Bread Maker Bagels

From: lowsaltchef

On May 16, 2008

Excellent recipe. I have lowered the salt to 1/4 tsp. for dietary reasons, and they are still fabulous. I let the dough rise longer than 20 minutes, or punch it down twice, for nice, chewy sandwich rolls. I boil them just like bagels. Thanks!!

From: Seamor

On Oct 14, 2007

I used 1 tsp of salt, 2 cups of ww flour and canola oil. I made some plain and some with poppy seeds. I think cutting into 8 servings would be better as I got several small ones. Hubby really liked them. I baked them on a slightly greased cookie sheet with cornmeal sprinkled. The cornmeal got a bit goey from putting the wet bagels down. It resulted in a really thick bottom crust. I think next time I'll dip the wet bagels in cornmeal for the bottom and then dip the tops too without using egg, and bake on parchment paper. I think I may skip the broil step too, I didn't really see the point, I think they'd be better with a shorter boil and longer bake too.

From: jenm42

On Feb 28, 2006

GREAT recipe! I was impressed by how well these turned out. I made a second batch the same day, since they were already gone! A few modifications: I used kosher salt, although it didn't specify; but for my second batch I doubled the amount of salt and they tasted more like bagels. I only boiled them for 1 minute on each side instead of 7 total. I didn't use the egg white to adhere toppings because my son is allergic to eggs; instead I dipped them into a plate of toppings while they were still sticky from boiling. I used dehyrdated onions and salt as toppings instead of poppy seeds. I will definitely be making these again and again and again.

From: Marlene.

On May 7, 2005

This was my first attempt at homemade bagels , and I was surprised how good they came out! I wouldn't want to make them ALL the time but it was fun for a change! I followed the recipe up to the point of putting on the poppy seeds, as our family doesn't care for them. But they make a very nice plain bagel! I need some practice with shaping them I think Thanks for a great recipe!