By Crazy Christobal on November 05, 2008
Photo by Crazy Christobal
Photo by Crazy Christobal
"This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better... Enjoy! Thanks all for your kind comments, I've added a few updates/details to the recipe...Reading your results made me hungry for these after not making them for a while!"
Serving Size: 1 (159 g)
Servings Per Recipe: 12
"I am hesitant to review this, mostly because I don't want anyone else to find it! These were Ah-mazing! I'm about as far from a NYer as you can get, but man if these are "wrong" I don't wanna be right! Yes, there are several steps, but none of them actually take very long, I easily prepared the dough while I was cooking dinner last night, formed them while DH cleaned up the kitchen, and they were ready for us to boil, bake, and DEVOUR this morning! Yum-o, thanks for helping me bring a little bit of NY to the middle of the country!"
"My husband is from Brooklyn, and it has been impossible for him to find a bagel he likes. These were great, he pronounced them almost as good as home!"
"There's not enough reviews on this recipe so I thought I'd write one as well.
Made these the other day and although they took a long while it was well worth it! Came out beautifully. Proper bagels! I plan on making these again in industrial quantities and freezing them as they don't seem to last very long!"
"Crispy on the outside, chewy on the inside. This is truly the best bagel I've ever tried. Fantastic. Well worth the 1/2 day wait!!"
"I made these this morning after suffering serious bagel withdrawals from my move from NY 10 years ago. These are the best I have found yet and likely will be even better with practice. The inside is a bit softer than a true NY bagel but that isn't a big deal to me. Thank you for this recipe I plan on making huge batches to share with my families."
"I absolutely love these bagels. The waiting is the hardest part! They are chewy on the inside and just right on the outside. Add some cooked onions to the sponge to get an onion flavored bagel and reserve some of the cooked onions to top them off with! Amazing!!!<br/><br/>You definitely want to follow the instructions on spacing the bagels on the sprayed sheet pan. They do rise a little in the over night waiting period and if they end up touching you have to be really careful not to handle them too much or they will go flat. They still taste good though, but they will be more dense inside after cooking. Perfect for a bagel sandwich for lunch, though!!!!"
"These were great. I left my sponge overnight and I wonder if that's why the hole would not stay in the middle? They were delicious. Everyone loved them. I'll probably be making these once a week for the foreseeable future. Nice and fluffy, not dense. Would definitely recommend!!"
"Oh my goodness!!! YUMMMM!!!! My husband is from NJ and has been craving "real" bagels for a very long time. I looked this recipe up and tried it... and, the verdict is in! He says they're the closest thing he has had to real NY bagels since living there! I'll take it!"