Reviewed: Nov. 15, 2009

I'm sure it was me - but these never did rise or proof or do anything remotely close to what I have been able to make other bread recipes do. When I boiled them they looked like dumplings and I basically stopped from there. Not being familiar enough with the process I thought this recipe would help me get a decent bagel - and experience could build from that. But, being completely inexperienced, turns out this recipe is less than helpful. Maybe after I find something else more idiot friendly I can return to this...

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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Reviewed: Nov. 12, 2009

Mine did not look like supermarket bagels, but boy did they taste good. I think my problem may have been too much flour. I did kneed until it was elastic but when I went to roll the balls parts of the dough wouldn't stick to itself very well. Oh well, they may not be the prettiest but they are the tastiest. I made sesame seed, fennel seed, onion, celery seed and plain salt. My father was skeptical about the whole "I'm going to make my own bagels" but he is now devouring them all, so I'd say it was a success!

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Alicia C.

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Reviewed: Nov. 10, 2009

I've made these three times now, and will definitely be making them again. My husband eats a bagel for breakfast before work every day, and likes these better than store bought. I added a couple heaping tablespoons of dried onion to the flour for an onion variety too, with great result.

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Robin E.

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Reviewed: Oct. 25, 2009

This was my first attempt at making bagels and they turned out great. Very easy and tasty recipe

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SODABISCUIT

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

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Reviewed: Sep. 28, 2009

Not bad bagels at all. This is my first try, but they are pretty good. If you are cooking the bagels at 500 degrees, make sure you check on them often so they don't burn to the pan. I'll make these again and try cinnamon and sugar. Maybe even blueberry bagels.

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Arabella Rose

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Reviewed: Sep. 24, 2009

This was the best bagel ever...I used the allrecpes.com method of shaping them, they were very ugly but tasted wonderful! I boiled them 3 minutes on each side. only cooked for 13 mins. YUMMY!

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BABYCAKESAZ

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Reviewed: Sep. 15, 2009

Did all but the last minute of kneading with my KA - thank goodness! I had to use light-tasting olive oil since that is all I had. I halved the recipe but used a full packet of yeast, and used bread flour. Oh and I gave them a cool water bath before baking. The result was delicious chewy bagels that tasted a little yeast-y (which I love!) and got pretty darn big. This was my first time making bagels, so I formed 2 as suggested, then the other 4 I followed allrecipe's article on bagel forming. I recommend any fellow novices to do it allrecipe's way; the other 2 came apart during the boiling. (But taste wasn't affected :)

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rayandshy

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

Very good! I used to work at a bagel store in NJ when I was growing up. These are pretty darn close...especially for being made in a home kitchen! The recipe is great as is...the only thing I noticed was that if you use sesame seeds, as I did, they have a tendency to burn--especially if there's too much oil on your baking sheet. Other than that minor tweak, these were FANTASTIC! I thought these would be much more complicated than they were--a really pleasant surprise. Thank you for a great recipe!

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 2, 2009

I made this as-written and thought they were wonderful! Much better than the prepackaged bagels at the grocery. I tried various toppings, sesame seeds, poppy seeds, onion flakes, chives, and garlic powder. All were great! I used my Kitchen Aid Artisan stand mixer. If you try this recipe with the same mixer, you'll have to divide your dough ball in half and mix them separately. It's just a little too much for this model of Kitchen Aid to handle. Also, steam baking does not mean you spritz water on the bagels while they're in the oven. It means you place a separate baking dish under the sheet with the bagels and fill it with boiling water from the tea kettle. Then you let the bagels bake with the water pan underneath them.

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April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

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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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Dianna Wallace

Cooking Level: Intermediate

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Reviewed: Jun. 8, 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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TRINAMB

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Reviewed: May 23, 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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dobie7171

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Reviewed: May 23, 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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Yulia

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Reviewed: May 9, 2009

Absolutely fabulous. I'll never buy bagels from the store again!

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Stefanie B

Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA

Living In: Portage, Michigan, USA

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Reviewed: Apr. 18, 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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Teresa

Cooking Level: Expert

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Reviewed: Apr. 13, 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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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Mar. 3, 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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Amanda

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Reviewed: Feb. 24, 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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squeakyduck

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Reviewed: Feb. 22, 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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Angel

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Reviewed: Feb. 21, 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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pdeldo

Cooking Level: Expert

Home Town: Burr Ridge, Illinois, USA

Living In: Dexter, Michigan, USA

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