It's crispy on the outside, but chewy on the inside. I also incorporated some tips I learned at cooking school.The dough is rather moist. If it seems too sticky, please try dusting it and knead with dusted hands.If you use a scraper to remove the dough in your hands and knead with clean hands, the dough can be made quicker. Recipe by @y@

I love my mother's bagels. I was taught to make these during a little visit. Please feel free to add any of your favorite flavourings.If the dough is too sticky in Step 4, there is not enough flour in the dough.Try adding your favorite flavorings to the dough. I think cinnamon, sesame, basil, or kuromame (black soy beans) are delicious.If you can't eat them hot out of the oven, wrap them in aluminum foil and heat them in an oven-toaster. For the finishing touch, draw back the foil and toast the top until it turns a lovely golden brown colour. Recipe by Makunouchi

I wondered if I could make tofu bagels heart-shaped?Look atfor the details. I wonder if it was because I used honey? If it's a little sticky and difficult to knead, cover your hands with some flour and it should do the trick. The important part is that you seal the seam tightly. It was a bit difficult putting it in the boiling water and then baking then without breaking them. For 3 large ones or 4 small ones. Recipe by Makunouchi

I bought two packs of tofu (200 g each) so I made bagels using an entire pack of tofu and as little flour as possible. 1 bagel is roughly 195 kcal if you make 4, and 260 kcal each is you make 3.Use either silken or firm tofu. If you use firm tofu, e adjust the straining time because it tends to lose more water. Since there is tofu in the recipe, the bagels will rise without proofing. Recipe by cocococoa

I just thought a matcha flavoured bagel would taste lovely.For more details refer to.I tried adding white chocolate to a bagel I had just shaped and it tasted amazing. Recipe by Makunouchi

I eat tasty tofu bagels on a daily basis, and wondered what they would taste like if I made them with okara. They turned out to just like delicious whole wheat bread.2 servings are 207 calories apiece, and 138 calories apiece for 3 servings.Increase the amount of hot water or tofu if the amount feels a bit insufficient when kneading the dough. Even people who hate okara will enjoy these if you use 50 g of okara and 100 g bread flour . Recipe by cocococoa

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 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 try using kabocha squash to make bagles.Work quickly through Steps 5-7.Refer tofor tips on shaping the bagels. For 5 bagels. Recipe by uzukaji

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 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 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