This recipe worked out well for me. I substituted 1 1/2 cups ground oats for 1 1/2 cups of the flour to add more nutrition with no effect on taste or texture. As suggested in a review for another bagel recipe, I used molasses in the boiling water instead of sugar, but since I haven't tried it with sugar I don't know if there was a difference. The pans need to be well greased, and even so the bagels stick; next time I will use parchment paper or a silpat. They are chewy, but unfortunately do not have the yeasty/sour taste you look for in a bagel. I made half of them cheese bagels (use very sharp cheese for this), and half cinnamon raisin. They are delicate while boiling, so turn them over with a spoon or fork rather than tongs to avoid ruining the shape.
Was this review helpful?
[
YES
]
3 users found this review helpful
What's this?