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

Adding extra water and oil makes these bagels soft and easy to eat even for people who are not fond of bagels.Bagel dough dries out very easily. Cover it with a damp cloth at all times when not handling them directly.Bake the dough immediately after kettling or the bagels will get wrinkly. Recipe by La Land

I picked out the good parts from various recipes and adapted them into a recipe to my own taste.The dough is rather dry so it may not be that easy to work with, but please knead with patience until it becomes smooth. Recipe by greenfrosch

This is the bagel version of my wheat bran series.I want my family to eat wheat bran, so I always mix it into simple bread.Adjust the amount of water +1% depending on the condition of the flour and the yeast starter you use. Adding just a little bit of water to the dough will have a big effect on the bagels. Be careful not to add to much water. Add in 1 g at a time, little by little. For 5~6 servings. Recipe by geosmin

My daughter loves these plain bagels.Adjust the baking time and temperature of your oven. Recipe by *sarasa*

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 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

It’s a delicious homemade bagels, perfect for breakfast and lunch!

I was trying to make a macrobiotic recipe and came up with these bagels that have a touch of tofu flavor. It even surprised me that you can make chewy and fluffy bagles with such a simple recipe! The sweetness is subtle and they are very healthy. They go well with maple syrup or honey The dough is easy to handle, so it is easy to make even if you have never made bagels before.Make sure to warm the tofu to about body temperature. I used silken tofu. This recipe will require some time to let the dough rest or rise but it can still be made quite quickly. The first rising takes about 10 minutes. The second rising after dividing the dough is another 10 minutes. Resting the dough after shaping is about 5 minutes. The dough is easy to handle so the process is very simple. By making a hole with fingers and pressing out the dough you'll be able to shape the dough without much effort. Boil the dough briefly, taking care not to over boil, or the bagel's surface will get wrinkly. Recipe by Ro-zuminto

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 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