Reviewed: Oct. 5, 2007

FANTASTIC! I can never bring myself to pay $2-$3 a bag at the grocery store for bagels - but now I can make them myself at minimal cost, and they taste more like Einstein's Bagels than grocery store ones anyway. Delicious! Thanks much!

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EBUDD2

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Reviewed: Sep. 29, 2007

These were my first bagels, and they turned out wonderfully. I made the dough the night before and let it rise again in the fridge overnight. I also let the bagels rise for around 30 minutes after shaping to make sure the chill was off. I added 1 TBS salt to the water as well as the sugar. They're not perfect in appearance, but who cares when they taste this good!

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crazycatlady72

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2007

This was my first time making bagels and they were the best bagels I've ever had. I attribute that fully to the recipe. I didn't use poppy seeds. I used the cornmeal on the baking sheet, but the bagels were hard to get off the pan when they were finished baking(even with a metal spatula. Next time I will just line the baking sheet with parchment paper.

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Sep. 23, 2007

Loved these. Used whole wheat flour and honey for the sugar. They came out perfect.

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abharat78

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Reviewed: Sep. 12, 2007

tasted good.. a little heavy tasting, will make again, just to see if practice makes perfect

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ANOTHERKID

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Aug. 13, 2007

Spectacular! I made six bagels out of the recipe, as another reviewer suggested, and they came out perfect in size. I added two or three tablespoons molasses to the boiling water instead of sugar, this gave them a nice browned glaze but they were still soft. I will definitely be making these again and again and again!

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LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 12, 2007

These were fun to make! I've always wanted to make bagels. This recipe was easy enough. I doubled the recipe. I did it by hand without my bread machine since it was making this funky weird noise. No biggy to do by hand. My dough wasn't hard to work either. I used 1/2 whole wheat and 1/2 white and added vital gluten instead of using bread flour. It rose for about an hour before I shaped into bagels. I didn't flatten like the recipe said since they pretty much keep the same shape all throughout the process. I topped with blue poppy seeds. They sure are good.

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Jul. 30, 2007

This is my first time making bagels and I can't believe how easy it was. I used a combo of bread flour, all-purpose and wheat flrs because I wanted a healthier fare and I didn't have enough bread flour on hand. I took the advice of others and added water to the machine during the kneading process- this saved my machine from unnecessary overdrive! I love a plain bagel. I made 8 nice sized bagels and rubbed some EVOO on top and sea salt. I love this recipe; no more store bought bagels for me. Can't wait to have my husband sample them before I eat them all!

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Papoose's Mom

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2007

i'll admit, i never actually got to eat one of these, but that should say something about how much everyone enjoyed them -- and yes, my family is jewish, with half of us from new york. i put poppy seeds and sesame seeds on top, and will do the onion/garlic thing next time. i will make these often. thanks for the great recipe!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 17, 2007

Fabulous! I took other member's advice and added 1/8 - 1/4 cups of water in addition to what is stated. They turned out awesome, just like bagels. The original recipe made 8 mini bagels for me, which is awesome because my family eats small amounts at a time. Will make again for sure. My sister and brother in law looooved them. Good job!

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Annie

Cooking Level: Intermediate

Home Town: Susanville, California, USA

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Reviewed: Jul. 17, 2007

Very good! I love this recipe. Didn't come out with a perfect shape but tasted great!!

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decoja

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Reviewed: Jul. 16, 2007

Very easy and delicious!!! I don't have a bread machine, so I mixed the ingredients in my Kitchen Aid Mixer and let the mixer knead the dough for 5 minutes or so. Then I let the dough rise for about 2 hours. I followed the rest of the recipe...YUMMY! The kids love them also.

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melis108

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Reviewed: Jul. 13, 2007

i think i have an especially high standard for bagels, but these did not impress me. i'm used to the fresh bagels from my jewish family owned bagel shop in the suburbs of chicago, and these just don't measure up. my bagels came out way too chewy, with a mild crunch only when they first came out of the oven. it's possible that i made mistakes along the line somewhere, but i thought i'd followed the recipe exactly. in my opinion, too much work for a mediocre result. i'll stick to store bought.

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theresa in london

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Ruislip, Greater London, England, U.K.

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Reviewed: Jul. 12, 2007

i didn't have bread flour, so i used all purpose with 1 teaspoon of wheat gluten for every cup of flour called for. they came out wonderfully! i topped half of mine (i made 8 instead of 9) with sesame seeds and half with dehydrated chopped onion that i rehydrated with a little of the boiling water i had going for the bagels. they were great right from the oven, but i can't wait for tomorrow morning to toast one and top it with cream cheese! thanks for the recipe!

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KRYSTENL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 2, 2007

These were really good! Everyone was so impressed (even me) that they looked like "real" bagles. I gave some to a few friends at work and they all said "You MADE these?" ;) I used sesame and parmesan as a topping. Yum!

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smllover

Cooking Level: Expert

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Reviewed: Jun. 30, 2007

AWESOME!!!! These are SOOOOO good! I like to make mini-bagels. Excellent with some minced garlic and sesame seeds baked in.

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winsum25

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Reviewed: Jun. 30, 2007

I used this recipe because it seemed like it had the best ratings/reviews. However, I don't have a bread machine so I had to do all this by hand. Be advised - it is HARD! The dough is so dense that the kneading is like torture. Also, it's a really dry dough so it was hard to get the holes in the bagels to widen even though I swung them around on my fingers for several minutes. I thought this recipe would end up in disaster while I was making it, but I figured I had already gone so far that I might as well finish it. The end result was actually pretty good. I put a mixture of cream cheese, cinnamon sugar, and fresh blueberries on top - which was really good. The only change I might make is to cut the salt in half and perhaps use a little less flour.

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Chrysaea

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Reviewed: Jun. 11, 2007

I made these Saturday and the house is already asking for more! The bagels are not difficult to make at all. They do require some effort, but don't all good foods? I'll never buy store bought again. I followed the recipe as closely as my ingredients allowed. We didn't have poppy seeds, so I omitted those with no ill effect. Also, we have no cornmeal, so I just sprayed the cookies sheet with cooking spray and they came out beautifully. Thanks for a great recipe!

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SPECK03

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Jun. 6, 2007

I'm so proud of these darm bagels. I will be making these all the time now. No more store bought bagels for this house. This is the best recipe for bagels and will be a staple in our house.

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Kim

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Reviewed: Jun. 3, 2007

I just made these today and they are fantastic! I followed the advice on the reviews regarding the 1/4 - 1/2 cup extra water and letting them rise for 30 min. instead of 10. I made 6 large ones instead of 9. I need to learn how to shape them better. I made parmesan bagels and brushed olive oil over the tops. I added 1/2 cup shredded Parmesan to the bread machine and I also topped them with Parmesan before baking. I baked them for 30 min. They were perfect! Very chewy inside and crispy outside. Thank you for submitting this great recipe. I will be making double batches from now on.

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