to a book or other sources for more help.If shaping them when you add in fillings is difficult, it's probably best to shape them in a knot as seen in Step 11. Recipe by Jinpiyo

I wanted to recreate a rock salt bagel that I ate in a shop in Shibuya, Tokyo.This is a flavourful bagel made with salt and domestic Japanese flour. If you use Haruyutaka brand flour, using the amount indicated in this recipe may leave you with a sticky dough. So try using only 110 ml warm water instead. Recipe by Masacchi

Here's my take on making matcha bagels, since now it's accepted as a standard flavor. It's so easy, and yet the fragrance of matcha is so soothing.It's not very different from making plain bagels. I posted this here to remind myself how much matcha powder I'm supposed to add .Please adjust the amount of water or the time for rising depending on the condition of your dough. Recipe by Hakueidoll

I wanted to use all purpose flour to make bagels for sandwiches. I put this recipe together to use up some whole wheat flour and rye. It's also a reminder for me.I've adjusted the amount of water so that the dough is easy to knead. Hence, I don't think you'll have much trouble kneading it.You could either use fine or coarsely ground whole wheat and rye. Also adjust the time for rising to your preference. Recipe by geosmin

I can never help myself once I cut into bread and see a marble pattern. Although I looked around, I couldn't find a recipe for marbled bagels, so I tried making one that had a flavor that I liked. It just so turned out that I was able to make an interesting one!There is also a red potato, matcha, and kabocha squash version.When you are letting the bread machine mix the chocolate dough, if it doesn't mix well, then knead it by hand till it looks nice. While you are doing that, be sure to cover the white dough with a tightly wrung out damp paper towel so that it doesn't dry out. Be careful not to trap air into it, when you form the dough into balls. Also be careful to tightly close the seam. Recipe by Youtank

I saw brown sugar bagels at the supermarket and wanted to try making something like them by myself, so I created this recipe.Refer tofor shaping the dough. Recipe by uzukaji

We had a bountiful harvest of blueberries at my parent's house this year, so I used a batch to make my favorite bagels.If using frozen blueberries, there is no need to microwave them, just defrost. For fresh blueberries, I highly suggest microwaving them first as it brings out their flavor. Recipe by Chibato

There are lots of bagel recipes that contain cereal grains, but I hadn't seen one with millet. I love the appearance of the yellow millet, and the way the texture pops when I bite in is so much fun.You can omit Steps 3-5, and instead flatten the dough, punching a hole with your fingers and rotating to widen it as you might when making a doughnut.The millet may fall out of the dough when you are shaping it, so just press it back into the bagel after you are done shaping it, and it will stick in. Recipe by caramel-cookie