Reviewed: Jul. 8, 2007

these were FANTASTIC! I boiled them for 7 minutes to get the texture I like, but these are amazing! I plan on making more tonight :)

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Veggy

Home Town: Fargo, North Dakota, USA

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Reviewed: Jun. 24, 2007

My first time making bagels, and they came out perfectly! Thank you for sharing this.

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KRISSIEBEE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Jun. 17, 2007

I have always been a fan of bagels but never thought I could actually make my own. This was my first attempt and they came out perfectly. I followed the ingredients of the recipe exactly along with the directions for Forming and Baking Bagels here on the All Recipes website. (Go to: http://allrecipes.com/HowTo/Forming-and-Baking-Bagels/detail.aspx) I am really impressed with the outcome. The bagels are crisp and toasty on the outside while chewy and yeasty on the inside. After boiling and draining I coated the tops in a mixture of poppy seeds, sesame seeds, sea salt, garlic powder, and fresh ground pepper. (My version of the “Everything Bagels” that I have always loved.) Try making these bagels and I am sure you will not be disappointed. I will definitely be making these over and over again.

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DC James

Cooking Level: Intermediate

Living In: Hickory, North Carolina, USA

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Reviewed: Jun. 7, 2007

Not as crispy on the outside as I had hoped. But good.

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tammy

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Reviewed: Apr. 11, 2007

With a little extra salt and a little extra yeast this recipe is perfect. I am part of a cooking class and I made this recipe for a you pick the recipe day. Eeryone raved that they were the best bagels they had ever had! This is a must try!

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sma31

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Reviewed: Mar. 19, 2007

This was my first time trying bagels and they turned out wonderful! I used more yeast (1 tablespoon)than the recipe called for and I also used whole wheat flour and a 9 grain mix.

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HungryHarriet

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Reviewed: Mar. 11, 2007

Wow thank you for this great recipe. I followed a few people's suggestions and added more salt and it definitely helped the taste. I added blueberries in the dough and found that I had to work in at least another cup or so of flour to get the dough to the right consistency. A quick spray of olive oil before baking helps with the gloss without another step and more washing up.

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ScruffyAsh

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Reviewed: Jan. 21, 2007

I followed all of the specific details, however, I used a combination of one half whole wheat flour, oat flour and hazlenut flour. The bagels came out perfect, though a little dry. I'll try again with white bread flour for about half the flour content and add some nuts and raisins. Trying to come up with a health alternative to the store bought bagels. This recipe worked well as a base for experimentation.

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cooknman

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Reviewed: Oct. 6, 2006

This was my first time making bagels and I found them very simple and the taste was great. I live in Italy and can't buy them but my 5-year daughter wanted bagels so I thought I'd give them a shot. I used the bread hook on my mixer (first time ever) and the dough came together great. I think I should have proofed a bit longer as mine turned out a bit flat but otherwise no problems. As other reviewers mentioned I made balls and poked holes in them to form the bagels. I kept 6 out and froze the other 6. These are great!

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LYNNIEMILANO

Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA

Living In: Milan, Lombardia, Italy

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Reviewed: Aug. 14, 2006

These were really good! My husband loved them. I had a hard time making them perfectly round, but that's okay, they were still good!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 13, 2006

this was my first time ever making bagels, and they turned out great anyone who's did or they didnt like them, just didn't do it right, or they dont know what they are taking about.thanks

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elizabeth

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Reviewed: Jul. 5, 2006

This was my first time making bagels and they turned out great and looked just like store bagels. I did make a few changes. I used all whole wheat flour instead of bread flour, added a tiny bit more water, divided the dough into two sections so it was easier to manage, formed them by making a ball and then poking a hole in it with my fingers instead of doing it the way suggested, and cooked it for 15 minutes instead of twenty.

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Lee

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Reviewed: Jun. 4, 2006

This receipe was easy to follow. My bagels were nice and chewy on the inside and my son said they were definitely better than the ones from the store. I did make a mistake by adding all 7 cups of flour in the beginning, and had awfully dry dough--naturally. But I just added some more water and was able to get the dough back to where it needed to be and everything turned out fine. Also, I didn't use the rope method to form the bagels, I just divided the dough into 12 balls and then stuck my finger through each to make a center hole and shaped the bagel from there. I can't wait to experiment with different toppings and additions!

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SPHOEBUS

Living In: Perry Hall, Maryland, USA

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Reviewed: Mar. 18, 2006

Ann, you must be Jewish! I'm a rank-Yank from New Jersey who worked in a high-volume (350+dozen/morning) Jewish Bagel shop. Of the three or so bagel recipes I found, this recipe most closely matches the shop's. It is a fine home-sized adaptaion of the large-scale operation I worked in. I think the recipe is fine, it brought back a lot of memories. It's a good base from which to start using condiments. The only criticism is that the dough could probably use a little more salt (but a salt-topping could easliy fix that).

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Kiwi Klockdoctor

Cooking Level: Beginning

Home Town: Wanaque, New Jersey, USA

Living In: Burlington, North Carolina, USA

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Reviewed: Feb. 4, 2006

This was my first time making bagels, and this recipe made it easy. The bagels themselves are delicious, dense and chewy, making great sandwiches. My 3 year old nephew ate 2 of them by himself. I only rate 4 stars because this is only my first bagel recipe and something better might come along...

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JENNELSON

Cooking Level: Professional

Home Town: Dayton, Ohio, USA

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Reviewed: Oct. 14, 2005

Ok. I probably wouldn't spend the time making these again. They just didn't have the same flavor/texture as store bought bagels.

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Jess Sutherland

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Reviewed: Sep. 21, 2005

Of all the bagel recipes I've come across this is the best! Some different flavours I like are: pesto and pine nut; all grain (red river cereal); banana chocolate chip; cinnamon raison. I don't use any mixers other than my hands ... that way I know if the dough is right

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Lieseli

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Reviewed: Aug. 3, 2005

The recipe was very easy to follow and make, however my topping, which was a cinnamon sugar mixture, caused them to burn. Be sure to watch them carefully, as they seem to take less time than the recipe says. I will make them again!

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Elizabeth

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Reviewed: Jun. 24, 2005

These were easy to make although I didn't use a bread machine. I used my kitchen aid. While these were not Bagel Store quality, it was cool to make, and they did taste quite delicious. Just a note to you first time bagel makers like me, when they tell you to flatten the dough, make sure after you flatten it and make the hole, that you shape it into more of a bagel shape because you'll wind up with more of a flat bagel. I expected them to rise again into a bagel shape and they didn't. It didn't affect the taste, just the ability to slice them. Topped mine with sesame seeds, poppy seeds, minced garlic or onion powder. Quite delicious. Will make this again!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Mar. 10, 2005

Enjoyed them. I added some baking soda to the boil too. Topped it for the 'everything' bagel except dried garlic.

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fennel

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