Reviewed: Apr. 8, 2013

This is a really good recipe to use and they taste amazing! However, I would boil the bagels for at least another minute. I also shape the bagels with a cup and then stick a clean finger in the middle of it and spread the hole out to make the perfect bagel shape!

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Reviewer:

tbacolas

Reviewed: Jan. 30, 2013

I made whole wheat bagels (2.5 cups of bread flour, 2 cups WW), they were excellent! I think the boil time needs to be a few minutes longer, a few of mine collapsed after i took them out of the water. I'll be trying cinnamon raisin tonight!

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Reviewer:

AliciaVR6

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Reviewed: Jan. 20, 2013

I used the bread machine for the dough, which took 90 minutes. Everyone in my house loves cheese bagels, so I added about a cup of mixed grated cheddar and parmesan. You could totally customize this recipe to make cinnamon-raisin, or any other sweet or savory bagel. The recipe's easy to follow and wasn't super-messy (thank you!) I baked the bagels on parchment paper, which helps with clean-up. Ours turned out a variety of shapes and sizes (which is what I wanted;snack vs sandwich vs toasted) and they were all really, really yummy.

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Reviewer:

Carolbz

Cooking Level: Expert

Home Town: Fairfax, California, USA

Reviewed: Jan. 4, 2013

Wonderful bagel recipe. No changes needed. Worked great with my bread machine.

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Reviewer:

suzanne

Reviewed: Dec. 6, 2012

Too sweet. I think the base recipe would be fine for sweet bagels but not for savory.

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Reviewer:

AlmostVegetarian

Reviewed: Sep. 22, 2012

Great recipe! I did have to add a tiny bit of water and let them raise 30min to get a little bigger. WOW, they were good.

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Reviewer:

tammue

Reviewed: Sep. 7, 2012

The bagels came out betiful and tasty. I had to decrese the baking time by a couple of minutes, though, because they brown quickly.

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Reviewer:

Zarya

Reviewed: Aug. 9, 2012

We have made these a couple times now, and they are pretty good. The dough is very thick and once cooked, these bagels are solid and hearty, but the taste is good and they are really easy to make!

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Reviewer:

courtneyradis

Cooking Level: Intermediate

Living In: Arroyo Grande, California, USA

Reviewed: Aug. 3, 2012

I'd give a four and a half if I could. We added garlic and onion to ours, yum. We really enjoyed these, but they were a little too dense and not as soft as we would have liked.

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Reviewer:

worldcook

Reviewed: Dec. 27, 2011

The minor differences: I only used 1 tbsp sugar to bloom the yeast, I used cooking oil instead of margarine, and my oven takes longer to bake them. Otherwise, I have followed the recipe exactly several times, and these always turn out yummy. Protip: make sure you are putting the bagels somewhere warm when you take them out of the boiling water. I had two bagels deflate because they were in a draft.

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