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 created this recipe because I wanted to make a new variation of bagels.It's easier to shape the dough if you dust it with flour first. Adjust the baking time as necessary. Recipe by Nahomin

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.

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 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 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 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

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