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Homemade Bagels Recipe

Homemade Bagels

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

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  • on April 07, 2013

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    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.

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  • on March 22, 2013

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    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 :

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  • on March 13, 2013

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    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.

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  • on December 03, 2012

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    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.

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  • on August 21, 2012

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    Just made the first batch, but used bread flour instead of AP. Thanks for an easy recipe.

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  • on August 12, 2012

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    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!

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  • on July 21, 2012

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    bagels are chewy excellent and easier than i thought - thank you Emeril!! will make these many times in the future!!

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  • on June 19, 2012

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    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!

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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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