Reviewed: Feb. 11, 2006

Wonderfully easy and yummy recipe. I ended up with 8 bagels. I let the dough rise for an hour during the second rise and coated the bottoms with corn meal and baked the on a pizza stone. Mine took a little less than 30 minutes to cook in the oven.

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NIT_LION_98

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jan. 23, 2006

These were very good warm. They were moderatly hard to make and next time I will add cinamon and raisons.

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MissBethany

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Lynden, Washington, USA

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Reviewed: Jan. 14, 2006

Turned out great!! Easy to add to and especially easy to send to a friend who is teaching himself to cook. I wanted to start with something simple, easy to manipulate later and that he would enjoy. This recipe covered all bases!! Thanks.

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Dori

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Dec. 20, 2005

the only reason this gets 4 instead of 5 stars is because there is no way this makes 12 bagels :) but for me it made 11 mini delicious bagels!! I really enjoyed these. Mine also sank to the bottom, but I just scooped them up with the spatula and then they floated on their own. so yummy!!

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jennmarie

Cooking Level: Intermediate

Home Town: Yarmouth, Nova Scotia, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 27, 2005

I formed the holes and let them rise, but when I used a spatula to put them into the boiling water, they all sunk and I got flat bagels. I suspect there was something wrong with my technique rather than with the recipe. Other than the falling, they tasted good.

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DoughBoy

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Reviewed: Apr. 1, 2005

I used half whole wheat flour and half regular. These turned out really well. Not too difficult and great flavor. I did let them rise longer on the first rise and probabl will let them rise longer on the second rise next time. I also used more sugar as recommended by some others. Overall, a great recipe!

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Chantelle

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Reviewed: Feb. 3, 2005

These were OK. They're best eaten shortly after being baked. The outside was nice and crispy and the inside was warm and fluffy...but the next day, they're too chewy. When I make these again, I'm going to tweak the recipe a bit to see if I can improve th flavour and texture.

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Kathy

Cooking Level: Expert

Living In: Smiths Falls, Ontario, Canada

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Reviewed: Dec. 5, 2004

These were just ok. I used about half whole wheat flour, and I used the broiling option. The outsides were glossy as promised, but the insides were not the consistency of bagels. They were just heavy, dense bread.

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MEG

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Reviewed: Oct. 8, 2004

I've been looking for a good bagel recipe which did not include milk or butter and yours was perfect. Not enough dough for 12 bagels, more like 9, but the taste is very good. I suggest turning the bagels over halfway through the cooking process so that one side is less likely to become over-brown and perhaps use an egg-wash to give the bagels some gloss. Highly recommended recipe which is easy to follow.

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BKUPER

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Reviewed: Jun. 19, 2004

these bagels came out great!thanks for the great recipe!!ill def be using this one again!

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NEHA415

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Reviewed: Apr. 17, 2004

Perfect, perfect! I subbed 1 1/2 C whole wheat flour and baked them on a pizza stone sprinkled with cornmeal. I could only bake 6 at a time, so due to my fussy baby I accidentally let the second half of the batch rise for 1 hour on a floured board under a damp towel after they were formed instead of the twenty minutes the recipe called for, and the second batch was SPECTACULAR- light and fluffy on the inside, crisp on the outside. I also only needed no bake them for half as long as the recipe called for- good thing I kept an eye on them the first time- not sure if my oven is off or what, but just watch them closely the first time to see what they do.

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JAMIELYNN1

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Reviewed: Feb. 18, 2004

This is a very simple recipe that can be made exactly according to the directions and are very good. I also substitued 1 and half cups of flour with whole wheat flour and they were still execlent. I did follow someone elses suggestion and used mollasses in the water. It gives them an intresting flavor.

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PinkLady

Cooking Level: Expert

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Reviewed: Jan. 13, 2004

It tasted like bagels on the outside, but it was more like just boiled bread.

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STRAWBERRY SWIRL

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Reviewed: Nov. 29, 2003

I've made these twice now. It tasted great, but they were not as thick as I'd like them. The second time I made them I made larger ones, but they just flattened out while cooking.

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mommy cook

Cooking Level: Intermediate

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Reviewed: May 10, 2003

My son and I had a lot of fun making these. We made them for everyone on a Sunday morning. Everyony really enjoyed them.

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BLONDEGIRL

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Reviewed: Nov. 23, 2002

HEy, im just 16 and I was bored so I decided to try making bagels and it has turned into kind of a hobby I have tried a lot of different recipes and some have come out pretty good what I did with this is I made 8 jumbo bagels andI REALY LIKE THIS RECIPE BECASUE WHEN I USE ONE TABEL SPOON OR MORE OF MOLASSES IN MY BOILING WATER !!!!!! (no offence) it gives me the real new york water bagel surface I have been trying forever to obtain it is shint and hard and it gets little cracks in it when you bend it so I liked everything about them they came out like a bagel should hard and shiny and soft and chewy oh..... and jumbo ( I let them rise a little longer great recipe thanks later

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HYDROMONKEY10

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Reviewed: Jul. 7, 2002

I was not pleased with the results of this recipe. The bagels flattened as they baked and their texture was similar to beef jerky. The whole process took forever and hovering over a pot of boiling water for that long is not my idea of a good time. I've been looking for a good bagel recipe for a long time and this one isn't it.

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kelly

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Reviewed: Jun. 9, 2002

I thought they were great. I had a little trouble forming them correctly, but I'm more concerned with the taste. My daughters and my husband all liked them. I believe they are best eaten while they are still warm.

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Misty

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Reviewed: May 19, 2002

Meh, this recipe was ok, I guess. I'm not sure actually whether it was the recipe or whether it was my inexperience in bagel-making that messed 'em up, or even if they WERE messed up. But they turned out a little tough for my liking. They looked amazing, though. Just like perfect store-bought bagels.

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PRETTYPANTS

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Reviewed: Apr. 30, 2002

I used this recipe for my first attempt at bagels, and I think I did a pretty good job for a novice! My husband thought the first batch I made were a little "yeasty", so I cut back on the amount of yeast I used, and that was much better. Thank God for my Kitchen Aid, or I don't think I would attempt making bread of ANY kind! :) Thanks for a great recipe!!! The help I got from allrecipes.com on how to form the bagels was invaluable! Check it out!

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