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I think that these have the potential to be a 5 star recipe but I am yet not a 5 star bagel baker. I will keep trying! They have the taste I was hoping for but they weren't pretty at all and didn't quite get the desired brown on top result that I was hoping for. No matter because they taste pretty darned good smeared with some cream cheese. Thank you for a recipe that I will keep working at!
As a caterer I've seen many recipes for Bagels but this one tops 'em all. I used a food processor to mix the dough. Did not change one ingredient. They are easy to make and doesn't make a mess. They can't be beat!
Delicious and fairly easy to make. This was my first try at homemade bagels and they turned out soooo pretty and chewy and golden. Sprinkled garlic and sea salt on some, sesame seeds on some, and some plain. All delish! Thanks!
After seeing the reviews on these bagels in PAC I had to try them and boy am I glad I did!! These are the best bagels I have ever had! They came out gorgeous and so good I can't even tell you...and to think I have been buying grocery store bakery bagels when these are so easy to throw together and are this delicious! I will be making these ALL THE TIME! Made for PAC Spring 09.
These are amazing. The recipe is very well written and easy to follow. I have often looked at making bagles and this was a first. They turned out beautiful with a nice chewy texture. Half were sprinkled with poppy seeds and the other half sesame seeds. I may try adding some onion flakes for onion bagels in the future. Something I will repeat for sure. Made for *PAC Spring 2009*
Wow, this is the real thing! I live abroad and most of the bagels here are nowhere near as good as even ones from the supermarket in the USA, let alone as good as you would get from a deli. But these taste like that they are fresh from the deli, and it was a lot easier than I thought it would be as I am not much of a baker. I topped mine with garlic and sesame seeds. No more sub-par bagels for me! Made for Spring '09 PAC.
These are wonderful bagels!! I've tried several times in the past to make bagels, and they've never quite worked out as well as this recipe has. I halved it and used one cup whole wheat flour, half a cup all-purpose flour, and half a cup oat bran... maybe that's why the dough just wasn't coming together, so I added a bit of water. I used a KitchenAid mixer with the dough hook, and then kneaded by hand for a couple of minutes. The bagels that I made out of the ends of my rope were a lot skimpier than the middles, but they all turned out lovely nonetheless. The texture was fantastic -- just the right amount of chewiness for a bagel! I also used Splenda in place of the sugar, and I was happy to see that it didn't adversely affect the yeast at all. I brushed the tops with a bit of tea instead of the egg wash. I'll defnitely be making this recipe again -- thanks for posting!!