51 Reviews of Home-Baked Bagels

From: wifemomflorist

On Oct 23, 2006

The dough for this wonderful recipe made up well in my bread machine. The ounces converted to 3 Tablespoons of sugar and 1 Tablespoon of salt. If you like green olives, 3 or 4 chopped olives in 4 oz of softened cream cheese is a nice option for a spread. I enjoyed preparing and eating these bagels. Thank you!

From: LUv 2 BaKE

On Sep 6, 2005

These bagels are delicious! The texture of mine was quite dense and nice and chewy. I think they would have been a bit fluffier if I had used all white bread flour but instead I used about 75% whole wheat bread flour. They were still good this way though! I really wanted onion bagels so that is what I made. However, I added the 1 tbsp poppy seeds and 1/2 cup dried onion and 4 cloves of garlic into the batter so they were onion flavored throughout. I then sauteed some fresh onion to put on top after I brushed them with egg white. These are very easy to shape into bagel shapes as the dough is easy to work with. Everyone enjoyed them and so will be making these again, that's for sure!! Thanks Karen!!

From: Linorama

On Aug 26, 2007

I am so excited to make my own bagels! I used 1 c. white flour and the rest whole wheat, then topped them with a combination of dried onion, garlic, poppy seeds, sesame seeds, caraway seeds and kosher salt. Sooooo good! The first time I followed the listed method exactly, and while we loved them fresh, once they were toasted they lost their "bageliness" and tasted more like regular toast. The next time I made them I shaped them right after mixing, and let them slowly rise in the fridge overnight hoping for more flavor development. It worked - they were great even toasted. I also skipped the egg wash in favor of topping them right after the boiling stage. Thank you for a wonderful recipe to use as my springboard for our very own specialy bagels!

From: Hans'sFeistyRedHead

On May 6, 2008

Super easy and fabulous tasting!!! I have made these every week now for about six weeks and my four kids can't get enough. Easy to shape but it did take a few tries for them to look respectable! The work is totally minimal for a yeast dough! I boil for 30 seconds on each side as we like them a little chewier and bake at 350 for exactly 18 min, flip, then another 18 min.Comparable to our local bagel shop. I freeze these, after they are baked, in individual ziplocs and the kids put cream cheese on them for a quick, nutricious breakfast. I thaw the frozen bagels for 20 secs in the micro then toast. Delicious! These are a regular staple in our house. Thanx

From: Sherri L.

On Oct 7, 2006

I cannot believe how simple this recipe was. I made three batches. The first one I made plain with no topping. The second one I added 1/2 cup of dried cranberries and 1/2 cup of chopped walnuts to the dough right after the flour was mixed in. We ate these with cinnamon cream cheese. They were divine. The third and final batch I made by adding a tablespoon of cinnamon to the flour before incorporating and topped it with 1 tbsp of brown sugar combined with 1 tsp of cinnamon. Again absolutely wonderful. I don't think I will ever buy bagels again!

From: adopt a greyhound

On Nov 13, 2008

Today is the third time making these delicious bagels in two weeks. They are pretty easy to make too. I followed wifemomflorist lead and used 3 T sugar and 1 T salt. I let them raise more than double this time and cooked them 45 sec. on each side. They are wonderful fresh from the oven. I used egg sub and it worked fine. I have done both sesame seed and poppy seed for the topping. My DH just loves them!

From: Brenda.

On Dec 28, 2008

DH wants me to give you more stars! By the time my DS and his tribe ran thru the kitchen, I only had 4 left to photograph. I got 11 bagels and wish I would have made a double batch as you suggested. We topped ours with different combinations to suit everyone's taste. I measured out my sugar and salt after weighing to be about 7 tsp sugar and 1 tsp salt. These are so easy and just fantastic! Thanks for sharing. Brenda

From: mummamills

On Nov 3, 2005

I admit it. I am an addict. Got addicted to bagels while I was in PA visiting my daughter. Cant buy them here, so I thought I would have a try at making them. It is a very easy to follow recipe, and the results were better then expected. I sprinkled 4 with pepper steak spice, 4 with sesame seeds and dried garlic, and the other four, the best four, I sprinkled with Old Bay seasoning, which I bought in the USA, as there is no such thing in Oz. I have just eaten 2, with lashings of cream cheese. Straight out the oven, they were sooooo good. Breakfast will be toasted bagel. lunch will be bagel and cold meat. thanks, great, easy to follow, and wonderful results

From: Chef.Jules

On Jan 29, 2007

This was my first attempt at making bagels, and they were delicious. Just the right texture, and great flavor. Much better than store-bought, and will definately make again.

From: deinemuse

On Jul 19, 2007

Great recipe! We made 3 dozen and they were extremely yummy. Crunchy on the outside and nice and soft on the inside. YUM!!!!