Reviewed: May 25, 2012

I used the recipe for cooking time. The dough was leftover from a batch of whole wheat baked donuts. I just added more flour. BUT... Thanks so much for telling me to boil these for 7 minutes. They became huge and look really great.

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Reviewer:

MenuVariety

Cooking Level: Intermediate

Reviewed: Apr. 22, 2012

The bagels tasted fine but there is another homemade bagel recipe that is so much easier and quicker to prepare. I prefer the ingredients in this recipe as it doesn't require milk or butter but the preparation in the other.

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Reviewer:

littlezeta

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Apr. 2, 2012

I've tried this recipe twice and both times I had very flat bagels. The first time I mixed the yeast in the sugar water before adding it to the dry. The bagels were flat by the time they hit the water. The second I followed the recipe exactly and the bagels flattened after they came out of the water. They tasted okay, just super flat!

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jvfalcon

Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA

Living In: Louisville, Kentucky, USA

Reviewed: Apr. 1, 2012

These are simple and delicious! I had left over whey from making cream cheese, so I subbed it in for water in this recipe. I also proofed my yeast by mixing it with a tablespoon of sugar and the whey for 5 minutes before I added everything else.

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Reviewer:

Kerry

Reviewed: Mar. 8, 2012

I don't have anything to compare it to but being my first time making bagels, they came out awesome! The only thing I have to say is I used nearly 1 and a half cups less flour than the recipe called for and I also had substituted 1 cup of whole-wheat flour for my recipe.

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Chef_Benny

Reviewed: Feb. 22, 2012

This was my first time making bagels and they were delicious. Let them rise about 30-40 min. They only took 15 min. in my oven. I would advise reading the article on "Forming and Baking Bagels" first. My water stopped boiling when I put bagels in and the article will give a better perspective if you have never made bagels before.

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MESOULE

Reviewed: Feb. 12, 2012

Very good...although a little bland. I replaced half of the flour with white whole wheat....I made 12 bagels - 6 plain & 6 that I kneaded in cinnamon & raisins. Broiled and boiled in Molasses. Then topped cinnamon raisin ones with a cinnamon crunch topping (1/2 cup brown sugar, 1 tsp. cinnamon, & 1 Tbsp melted butter). To try: use honey instead of sugar & add extra honey. Try topping some with asiago cheese for bagel sandwiches.

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Kimberly

Home Town: Chesapeake, Virginia, USA

Reviewed: Feb. 11, 2012

YUM! very tasty and easy to follow. after reading reviews about the size, i decided to cut back on the amount of bagels to 8, but they were a little big for us, so next time i will try the 12 if not 10.

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*Pickled*tink*

Cooking Level: Intermediate

Home Town: Sonora, California, USA

Living In: Norwalk, California, USA

Reviewed: Feb. 2, 2012

Great recipe! I worked at a bagel shop while in college and we did the traditional boiled bagel and this come pretty close. Some notes: Proofing the bagels - After I shaped the bagels (forming the dough into a small ball and poking a hole in the middle is genius!), I put them on a cookie sheet, let them rise a bit (about 15mins or so) and placed them in the refrigerator for about 45mins. This allows them to proof the rest of the way and helps them retain their shape once you put the bagel into the boiling water. Boiling the bagels - Depending on how you like the texture will determine how long you let the bagel boil. For mine, I only let the bagel boil for about 30-45 seconds which will give it a thin crispy crust and a softer texture inside. I've never heard of letting a bagel boil in water for 7mins., from my experience (baking bagels at 3am - sometimes hungover and having this happen), boiling bagels too long causes them to become water-logged and hard to handle (but if you had success, then I've learned something new!). Also, it's important to keep the water at a very high boil. I dropped one bagel in at a time so the temp wouldn't drop. Seriously, not sure if I'm going to pay $10+ for a dozen bagels around here anymore especially since this recipe was so good! Thanks for posting!!

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Reviewer:

TLA

Reviewed: Jan. 23, 2012

Excellent recipe. I've been making these once a week for months now. -Broil your bagels before you boil them for a few minutes, or until puffed and slightly golden brown. This ensures they won't deflate and also makes baking quicker. -I make 8 instead of 12. Larger bagels won't deflate/flatten as easily as small ones. -Brush egg white on the top after you're done boiling them, then sprinkle on poppy seeds. Poppy seed/raisin bagels are especially good.

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