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 was hungry put this together and it blew me away. Good bye hardees. Hello super bagel

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

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 Had This In Mind All Night. So I Put It Into Motion This Afternoon For Lunch.

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

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

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

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 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

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

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