Great recipe! I used someone else's suggestion of putting molasses in the water instead of sugar, and the outsides came out crisp and brown. The insides are chewy and tasty. I used a heavy duty baking stone when baking mine. It took around 30-35 minutes just like the recipe said. I also separated the dough into 8 even pieces instead of 12 and the bagels came out the size you would find at a store. Keep in mind that the bagels are going to pretty much double in size both in height and diameter when put into the simmering water so don't worry if they look a little on the small side after proofing. I just may never buy bagels again! I like to get a nice piece of asiago, shred it, and put it on as a topping, The raw ingredients are so much cheaper then paying for bagels. It just takes a little bit of time, but is a very simple recipe to follow.
Having made this recipe at least 10 times now, I must add that you will likely need to add more flour when kneading the dough. I usually knead mine in a Kitchenaide mixer and slowly sprinkle in flour till the dough comes together and is firmer because it will be wet and sticky at first which is not what you want...
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Great recipe! I used someone else's suggestion of putting molasses in the water instead of...