Homemade Bagels

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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.

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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.

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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.

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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.

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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.

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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!!!

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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.

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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.

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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!

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Good but a little over cooked if you following exact recipe. I would cook for a little less time.