Reviewed: Aug. 9, 2009

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

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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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hbuie

Cooking Level: Intermediate

Home Town: Lytle, Texas, USA

Living In: Savannah, Missouri, USA

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Reviewed: Jul. 8, 2009

Very easy to make! I'm usually horrible with yeast breads, but these came out perfect.

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julianna_03

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Reviewed: Jul. 1, 2009

Fantastic!!!! I split the recipe in half and it made six nice sized bagels. I jazzed mine up with rosemary, oregano and cheddar cheese. I can't wait to experiment with different flavors.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Jun. 28, 2009

These could not have been easier and turned out wonderful. Chewy bagel perfection!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jun. 24, 2009

These were surprisingly easy! I followed the recipe to a "T", until it came to rising time. I took the advice of many reviewers and allowed the bagels to rise for 30 min. I then boiled them w/a TBSP of sugar AND one of molasses. I only boiled for about 1 min to 1 1/2 min each side. I then placed them directly on a cookie sheet that was sprayed w/PAM and doused w/corn meal. I baked for about 16 min w/very minimal stickage. TY for a great easy bagel recipe; I can't wait to try many variations!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

I never knew it was this easy to make my own bagels!!! :) I followed the recipe exactly when assembling the ingredients and formed them into 8 bagels that I let rise for 30 minutes. I then boiled them in water with the sugar & a tbs of molasses and baked them for 30 minutes on a cookie sheet greased with vegetable oil. They turned out perfectly with a crunchy exterior and soft in the middle!!! I made 2 plain ones, 2 with melted asiago cheese on top (which I guess I should have put on about 1/2way through, since it got super brown...oops), 2 with garlic salt sprinkled on them and then the rest (MY FAVE) I dipped into a mixture of dill, thyme, basil, oregano, garlic powder and grated parmesan. Honestly, I am so proud of how these guys turned out and plan on making them again soon and playing with all of the fun possibilities.

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 3, 2009

This bagel recipe was outstanding! My husband was proclaiming his undying love for me after I fed him these! I followed the recipe very closely with only one minor change and one larger one. I added one extra tablespoon of sugar to the boiling water. I also brushed the bagels with olive oil and sprinkled them with grated Parmesan cheese before baking them. Wow! What a find!

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jhepworth

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Provo, Utah, USA

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Reviewed: May 2, 2009

I used a gluten free flour blend and sprinkled poppy seeds on top before I baked them. I followed others advice and made larger bagels, so I ended up with six bagels. I have had no luck with yeast doughs before today, but these turned out great! I don't have to pay $6 for 6 tiny bagels anymore! Thank you for this recipe!

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Jibber

Cooking Level: Intermediate

Home Town: Thamesford, Ontario, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Apr. 29, 2009

I moved to Canada from the US a long time ago and one of the things I miss the most are REAL bagels the ones we get here and more like a bread not chewy really at all I tried this recipe and they turned out perfect and so easy to make. I have made a few flavors besides plain. I made garlic by adding a tbsp of garlic powder to the flour and then topped with garlic flakes when baking. I made cinnamon raisin adding both to flour mixture and a bit more sugar, and finally I made salt by using sea salt on top before baking. They all turned out great! This one is a keeper

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TNSTOWE

Cooking Level: Expert

Home Town: Brantford, Ontario, Canada

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Reviewed: Apr. 19, 2009

This was a great recipe for Bagels. I made it exactly as written, but split the dough before the first rise and made half into Very Berry bagels. I added approx. 1/2 cup of mixed dried berries and kneaded it into the dough. I then continued on as directed. They turned out beautifully! I only made 8 because I wanted a little bigger bagel. I also heavily greased the baking sheet and sprinkled corn meal onto the pan prior to putting the bagels on the baking sheet. I will definitely make these again. Edited to add, 04/21/09, I froze some of the bagels to see how they would thaw. I wrapped each bagel individually in press and seal wrap and then placed them all into a freezer bag. I thawed them on the counter. I toasted them up and they tasted just like when they first came out of the oven - delicious!

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Sue

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Reviewed: Apr. 7, 2009

Great bagels! Very easy for someone with not much experience in breads. Came out looking like a real bagel and tasted great. I will for sure make again.

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shayziep

Cooking Level: Intermediate

Living In: Morgan, Utah, USA

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Reviewed: Apr. 3, 2009

amazing!!! this is the first time I've ever made bagels, and I was debating between trying this recipe or another one but decided to go with this one. I'm glad I did. I made half a recipe to be on the safe side. I used whole wheat and white flour. I ended up not using all of the flour, about half a cup less. As per the suggestions of other reviewers, I let it rise for 30 minutes, added brown sugar to the water (I had no molasses) and only boiled them for a minute each side. I made 7 out of the dough, so they were smaller, and it took about 15 minutes to bake. I loved them! I can't wait to make them again and try variations now that I know it works. I should also add that cause mine were smaller, I didn't have the problem of them cooking all the way through. And cause of the difficulty of them sticking to the pan like other people, I sprayed the pan with olive oil spray and sprinkled flour on it. I had no problem with sticking at all.

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lf16

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

These bagels were absolutely delicious, although I noticed that when I boiled them in two batches, the first ones I boiled for 7 minutes turned into hard deformed hockey pucks. I let the second batch only boil for about 3 minutes and they turned out fantastic. This may have been because I let my dough rise for about 45 minutes which I always do with pizza but I've heard with bagels that the rise is not as long. I'm going to make these bagels from now on than buying them!

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mrsmambo

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

pretty good, a few minor problems though: 1. they were really hard not to burn and still cook all the way through! 2.they were a little on the salty side. 3. they were not quite as puffy as I had hoped but that may be my own fault. (I had to try to figure out how much yeast to use based on measurement not weight/packets because my yeast was in bulk. this was a tricky task which in the end I used 1 heaping tablespoon of instant yeast. next time I will maybe use more?)I was glad I followed other reviewers tips and let them rise for 30 minutes otherwise they probly would have been a total flop. but overall not Bad, and I give the recipe grace since It was my forst time with bagels.

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