Reviewed: Mar. 3, 2009

I thought these bagels were VERY good! I like a little crisper outside, so I flipped them in the oven halfway through the baking process. I also used half wheat flour, half white flour and substituted honey for the sugar in the recipe - turned out fantastic!

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txkatieusaf

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Reviewed: Feb. 22, 2009

These are good; however, as a first-time bagel artist, I could have used a bit more guidance on a couple of points, i.e. how big to make the hole. I ended up rolling my pieces into a rope and then attaching the ends with some water and semi-pinching. I broiled one minute each side and also, boiled one minute each side after reading a lot of other recipes that recommended this shorter boiling time. I did use a tablespoon of molasses in with the boiling water. I used poppy/sesame/salt for one topping, and rolled dried cherries into some of them while shaping them. I also topped the cherry ones with sugar which I would not do again because it makes the outside too sticky. My problem with these is the browning, er, burning on the bottoms...I baked for only 15-20 minutes because the bottoms were burning...I tried with just PAM on the bake sheets and with parchment paper...same problem both times. Anyone have tips on this or on how they freeze once baked?

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ANNEJ4

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

Delicious! These are light, great tasting, and easy to make. I followed the recipe exactly. The bagels did stick to the pan badly, even though it was well greased, so the next time I will dip each bagel in cornmeal before I place them on the baking sheet.

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Janjanq

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Reviewed: Feb. 16, 2009

I used this recipe for my first time making bagels and it worked great! I added some minced onion flakes to the batter before i put the extra flour in, and i dipped the bagels after i boiled them, in a mixture of flax seeds, poppy seeds, onion flakes, and sesame seeds, and it made an awesome batch of everything bagels.

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cc5

Cooking Level: Intermediate

Living In: Auburn, California, USA

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Reviewed: Jan. 31, 2009

having hard time getting middle to cook any ideas

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babybucket2003

Cooking Level: Intermediate

Home Town: Chesterfield, Massachusetts, USA

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Reviewed: Jan. 3, 2009

As far as I am concerned, this is a really good (or bad!) way to waste a day! I followed the directions exactly except I let them raise for about 40 min. They turned out flat and gooey. This was my first try as making bagels, but I would consider myself a quite experienced cook and I make numerous kinds of bread regularly. Maybe they need less boilig time or a lower temp in the oven to cook slower, or maybe it's because I live in the mountains! Don't think I will try this recipe again, maybe another one at some point...

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Lauren

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

While I am an experienced bread baker, this morning was my first attempt at bagels. The outcome is that I'm quite satisfied with taste and texture. I used several reviewer tips both for the good and the bad. I mixed the dough in my Kitchen Aid mixer and needed to add an extra tablespoon or two of warm water to get the dough to form a ball. I should not have let the shaped bagels rise for the hour that a reviewer suggested. I didn't realize the bagels would continue to rise in the simmering pot! Yikes! It was a little alarming. I used an egg wash before my seed toppings. And I followed the boiling and baking times precisely. Four stars only because I feel the directions didn't have enough "if you don't do this, the bagels will __________" type of information for beginners. They also don't tell me at which step I could add raisins etc. It took me 2 hrs. start to finish. Too much time to do on any but lazy holiday mornings like today.

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Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 6, 2008

I make this recipe regulary and love it. However, my bagels come out slimy around the edges and the middle hole? What am I doing wrong? I boil them and put them right in the oven and I take them out when they are golden brown, but this still happens - any suggestions? Less boiling time? Longer baking time with perhaps lowering the temperature?

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Tori

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Reviewed: Dec. 3, 2008

I made these a few months ago. It was my first time making homemade bagels and it was surprisingly very easy. They tasted good, however they were a little tough. Also they didn't last very long. Only a few hours later they were hard as a rock, but microwaving them helped soften it up again. I will make them again eventually.

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Mariah10Carey88

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

Living In: Jamesburg, New Jersey, USA

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Reviewed: Nov. 27, 2008

Excellent recipe! These guys expand in the simmering water so be careful just how many you put into the pot. At one poster's suggestion, I used molasses in the water and they all turned out just fine. I brushed them with an egg wash and put sesame seeds on top. Very, very good!

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Gally

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Nov. 27, 2008

This was my first attempt at making bagels and they turned out wonderfully well. The only change I made was I added a packet of onion soup mix (I omitted the salt) to the water before adding it to the flour and yeast. After boiling, I rolled the bagels in a mixer of dried onion flakes(reserved from soup packet), poppy seeds, sesame seeds, caraway seeds, kosher salt and garlic. Although a little time consuming, they are not at all difficult to make. From now on I will make my own instead of buying them in the grocery store.

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sanzel

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Reviewed: Nov. 9, 2008

These were great! A good weekend project, they do take awhile. The recipe made 8 large bagels. I used bread flour for a better texture.I rolled half of them in poppy seeds before baking.

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KYcooky

Cooking Level: Expert

Home Town: Millersburg, Ohio, USA

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Reviewed: Nov. 5, 2008

I found this recipe needed extra proofing, but they came out wonderful. It is so easy to make alterations for different flavors. From this basic recipe I was concocted Coriander-Guava, Parmesan-Garlic, and Cinnamon-Sugar bagels that were superb! So easy too!

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Jonagold

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

A-M-A-Z-I-N-G! I made the recipe as written (except I used a bread machine to mix the dough). These are better than any bagel I've ever eaten. My husband and kids agree!

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Katie

Cooking Level: Expert

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Reviewed: Sep. 26, 2008

I tried this recipe today - it wasn't bad. I doubled the recipe and divided the batch into 3 - 1/3 were cinammon, 1/3 cranberry and 1/3 strawberry. The cinammon and cranberry turned out great but the strawberry didn't turn out well. I used a strawberry spread (somewhat like a jam but mostly fruit) and it made the dough too moist and the bagels fell apart and didn't bake right.

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Catherine

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Reviewed: Jul. 25, 2008

This was a very yummy and easy recipe. It was actually my first ever attempt at baking. I was so proud of my success. My husband and son love them too; we all send thanks to you :)

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DeadHeadie

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Reviewed: Jun. 29, 2008

Excellent bagels. Thanks! A little gnarly looking, but oh well. Some of them looked great. I added sun dried tomatoes and roasted garlic to punch up the flavor, so I added a tiny bit more flour. Worked perfectly. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 26, 2008

This was my first attempt to make begels, and I would say it was not difficult to make. However, mines turned out very ugly. The mistake I made was re-forming bagels after they had risen. The dough had risen beautifully but was very sticky. This resulted in the dough sticking to a spatula and a pan. I couldn't transfer begels from the pan into the boiling water. That's why I re-formed begels... They also glued to greased cooking sheets when I baked. Perhaps I didn't grease enough on cooking sheets.... though I don't know why my dough became so sticky. (I followed the recipe precisely.) I will definitetely try this recipe again and see how it goes. Anyway, I give 4 stars because the taste and texture were really good. And could anyone help me how to make less sticky dough!??

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Kahori526

Cooking Level: Beginning

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Reviewed: May 13, 2008

I've made bagels in the past with a different recipe and they've always turned out great. But when I found a bagel recipe that took half the amount of time, I decided to give it a try. Unlike many people, I had absolutely no trouble making this dough into 12 equal regular sized bagels. The reason for only a 3 star rating is the fact that they did not bake well. I found they did NOT need the seven minutes of boiling as laid out and the baking time/temperature must be off, because the bagels did not fully cook after being 'golden brown' they cooked in parts but not others. They were more doughy than I would like them to be, but nonetheless good. I'll try again later and hopefully they will work better. But in the meantime, I'm sticking to my other recipe.

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