Reviewed: Jun. 3, 2007

These are fantastic! This was my first time making bagels and I am so impressed wit the results. Light and chewy with that signature shiny crust and a mild but delicious flavor.... I can't imagine ever buying bagels again! I'll be making a second batch this afternoon! :)

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eri-chan

Cooking Level: Intermediate

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Reviewed: May 27, 2007

Perfectly delicious, but flat. The taste is right on, but the bagels are not as puffy as I would have liked. I took one of the reviewers' advice and let the bagels rise for 30 instead of 20 minutes, but they still fell a little flat.

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Natalie

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Reviewed: May 25, 2007

What a great recipe! I agree, it does take a LONG time, but the results are so worth it. A few reviewers said that the amount of salt in the recipe was perfect, but I actually think my bagels came out a little salty for my taste. I'll cut it in half next time. The texture was absolutely perfect. I made a batch of plain and a batch using the honey-oat recipe submitted by another reviewer, and both are AWESOME. I highly recommend this recipe.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: May 11, 2007

I used bread flour and couldn't use the whole 4 1/2 cups. I had about 3/4 cup left that I couldn't knead in. What is whole wheat flour that a lot of people mention using? Is it like wholemeal or what? I'm so confused!

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nmitchell80

Home Town: Nowra, New South Wales, Australia

Living In: Liverpool, New South Wales, Australia

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Reviewed: May 5, 2007

This was a great recipe to make bagels... but it took really long. A gallon of water was a little too much for boiling the bagels, but it did taste really good afterwards. I made 23 small bagels. :)

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swirly_luv

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2007

Good recipe. I live in a place with no bagels so it was so awesome to eat a nice chewy bagel. Make sure not to re-form the bagel after it has risen or else you might get a clumpy bagel. They need all the salt the recipe calls for.

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mrsshooty

Cooking Level: Expert

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Reviewed: Mar. 3, 2007

shirin

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shi9rin

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Feb. 27, 2007

Good recipe. My first attempt at making bagels and they turned out pretty well. They didn't rise as much as I think they should have but I believe that was because the yeast I used was pretty old or maybe my water wasn't warm enough. Over all though I was pretty impressed. I haven't had much success with breads in the past but this was a snap! Will definately be trying these again with fresh yeast.

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Chrissy

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Reviewed: Feb. 26, 2007

WOW! Maybe I just lucked out but my bagels came out just wonderful. They were exactly the type of bagel that I wanted. I used half whole wheat flour and made about 8 larger bagels. I let them rise 30 minutes and I did the broiling technique first before boiling them. I think I should have broiled them just a tad longer and they would have been slightly shinier. I baked them for about 25 minutes and turned them once while baking just because I wanted both sides a tad crispy. They were just perfect all around, and the middle was nice and fluffy. I made a nice big veggie bagel sandwich soon after they were out of the oven and I was just in heaven. I will be making these weekly!!!

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kittiesarepretties

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Feb. 20, 2007

Great Recipe! The flavor was so good. I put cinnamon and raisins in the dough. I will probable let them rise longer next time, just to see if they are lighter.

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BLPARKS

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Reviewed: Feb. 17, 2007

Amazing! I am horrible at making yeast items. But this turned out great! I used the bread dough function on my Cuisinart food processor. Cut my kneading time down to about 2 minutes. Did the second rise in the oven for 30 minutes. Made the bagels a bit lighter. Can't wait to do some variations.

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DAISYFLWR

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Reviewed: Jan. 27, 2007

great recipe i love these bagels and its so much fun

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Janie A

Cooking Level: Expert

Home Town: Jersey City, New Jersey, USA

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Reviewed: Jan. 15, 2007

Bagels came out nice. Had a nice texture but like a lot of reviewers stated; recipe makes 12 small bagels (although that size is good for breakfast egg sandwiches!) I myself make 10 med. sized bagels. I think I will let dough rise longer next time. I also am going to try out the honey-oatmeal version that Nicole submitted sounds yummy! (Thanks Nicole!) I gave this recipe a solid 4 instead of a 5 because the recipe really didn't make the amount stated and they didn't rise quite as much as I would like.

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Vinniebear

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Reviewed: Dec. 6, 2006

I like mixing in extra sugar and cinnamon

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D Gryniewski

Cooking Level: Beginning

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Reviewed: Dec. 5, 2006

Wonderful recipe, I used 1/2 wholemeal flour and they came out great. My only complaint is that this recipe only gave me 10 small bagels!! :)

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Karen Martin

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Marsaskala, Malta Island, Malta

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Reviewed: Sep. 1, 2006

not so hot

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Sandra

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2006

Ok - this turned out to be a big flat salty mess. I made 8 bagels because I wanted them to be bigger, not mini bagels. Well they were gigantic. I boiled them for the time indicated, easy enough. Cooked them for 30 minutes, they're flat, super-glued to the pan, really pale looking...and wayyyy too salty. I'll see if when they cool I can get them off the pan. I'll stick with the bakery for now :(

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JanerM

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Zumikon, Zurich, Switzerland

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Reviewed: Jul. 1, 2006

I'm a first time bagel maker so I don't have anything to compare these to, besides frozen bagels, or some from the bakery. The family thought these were great! Only complaint was that they were a little to hard to bite into...but that was coming from a child. I had no trouble biting into it.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jun. 14, 2006

I made 12 mini bagels out of this recipes. I made a mistake, by putting the fire on high and boiled the bagels, instead of simmering it. This caused the interior to be really dense. I should of also follow the other suggestion and let the bagel rise 30 minutes, instead of 20 minutes. There was way too much salt in the recipes too, maybe cut it back half of it. I had to cut the bagels up and season it with garlic powder Making it into bagel chips, hopefully someone will eat them. The only thing that i like about this was the crust on the bottom of the bagels. I probably will retry this again.... some time from now.

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