Reviewer:

Vero

Reviewed: Dec. 30, 2010

Really, really chewey and nice crust. This recipe is a keeper. Thanks! New York, New York in Michigan!!!

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2 users found this review helpful

Reviewer:

Chiller56

Reviewed: Dec. 5, 2010

These turned out really good! First time I've ever made bread or anything that had to rise, so I was terrified. However, they turned out very well. They took a long time to make but I suppose that is to be expected. I added egg white and cheese to the tops and they turned out lovely. Not quite round/smooth, but very tasty, especially with cream cheese. Very dense. If I have a couple hours to kill, I will definitely make these again!

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2 users found this review helpful

Reviewer:

ampassante

Cooking Level: Beginning

Home Town: Camden, North Carolina, USA

Living In: Greenville, North Carolina, USA

Reviewed: Nov. 14, 2010

Yum! Bagels are so easy to make! Thanks for the clear, concise directions. Made it 50% whole wheat.

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3 users found this review helpful

Reviewer:

Shans

Cooking Level: Intermediate

Reviewed: Nov. 4, 2010

Wow! Very yummy. I didnt use a bread machine. I kneaded by hand but, it only took about 5 min to bring the dough to a smooth elastic quality. I floured my work surface when I was dividing and shaping the bagels which made it very difficult to form smooth balls. I may just oil my hands a bit next time. I will make them again and again.

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Reviewer:

BrookeCross

Cooking Level: Intermediate

Reviewed: Oct. 10, 2010

This recipe is simple and makes great bagels! The only thing I did different was allowing the bagels to rise for thirty minutes after I shaped them. Once risen though, the dough is really sticky so I had to use a spatula to move them from the tray to the boiling water. I definitely plan on making a lot more bagels.

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3 users found this review helpful

Reviewer:

moonfairy50

Reviewed: Oct. 3, 2010

These bagels taste awesome...I followed the recipe exactly, let my bread machine do the hard work...The only suggestion I have is once you have shaped the bagels, before boiling, let them rise for a further hour so they are not so heavy. That was the only comment that the kids made and I have made them hundreds of times now since finding this recipe.....Thank you

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9 users found this review helpful

Reviewer:

auntyoffour

Cooking Level: Expert

Home Town: Kendal, Cumbria, England, U.K.

Living In: Kelowna, British Columbia, Canada

Reviewed: Sep. 29, 2010

Amazing, especially when you add cinnamon and raisins.

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Reviewer:

sms

Reviewed: Sep. 28, 2010

I just can't believe how well these bagels turned out. They were so easy using the bread machine to do all the work and then just taking out the dough and making my bagels. It was a quickie boil in the pan and then added sesame seeds to some and cinamon sugar to the rest. They were just incredible. Can't wait to try variations with basic recipe. Just loved them. Totally pleased with the ease of making them using bread machine-- couldn't be easier and the results were incredible. THANKS for sharing these Sally!!!!

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Reviewer:

rosemarie

Reviewed: Sep. 17, 2010

The result is tasty, with a bit of a tough crust on the outside and a soft, chewy interior. The dough was tricky to handle (flouring my hands helped a bit, especially when shaping the bagels).

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2 users found this review helpful