Reviewed: Sep. 28, 2011

I made these bagels three times, and they turned out delicious each time. I added an extra teaspoon of cinnamon and subbed oat bran for oats. They get eaten as fast as I make them

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3 users found this review helpful

Reviewer:

Eileen

Reviewed: Feb. 2, 2011

These are super easy to make - don't let all the steps fool you. I used 1/2 whole wheat flour and used plain old reg all purpose flour not bread flour and it still turned out great. Salt is important so don't omit. I also agree with some other reviews that I wouldn't do the cinnamon sugar topping next time- it doesn't add a whole lot

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6 users found this review helpful

Reviewer:

Buttercream Mama

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Sep. 22, 2010

These were truly delicious! I will be making them again and again, I'm sure. It was very helpful to me to read the other reviews. I took the advice to leave off the brown sugar-cinnamon topping, and they are just wonderful without it. This was my first time making homemade bagels, and I was pleasantly surprised by how easy it was.

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7 users found this review helpful

Reviewer:

MrsTea

Reviewed: Jan. 18, 2009

Mine were small, which is perfect for me. If I can master these and frozen mochas, I will never leave the house. :)

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8 users found this review helpful

Reviewer:

NewGasCookah

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

Reviewed: Jun. 29, 2008

These smelled really great, but I think the cinnamon took away from the cranberries, they ended up tasting more like raisins. I didn't use any nuts. Was ok, but won't make again.

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5 users found this review helpful

Reviewer:

COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

Reviewed: Jun. 24, 2008

I used currants instead of the dried cranberries, and honey instead of the sugar. Making 12, I topped 3 with the cinnamon-brown sugar mix, and was disappointed with the sticky finish. Next time, I will completely omit the topping. These are great!

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8 users found this review helpful

Reviewer:

sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jun. 22, 2008

These are delicious. I like the combo of nuts, cranberry, and cinamon sugar. Very easy, too. I've made bagels before and the directions are on par with the others. My only side note is that it took me another 10 minutes to bake--they looked a bit raw. So I added time and they were perfect. Thanks! Now I'll have to make several batches of these.

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4 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 25, 2008

I think any dried fruit would be good in these! I used 1 cup whole wheat flour and subbed oat bran for oats (I was out of oats). Walnuts, too, for pecans. Everything worked great. I will let rise just a bit longer next time and try adding a bit more sugar. I also baked a bit longer as they still seemed moist in 25 min. Otherwise, beautiful. SHAPING TIP: While poking a ball of dough is the "fastest" method, forming an 8-inch rope, and pressing ends together very well, makes the best-shaped treats.

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11 users found this review helpful

Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Mar. 1, 2008

This is a fun Saturday recipe to do with your kids! It's easy and allows them to be "hands on"! The taste is out of this world!!

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5 users found this review helpful

Reviewer:

cheek

Reviewed: Feb. 12, 2008

I really enjoyed making these bagels - I wondered about it because of having to boil them and then bake! I thought it would be lots of trouble but they were very good for my first try! I also subbed some whole wheat for part of the flour. Great toasted for breakfast spread with cream cheese. I'll be doing more variations with this recipe. I really like it. :o)

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8 users found this review helpful