Reviewed: Nov. 22, 2009

Ummm...I'd say they're only decent. Perhaps because I'm a Montreal girl, and well, Montreal bagels are actually fabulous, I was disappointed with the outcome. Not what I was expecting. They were strangely bready in the center. Not bad, but not great. I'll stick with my local bagel shop in the future. Unfortunately.

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Alison

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Reviewed: Nov. 22, 2009

I like the short proof time for this recipe, and the simplicity. I did need to tweak it a bit though. I found the best method is to make 8-10, and definitely go with the pre-broil. It helps to make a skin and keep the air in the bagels when you put them in the water. I prefer to only boil for 15-30 seconds on each side to prevent flattening and also to get a crispier skin.

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OBLIVIOUS0

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Reviewed: Nov. 9, 2009

These were great! My family tried was SUPER impressed - including my hard-to-please mom. Obviously season as desired...I made some asiago bagels, some everything bagels, and some chocolate chip bagels. People seem to be very impressed when you say you made them from scratch. I also appreciate that it's one of the shortest prep/wait times I've seen for a bread with yeast.

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Nicole N.

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Reviewed: Nov. 3, 2009

I will never buy bagels from the store again! These are wonderful. I only made 1/2 the recipe as a test run. I think I'll be making these once a week now. I did make 6, but should have made 4 as they were a bit small. I had no problem with sticking or burning. I placed a cooling rack on the sheet pan so the heat could move around the bagels, it worked well, they were nice and crisp on the outside and soft on the inside. I also brushed a little oil on top before putting in the oven. YUMMY!

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Chris

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

Easy recipe. Turned out great! Cheated and used the dough cycle on my breadmaker to make the dough. Then after boiling I sprinkled with poppy seeds. Thanks for a great recipe!!

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Bostonbuns

Cooking Level: Intermediate

Home Town: Concord, Massachusetts, USA

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Reviewed: Sep. 21, 2009

Excellent bagels. Very simple and really tasty. We used Kernel seasons popcorn seasonings for the toppings on our bagels. I ordered a nice variety from their website. This is a keeper!

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April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 7, 2009

The thing I like most about these bagels is that they aren't complicated to make. I've made a couple batches now and have been pretty pleased with the results. I would say they don't make the best plain bagels if that is what you are looking for (too strong of a yeast/flower flavor just plain). But if you dress it up with some cinnamon/raisins, onions, or whatever your like, I think they work well. Next time I want to try flavoring the flower with some different seasonings (onion powder or cinnamon for example) to bring out even more flavor.

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SarahMBrown

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

I made these tonight and they turned out pretty good. I split the dough in half and made one batch cinnamon raisin and the other half blueberry. They were slightly more chewy than I would have liked, but over all they were pretty good. I ended up with 10 normal sized bagels.

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nicki

Cooking Level: Expert

Living In: Yaak, Montana, USA

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Reviewed: Aug. 28, 2009

easy dough to work with...took shape well, fun to make...our only complaint? the sogginess from the boil...is there a way to combat this? maybe we ate them too soon from the oven, perhaps if they set to dry? was odd...will make again though, good recipe :)

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riblet

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

These are the best bagels we have ever had. My dough only took about 3 1/2 cups of flour and 25 min to cook. We made ours into 8 bagels because we had planned on using them to make bagel pizzas - we ate them plain instead. We dipped 4 of the bagels in sesame seed before baking and boy were they good. I plan on putting some jalapeno in the next batch. Thanks for the recipe!

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Monica

Cooking Level: Expert

Living In: Lakeland Village, California, USA

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Reviewed: Aug. 20, 2009

I'm not sure why people keep saying the bagels are so small. They start out that way, when you first divide them into 12 portions, but they rise. And really, wouldn't we as fat Americans be a little better off with smaller portions? :) I divided the batter out into 4 bowls and added serrano pepper and cheese to one, cinnamon, blueberries, and then italian herbs to the others. I put that all in before adding the last bit of flour to make the stiff dough. They turned out great... a little different from Panera, but great, nonetheless.

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Kiki

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

I thought these were great! We tried the broil-boil-bake method & they were delicious. I think next time we're going to make fewer bagels but make them a bit bigger. I guess we're just used to bigger bagels! They're amazing straight out of the oven but are also good after toasting or reheating in the oven. I took 10 of this batch to work & they were gone quickly! Great recipe!

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Amy

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: Aug. 9, 2009

These were great! Soft and chewy at the same time.

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Celeste

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Reviewed: Jul. 29, 2009

Fun to make, but didn't really taste like a bagel. Will be better the next time I make them, since I will know what I am doing.

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kellybean28

Cooking Level: Intermediate

Home Town: Bettendorf, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 24, 2009

i made these twice, each time trying it a little bit different. and each time my bagels deflated as soon as i took them out of the water. they turned out really dense and a bit flat. not sure what to do to prevent this.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 18, 2009

Amazing!

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BelovdRock

Cooking Level: Intermediate

Home Town: Redlands, California, USA

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Reviewed: Jul. 14, 2009

This was my first time making bagels and they turned out amazing. I made half of them onion bagels by adding dried minced onion and onion powder to the dough. A little time consuming but worth it if you're a bagel lover.

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geepa

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Reviewed: Jul. 14, 2009

These were fantastic! My 2 year old helped me make them and they still turned out great. He added a bit more sugar to the mix, maybe 1/2 T and I put 1 T molasses and 1 T sugar in the boiling water. As per other reviewers I made these bigger and cut the dough in 8 pieces instead of 12 and let the rise again for 30 minutes. Way better than store bought and much cheaper too!!

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Sarah B.

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 13, 2009

I stalked this recipe for quite some time before deciding to make the bagels. The instructions were simple enough although, for a novice bread maker like myself, directing me to "add enough flour until moderately stiff" didn't aid me too well. When I went to turn the dough onto my floured surface, it was already rather stiff and quite hard to work with. But, like I said, that could just be my inexperience with dough. Also, my dough didn't rise very well the first time, so the finished product did turn out a little more dense than I would have liked. As other reviews stated, I let the bagels rise (the second time) for at least 30 minutes, added brown sugar to my boiling water and only boiled my bagels for about two minutes. Baked them on a large cookie sheet covered in PAM and cornmeal to prevent sticking. I also elected to make eight "normal-sized" bagels and am glad I did... I think the suggested twelve would've been a little small. Overall, good and easy recipe that easy to modify for various flavors. Would definitely use this recipe again!

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