Homemade Bagels

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

easy and fun!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The first time I made these I missed like 5 steps and they were still incredible!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

You could've used old yeast, or using boiling water can kill it, you should use warm water to proof yeast

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?