The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 9, 2009
this was a fantastic recipe. I made it, but with garlic powder and onion powder in with the flour before mixing, and added seeds to the top. Made an excellent everything bagel! At the same time, I made a dozen cinnamon raisin bagels (2 tsp. cinnamon + 1 c. raisins) FANTASTIC!!! word of warning though... never ever trust no-stick baking sheets... guaranteed to stick EVERY time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 9, 2009
Mmmmmm... just made my first batch, and they are so good! Crispy outside and chewy inside, I don't know if I'll every buy bagels again. Recipe is straightforward and easy. I used about a teaspoon of salt instead of the tablespoon called for, and will add it for my next batch. Which might be as soon as tomorrow, I'm sure my hubby and kids will have these gone by morning! Thanks for a stellar recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 27, 2009
A WOW bagel! I used safflour oil - love the sweet nutty taste it imparts; and I brushed the bagels with egg white+water. They turned out terrific - nice and crusty golden crust and so yammi and soft inside. Btw, I tried the same recipe with half whole wheat and had to dump that - for some reason didn't rise, didn't work at all for me...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 25, 2009
wow...this is my first attempt at making bagels and we LOVED them. Added cheddar cheese to a couple and they were great!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 11, 2009
Absolutely fabulous. I'll never buy bagels from the store again!
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Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA
Living In: Portage, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: May 4, 2009
Maybe I'm doing something wrong but I tried this several times and the bagels came out extremely dense and not very tasty, if they made it through the boiling without falling apart. I wouldn't recommend this. Sorry.
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Cooking Level: Intermediate

Living In: Rehoboth, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 20, 2009
This was my first attempt at making bagels and they were amazing!! I substituted honey for sugar in the dough and boiled them with honey for 2 minutes in total and then baked them as instructed. They were perfect! Will try adding some whole grains and maybe some garlic next time.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 14, 2009
These were very good bagels. I made 3 different varieties out of 1 batch. Chocolate chip, cinnamon crunch, and plain. They were all very good the first day, but not quiet as yummy the second day. Even after toasting they were not quite as chewy and delicious. Will be making again though!
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Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 4, 2009
My Jewish husband loved these as did my VERY PICKY JEWISH FRIEND who is a bagel snob... I could tell she tasted a small bite of them just to see "how bad" they were... and ended up eating a whole big one saying they were "amazingly good"
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Cooking Level: Expert

Home Town: Burr Ridge, Illinois, USA
Living In: Dexter, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 4, 2009
I did plain white bagels for my first try and while I did find it time consuming I also found it deliciouse. They turned out great. My whole family enjoyed them and next time I will try the whole wheat version
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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Reviewed: Feb. 25, 2009
These turned out beautifully, aside from a couple that I didn't boil long enough (they caved in). I used 3/4 pkg. yeast instead of 1/2 (I meant to use a whole pkg., but accidentally dumped some on the floor, and went with it :-) ). Highly recommended recipe, though time and labor intensive.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 23, 2009
Thanks to Ann, my first bagel attempt was a success. I didn't even create the rounds correctly and they came out great! As this was the first time I have ever tried my hand at bagels, I am sure they will only get better. If there is any way, I am wondering at what point would I add cinnamon and raisins in for cinnamon raisin bagels...my boyfriend's fave! Thanks again for the great recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 23, 2009
This recipe was ok. I halved it since I've never had luck with bagels before. I made 6 - but the first batch I boiled were a flop. The other three worked but didn't have the bagel texture. I'm not sure what I did wrong - they didn't sink in the water either - so they were definitely not proofed right.... its all really a mystery for me - just learning.
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Cooking Level: Intermediate

Home Town: Thompson, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 19, 2009
These are absolutely delicious! I've made this recipe twice, the first time exactly as the recipe stated and the second time with a few changes. I used 3 tablespoons sugar in the dough instead of 2. I also found with the first batch that the bagels stuck badly to the pan and tore when trying to turn them, so for the second batch, I dipped the bottoms in cornmeal before I placed them on the oiled baking sheet, then did not turn them. They turned out beautifully. These bagels are so much better than bakery bought bagels. They are dense, chewy and flavorful!! Love them!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 26, 2009
I enjoyed these bagels quite a bit. I didn't use a mixer- just a wooden spoon and my hands. I found the dough to be quite dry and it was a pain to knead. Like others, I followed the directions for "Forming and Baking Bagels" from this site. Unfortunately, I am a novice at forming dough rounds: it showed. The tops of my bagels looked great, the bottom- not so much. Next time I will boil the bagels for longer than 4 minutes (2 per side), because I like a thicker crust on my bagel. Also, 15 minutes baking time is perfect.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 8, 2009
Changes: 1 tbs of baking soda + 2 tbs of honey in the water for simmering in place of sugar. Left the bagels simmering 2 to 3 minutes. Topped with sesame seeds and some Kosher salt. Great results: nice color and good flavor. Next time I will leave the dough overnite in the fridge for a more intense flavor.
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Cooking Level: Intermediate

Living In: Piracicaba, São Paulo, Brazil

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 7, 2009
OK- I love to bake, but am not the best baker. I followed this recipe after the comment of half WW flour and half AP flour. I got an amazing workout with the kneading- thanks! I need that! But the end result!? I even sweated some onions and melted a small bit of butter as a glaze- and it was not good. It tastes like bland yeast with a delicious outer shell. I so wanted this to work since quality bagels are so hard to come by where I've moved (Hawaii.) And I love to bake! My ego and my tastebuds are thoroughly shamed....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 2, 2008
Totally impressed with this! Never made bagels before, never made bread before either and they turned out unbelievable! Jewish girl living in Sweden, impossible to find them here and now I can make my own! I did follow several reviewers and when forming the bagels just made rounds and then punched a hole with my thumb. Turned out great! Crispy on the outside and chewy on the inside! Perfect! I made several non-traditional ones with parmesean and garlic- soooooo yummy.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 1, 2008
This was my first time making bagels and it was a success. I live in Brazil and can only find them in one market (sometimes) which is pretty far from my house. The changes I made were: added 2 tablespoons of honey and teaspoon of baking power to the boiling water and boiled about 6 minutes then I dipped them in cool water and rolled in chopped onions which I baked in the oven for 10 minutes before (I didn’t let them brown because they will brown while the bagel is baking). I loved them! They were dense and not very puffed up but tasted great.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 27, 2008
This was my first attempt at bagels and although they look like bagel shop rejects when I was done with them, they were mighty tasty! It was late at night, so I didn't take as much care with the dough as I should have which is why they didn't look so great, but I did 50/50 white and whole wheat flour, and put sesame seeds on top. Very good! I will not buy another bagel again!
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Cooking Level: Intermediate

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