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!
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 ?
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.
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.
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!
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!
These were good. Froze very well
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!
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.
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!