Reviewed: May 16, 2009

These turned out great. I've never made bagels before and I rarely have much success with recipes using yeast, so I wasn't optimistic, but they were easy. No idea how they tasted though. I left them unguarded for a moment and my family ate them. All of them. I added some crispy fried onion (from a tub I got in IKEA!) which I'm told made them delicious. I have a cinamon and raisin batch in the bread machine right now. Only difficulty I had was shaping the bagels, as the dough was quite springy. Great recipe, thank you. Jen

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Jen

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Reviewed: May 12, 2009

I have used this recipe several times and each time it turns out great. These have become my favorite bagles- both for the appropriate serving size (not those truck-size grocery store bagles) and the ease of preparation. I've even expanded the topping options to include garlic (brown a few minced cloves in olive oil) and asiago cheese. Paired with some home prepared cream cheese using herbs from my garden, this is a little bit of heaven on earth!

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ShirleyMay

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Apopka, Florida, USA

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Reviewed: May 3, 2009

Very delicious, and I will make my own bagels from now on as well as other viewers. My only problem was forming them...any tips anyone?????

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nicnakpatywack

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Reviewed: May 3, 2009

My bagels did not rise. they were flat as a pancake. Yeast was brand new, just opened, so it could not have been that. I was very disappointed, as I am an experienced baker. I don't know if I even want to try again, as it was pretty labor intensive. Oh well..

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JoyceA

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Reviewed: Apr. 23, 2009

AMAZING! I've tried bagel recipes before, and they just didn't turn out well. I followed this recipe to a T, aside from omitting the egg wash and poppy seeds. They were a little crisp on the outside, and fluffy on the inside. DE-LISH! I put them in an air-tight container, and they were great the next day for breakfast as well.

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Megan L

Cooking Level: Intermediate

Home Town: Watkins Glen, New York, USA

Living In: Ithaca, New York, USA

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Reviewed: Apr. 19, 2009

Soooo amazing to have great bagels at my fingertips! The bread machine does all the heavy lifting and boiling and baking couldn't be easier. Thank you!!!!

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HUNTJOMIANDC

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Reviewed: Apr. 17, 2009

These turned out great. I even screwed up by putting thawed out berries into it (which made the dough wet and slipper). I managed to save it by putting more flour in and they turned out great...and purple!

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fit04

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Reviewed: Apr. 16, 2009

This is a five star winner! It's easy, but does take time (worth every minute). I add a tablespoon of molasses to the boiling water to give it a bit of a glaze.

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spence

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Reviewed: Apr. 15, 2009

My sister and I spent the day making bagels from this recipe - we had great fun and they turned out great!

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DIVAWHISPER

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

Like nearly everyone else on this site I make my own alterations. (We're all freaks) Anyway, I replaced 1c. of flour with 1c. of quick cooking oatmeal and baked them on a stone. YUMMMM Thanks for the recipe!

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MAFFIE1

Cooking Level: Intermediate

Home Town: Oakland, Maryland, USA

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Reviewed: Apr. 8, 2009

this is THE recipe to try. keep doing this for a few times and you will get super good at it, and making bagels will take you about all of 10 minutes (minus kneading time, which you can be doing other stuff while the machine does the rest). I have made this recipe 67 times to date. I have used several 50lb bags of flour - and I never would have thought that I'd ever be able to use that much flour until I found this recipe. Since I started making bagels for everyone (family, friends, work, my high school students), I have started buying my flour and yeast in bulk from a large restaurant warehouse type store in downtown los angeles (the canton food company). a 50lb bag is 14.65$ and a 1lb brick of dry yeast is 2.37$. no way even supermarket day-old discount prices can compete with my fresh hot warm fluffy bagels now.

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duenor

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Reviewed: Mar. 30, 2009

This is my first time ever making bagels. I used to love the bagels from Safeway, but I moved and there aren't any stores with good bagels around here that aren't completely overpriced (I don't want to pay $1.50 for one bagel!). So I decided to try my hand at it. Even though my bagels turned out pretty ugly -- I obviously need to work on forming them into prettier circles -- they were delicious! I added 1/2 cup sundried tomatoes to the ingrediants before putting it on the 'dough' cycle, and they tasted just like the sundried tomato bagels I used to buy back home! Thanks for the recipe, I'll never buy bagels again!!!

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Rachel

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Reviewed: Mar. 9, 2009

these are great!!!I have tried many recipes... this is the best one soooo far!! Thanks for sharing!

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Donica

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Reviewed: Mar. 2, 2009

I thought these were very good and tasted just like the ones we've bought from good bakeries. The bread machine makes it easy. I did use 2 T. molasses in place of the sugar. May try the sugar next time.

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superforester

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

It's the best recipe !!!!!!!!!!!!!!!! Really perfect !!!

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ClaireFr

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Reviewed: Feb. 23, 2009

This recipe is one of my favorite ways to use my bread machine. Shaping bagels takes practice but after making this recipe almost every week I think my bagels look just as good shape-wise as the store bought ones. Adding rosemary, Italian seasoning, and 1/4 - 1/2 cup of shredded cheddar about 10 minutes into the cycle makes a really yummy cheddar and herb bagel. Making bagels yourself is so so much cheaper than buying them at specialty stores.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

Definitely easy to make, and tasted great toasted afterwards. However, my mom tried to eat one without toasting it & said it was way too tough. Maybe decrease the baking time? I'd also make them a little bigger next time; they were tiny! Made the dough a second time and used it for pizza dough, using whole wheat flour for half the flour. Turned out delicious!

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ChelsTheCook

Cooking Level: Intermediate

Living In: Medford, Oregon, USA

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Reviewed: Feb. 15, 2009

I keep forgetting to rate these. The first couple of times I made these they tasted wonderful but my shape was way off. I decided to cut them like I would for a rolled out round cookie. Made a world of difference. I let them rise for around 30 minutes and used the dowel end of a wooden spoon to poke a hole direct into the center. I then twirled around the dowel. Perfect bagel shape. I also quit adding the eggwash. I went instead by the directions on Allrecipes and put what ever flavors I wanted after boiling on top. Came out perfect. My 3 year old granddaughter loves making up different flavors to make with her "Nonnie" She made apple cinnamon last week. These are a hit. Thanks

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