Try frozen bananas to make this even more like a milkshake. I also like to use chocolate sauce, and then there's no need to add the sugar.

Reviewed On: Jun. 30, 2009

Very tasty. I reduced the bake time by boiling the wedges until almost tender. It goes much faster.

Reviewed On: Oct. 30, 2008

I've tried this recipe several times and have gotten mixed results. I've learned not to let the dough rise too long - definitely not over an hour - because the dough falls flat immediately when touched. But then I found Allrecipes' guide to FORMING AND BAKING BAGELS. I highly recommend this guide. I used the same dough recipe here, making it cinnamon/raisin, and for the rest of the recipe I followed the guide. It makes a far more impressive and perfect bagel. I had to make the dough at night and formed the bagels, then put it in the fridge. I think letting it sit overnight may have help the shaping to gel beautifully, then I boiled and baked in the morning. What a way to spoil your family!

Reviewed On: Oct. 10, 2008