#bagellover

These fluffy bagels are made in the New York style and don't need any oil or butter. It's great for breakfast or a quick snack!

Ingredients: 3 1/2 cups all-purpose flour. 2 1/4 teaspoons active dry yeast. 1 1/2 cups warm water. 2 tablespoons maple syrup. 1 1/2 teaspoons salt. 1/4 cup baking soda. Sesame seeds or poppy seeds optional, for topping.

Instructions: Warm water and maple syrup should be mixed in a bowl. Add the yeast and let it sit for 5 minutes until it starts to foam. Put the flour and salt in a large bowl and mix them together. Add the yeast mix and stir it in until it turns into dough. On a floured surface, work the dough by hand for ten minutes, or until it gets smooth and stretchy. Make 8 equal pieces of dough and roll each one into a ball. Press down a little on each ball and make a hole in the middle with your thumb to make a bagel shape. Line a baking sheet with parchment paper and put the bagels on it. Cover it with a clean kitchen towel. Let them rest for half an hour. Turn on your oven and heat it up to 425F 220C. Bring water to a boil in a big pot. Add the baking soda and mix it in. Bring each bagel to a boil for one to two minutes on each side. Then, put them back on the baking sheet. You can add sesame seeds or poppy seeds to the bagels if you want to. After the oven is hot, bake the bagels for 20 to 25 minutes, or until they are golden brown and the crust is just a little crispy. Set them on a wire rack to cool down before you serve them.

Prep Time: 60 minutes

Cook Time: 25 minutes

These Easy Air Fryer Everything Bagels are a delicious and convenient breakfast option. They're topped with cream cheese, cheddar cheese, and fresh chives, with a perfectly cooked egg in the center. This recipe is quick to make in your air fryer, and it's a great way to enjoy a classic bagel with a twist.

Ingredients: 2 large bagels, preferably everything-flavored. 2 tablespoons cream cheese. 1/4 cup shredded cheddar cheese. 1/4 cup chopped fresh chives. 2 large eggs. Salt and pepper to taste.

Instructions: Preheat your air fryer to 350F 175C. Slice the bagels in half horizontally and toast them in the air fryer for 3 minutes until they are slightly crisp. Spread a tablespoon of cream cheese on each toasted bagel half. Sprinkle shredded cheddar cheese on top of the cream cheese. Sprinkle chopped fresh chives over the cheese. Create a small well in the center of each bagel half to hold the egg. Carefully crack an egg into each well. Season the eggs with a pinch of salt and pepper. Place the bagel halves back into the air fryer and cook for 6-8 minutes, depending on your desired level of egg doneness. For runny yolks, cook for 6 minutes; for firmer yolks, cook for 8 minutes. Remove the bagels from the air fryer, let them cool slightly, and enjoy!

Prep Time: 10 minutes

Cook Time: 11 minutes

A refreshing and crunchy bagel sandwich filled with the goodness of radishes and celery. Perfect for a quick and healthy breakfast or snack.

Ingredients: 1 bagel. 4-6 radishes, thinly sliced. 1/2 cup celery, diced. 2 tablespoons cream cheese. Salt and pepper to taste. Fresh dill for garnish optional.

Instructions: Toast the bagel until it's just barely brown on both sides. Cover both halves of the bagel with cream cheese. On top of the cream cheese, put the sliced radishes and diced celery. Add pepper and salt to taste. If you want, add fresh dill as a garnish. Make a sandwich by putting the two halves of the bagel together. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 5 minutes

You can make these Sea Salt and Poppy Seed Bagels at home and eat them for breakfast or as a snack. The sea salt and poppy seeds together give these chewy bagels a great taste and texture.

Ingredients: 4 cups bread flour. 2 1/4 teaspoons active dry yeast. 1 1/2 teaspoons sea salt. 1 tablespoon granulated sugar. 1 1/4 cups warm water. 1 egg, beaten for egg wash. 2 tablespoons poppy seeds. Sea salt flakes for topping.

Instructions: Put the active dry yeast, sea salt, granulated sugar, and bread flour in a large bowl. Mix the dry ingredients with the warm water until a dough forms. For about 10 minutes, knead the dough on a floured surface until it gets smooth and springy. Put the dough in a bowl that has been greased. Cover it with a damp cloth and let it rise for an hour, or until it has doubled in size. Before you start, heat your oven to 425F 220C and boil a large pot of water. The dough has risen, so punch it down and cut it into 8 equal pieces. Roll each piece into a ball and use your finger to make a hole in the middle. This will make a bagel shape. To get the hole the size you want, stretch and shape it. Set the pot of water on high heat and boil the bagels for one to two minutes on each side. When it's time to flip, they should float to the top. Take the bagels out of the water after they're done cooking and put them on a baking sheet that has been lined with parchment paper. Mix the egg wash and sprinkle it on top of the bagels. Then, add poppy seeds and sea salt flakes. Take the bagels out of the oven and heat it up. Bake them for 20 to 25 minutes, or until they are golden brown and the crust is firm. Set the bagels on a wire rack to cool down before cutting them up and serving them.