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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Reviewed: Feb. 20, 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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TMPNorth

Cooking Level: Intermediate

Home Town: Thompson, Manitoba, Canada

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Reviewed: Feb. 18, 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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Janjanq

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Reviewed: Jan. 25, 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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Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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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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bluemaster

Cooking Level: Intermediate

Living In: Piracicaba, São Paulo, Brazil

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Reviewed: Jan. 6, 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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EdieD

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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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Karrie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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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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nicki

Cooking Level: Expert

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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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Alexis

Cooking Level: Intermediate

Living In: St. Catharines, Ontario, Canada

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Reviewed: Sep. 22, 2008

Made this pretty much by the recipe and they turned out delicious...could pass as fresh bagels from your favorite gourmet bagel shop.

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janlynre

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Reviewed: Aug. 24, 2008

We really enjoyed these! The dough was hard to work with... had to have the boyfriend do the heavy kneading as I am wimpy and the dough is quite tough. Next time may used the kneader function in my bread machine instead. Also, rolling the dough into ropes was a bad idea for us: it made it hard for us to shape them into cohesive round bagels. We ended up just cutting the remainder of the whole big loaf into 9 sized cubes, shaping that into a ball (instead of rolling it into a rope and then shaping it into balls), and poked the holes in the middle. Otherwise, yum! Also... if you haven't figured out how to steam bake, we used our cast iron skillet, let it sit in the hot oven on the lowest rack while it was warming up, then right as we put the bagels in we threw some water into the skillet and shut the door as fast as we could to keep the steam in. Worked fine for us!

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omigodshoes

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Reviewed: Aug. 22, 2008

I searched everywhere in Athens, Greece for a bagel, but nowhere could I find one! Only Souvlaki lovers, it seems, dominate the food market! So, what could I do? I was craving bagels and cream cheese for months. I just had to have one so I saved the cost of a round-trip ticket back to the States and made my own! It was the first time I had baked bagels, and this recipe did not fail! Well, I might need a bit more practice with the aesthetic appearance of my bagel, but the the taste was perfect! I used stone ground flour that comes from a special mill in Meteora! Next time, I will try mixing flours; 1/2 white, 1/2 yellow, for a bit firmer texture. I will definitely make them again. They are especially good toasted. Maybe I should open a bagel shop here in Athens! What do you think?

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athensbay

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

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Reviewed: Aug. 14, 2008

PERFECT...

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assums

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Reviewed: Jun. 11, 2008

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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400luv

Cooking Level: Intermediate

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Reviewed: May 27, 2008

My boyfriend and I used to frequent a coffee shop in Denton, Tx called Kharma Cafe. When that place closed we mourned the loss of our all-time favourite bagel. We just tried this recipe. After the first bite we looked at each other and started shrieking with joy "Kharma bagel! Kharma bagel!" We topped ours with garlic flakes, onion salt, sesame, poppy, caraway, anise, and sunflower seeds.

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MERITATON

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Reviewed: Feb. 11, 2008

I followed the recipe the only thing I did different was add alittle baking soda to the water and sugar,I also let the bagels boil much longer then a minute.They came out ok some were still doughy even after they came out of the oven in some spots even though I let them bake for a long while,I do not know why!

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Deniece

Cooking Level: Expert

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Reviewed: Jan. 7, 2008

AWESOME!!! WOW, even I can make these. They turned out great. I changed the recipe a little (cinnamon, blueberries). Imagine the possibilities. (cheese, onion, raisen)

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Jeff B

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Reviewed: Dec. 23, 2007

I've never made bagels before so I wasn't sure what to expect. These came out exactly the way a bagel should taste - texture and all. I added a bit more salt to the recipe, put about a tsp of baking soda into the boiling water along with honey instead of sugar. I also baked the bagels on a stone. Excellent!

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SuperRebbetzin

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 11, 2007

I've made these bagels a few times now and they are great. I am from New York and these are the closest thing to real new york bagels I can get in Texas. This last time I made Onion bagels...I added one half a sweet onion onion powder to taste right into the dough and right after boiling them and right before baking them I sprinkled mined onion on top the bagels...you might want to put a piece of foil over the bagels so the onions on top dont burn but everything else is the same.

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gusanellie

Cooking Level: Expert

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Reviewed: Oct. 11, 2007

I follow this recipe fairly closely- but I do boil longer, let proof a bit longer if it is chilly indoors, and I add honey instead of sugar. I add both baking soda and honey to the boiling water and it makes such a difference in color of finished bagels! Delicious, and we are all addicted!

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KIMBERLYANDKEITH

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