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I made this recipe, BUT I followed someone elses instructions that 1 pkg of yeast = 4 1/2 teaspoons. THEY WERE WRONG! 2 pkgs = 4 1/2 teaspoons. My bagels turned out beautiful but tasted too yeasty (I used 9 teaspoons). I made a second batch and they were much better.<br/>Also, don't leave the bagels in boiling water too long. You want the inside to be light and fluffy. The poster has it right 15-20 sec per side. Some recipes say 3-4 minutes per side - bad advice.<br/>I learned a few things and next time I think they'll be even better. Thanks for posting.
Wanted a recipe that would help me make bagels with my own, clean ingredients for my toddler and this was it! I got to break in the dough paddle on my new stand mixer. <br/>Everything turned out exactly how this recipe outlines, except for the overall time. It takes 10 minutes to gather the ingredients, measure them, etc., 20 minutes for first rise, 5 minutes for bagel formation, 20 minutes for second rise, 10 minutes to boil, 5 minutes to drain and 30 minutes to bake. That's about 1 hr. 40 minutes total, depending on your level of skill (beginner for me) and size of bagels. That didn't include time for toppings or mix-ins! I left mine plain. So plan for 2 hours total. But they are worth every single minute! Will use this recipe always!
Great Recipe- Bagels came out a bit lumpy, but tasted perfect!
Most AMAZING bagels EVER!
Originally rated on 2/16/09 - This recipe made it into my book#266453. Where is the 10 star option?!! This is a FABULOUS recipe. Thank you to loof, who recommended this recipe at Best of 2008 Cookbook Tag. I chose to make the plain version for my first attempt and they were simply outstanding. Now I can't wait to try other flavors/toppings. The possiblities are endless! I want to include some comments from my kids. My daughter came in to help me make these bagels because it looked like "fun". We both ended up having a blast. They are really not that difficult to make and you won't believe how good they taste. I gave my son a taste of a bagel, still warm, and amid his "mmmmmms" he said, "make this EVERY weekend...EVERY weekend!" To sum it up, my daughter said, "I just can't believe we made bagels!" Notes: 1. I used a candy thermometer to make sure the water was the right temp. for the yeast to react. 2. All the kneading was done with my stand mixer with dough hook attachment (you could probably use the regular attachment if you don't have the hook). 3. I used the finger in the middle method (this was esp. fun to do with kids). 4. I made 8 large bagels. 5. I used the cooking spray glaze method. 6. I used the steam method by placing a cast iron skillet on the bottom rack while the oven was preheating and when I put the bagels into the oven, I put about 6 ice cubes into the cast iron pan to get the steam (I did not spray the oven walls).
Super tasty bagels!!! This was the first time I have ever attempted to make bagels and they turned out great! Thanks for the recipe, it was very easy to follow. I can't see myself ever going back to store bought bagels. Thanks for the recipe!
Great bagels! We just made plain ones, and used mostly whole wheat flour. They are light-tasting, crisp on the outside, chewy on the inside- just the way bagels oughtta be :-) We made 12 smallish ones. Thanks for posting!
This Recipe was very instrumental in my perfecting the bagels that i was attempting to make it is very detail and easy to follow.
This was my first attempt at making homemade bagels..and it was so much easier than I imagined. I made 8 plain bagels, and used the cooking spray glaze method. They were a little bumpy on the exterior, but I am sure that was my inexperience and not the recipe. Overall, a great experience and a great result!
My first time making bagels and I thought it would be difficult! Any questions I had were answered in these very concise instructions, and I ended up with a batch of 12 (6 raisin cinnamon and 6 sundried tomato and onion) chewy absolutely delicious bagels. At the end of the kneading time, I just divided the dough in 2 tossed in the add ins and kneaded til well mixed. I used a combination of poking a hole in the middle then wrapping the dough around 4 fingers to shape. Also used the steam method with the ice cubes but did not spray the walls of the oven. Brushed on a wash of egg white and a bit of water, and baked on silpat mats, 35 minutes for my oven. Boiled using 2 dutch ovens, 3 per pot fit well. I used 4 1/2 tsp of quick rise yeast and about 5 1/2 C flour. Thanks for the great recipe and instructions, I can't wait to make these again.