I came up with this combination after seeing what ingredients I could put together in my kitchen.I used gluten-free rice flour. When boiling these bagels, you should be doing it when the water is just bubbling a little from the bottom of the pan.The amount of time you should rest the dough for is approximate, if you're in a hurry you can probably shorten it a little bit. Recipe by tamtam10

This bagel uses rice flour so it comes out with a nice, chewy texture! With plenty of sesame seeds!

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 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 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

I bought some delicious sweet potatoes, so I tried turning them into bagels since I've been into them lately.I've tried boiling, steaming, and microwaving the sweet potatoes, but the water content varies, so please check their condition while adding in the soy milk. Recipe by suzu-ren

Since I used some coconut milk in my cooking, I decided to try it in bread.This recipe uses shredded coconut. If you don't have any, you can use finely chopped/coarsely ground coconut.Don't substitute the coconut milk for anything else or the fragrance and the flavor will be completely different. Recipe by Setsumika

I like healthy bagels. I heard that the whole wheat ones are lower in calories I decided to give them a try.I often add dried fruits to reduce the amount of sugar but even plain these bagels are delicious because of the whole wheat flavor.If you have made plain bagels before this way is similar.You have to be careful about the amount of water and the amount of time for proving. The room temperature and humidity will affect them. Adjust the amount of water and proving time as it goes. You can easily decide the water content as you knead the dough. Recipe by Hakueidoll

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

You use bread flour to bake bread, but I wanted to try baking bagels with cake flour.I tried to make a recipe easy enough to follow without tips. Recipe by yoshiyo_japan

I made this recipe for kids who are allergic to wheat.You don't have to add grated yamaimo yam, but if you want to form shapes, yamaimo yam makes the dough stretchy and easy to handle!! If you're serving these to people with milk allergies, you can use margarine instead of butter! Recipe by yushuryo

For this recipe I did not used beef gelatin , instead I used .31 grams agar agar powder mixed 50 ml boiled water and boiled the mixture then I set aside to cool. (Part skim and low moisture mozzarella is the key, if you use regular cheese your bagels will be flat. Good luck! )