Recipes for "bagels"

Preheat the oven to 375 degrees F (190 degrees C).

Lay bagel halves with their centers facing up on a baking sheet. Use a sharp knife to gently score around the inside of the bagel (close to the very center and along the outside edge). Remove the bready centers, being careful not to rip through the bagel. Discard the middle pieces of bread, or save for bread crumbs or another use.

Gently press all the way around the middle and sides with your fingers to create a well around the center of each bagel half.

Whisk ham, egg, half-and-half, shredded Cheddar, salt, and pepper together in a bowl until combined. Divide the egg mixture between the prepared bagels.

Bake in the preheated oven until bagels are well toasted and egg is set in the middle, 12 to 15 minutes. Cool briefly before serving.

Preheat an air fryer to 280 degrees F (140 degrees C) according to manufacturer's instructions, about 3 minutes. Line the air fryer basket with parchment paper and spray with cooking spray.

Mix flour, brown sugar, baking powder, and salt together in a medium bowl. Add pumpkin puree and yogurt. Stir to combine.

Place dough on a lightly floured surface; divide into 4 balls. Roll each ball into 8-inch long ropes. Join the ends together to form bagels.

Mix oats and cinnamon together in a small bowl. Whisk egg white, honey, and water together in another small bowl until smooth. Brush bagels with egg mixture; sprinkle oats and cinnamon on both sides.

Place bagels in the prepared basket and bake for 13 minutes. Sprinkle Cheddar cheese over bagels and bake for 2 minutes more.

1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, molasses, flour, salt, and 2 tablespoons softened butter. Knead until the dough comes together, about 1-2 minutes. Cover and let sit in a warm place for 1-2 hours, until doubled in size.

2. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.

3. Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls. Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 1/2-1 inch big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet with a damp kitchen towel and let the bagels rise for about 15 minutes.

4. Bring a large pot of water to a boil and add the baking soda. Lower 2-3 bagels at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1-2 additional minutes. Using a slotted spoon, remove the bagels from the pot letting the water drain. Transfer to a parchment paper lined baking sheet. Repeat until you've boiled all of the bagels.

5. Brush each bagel with the beaten egg. Make sure there is no water piled up next to the bagels. Transfer to the oven and bake 10 minutes. Remove from the oven and brush the remaining 4 tablespoons melted butter over each of the bagels. Generously sprinkle each bagel with salt. Return to the oven for another 10-15 minutes, or until the bagels are golden brown. Let cool. Slice, toast, eat whole, slathered with butter or cream cheese!

1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, honey, flour, whole wheat flour, cinnamon, and salt. Knead until the dough comes together, about 1-2 minutes. Cover and let sit in a warm place for 1-2 hours.

2. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.

3. Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls. Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet lightly with plastic wrap and let the bagels rise for about 15 minutes.

Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls.

Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet lightly with plastic wrap and let the bagels rise for about 15 minutes.

4. To make the topping: In a bowl, combine the brown sugar, granulated sugar and cinnamon. Stir in 2 tablespoons melted butter.

4. To make the topping: In a bowl, combine the brown sugar, granulated sugar and cinnamon. Stir in 2 tablespoons melted butter.

5. Bring a large pot of water to a boil. Lower 2-3 bagels at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1 additional minute. Using a slotted spoon, remove the bagels from the pot letting the water drain. Transfer to a parchment paper lined baking sheet. Repeat until you’ve boiled all of the bagels.

6. Brush each bagel with the remaining 2 tablespoons butter and spoon clumps of the brown sugar mix over the bagels (see above photo). This is going to be your “crunch” layer. Transfer to the oven and bake for 25-30 minutes, or until the bagels are golden brown, rotating the pans half way through cooking. Allow the bagels to cool. Slice, toast, eat whole, slathered with butter or cream cheese! Bagels will keep for 4-5 days in a sealed storage bag.

25-30 minutes, or until the bagels are golden brown, rotating the pans half way through cooking. Allow the bagels to cool. Slice, toast, eat whole, slathered with butter or cream cheese! Bagels will keep for 4-5 days in a sealed storage bag.

Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.

Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.

Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

Place blueberries in a small bowl, and pour boiling water over them. Let sit for 5 minutes, and drain

Add flour, yogurt, and blueberries to a large stand mixer bowl. Using the dough hook, mix at low speed for about 3 minutes. If you're using a KitchenAid mixer, use speed 3. Dough will be crumbly.

Transfer the dough to a lightly floured surface. Divide the dough into 4 equal balls, pressing, stretching, and rolling into ropes that are about 8 inches long, 3/4-inch thick. Connect the ends pinching into a bagel shape with hole in the middle.

Preheat an air fryer to 280 degrees F (137 degrees C) for about 3 minutes. Combine the egg and water, and brush on each bagel, then sprinkle with cinnamon sugar. Line the air fryer basket with a parchment liner or lightly spray with cooking spray.

Place the bagels in the basket not touching, and cook until golden brown, 15 to 16 minutes. Don't crowd the basket, and cook in two batches if necessary. Your time may vary depending on the size and brand of your air fryer.

Remove the bagels to a rack, and cool for about 10 minutes before slicing.

Place cream cheese onto a cutting board. Top cream cheese with pickles, brine, bacon, green onions, and dill. Chop all of the ingredients together and mix until well combined.

Divide mixture onto the bottom halves of bagels; place top halves on. Cut in half and serve immediately.

Using a fork, mix flour and Greek yogurt together in a medium bowl until a crumbly dough forms. If mixture is too thick, add a little more yogurt or if too sticky, add a bit more flour.

Transfer dough to a lightly floured work surface, and knead until smooth, 5 to 7 minutes. Divide the dough evenly into 4 balls, rolling and stretching each into 3/4-inch thick ropes that are about 8- to 9-inches long. Connect both ends, pinching and sealing to form a bagel. Brush with egg white, and sprinkle with bagel seasoning.

Preheat an air fryer to 280 degrees F (137 degrees C). Line the fryer basket with a parchment liner or spray lightly with cooking spray.

Place the bagels in the basket, and cook until golden brown, 15 to 16 minutes. Do not crowd the basket, and cook in two batches if your air fryer is small.

Remove to a rack, and cool for about 15 minutes before slicing.

Line a baking sheet with parchment paper.

Combine flour and yogurt in a large bowl and mixed until a soft dough forms. Turn out the mixture onto a lightly floured surface and knead the dough for 3 minutes.

Divide dough into 4 equal pieces. Working with 1 piece at a time roll into a ball. From dough ball into a bagel shape, using your finger to create a small hole in the center. Set on the prepared baking sheet. Repeat with remaining dough.

Allow the bagels to rest for 15 minutes. Spray with cooking spray and sprinkle with everything bagel seasoning.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until the bagels begin to brown, 20 to 25 minutes.

Place water, honey, vital wheat gluten, salt, yeast, and whole wheat flour in the bread maker in that order. Select "Dough" setting. Let the bread maker work, about 2 hours.

Remove finished dough from bread maker and punch it down on a lightly floured surface. Cut the dough into 8 equal-sized sections and pat into balls. Push a thumb through each ball to make a hole; shape the bagels as round as possible. Place on a plate and cover with a clean towel; let rest for 15 minutes.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a clean towel. Sprinkle a separate baking sheet with cornmeal.

Bring a large pot of water to a boil; add sugar. Add bagels to the water, 2 at a time. Boil for 1 minute, turning them over halfway through. Remove bagels from the water with a slotted spoon and drain on the towel-lined baking sheet.

Transfer bagels to the prepared baking sheet. Brush bagels with egg white.

Bake in the preheated oven until browned, 15 to 20 minutes. Transfer to a cooling rack.

Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.

Preheat the oven to 375 degrees F (190 degrees C).

Cut the dough into 4 pieces, roughly 4 ounces each. Roll each segment into a smooth ball. Use your thumbs to poke a hole in the center of each round, then gently stretch the dough until it becomes a uniform-sized ring.

Transfer the dough to a parchment paper-lined baking sheet.

Whisk the egg in a small bowl to create an egg wash, then brush a light coating on top of the dough. Sprinkle with bagel seasoning.

Bake in the preheated oven for 20 to 22 minutes. Increase the oven's temperature to 450 degrees F (230 degrees C) and continue to bake until golden, 3 to 4 minutes more.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Mix almond flour, baking powder, and garlic salt together in a bowl.

Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes.

Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet.

Bake in the preheated oven until bagels are golden, 10 to 14 minutes.