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Homemade Bagels Recipe

Homemade Bagels

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

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  • on April 21, 2012

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    I made a half recipe and they were delicious! I did make a few changes after reading the comments, brushed them with eggwash and topped them with poppy seeds and dried caramelized onions, I didn't turn them over at all and they finished baking in 30 minutes. Next time I make these I would make the full recipe :

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  • on February 04, 2012

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    I had never made bagels before using this recipe, and they turned out great! I did take a few hints from other reviewers - make a ball and poke the hole through and put an egg wash on the top to help them brown. I didn't have any cornmeal, so that step got skipped, although I will follow it next time. My husband and I both loved them and will definitely make them again!

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  • on December 26, 2011

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    I made these today and made Anne B's homemade mayonnaise to go with.They turned out GREAT!! They are beautiful.My boyfriend takes a bag of bagel's to work every Monday but with Christmas yesterday I forgot to pick them up.Not wanting to go back into town I remembered this recipe.So easy and fun to make.When I showed them to him he could not believe I made them.He will be showing everyone at work so I am sure I will have to make more.lol My lil dog ate a whole one himself.The mayo I added a lot of mustard to and together they are awesome.The only change I made was brushing the tops with egg whites before baking which gave them a truly nice golden brown color. Thanks Emeril for another great recipe.

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  • on November 23, 2011

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    I made these with whole-wheat flour and they were really fantastic.

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  • on October 04, 2011

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    These are great bagels. I did tweak them just a little. Little less flour and less kneading, I also boiled them just a little longer and ended up with rounder bagels. If you like heavier bagels definitely use that flour and kneed them. I also did not get as many bagels out of this dough as Emeril. (If you make them too small they will get hard. I let the small balls rise, and then just made a small hole with my fingers, worked just fine.

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  • on September 30, 2011

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    Being a new Pastry Chef I like to try different Recipies. My focus is on Bagels and Breads. I love this recipie. I made them 4 times already with this recipie and they were perfect every time. Now for a variation to add Bluberries for some awsome Bluberry Bagels.

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  • on September 27, 2011

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    These were perfect and absolutely delicious. I didn't flip them in the oven and they looked just fine. Definitely a recommended repeat!

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  • on September 02, 2011

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    These were very good and easy to make. I had my doubts when taking them out of the water, they didn't look very pretty but after brushing with egg wash and toppings they looked great coming out of the oven. Big hit with my husband. Thanks for a great recipe.

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  • on August 13, 2011

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    I have tried this recipe a few times. My problem is that after they rise and I try to put them into the boiling water, they flaten out. How do you guys all get them into the water still all puffy looking?

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  • on August 07, 2011

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    I've made homemage bagels a number of times using a different recipe but decided to give this one a try. Sorry to say, this one produced heavy, flat bagels that lacked the chewy exterior we're used to. Also, the recipe still doesn't explain why, in the final steps, someone should grease a second baking pan and dust another with cornmeal. According to the steps as written, only one greased pan is used (during the second rise and, after boiling, the cornmeal-dusted pan is used. What's the point of the other greased pan? Mistakes like that -- and the heavy, disappointing end result -- makes me wonder if there aren't other errors in this recipe.

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