Reviewed: Dec. 17, 2004

These bagels turned out great!! I only used 6 cups of the flour and let it proof a bit longer (30 mins) until it had that nice yeasty smell and brushed the top with egg white (1 white and 1 tbsp water) gave it that nice glossy look. GREAT!!! THANKS!!!

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LAHMAN77

Cooking Level: Intermediate

Home Town: Anderson, Missouri, USA

Living In: Neosho, Missouri, USA

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Reviewed: Sep. 11, 2004

Not sure if I screwed something up, but the bagels were WAY too dry. Not good at all. However, stick the dough in a loaf pan and you've got some really, really good sandwich bread. I'll definately stick to this recipe for my bread, but for bagels, I'll try something different.

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TINATHECOOK!

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Reviewed: Aug. 30, 2004

Will not make again. The flavor was okay but nothing great by all means. The whole shaping thing did not work at all. I ended up with more like bagel sticks.

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whatarat

Cooking Level: Expert

Home Town: Paragonah, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Jun. 13, 2004

they came out shaped more like rolls, with the whole closed in and they had risen so much they were as tall as they were wide. but they do taste like bagels (not bread like some recipes ive tried), everyone liked them. I made poppyseed, sesame, and cinnamon sugar using the leftover topping from "best ever blueberry muffins" on this site.

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YANKEESGURL122

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Reviewed: Dec. 2, 2003

I've tried other bagel recipes on this site, but this one turns out the most beautiful. It tastes a bit on the bland side, so next time I plan to add more salt and onion powder. Also, they did not need to be baked as long as directed. I left mine in for the full 20 minutes and they are a bit too dark for my liking. Next time only 10-15 minutes should do.

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mommy cook

Cooking Level: Intermediate

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Reviewed: May 16, 2002

I am willing to accept that I did something terribly wrong when I made these, although I cannot say what exactly. I think I'll use less salt next time to see what happens. They simply didn't rise or proof like I expected, even though my yeast turned out fine for a different recipe.

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CARRIE27

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 1, 2001

I had never thought to make bagels before, but I'm glad I did because they were delicios. Especially with a bit of kosher salt.

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NURSELISA_99

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Reviewed: Apr. 7, 2001

One of the better bagel recipes I've come across

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JEANNE1968

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Reviewed: Aug. 10, 2000

Wonderful!! Me and my family (especially the kids) absolutley loved these bagels. Toasty on the outside and chewy inside. Great recipe a definate keeper.

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ybolduc

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Reviewed: May 14, 2000

It was fun to make, but didnt taste nearly as good as homemade bagels should. Lacked the yeasty full flavor but was nice and crusty and chewy

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Carrie

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Reviewed: Mar. 18, 2000

I live in Brazil and one of the things I love most about going to the US is eating bagels (we don't have them here) so I was searching for a recipe and I found a great one! Easy and delicious!

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