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! )

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 saw a stock of canned tomatoes and came up with this recipe.I wanted to use a whole can of canned tomatoes. That's why you can make 10 bagels in one batch. When making half a batch, I think it will be more convenient to use canned diced tomatoes. Recipe by Pekuchin

Found those adorable bagel thins and had to try something with them immediately. Lol

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 often bake matcha cookies with white chocolate. It struck me that I could incorporate this flavor into my beloved bagels.They turned out much better than expected.When you roll the dough, make sure to roll tightly as this will ensure you get dense, chewy bagels.Boil bagels over low heat, otherwise they will wrinkle. Recipe by Birofujin

Kitchen appliances have become affordable, you dont need a windmill anymore to make bagel flour.To get the best bagel flour, buy your own or follow this recipe to grind wheat kernels with a flour attachment to your dough mixer. And make or buy greek yoghurt.And with an air fryer oven, you can turn out big perfect bagels for pennies a piece.

I wanted to eat a bagel loaded with cheese, so I tried making some with sesame.Tightly roll up the dough when wrapping in the cheese so that air doesn't get in. Add in the cheese, or not, according to your preferences. Recipe by esu

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 thought that if I seasoned cabbage with salt, I could eat a lot of it.It's vital to squeeze the moisture out of the cabbage.You could use mayonnaise in place of the cream cheese.You could use regular bread instead of bagels if you like. Recipe by NumaYuu

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