The perfect recipe!!! We don't have bagles in Italy and me and my family were missing them soooo bad!!! Used a little less flour and needed 40mins to get them brown.

This is a great basic bagel recipe. It is a good jumping off point for changing it to your tastes. The bagels exactly as directed are delicious, it's made even better with garlic and kosher salt! I make up the dough the night before, let it rise, then stick it in the fridge (wrapped tightly in seran wrap) until I'm ready to make the bagels. It works fine and lets me sleep a little more and still end up with fresh bagels in the morning! Also, I'm sure it's probably against some bagel-making rule, but I form them into balls, flatten them, and poke a hole in the middle with my thumb. I didn't have much luck with the rope method - they turned out pretty ugly (just as tasty though).

these were ok at best. i found the bagles to be a little on the tough side. i may try to make them again. maybe put them in the microwave before i eat them next time.

I used one pack of yeast instead of half pack, and brushed each bagel with egg white before baking at 425 degree. Bagels came out perfect.

this recipe works pretty well, except for me, 500 degrees seems too high, especially for 20 minutes! mine started to burn sooner than that. I used like 375-400 and watched them for browning (I don;t usually time things, I watch them). I also couldn't manage the rope method; just make little balls of dough and pop a hole in it with your fingers, spin it around to make the hole larger and you're done.

Instead of rolling out the dough to form a rope and then a ring, I highly reccomend this: Make a small ball, making a hole in the middle with your finger (or thumb). twirl the dough around your finger - kind of like when you twirl a keychain or something when you're bored - until the bagel hole is the right size (a bit bigger than what you want your finished bagel to look like, they poof and close the hole a bit). I found that I would have an occasional bagel that wouldn't keep its shape making them the 'ropes and ring' way, and twirling is much quicker and more fun. :)

Great recipe. This was my first attempt at making bagels and they turned out great! Crunchy on the outside and chewy in the middle and they taste awesome.

This is a wonderful bagle recipe!! My absolute, all time favorite bagle(s) is/are sundried tomato and basil bagles. While this may sound disgusting - which is the usual reaction that I have encountered when describing them - they are actually the BOMB!! They are also virtually impossible to find commercially. Because I love to attempt new and possibly difficult recipes, I decided to explore bagles. Of the several recipes that I have found from Allrecipes and other sources, I think this one is the best. The flavor is great, they are nice and dense but also very soft inside. I achieved tomato and basil bagles by simply adding finely chopped dried tomatoes and basil along with the flour. During the kneading the leathery texture of the tomatoes is worked out some, and by the time they are out of the oven I nearly have to hover over them with a kitchen implement to keep my family out of them! All in all, I have had great success with this recipe on several occasions and would recommend this recipe to any aspiring bagle-baker. One last note, do not be daunted by the idea of boiling and proofing the bagles; these steps are not really out of the way of most bread making processes, are more than worth the effort and couple extra minutes, and I find them quite fun and unique to this bread!! Give it a try, experiment with different add-ins and toppings, and continue to revel in your kitchen's magic!

Omg!!!Delicious!! These were perfect crusty on the outside chewey on the inside!!!great recipe!!

Awesome. If I can make it right, it MUST be a good recipe!