Homemade Bagels

Total Time:
1 hr 26 min
Prep:
10 min
Inactive:
1 min
Cook:
1 hr 15 min

Yield:
12 bagels
Level:
Intermediate

Ingredients
  • 2 cups warm water, about 110 degrees F
  • 2 (1/4-ounce) packets active dry yeast
  • 3 tablespoons granulated sugar, plus 1 tablespoon
  • 5 to 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons vegetable oil
  • 2 tablespoons yellow cornmeal
  • Optional Toppings:
  • 1/2 cup lightly toasted chopped onions (2 teaspoons each)
  • 2 tablespoons poppy seeds (about 1/2 teaspoon each)
  • 2 tablespoons sesame seeds (about 1/2 teaspoon each)
  • 1 tablespoon kosher salt (about 1/4 teaspoon each)
Directions

Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.

Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)

Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.

Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Grease a baking sheet with the remaining teaspoon of oil. Sprinkle the cornmeal on another baking sheet.

In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.

Remove from the oven and let cool on a wire rack.


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4.1 68
These are great bagels and I just finished my second batch.  There are a couple errors in the recipe at the end you need to help aware of. You don't need to use the cornmeal or a second cookie sheet. I used Pam for Baking instead, it worked just fine. I also used parchment paper on the cookie sheets with the PAM, it allows the bagels to cook nicely  on the bottom without the cornmeal.<div><br /></div><div>I used an egg wash first and then added my toppings. 6 were made with sharp cheddar cheese shredded and the other 6 were plain with egg wash. They turned out great!</div><div><br /></div><div>Make sure when they rest, they don't rise too much. I made the mistake in the second batch of putting them in a cool oven to rest and for a tad too long. When I let the first batch rest outside the oven they did great. </div><div><br /></div><div>When cooking, there is no need to flip the bagels, I had read the reviews before making the first batch and did not flip,. That just seemed strange to me and does not make sense. <br /><div><br /></div></div> item not reviewed by moderator and published
not understanding the following: ************** Preheat the oven to 400 degrees F. Grease a baking sheet with the remaining teaspoon of oil. Sprinkle the cornmeal on another baking sheet *************** why 2 cooking sheets and which one is considered the "prepared cookie sheet" in the instructions following this one item not reviewed by moderator and published
Horrible baking instructions. After 15 minutes the corn meal was burned and so were the bagels. My cookie sheets are ruined. Great recipe up until then... item not reviewed by moderator and published
OMG soooooooo Good thanks Emeril,I added to the dough finely chopped up 1 medium white onion.To make Onion bagels.I also took 1 package of cream cheese &amp; mixed in 2-3 Tablespoons of Emerils Original Essence to put on the bagels.I love his spice mix.So delicious on the onion bagels.Also next time I'm going 2 add it to the bagels themselves I'm sure they'll taste wonderful.You get a 5 stars from me!Emeril you really should consider making small packets of the Original Essence for like McDonalds,KFC,Burger King,Captain Ds,Long John Silver etc.So people can sprinkle it on their burgers,fries,fish,&amp; chicken.Just an idea it should be a condiment on tables in restaurants too. item not reviewed by moderator and published
I've made bagels at home before and they didn't turn out as well as these so I'm pretty pleased! Not exactly like getting them from a great bakery but for an at-home version, these are great. We made half with cinnamon and sugar and half with garlic and herbs. Nice! item not reviewed by moderator and published
I made these bagels and had no problems! I even substituted half of the flour for whole wheat, and added in about two tablespoons of honey. The bagels were amazing. item not reviewed by moderator and published
Will definetly make again. I'm so impressed w/ what came out of the oven. So easy! I followed directions exactly w/ connecting ends but will follow others w/ poking hole next time. I also boiled for 2 min as other reviewer said and baked for 20. I usually like to follow recipe to "t" first time but will experiment w/ flours, toppings, additives next time. I followed others and didn't flip after 5 min and it worked fine. Still hot from oven and my taste, while warm, was a bit like a ny pretzel? Is that right? We'll see after they cool what happens. They taste pretty yummy. What happens when you use potato like some recipes say? This is first attempt and happy with it but my journey has just begun : item not reviewed by moderator and published
This is a good recipe, as in the bagels tasted good; however, if you want a traditional bagel and not one that has a thick crust boil for longer, about 2 minutes and bake for no more than 15 minutes. item not reviewed by moderator and published
These are lovely, but you can't follow the recipe if you want them to turn out. First, don't let them rise nearly as long as indicated. Then don't flip them in the oven either. Turn the temp down to about 375 and bake no more than 30 minutes. item not reviewed by moderator and published
Just made the first batch, but used bread flour instead of AP. Thanks for an easy recipe. item not reviewed by moderator and published
Ever since I moved thousands of miles away from New York, I have been looking for real, dense, chewy bagels, but where I live now people seem to prefer their bagels soft and light. I finally decided to try making some at home, and now I can't believe I didn't try it sooner! I didn't follow the recipe quite exactly, which makes me hesitate to review it, but my changes were so minor I can't take any credit for the awesome result--it's all Emeril! I used part bread flour and part brown sugar, I rested the dough 20 minutes before kneading, and I kneaded a lot longer than 5 minutes; I wanted that dense, chewy texture. I didn't use the cornmeal or flip the bagels during cooking, and 20-25 minutes was the longest any of these stayed in the oven. Next time I'd add just a little more salt, but these are already GREAT bagels--just what I've been searching and searching for! Amazing! item not reviewed by moderator and published
bagels are chewy excellent and easier than i thought - thank you Emeril!! will make these many times in the future!! item not reviewed by moderator and published
The first time I made these, I think I had the water too hot and they did not rise at all, after reading the reviews. However, I tried it again and made sure to have the water at the right temp. and they turned out amazing! I didn't add the egg wash, because the toppings just stick right to the bagel, because its already wet. I also didn't turn them after 5 minutes. They are super yummy and super easy to make. I'm definitely going to make these again! item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I made these with whole-wheat flour and they were really fantastic. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
These were perfect and absolutely delicious. I didn't flip them in the oven and they looked just fine. Definitely a recommended repeat! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is a great 1st bagel time maker recipe. I am so glad I started with this recipe for my bagel excerence. You can make this recipe w/in a few hour. Tastes so YUMMY! item not reviewed by moderator and published
I've been planning on doing these bagels for a about a week now, and ever since then, I have saved the webpage on my desktop so I can go back to it, print it out, and start with the baking process. Funny thing is, now that I did go back to it, I realized that the recipe has now been updated (I believe, after so many reviews mentioning this but with cornmeal actually being mentioned in the recipe and just the ingredients list only. But I STILL don't how it's relevant to the recipe, nor do I see how important it is at all since it's being sprinkled "on another baking sheet". What about the first baking sheet? Why isn't cornmeal being sprinkled on that too? This is much too confusing for me. Could it be a typo error? HHmmm...I guess I'll have to reconsiderate this recipe and stick with the old version that I have saved. I believe I'll just bake the bagels without the cornmeal, since many of the reviews say that the bagels have came out just fine WITHOUT it! item not reviewed by moderator and published
These bagels are delicious. I did make some changes, however. Rather than greasing the pan, I laid down parchment paper and white corn meal. The bagels didn't stick at all. I also didn't roll the dough out, I made a ball and poked my finger through the center to make a hole. Less work, prettier bagel. I did 16 cups of water with 4.5 teaspoons of sugar. Once I brought my water to a high boil, I lowered the temp to about medium so the boiling wasn't out of control. I used the stick end of wooden spoons to flip the bagels and pull them out of the water. I baked mine for about 25 minutes at 375 and they came out perfectly. I didn't bother to flip them so they're nice and round rather than flat. They're pretty tasty but I think next time I'm going to use bread flour so they're chewier. The outside is nice and crunch but I'd like the inside to be a little stiffer. item not reviewed by moderator and published
easy and fun!! item not reviewed by moderator and published
Soooo good! I made them with grated cheddar and didn't actually turn them over until the last 5 minutes so that they didn't flatten. Now that I know it's such a tasty recipe I will start to experiment with different toppings and probably some whole wheat flour so I feel less guilty :P item not reviewed by moderator and published
The first time I made these I missed like 5 steps and they were still incredible! item not reviewed by moderator and published
were very good, I used half whole wheat flour to make them a bit more healthy. I didn't feel they needed to be turned over after cooking the 5 min. I decided next time I make them I will omit this step; makes them kind of flat, or else I misunderstood. But the ones that I didn't turn, turned out better I felt. They still were very good.....thanks Emeril! item not reviewed by moderator and published
I used this recipe as a base and made some changes and thought it turned out really well. Used 1 cup whole whole wheat flour, and the rest was all-purpose. Also put toppings on all of them after baking for the first 5 minutes and flipping; I brushed egg wash over the top, sprinkled poppy seeds on a few, sesame seeds on a few, and a mix of brown sugar/oatmeal/cinnamon/butter on the rest. My only criticism is the cooking temperature seemed a bit high; next time I will reduce it 25-50 degrees. That's it. Will definitely be using again and again. item not reviewed by moderator and published
I watched Rachel Allen make bagels on the Cooking Channel, so I actually knew what to do with the mysterious cornmeal - sprinkle it on the baking sheets before letting the shaped bagels rise so they don't stick to the pan. I did have a problem with the boiling of the bagels - my first attempt turned my dough into mush. I ended up sprinkling each bagel with the sugar water before baking them. I also kneaded some of my toppings into each individual ball of dough, then added more after the five minutes in the oven. I used onions, poppy seeds, cinnamon, and chocolate chips with ground hazelnuts. (I was a big fan of the chocolate hazelnut bagels at Panera Bread, so I had to try some.) item not reviewed by moderator and published
It was probably the boiling water. Yeast die at 130 degrees, and water boils at 212 degrees, so the boiling water killed them. Try heating your water to only 110-120 degrees, that's the optimal temperature. If you don't have a thermometer, stick your finger in it; it should be only a little warmer than skin temperature. item not reviewed by moderator and published
You could've used old yeast, or using boiling water can kill it, you should use warm water to proof yeast item not reviewed by moderator and published
I think this recipe will be good but I couldn't get the yeast/water/sugar mixture to be "foamy." And my dough doesn't rise to double the amount. I think the problem is with the yeast but I checked and I used active yeast. And my water was boiling. The bagel tastes delicious but the problem is that the inside is still kind of tough, probably because it's not rising. Any ideas of what I'm doing wrong? item not reviewed by moderator and published
Best bagels we ever ate. My husband and I work together and have fun. We use a shot glass tmake the holes, (not kosher, but what the hey!). Don't use cornmeal, why gild the lily? As soon as we see we're running low, we make a new batch, and with practice, it doesn't really take long to make them. I make the dough, he helps with the kneading, I shape the bagels, he makes the holes and I boil, and he decorates! And into the oven. I never really time the baking, we just look and when they look good, out they come. Beats the most expensive bagel you can buy! item not reviewed by moderator and published
So, I made twists instead of bagels and they turned out really good. I will definitely use this recipe again. But as the other commenter's stated, 20 minutes is plenty and you should knead the dough about 10-15 minutes. Also added cinnamon &amp; raisins, yummy! item not reviewed by moderator and published
Let's just say I'm never buying bagels again...These are basically FOOLPROOF. For starters I had a doctor's appointment and had to leave the dough lying out for two hours instead of just one (whoops!) during the first round of letting it rise, because of this though I didn't let it rest during the second round of letting the dough rise. I followed the suggestions people made earlier and used the oil sparingly, I honestly only used some pam to spray both sides of the dough before letting it rise. To top it all off I made them at 9,000 feet. Definitely making these again when I get back down to sea level, and expecting them to be EVEN better when I do!!! -For the person earlier who said they made them at high altitude and they didn't work: Lower the oven by 25 degrees, and for every cup of liquid add 3-4 extra tablespoons. I also only used 3.5 tsp of yeast (each packet is 2.5 tsp). Again, SO DELICOUS item not reviewed by moderator and published
In the ingredients there is cornmeal listed but in the instruction they never say to put it in the recipe...... when i made them they were delicious but then i found the cornmeal box unopened and was freaking out because i thought that i forgot something but then I read over the instructions and it never mentions to use the cornmeal. item not reviewed by moderator and published
I compared this recipe to another cookbook recipe my friend lent me and these were better. This is as good as it gets for homemade. I made an egg wash, and did sesame bagels and everything bagels. I found these were better than a lot of local deli bagels, with the exception of the pro's of course. With the price of a dozen top shelf bagels over ten dollars, I will be making these again. Bagels freeze very nicely. Good job Emeril, the heck with the nay sayers. With a good stand mixer and following directions closely, these are a winner. I left my bagels in the oven until they were golden brown, everyone's oven is a little different. This recipe is a keeper. item not reviewed by moderator and published
I'm a novice to bread baking and usually cook more often because I don't like measuring! This was so easy to follow! I did make a couple adjustments. The only oil I used was in the rising bowl for the dough, the dough came out satiny smooth. I used a silicone mat on my baking sheets sprinkled with the corn meal and did not flip them once in the oven. They are crunchy outside, golden brown and chewy on the inside, I'm not sure there's a need to ever buy store bought again! The recipe didn't include how to prepare or add the toppings, so I brushed with egg wash and mixed up some fresh chopped garlic, onion powder, poppy and sesame seeds then sprinkled over the top (along with some course sea salt) of the bagels just before going to oven. Absolutely wonderful!! item not reviewed by moderator and published
Made these this morning and they were excellent! Covered with poppy and sesame seeds and salt which was perfect. Soft inside, crunchy on the outside. Very easy to make (though a bit time consuming) and better than store brought bagels!! Will definitely make these again!!!! item not reviewed by moderator and published
I followed these directions and came out with fantastic bagels. My jewish mother-in-law loved them. She said that she can't get bagels like this unless she goes home to Chicago. She said they are perfect. For those who did not get the recipe to come out correctly. My great-grandmother, grandmother, and mother all baked. I talked with them. I used correct temperatures for the water. The water I used was filtered. I did not use exactly 12 cups of water. I just boiled a bunch of water on 8 and then lowered the temperature in my free time. The recipe only took me three hours to complete. I had plenty of wait time. The secret ingredient is definitely the oil. I did not measure it out. I used it sparingly. The trick is absolutely paying attention to the time the bagel spends in the water. I only needed 30 seconds to a minute per bagel. I dipped three at a time. Getting them out can be tricky. These bagels made me a family hero. Thanks Emeril! item not reviewed by moderator and published
Recently my financee tried making homemade bagels using a recipe from Food Network. Normally I don?t make anything unless Alton Brown has blessed it, but she REALLY wanted to make bagels, and I figured we could give it a try. We had no problems until the very last part of the receipe: "Grease a baking sheet with the remaining teaspoon of oil. In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes." Additionally, the instructions do not state what to do with the corn meal - we've ended up using it with no oil to coat the bottoms of the the bagels while baking. We?ve tried this recipe three times. The first time, we followed it exactly. What happened was the oil ended up frying, and then burning the bottoms of the bagels. Since you flip after 5 minutes, both sides end up burning (the bottom more so). After 15 minutes in a 400 degree oven the bagels were blackened at the top and bottom, but still white around the outsides. The second time we lowered the temp to 375, and used spray oil and some corn meal in the hope of reducing the amount of oil to ?fry? the bagels. We kept the 15 minute baking time. This worked, but we found the corn meal fused together on the bottom of the bagels (but didn?t burn). The third time, we didn?t use any oil, and simply used a base of cornmeal, baked for 20 minutes, and lowered the temp to 350. This has been the best so far. item not reviewed by moderator and published
They didn't rise at all. I followed the directions to a T and they still came out awful. Instead of spending 4 hours on bagels, why not spend 4 dollars and buy some. These are definitely not worth it. item not reviewed by moderator and published
Cornmeal is sprinkled under breads, bagels, pizza, etc. to keep the dough from sticking to the pans when the items bake. It adds a bit of extra flavor and texture most people take for granted but may notice if the cornmeal is missing. It is not necessary to the finished product but it's use helps to add an authentic bakery texture and flavor. I have not tested this recipe yet ( ready to do so now ) but I agree with one review commenting the kneading time is a bit short. This may be why some people have had flat bagels following the recipe. On average, it takes 10 minutes of kneading time to activate the gluten that makes the dough elastic. Bagels are meant to have a chew to them, so I am going to knead at least 10 minutes. item not reviewed by moderator and published
I didn't figure out what to do with the cornmeal on the ingredient list! Mine are rising so I hope they come out well! Will top with sesame seeds. item not reviewed by moderator and published
I made these bagels and thought the recipe sounded familiar. It's virtually the same recipe that was publicized in Sunset Magazine from March 1976! Even the wording is similar (shame on you, Emeril!) I compared the two and there are a few things that were different, though, and might have made my bagels better if I had followed Sunset (they turned out flat even though I didn't turn them in the oven). Sunset recommended that you knead the dough for 15 minutes (NOT 5 minutes). I think I under-kneaded it. Also, they said to form balls, then poke your thumb through to make a doughnut (not a log) and to put them on a lightly floured surface to rest. They also said to boil them for 5 minutes, put an egg yolk wash on them, then bake for 35 minutes. The Sunset recipe had options for Pumpernickel and whole wheat bagels. I'll definitely try this again, but will knead it more, etc., like Sunset suggests. item not reviewed by moderator and published
These bagels came out excellent. I halved the recipe for 6 bagels instead of 12. I thought they would be small, but they were just the right size. I followed everything almost exactly except I added an egg wash after boiling to help the onions and poppy seeds stick. The egg also helped to brown them really nicely. I cooked them for 25 minutes to make sure they were done, but next time i'll only go 20 minutes as they were too hard on the bottom. Thanks Emeril, I will make these all the time now and they are better tasting and cheaper than ones you get at the supermarket. item not reviewed by moderator and published
I am a vegan and a poor baker when it comes to bread (I ALWAYS mess it up). But I had to make some bagels tonight. I found this recipe, it took a long time (3 hour process for me), but SOOOOO worth it. This recipe is better than ANY store bought bagel I have EVER had. It was not complicated, just time consuming. I cannot stop eating themy are divine!!! I do not think I cn even eat another store bought bagel because these are SOOOOOO awesome. PLEASE give this recipe a try, even if ou are timid . I live in high altitude and I did not change one thing. item not reviewed by moderator and published
This recipe worked great!!!!!! I have tried several bagel recipe's in the past and they never seem to come out just right. They are either very little, too bread-like, etc... Everything went great, they had good size, crunchy outside, chewy inside.........the perfect bagel. And I also agree with previous post.....do not turn them over after five min. I did not turn mine and they came out fabulously!!! item not reviewed by moderator and published
maybe someone can give me some advice....I've made this recipe three times and every time the bagels flatten out when I boil them. The flavor is great and they rise wonderfully but the minute I boil them they flatten out! How can I avoid this problem? What am I doing wrong? I see many people haven't had the problem I had. I live in Italy and there are no bagels here so I was sooo happy to find this one. It's fairly easy but I consistently have this flattening out problem. item not reviewed by moderator and published
Don't turn them over after 5 minutes, it flattes them. Plus I agree with poster who said 30-35 minutes was too long. my came out with two flat sides and a very thick crust. item not reviewed by moderator and published
These take a while, not difficult however. And they were as good as ANY I have ever had in a bagel shop. I would like to try some feta-spinach bagels, anyone care to advise how much of each to add to the recipe? And they are CHEAP to make as well! Why pay $2.00 or more each when you can make at home, BETTER than you can buy out, and for about 10% of the cost! item not reviewed by moderator and published
Good but a little over cooked if you following exact recipe. I would cook for a little less time. item not reviewed by moderator and published
this the best recipe for bagels i have ever found item not reviewed by moderator and published
I live in the country and I don't have a bagel place around the corner. I found this recipe to be great. I make a half batch at night and throw the dough into the frig. I do the rest in the morning and have fresh,warm bagels. I do asiago cheese also. that's my daughters favorite. item not reviewed by moderator and published
This is a great recipe! Just make sure you have enough time. item not reviewed by moderator and published
I loved this recipe. I added many variations, such as carmelized onion stuffed, garlic asiago bagels. item not reviewed by moderator and published
This recipe is very easy. However, quite hard to make it item not reviewed by moderator and published
I've been making homemade bagels with my mom since I was a kid (I'm in my 30's now.) I lost Mom's fantastic (original) instructions. These aren't dynamic AWESOME bagels but they are very good. The first time they didn't rise like they should and I got TEENY TINY bagels. . .the recipie is missing a few items like why get out the Kitchenmaid if you're going to use a wooden spoon to mix. . . I used my stand mixer and a dough hook. Also where does the cornmeal come in? (I found out from reading the reviews. If you have several hours and want to be in the kitchen this is a great one to add to the box! item not reviewed by moderator and published
My 13 year old daughter helped me with this one and we had a blast not only making them but eating them as well. These are great. item not reviewed by moderator and published
I've made these a bunch now and have come up with a few tips. 1) The recipe as is is delicious. 2) Baking them for 20 minutes at 400 is long enough. 3) Right after you boil them, you can roll one side in a topping (my family loves poppy seeds). The seeds stick to the wet dough. Then just bake them on a bed of cornmeal with the topping side up. Skip the step that tells you to flip them after 5 minutes. 4) I have found that poking my finger through the bagel, rather than rolling them into a log and then connecting the ends, produces a prettier bagel. 5) You can freeze the dough after you shape the bagels (but before the second rise). Then either defrost and let rise in the morning if you have plenty of time, or defrost overnight in the refrigerator (make sure to oil the bagel before you put it in the fridge to defrost) and then boil and bake in the morning. Terrific for fresh bagels in the morning. It's the only way I can get my daughter to eat before school and she loves them. Happy baking! item not reviewed by moderator and published
Good item not reviewed by moderator and published
Directions are great and easy to follow. Finished product was fantastic. I like to use organic products and have found some excellent bread recipes, but the bagels were something I could never find! THANKS! item not reviewed by moderator and published
This recipe was awesome and easy to do. item not reviewed by moderator and published
wonderful recipe. item not reviewed by moderator and published
great i loved item not reviewed by moderator and published
well if you're an idiot I guess they would be difficult instructions item not reviewed by moderator and published
No need to insult people Rob. I have never made bagels before, and it does sound confusing to say dip the "tops" into toppings but then by the time you flip them the top becomes the bottom and also landing into the corn meal. I have been looking at other recipes and this is the first that calls for cornmeal on the baking sheet or flipping them once they go into the oven. item not reviewed by moderator and published
I'm glad to hear you used bread flour because that's what I have in my cupboard right now and was hoping I could use it. Did they really turn out well? item not reviewed by moderator and published

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