Chewy bagels

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 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

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'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'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

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 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

This is a recipe for kids who love pizza and for parents who is sick of frozen pizza all the time. It takes no time and super easy. I sever this with a salad. Pizza and salad night, alway a big hit in my house , also great for family movies nights instead of ordering a pizza or having a frozen pizza. The + side to this the kids have fun making their own and love that they can pick out what goes on it..

I couldn't sleep and l thought of this and it's delicious

I made this recipe because I love blueberry bagels and wanted to eat fresh ones.Since I always want to eat fresh blueberry bagels, I only make small amounts of dough.The boiled bagels need to be baked right away, or the surfaces will be wrinkly. Get ready for this process so that after rising, the procedure goes smoothly. Recipe by keromido

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 needed bagels, I made bagels!

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

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

Delicious!

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

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

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

I always made bagels with different fillings, but I tried making plain ones and they turned out glossy and chewy.I made sandwiches with them and they were fantastic!!It's fun to make patterns on them to create your own original brand!!I made flower patterns.When kettling, don't do it when the water is boiling, the heat should be low. Recipe by pancake08