The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 6, 2009
Delicious and easy to make! My son and I had a blast making these! Great flavor, we topped them with sesame seeds and left some plain!
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Cooking Level: Intermediate

Home Town: Towanda, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 1, 2009
I have used this recipe many times and each time it was a glowing success. It's fun to do with kids too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 10, 2009
easy recipe, quality taste. I added 3tsp sesame seeds,3tsp poppy seeds,3tblsp finely chopped fresh onions and 3tblsp sunflower seeds to the flour mixture. I also substituted 1/2 tsp garlic salt for reg salt. the bagels turned and tasted perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
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Reviewed: Oct. 5, 2009
I'm giving it a four since i made a few changes but with them this recipe is a five! I made with half ww flour and added cinnamon and raisins to the dough. Since some reviewers said that the egg white left a weird aftertaste and i don't like the taste of olive oil, i used melted butter. After dipping them in the butter i rolled them in cinnamon sugar with nutmeg. When they baked the topping melted and created a crisp glaze! They were amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 2, 2009
These were great, I did mix them in my stand mixer because my bread machine has finally given up after 15 years and alot of use! I think the stand mixer way is faster anyway. Would make again, thanks for the recipe
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Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA
Living In: Milford, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: Sep. 30, 2009
I have made these bagels several times now and they always turn out wonderful. Like most other people recommended I have increased the water to 1 1/8 cups and halved the quantities of both sugar and salt. I found that watching the bagel rolling video on YouTube was a great help, but I now cheat and use a medium cookie dough cutter to cut the bagel and then a very small round cutter to cut out the whole in the middle, to almost perfect results. I do find that the whole process takes a little too long to make from start to finish for breakfast, so I started freezing the dough. I make the dough as usual and cut in to shape, but before allowing the dough to rise. I place the bagels on a baking tray and freeze. Once the bagels have frozen I transfer them to a plastic container, using wax paper in between the layers. (I can usually get 3 layers in my containers). Then I can take out the desired number of bagels and thaw them in the microwave for 50 seconds on full power. I then let them rise in a warm place for 20 minutes. (I always heat the oven to 200 degrees for 2 minutes, before turning the oven off and placing the dough inside to rise). Then continue with the rest of the recipe, I boil each bagel for 1 minute on each side, glaze with the egg white and then cover with Asiago cheese and bake for 20-25 minutes, perfect!!!
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Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.
Living In: Naperville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 19, 2009
I'll never buy bagels again. I made this recipe with 2 cups of whole wheat flour and 1 cup white flour. I added 3 TBS wheat gluten, and increased the water by 1/4 cup. As another reviewer suggested, rather than poking a hole in the middle, I rolled the pieces into ropes and then pinched them closed. Then, as others suggested, I let them raise 30 minutes. It's important not to let the bagels boil any longer than 60 seconds before removing them from the water. BEAUTIFUL!
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Cooking Level: Expert

Home Town: Central City, Nebraska, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 19, 2009
Soft on the inside, crisp on the outside. My family loved these. I sprinkled with poppy seeds. Will definately make them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 13, 2009
what a great recipe! I've never made bagels before, and they are fabulous. The first time I just made a single batch and only made about 7. I've now got the recipe for 16 and make 12. I do let the bagels rise for about 1/2 hour in a warm oven before boiling. They are easy and delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 12, 2009
This was my first time with this recipe. I read the other reviews and added the extra 1/8th cup of water which this really needed. I also decided that this made 6 good sized bagels instead of 9. I prefered the look from coiling and pinching the dough to form a circle rather than poking a hole through the center. Finally I preheated my oven to 200 degrees for 2 minutes and had a second rise for 30 min after shaping the bagels. This resulted in 6 gorgeous bagels. For 2 I covered with Parano cheese (I was out of Asiago) and the other 4 I covered with dried fried garlic I had bought at an asian specialty store. I am adding the photos of 3 of the bagels. I will defintely make these again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 12, 2009
This is the first time I tried out a bagel recipe- and it was so simple! I took another reviewers suggestion and added 1/2 cup shredded cheese to the dough, as well as sprinkling it on top after the egg. I used monterey jack because that's all I had, and I still was told they tasted just like the panera asiago cheese ones :) I will definitely make these again, and try different variations.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
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Reviewed: Aug. 27, 2009
Taste is good but I think something is wrong. They rose very few... Reading around I guess is because they have to cook more or should let be rise before boiling.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 20, 2009
Pretty good. They may need to boil about 2-3 minutes. Great recipe because you can flavor & season they however you want. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 7, 2009
My daughter made these for a 4h project. They turned out well. They will be better the more she makes them, and I don't like the bread machine I was using ( I borrowed my mom's) but other than that they were great.
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Cooking Level: Expert

Home Town: Craig, Missouri, USA
Living In: Burr, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 6, 2009
Made these today, they came out pretty well.. I watched the 'how to form bagels' video n youtube and the shape was great. Next time I will boil them longer, I don't think the outside was 'done' enough. I also had to bake them longer than directed. Made an 'everything' topping that was great - will try cinnamon & raisen next. UPDATE: I have made these many, many times now. I add 1 TB more of the water called for. Also, I boil for 2 minutes on each side, and bake for 21 minutes. I also make 10 and they are still as big as the ones from the grocery store, any bigger and they're too much for one person. They come out perfectly and are the best bagels I've ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 30, 2009
Followed recipe exactly. They were smaller than I expected, but tasted great. I might let them rise a little longer before boiling next time.
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Cooking Level: Expert

Home Town: Plano, Texas, USA
Living In: Pearland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 19, 2009
I am on my fourth batch. First time, followed recipe exactly. Came out good. The bagel flavor is great. The gnarly form is better because the crust has more surface to brown and this is where the flavor and chewy texture is. For the 2nd batch I used half wheat flour and it took over the great bagel flavor. It became a tough wheat bread not at all what I choose bagels for. The third batch I used milk instead of water. This also adversely changed the texture and flavor. All future batches are going back to following the recipe. I have noticed most people saying anything bad about this recipe are not actually following it. If you alter the ingredients don't ding the recipe for your experiments. The only change I would recommend is lightly coating the bagels with an oil or original PAM while they rise before boiling. This enhances the crust. Otherwise follow this recipe exactly and you will have a batch of delicious bagels.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 17, 2009
Great bagels!! This was my first attempt at them and they turn out great. I used 2 cups of white flour and one whole wheat. The kids loved them!!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
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Reviewed: Jul. 14, 2009
These were okay. I boiled them but it seems like boiling them makes them bumpy and not very pretty. I baked one without boiling and they look more like the bagels they sell. However, maybe the authentic bagels look like the bumpy kind? The boiled ones tasted okay. Chewy exterior and soft interior. Don't know why they turned out not very pretty though. My bagels always look like this. Maybe I just need to work on it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 2, 2009
These turned out great! I had to add a couple extra tablespoons of water to the dough, and I cut the sugar down to just over 1 Tbsp. I omitted the sugar from the boiling water, the egg glaze and the poppy seeds, too. I'll definitely make them again - probably in a bigger batch next time! Thanks for the recipe!
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