I like bread with yogurt in the dough, so I used plain yogurt instead of water to make these bagels.I usually set the oven to 220℃, but this time I tried it at 230℃.When shaping the bagels, make sure to fold in and secure the seams well so that they don't open up.Because the yogurt helps the dough to rise as well, I reduced the amount of yeast that I used in my other bagel recipe by 1 g. I think it's all right if you use 5 g of yeast as well. Recipe by Mihomiho mama recipes

I've made all kinds of bagels, but realized I've never tried making them with soy milk. I love store-bought soy milk bagels, but it really makes a different when you make them at home。If you have time, rise the dough a second time for 20 minutes after shaping. This makes your bagels even more fluffy. Even if you don't, they will turn out nice and fluffy when baked, so don't worry. Make sure to transfer immediately into the oven after boiling!! This is to prevent the bagels from wrinkling. Recipe by cocococoa

For this recipe, I was very particular about the flour because I was craving really chewy bagels. Of course, you can use other kinds of flour.Water temperature (during the spring and autumn use as is, go for cold water in the summer, and water warmed to about 25℃-30℃ during the winter).Please adjust the amount of water according to your kind of flour or the humidity.Please adjust baking temperature to your oven. (If it's too browned, make it lower, if it's too pale, let the temperature rise a little). Don't change the baking time! Recipe by Jinpiyo

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

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 love my friend's bagel shop's chewy bagels so much! I never get tired of it! So, my friend game me this recipe. This chewiness is so addictive!During the winter time, in order not to let the dough dry out, form the dough while boiling the water for kettling.Make sure to scoop up the dough within 30 seconds, or it will get wrinkly! Bake the dough right away after taking it out of the water.Do not dust the working surface with flour unless the dough is too sticky to handle.You can save the dough before baking by covering it with a damp cloth so it doesn't dry out, and then putting it into the refrigerator. For 4 bagels. Recipe by Wagamamamusume

I wanted to eat delicious bagels, so I baked these.The dough will be a little tough while kneading, but do your best. Recipe by MeguBroaden

Our family's at home, easy cafe style lunch.For steps 1-4 (kneading), if the dough seems dry, adjust the moisture of the dough by adding some water to your palms.At step10, the hot water looks brownish because I added dark brown sugar to it. It can be substituted with 2 tablespoons of honey!! Recipe by Yun

I am into making bread, but it takes up a lot of time and makes it difficult to finish household chores at the same time, so I came up with this quick recipe.Knead for 5 minutes! The dough only needs to be proofed once! You can make moist and chewy bagels that easily! Be aware that you need to start baking the dough immediately after scooping it up from the hot water, or the surface will become wrinkly! Recipe by Hamohamo

My kids love soft bagels. But I like to make their food as healthy as possible, so regularly make veggie packed bagels.You can substitute rice flour with bread flour.If you prefer a firm bagel, reducing the milk by 20 ml.The water for kettle boiling is done once it starts to bubble a little (about 80℃). Recipe by Fuwarin

Soft, protein-packed homemade bagels perfect for a healthier take on a classic breakfast favorite.

I referenced this site when I used dried yomogi to make shiratama mochi (http://mutsumi.cocolog-nifty.com/blog/2008/03/post_9789.html), and came up with a way to apply the techniques to bagel-making.Make sure to thoroughly drain the dried yomogi! It is tough to knead, but keep at it until it is smooth! Once the bagels have boiled, stick them in the oven straight away! They'll get wrinkly if you take too much time in between... If you'd like your bagels a bit darker, increase the amount of sugar in your kettling water. Recipe by Smuchi