Homemade Bagels

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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!

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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 & raisins, yummy!

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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

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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.

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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.

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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!!

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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!!!!

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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!

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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.

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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.