The reviewer gave this recipe 4 stars. This recipe averages a 4.67 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 4.67 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 4.67 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 4.67 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 4.67 star rating.
Reviewed: Jul. 19, 2009
I have a practical alternative for this recipe that makes 1-2 loaves of flavorful bread without the bagel forming/boiling step. For each cup of flour use 1 tblsp + 1 tsp sugar. After the last machine rise form the dough into 1-2 french bread shaped loaves and lay them out on a non-stick sheet sprinkled with corn meal. Let rise 1 hr. Wet crust with spooned water. Oven bake at 375 for 25-30 min. No bagel shaping or boiling. The add'l sugar makes up for the sugar that was in the boiling water. I cool, slice up then freeze the loaves. Earlier observations 7/2009: 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 4.67 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 4.67 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 4.67 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 1, 2009
These did not work for me. I made them in my bread machine and followed the recipe except for i let mine rise overnight in the frig until the next morning. They looked like they rose well but after boiling and baking they were sort of flat, so flat that when i sliced them in half all that was left of them was a crusty crunchy piece of flat bread. They had a nice taste. I dont think i will make them again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 30, 2009
These are Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 22, 2009
Fab! Living in the french countryside, bagels is something you just cannot get hold of here.. so this home made version is great. My husband was impressed! It's a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 18, 2009
These are very good! I've tried out several bagel recipes and this is definitely one of the better ones. I make 8 bagels from the recipe, and sprinkle poppy seeds on top without the egg wash.
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Cooking Level: Intermediate

Home Town: Washington, D.C., USA
Living In: Aachen, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 11, 2009
It is so difficult to describe how amazing these bagels turned out -- on my first try! I put parmesan cheese on them, and it's like I've died and gone to heaven. If you've made bread with the bread machine before, you can make these. Please try making them! It is 100% worth the effort (and it's not as hard as it sounds, even!).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 5, 2009
I adapted this recipe to make one huge bagel. I don't use the bread machine (I just let the dough rise for about 1 hour) and I didn't boil the bagel either. Covered it with sesame. Yum!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 5, 2009
These are awesome bagels! I make them often. I like to double the recipe, but my bread machine is kinda too small for that (it rises too high), so I usually just open the top, or take it out for the last 7 minutes or so. With a double recipe, I get about 20 nice sized bagels. I like to let them rest after shaping a little longer than 10 minutes, because I love the way they puff up a little more. I don't usually put a topping on them, so I skip the egg wash. When they come out of the oven, I brush a little melted butter or olive oil over the tops. My whole family really likes these!
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~S~
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 2, 2009
Having never made bagels before in my life I figured I'd give this recipe a shot. Not only were they very tasty and great with butter or cream cheese, but even my roommate born and raised in New York approved of them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 28, 2009
I love this recipe! I did increase the water by 1/8 cup as others had noted. This was the second time I made them in the past few weeks. The first time I made 8 bagels; this time I made 6 bagels and they were nice and big! I freeze them and eat them as I want to. They are so delicious; I will never buy store bought bagals again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 26, 2009
These were so good, they didn't last more than half an hour after I took them out of the oven! I made 6 bagels instead of 9, so I would have nice bakery sized bagels. I kneaded garlic powder into one, then topped it with minced garlic and cheddar cheese. On two others, I sprinkled kosher salt, on two others I sprinkled cheddar cheese, and I left the last one plain. Everyone loved them. I'll definitely make them again, but I think I'll boil them a tiny bit longer and add a bit of baking soda to the water to get an even chewier outside. Thanks for a great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 25, 2009
Great recipe, easy to make and works well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: May 19, 2009
These were fun to make...they stuck to my pan horribly and I'm fairly certain that I would have liked them better without the egg glaze! Otherwise thank you for easy to make bagel recipe. If I make this recipe again I will A)allow to rise on wax paper so I can more gently put on my big slotted spoon to boil and B)Either cook on wax paper or grease my pan!
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