Reviewed: Dec. 21, 2008

All-purpose flour or bread flour? I have made this recipe using AP and bread flours. This recipe works a lot better with bread flour - yields a firmer dough that holds a better shape. When I used AP flour all I got was a goopy mess. There isn't enough gluten in AP flour to maintain the density/chewiness that makes a true bagel. And just out of curiosity, I tried this recipe without boiling, and what a difference...no boiling = dry bagels. This is a good basic recipe to add whatever flavorings/toppings you like.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

Love 'em! Easier to make than one would think and oh, so rewarding. Try 'em, you won't be sorry.

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2TPie

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

The best recipe ever!!!!!!!!!!!! Delicious is an understatement. You gotta make it to believe it. VERY EASY

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MargotG

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Reviewed: Dec. 10, 2008

This was my first attempt at making bagels and the results were great. A very nice flavor. However, I did make one alteration, I added 1 TBS spoon of olive oil to the dough. Next time I make these, I will need to lightly oil the baking sheet since these did stick a little.

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Judy

Cooking Level: Expert

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Reviewed: Dec. 6, 2008

Great recipe! My family likes a jalapeno cheese version. I add 1 cup of shredded cheddar cheese and 1-2 cans of diced jalapenos (or green chillies) to the dough. Then, after egg washing them, I put sliced jalepenos and shredded cheese on top. They're beautiful and soooo yummy!

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Becki

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Reviewed: Nov. 22, 2008

I use 100% whole wheat flour and the last time I substituted a cup of rye flour. The recipe still worked fine. My family and I really enjoyed these.. I've now made them 4 times, and each time they get better.

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teecee

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

Help! My husband and I love this recipe, but after they rise nicely, they end up flat when they are finished baking. What might be causing this???

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Towerofshelly

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Reviewed: Nov. 6, 2008

Love the recipe as it is but making it your own by adding your favorite ingredients makes it the best! I've noticed a few people have had problems forming the bagels before boiling/baking them. Honestly you don't have to, just form them any way you like! Who says a bagel has to be circle? But if you want some help making the perfect bagel shape check out this video on YouTube --> http://www.youtube.com/watch?v=PZ4oYhtUriQ&feature=related

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FunkSkunk

Cooking Level: Intermediate

Living In: Marble, North Carolina, USA

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Reviewed: Oct. 26, 2008

I tried this recipe tonight, and made them plain bagels. Fantastic and so easy! I can hardly wait to experiment with toppings and such.

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Chef_Dad

Cooking Level: Expert

Home Town: La Grange, Illinois, USA

Living In: Richmond Hill, Georgia, USA

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Reviewed: Oct. 23, 2008

Yum, Yum, Yum! I have had to double up this recipe because these do not last in my house. Both my children and my husband and I love them. I make mine cinnamon raisin - will try blueberry next time...can't wait!

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Sheree

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Reviewed: Oct. 23, 2008

Delicious! Way better than store bought bagels! These were easier to make than I thought they would be. I made both poppy seed and sesame seed bagels. The recipe was perfect; I didn't need to change a thing. I will definitely make them again!

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Lydija

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Reviewed: Oct. 19, 2008

Delicious! even better the next day! thanks for the recipe.

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abby

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Oct. 17, 2008

This is a really good recipe but I'm giving only a four because I feel it could be better. I used the cornmeal as suggested and it got all clumpy on the bottom, next time I'll take the advice of others and use parchment paper. Also these bagels were too dense, I'll also take the advice of letting them rise for 2 hours instead of 10 minutes. Other than that they are wonderful and easy. We added cinnamon and raisins and 1/3 whole wheat flour. Thanks for the recipe!

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jenny27

Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 16, 2008

This recipe was good. I have actually made this twice. The first time, I followed the directions exactly exept for I don't have a bread machine. I used my stand mixer. Let me tell you, HUGE MISTAKE! It made a mess everywhere. The bagels tasted good but were flat and they didn't float in the water. The second time I made this, I mixed everything by hand which worked GREAT! I sifted the flour (and even put in 1/2 wheat) and after reading reviews, let raise for 2 hours prior to boiling. Viola! Near perfect bagels! And my two toddlers have been eating them like crazy!

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love_everyday264

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Oct. 15, 2008

I also had trouble forming the dough, but the first batch came out tasting great anyway! I think they could be boiled a little longer, perhaps 1 minute per side instead of 30 seconds. I only made 6 out of one batch, and tried several toppings to see what was liked.

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raesive

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Oct. 14, 2008

outstanding. My family loves them and they are not hard to make.

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sue

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Reviewed: Oct. 14, 2008

Followed exactly with one exception, I let the dough rise longer (about 1/2 hour) after shaped into rings. Even husband liked them for sandwiches.

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Kim

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Reviewed: Oct. 13, 2008

These were good- 4 or 5 stars in Seattle, but only maybe 2 or 3 in NY. Fun and easy (kids love dough...). Added a few minutes to the cooking time to get them to brown better- also great with shredded cheddar baked onto the top, and they were excellent with Black Sea Salt baked on top as well.

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Spizy

Cooking Level: Intermediate

Home Town: Bronxville, New York, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Oct. 10, 2008

I've tried this recipe several times and have gotten mixed results. I've learned not to let the dough rise too long - definitely not over an hour - because the dough falls flat immediately when touched. But then I found Allrecipes' guide to FORMING AND BAKING BAGELS. I highly recommend this guide. I used the same dough recipe here, making it cinnamon/raisin, and for the rest of the recipe I followed the guide. It makes a far more impressive and perfect bagel. I had to make the dough at night and formed the bagels, then put it in the fridge. I think letting it sit overnight may have help the shaping to gel beautifully, then I boiled and baked in the morning. What a way to spoil your family!

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Rachel

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Reviewed: Oct. 10, 2008

These bagels are the best I've ever tasted! I have to make them every couple of days. My family loves them

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Deb

Cooking Level: Expert

Living In: Bennington, Vermont, USA

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Bread Machine Bagels

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