The most important part of my review is that the water/flour ratio is what I would consider way off for a bread recipe. I had to add at least an additional 1/4c of water, if not a bit more to get the right consistency. ALSO, they were really, really hard to remove from the pan after baking, and I lost about 1/2 of each bagel, and am soaking pans as we speak. That said, the flavor of these was right on for me. They taste fresh and wonderful. However, they texture was not quite right, and was probably my fault. I let them rise for about an hour after shaping per other reviews, and then they were 1. hard to get from the pan to the water, and 2. They had and airy, breadlike consistency, not heavy like a store-bought bagel. I brushed them with melted butter, and sprinkled half with cinnamon suger as requested by my 4 year old, and the other half with Romano cheese and a tiny bit of garlic salt. I have eaten two of those in the hour since they came out of the oven, and they are really awsome! I will be making these again soon (tomorrow, maybe?), and will follow the recipe (except to use butter instead of egg for the wash) and see if they have better texture. This recipe was so fast and simple, you could make these every day, and play with the toppings. Yum! Thanks for the great recipe!
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The most important part of my review is that the water/flour ratio is what I would consider...