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I followed the recipe exactly and these were wonderful! Better than any store bought bagel! I can't wait to try adding blueberries, or strawberries!

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Smb6426 March 06, 2003

easy to make followed your directions to a tee. just as tasty as you described !! but they wont last for days at my house :) thank you so much for this recipe,now my son wants an egg bagel any suggestions ?

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roxied March 06, 2003

It's me again. I must admit that I goofed on this(it was my 4th time making them), this time by letting the dough rise before shaping them, after shaping them into bagal shapes, I let them rise again and gave them an egg wash, then baked them. They make awesome hamberger buns, deli-sandwich buns and buns for BBQ. Again, thanks for a great and versitile recipe.

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L. Duch April 13, 2003

Are you ever amazed at something you make? Something that you never thought it would be possible for you to do? Because this what I have experience with these bagels. I simply can't believe I was able to make these tender, tasty bagels with such little effort. The instructions were easy to follow, the steps were minimal, the baking was a cinch, and the taste is incredible! Thank you Bev for such a wonderfully perfect recipe. I will never buy bagels again.

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~Bekah~ November 15, 2003

Oh Bev, these are awesome & your instructions were easy to follow. Unfortunately, they won't last days... everyone already wants another batch. I used rye flour because we have taken white flour out of our diet & they were perfect. The only thing was they cooked for 20mins. This will be a definite KEEPER. Thanks so much!

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MrsSPheonix April 25, 2003

Thank you SO much for posting! I have tried many bagel recipes but this was the first that came out close to the bagels I miss from NY/NJ. I did find that I needed to add extr flour to make the dough workable when I shaped the bagels and I added about 1 TB of cinnamon and 1/2 cp of raisins and the came out great!

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Expat Cook February 20, 2010

These were good. Froze very well

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Chef rmshill December 03, 2010

I've made 3 different batches of these (huckleberry, cinnamon raisen & everything) and they all turned out fantastic. I used 1/2 white & 1/2 wheat flour. Made 16 out of the batch to get 85 cal-ish portions. Put them on parchment with cornmeal to cook. Can't say enough good things about them!

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985635 November 15, 2009

Great recipe! It made honest to goodness bagels - crusty on the outside, chewy on the inside. Do NOT crowd the bagels while they're in the water or they will shrivel up. The second time I made them, I used a large, deep frying pan for the water. I also only put 3 or 4 bagels in at a time. It worked perfectly. For onion bagels, just reconstitute some onion flakes. The package said to soak in double the amt of water for 10 minutes, then drain.

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jenjie July 25, 2009

I'm sorry but this recipe really didn't work for me at all! It was a total disaster, and I tried it twice! The dough was extremely sticky and I had to add in sooo much flour just to keep it from sticking all over the place. My bagels also turned out really weird, they had glue-like parts to them even after baking. Its not that they were undercooked, parts of the bagel just had this weird gooey consistency. It was awful. Same results twice. I watched videos on youtube on bagel making and asked on the message board here for info and just couldn't figure this out. I'm on to trying another recipe I guess. Thanks anyway!

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mercy589 February 25, 2009
Basic Bagel (For the Bread Machine)