Homemade bagel recipe. Make great handrolled water bagels, it's as easy as baking a loaf of bread!
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Homemade bagels taste better!
I've made a lot of bagels in my time. I owned a bagel restaurant for years, and you would find me every bleary eyed morning kneading the dough and hand rolling all the fresh bagels for the day.
I've since gotten out of the bagel game (Yay sleep!) but I still love a great bagel.
People think that making outstanding bagels at home is really difficult, but it's really no harder than making a loaf of bread...and can be done within about an hour.
Don't be discouraged if your bagels look at bit funny at first, you'll get the hang of it in no time, and those curiously shaped bagels will still beat supermarket bagels hands down.
What makes a bagel different from other breads is the two stage cooking process. A bagel is first briefly boiled, and then baked. I worked the meat counter in a Jewish deli as a teenager, and as my boss would say, an unboiled bagel is just a roll with a hole!
Homemade bagel recipe
4 cups bread flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.
Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!
You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.
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Short but sweet video on bagel rolling technique
Comments
I love a pumpernickel bagel - and your recipe with rye and whole wheat sounds pretty good too! Good luck with the bagels! What proportion of whole wheat and rys did you use?
I am going to make these now. I have some pumpkin seeds ready to become bagel toppings.
They are IN the oven RIGHT NOW!~!!! I can't wait !!!!!!
"They are IN the oven RIGHT NOW!~!!! I can't wait !!!!!!"
tell us how did they came out
are they really good?
Looks Great. Now I’m hungry
Very good recipe, almost as good as the famous Montreal bagel. Thank you very much. The whole family loves it.
I made my first-ever bagels using this recipe, and... I'm hooked. Thank you so very much for sharing the joy of something so simply delicious!
Any tips on making a crisper outside?
I have a lot of experience with homemade, hand-kneaded bread, but have never tried doing bagels from scratch before, because I assumed it would be much more difficult! But I just baked my first batch this morning, following this recipe, and they came out PERFECT. (I'm speaking as a guy who lived in NYC for a number of years and thus knows the difference between a boiled bagel and the inferior steamed ones.)
The only alteration I made to the recipe was to add a generous tablespoon of baking soda to the boiling water bath, as this helps develop a darker crust -- something I learned from making homemade pretzels, although for those you would typically add a lot more than a tablespoon of baking soda to the water.
And to top this morning's batch of bagels, I used a mix of caraway seed and kosher salt -- inspired by "<a href="http://www.jewishfood-list.com/recipes/bread/rolls rolls</a>," which are essentially Kaiser rolls with that caraway/salt topping.
I made these bagels today..... UGH, didn't taste at all like a bagel! Tasted like a pretzet!! Sorry but this recipe didn't work for me.
i made these bagels yesterday, and we forgot to add the vegetable oil when mking the dough together. we didnt remember till after the rising and the boiling, but its suprising how perfect they were anyway! the extra oil on the baking tray helped brown the bagels whre they sat.
It took me three tries to get this right (first time entirely my fault...not sure what happened the second), but it was COMPLETLEY worth it. Bagels here are disappointing, at best, and it's so wonderful to be able to have the real TASTY thing. :D HOORAY!
Thanks for your great recipe, also used to make and sell bagels, lost my recipe in the move, remember my kitchen being covered with dusting of flour after a long night, laughing all the time we worked. I want to teach my Granddaughter, now that bagels are her favorite food. Thanks for the clear and informative directions, will try some of your others as well, keep up the good work.
How do you avoid bagels imloding after taken out of the water?
I love baking but have avoided bagles ever since an attempt many years ago that end in disappointment. I am presently eating the bagels I made based on your recipe (no variation) and am delighted---perfect combination & so easy!
thank you!!!
Hi Imploding,
It sounds like the bagels were over profed (over-risen) before being tossed into the water. Try reducing the rising time prior to boiling and you should have better luck.
John
Excellent recipe, just substitute 1 cup of flour for 1 cup of rye flour and mix in some caraway seeds in the dough and Wow wheeee, yum. Carb city!!!!
Awesome receipe, easy to follow. This is my first time making bagel and the bagels actually turned out very decent and tasty.
Also love your hub, a lot of great tips.
Thanks
I just made this recipe. I never attempted to bake bagels before but your post encouraged me. It was super easy and delicious!!
Thanks very much!!
thanks so much! I made my firts ever batch of bagles tonight and they were perfect!!
I moved to a small town in Idaho and comming from Denver where there are bagel shops every where I missed this style of bagel. I made them for the 1st time a few weeks age and I was shocked at how easy it was. Thank you for sharing your bagel recipe.
These are amazing. It was fun making them. They are delicious. Thanks for sharing.
So I'm making these bagels for the 80+ members of my Co-op here at college. Its going to be a great challenge. I'll let you know how it turns out! :)
They are cooling off as we speak. My fingers are crossed. I relocated to Costa Rica from NYC two years ago and bagels are what I miss most. I usally bring a dozen or so Ess-A-Bagels back in luggage w henever I go back. Hopefully these will tide me over til my next visit in April.
Oh my god!! The bagels were a hit!! We even had some Philly cream cheese to top them off!! Cannot wait to make them again. Thanks Dave!!!
Deeeelicious! I got the bagel rolling technique down pat on the first try. I have a convection oven and didn't need to turn them or use oil to get the crispy, plus the silpat helped! Next time I go to the store I'm going to invest in some poppy seeds and sesame seeds to make them even better! Thanks for the recipe!
Round two was even better than round 1. I got the rolling technique down and I only made 6 instead of 8 (much closer to the size of NYC bagels that I am used to). I even made some chopped liver to go with them. For transplanted NY'ers in Costa Rica . . .it was a little taste of home. Thanks for the recipe!!
This was super easy!! Everyone keeps saying how hard it is to make bagels. By the second time I got it down perfect!!! Great recipe!!!
Been wanting to make bagels for awhile. And, I finally get to do it with this great recipe & instruction! Thanks for having this on the web! I'm glad Google made this my first search. Happy Holidays!
Easier than making pie!
Thank you for the recipe and rolling technique!
I don't understand what I did wrong..Your recipe was wonderful..dough rose beautifully...easy to shape into a bagel...put in boiling water after following the appropriate steps. Then, a horrible thing happened. I put them in the oven, and they went flat as pancakes. They had a funny flavor also. Had to throw the whole batch away...Such an exciting adventure until the end..What happened?
Hi Rita,
I'm sorry to hear about the disaster at the end! It sounds as though the bagels "over rose". If the bagel dough is allowed to rise for too long, or in too hot a room, the dough will eventually collapse down on itself. If this is in fact what happened, you will have better luck by speeding up the process and getting the bagels into the owven before they get overgrown!
Good luck!
Hi, I never made bagels before and didn't know what to expect. I followed your recipe and instructions and the bagels turned out as good as the best bagels my wife and I ever tasted. Thank you for the recipe, we will never need to buy bagels again!
Thank you for this great (and still quite easy) recipe!I'm a poor cook and the bagels taste delicious anyway!I couldn't be more happy, I can finally eat good bagels in France as often as it pleases me!
Thank you, thank you, thank you! I am on a sodium restricted diet, so I can't eat store-bought bagels right now. I used your recipe and just omitted the salt. They are fantastic. You made it so easy to follow along - and they came out great. Thanks again!
I managed to turn out some amazing bagels, even with the help of my three assistants (6, 4 and 2) Thank you so much for a fun and yummy recipe.
My kids love blueberry bagels, so I added some dried blueberries and WOW!!! My son said they were the best bagels he'd had "in his entire life." Of course, he's only 11, but still. . . .
Tried your recipe and gotta say turned out a success! Thanks
I just made these and they turned out GREAT! Thanks for the easy recipe. For my next attempt I am thinking about adding blueberries. Any thoughts on how many, what kind (canned, frozen, fresh), and what step to add them would be appreciated.
this recipe and technique is great. just made a batch this morning.
this method is much easier to utilize and the results were more 'professional' looking.
thanks for sharing! (especially with the instant yeast!)
Getting ready to try your recipe. I have been searching for weeks for an easily understood bagel recipe and I think this might be it. Having lived in Albuquerque for many years I have an addiction to the local green chile and will be trying this recipe with chiles added. I'll let you know how it turns out. If you have any suggestions for when to add the chiles please post.
I am living in Thailand...My cousin sent me 6 Sara L:ee onion bagles and I showed them to my local Thai bakery...They are interested and the purpose of this note is to ask for any information you can give me relating to a commercial bakery process so I can pass it on to the bakery. There are many Europeans and Americans living here so I think sales will be good. Any help you will send our way will be deeply appreciated,Jason BAKER !
Can you use regular flour in this recipe?
I'm a relocated NY'er who cooks but never bakes. With this recipe I was able to make GREAT bagels my first time baking. Next time I'll probably do 6 from a batch instead of 8 because I like my bagels bigger, but these are awesome! Thank you!!!
I really want to try this recipe, but only have regular, non-instant, yeast. Do you have any suggestions as to how to go about using regular active yeast in this recipe?
Hi Michelle,
Active yeast will work just fine here. Just sprinkle your yeast over about 1/2 cup of warm (95 degrees farenheit) water and let it soak for about 10 minutes. You may then procede as directed in the recipe, adding in in all of the yeast and water to the dough, remebering to reduce the water called for in the recipe by that same 1/2 of a cup.
best of luck!
John
Thank you for the tips, John. I made these today, and after being a bit worried with how the dough was looking (they became really crusty as balls before rolling them out and creating the bagel shape) they turned out wonderful! I'm never buying bagels from the supermarket again! Thank you sooo much for this recipe.
I'm really curious if anyone has tried any variations to this recipe. I'd like to make garlic or onion bagels, but I love the bagels with actual pieces of each in them, not just on top. Has anyone tried this? At what point would you add the ingredients to the dough? In the beginning or in the midst of kneading? Thank you in advance!
i am going to make these tomorrow morning and i'm so excited! it's my maiden voyage for bagel making and the posted comments have been incredibly helpful. i do have one question... i have been baking the infamous "no knead bread" for the past year and LOVE the delicious crisp, chewy crust and tender middle that is achieved by baking in a dutch oven. have you ever tried baking your bagels in this manner? i think i'll give it a whirl for a couple of the bagels and do the rest as your recipe indicates. i'll let you know how they turn out. thank you for the recipe!
you want me to let them cool HOW LONG?? :) sorry, but when they came out of the oven, 30 seconds was all I could give it... and wow, AMAZING!! my first time making bagels, and they came out as good as I could imagine. And making them was fun too - watching them literally inflate 2x their size in the boiling water was pretty cool, I gotta say. Kneading the dough was fun, too. Going old-school and not breaking out the Kitchen-aid added to the experience. And they are delicious bagels - even with no toppings or cream cheese! So quick and easy - two thumbs up from me. Thanks for the post! You are officially bookmarked.
I am determined to make these work but I have tried twice and I am having a problem. They don't seem to rise very much and they are too dense - they taste more like pretzels. I used yeast I had stored in the freezer - could that be a problem? Maybe my water is not warm enough? Should I be covering the dough when it is "resting"? I am using Fleischmann's INstant Dry Yeast. I am kneading 10 minutes, should I knead more/less??
Hi Stacy,
It certainly sounds as though dead yeast may be the problem here - and it's probably the best variable to change on your next attempt. These should rise quite easily..
If after trying these with fresh INSTANT yeast you are still not seeing much of a rise, it may well be that your water or even room temperatures are too cold. In this case, just let the dough and the rolled bagels rest for longer prior to shaping and boiling (try doubling the wait times) - that should help.
Good luck!
wow!!! loved, loved, LOVED this recipe!!! it was my first attempt at making bagels and i don't think i'll ever be able to BUY one again! i baked two in my dutch oven, some on a baking sheet and some on a pizza stone, just to try out the different "crusts". fresh out of the oven (after cooling for awhile) my favorite was the one from the dutch oven. i didn't have to flip the bagel mid-way through the cooking process and the outer crust was crunchy but the middle was delightfully tender & chewy. after completely cooling, i toasted one from the pizza stone batch and was delighted with the result. not quite as crunchy as the dutch oven version, but soooo good. i am a forever fan and plan to make them again tomorrow!
WOW!!!These were fantastic. I have been wanting to make bagels for a long time but thought they would be too difficult. NOT SO! Instead of kneeding by hand I threw all of the ingredients into my mixer with the paddle attachment until all of the flour was incorporated and then I switched to the dough hook for 5 min on speed 3. These came out perfectly, soft and chewy with a slightly sweet flavor. I added toppings to make mine everything flavored. My kids gobbled them up and were dissapointed to see that there were none left for seconds. Thanks so much for this post and the video is very helpful.
I LOVE this recipe. Thank you so much for sharing it with us. I've been using it almost every week for a few months now. :-) They even taste better than Bruegger's Bagels. I posted a review of the recipe (and a picture) on my blog. :-)
Do you keep the water boiling? Did anyone put sugar in the water?
You should try jalapenos in the dough. I did, and boy am I glad!
I just threw the dough in the trash and am going to look for another recipe. I followed your advice to just combine all the ingredients instead of starting the yeast in the warm water first. Then I needed to add a LOT more than 1 1/2 cups of water but by the time I'd added enough, it was like trying to work slime into a rock. the dough was SO HARD and there were all these little granules of yeast that hadn't dissolved. While cutting the dough into balls, I figured -why bother, if the yeast hasn't dissolved, they're not going to rise and with dough THIS HARD the most they'll be good for is as a weapon.
Thanks but I'm trying a different recipe. I just wasted a bag or really nice flour...
Have you ever made whole wheat bagels? Is there a way to replace some (all?) of the flour and have ithem still come out? I've never tried to bake with whole wheat... I'm kind of intimidated by it.
Hi Jessica,
Try substituting about 1/4 - 1/3 of the white flour for whole wheat flour. This relatively small amount of whole wheat does not change the way the dough rises or bakes in any significant way, and is a good place to start a foray into whole grain baking. If desired, successive attempts might include ever higher ratios of whole wheat flour, until you find the taste and texture that you're shooting for.
I hope this helps get you over your intimidation - nothing to be scared of!
I would also very highly recommend author Peter Rhinehart's newest book on whole grain breads, if that's something you're interested in.
Love your blog, by the way!
John
I have made these twice and they are really, really good. The first batch I made were some plain ones (trying to get the recipe down) and they were good. I was especially impressed by the texture.
Today I upped the ante and added ground flax seeds and dried blueberries; I also substituted melted butter for the oil. All I can say is, if I wasn't hooked before, I totally am now.
Thank you SO MUCH, not only for the recipe but the assurance that one can make delicious bagels at home! It's totally true.
Hi TrissJ,
Thanks for the comment, I love hearing from people who have just realized how easy it is to make deli-quality bagels at home, and additions and experimentation are all part of the fun!
AWESOME! who knew you could make bagels?? i definitely want to try toppings next time
Thank you so much- bagels here, not so hot :(
Thanks for sharing your recipe. I live in South Australia and will be trying your recipe as I love bagels. We have good bagels here but not as good as the ones I had in NY...
Hi. Nice, simple recipe. Worked beautifully for me. Emily Martin, did it ever occur to you, with so many people reporting success, that maybe, just maybe, the problem was on your end and not with the recipe? Just saying....
Thank you!! Great recipe. I lost my original Montreal bagel recipe and this one is just as good and easier!! Thanks again.
Grateful Canuck :)
Thanks so much for the recipe. I never use vegetable oil so I wasn't about to go out and buy some, so instead I've tried all kinds of other oils, like olive, toasted sesame, and peanut, and each has a fantastic and distinct flavor!
I've also tried using the dough recipe, but rather than rolling it into bagels, I folded a piece of sweet potato into the middle, then boiled and baked it that way. Turned out delicious!
I've been making these for a few weeks now (thank you for the great recipe!). A few things I've noticed:
-Use filtered water. You will taste the difference.-Try making 6 from a batch instead of 8. This does adjust your cooking time from 20 minutes to about 24.-When rolling for the actual bagels slightly dampen your hands (a few drops of water). It makes the dough easier to work with and join.-I use a silicone baking sheet instead of greasing the pan. Has anyone tried making cinnamon raisin yet?
This is the ONE i've been looking for....take it from a New York Jewish guy transplanted to California. Easy, fast and the bagels are the bomb!
Jerry B. Highland California
This recipe is FANTASTIC!!! Thanks so much for sharing! These turn out great every time we make them. We have added all different kinds of things, eggs, sesame seeds, jalapenos & swiss cheese & it always comes out tasting so yummy! Best bagels we've ever had!
Hi, going to try your bagel recipe tomorrow morning. I wonder if at some point, maybe after the boiling, can these bagels be frozen, and baked at a later time? Would love to have some ready for baking, at a minutes notice.
Hi Mickey,
I have never frozen the unbaked but rolled bagels, but since bread doughs freeze very well, so should rolled bagels. I think you would have better luck freezing the bagels just after you have rolled them, but before boiling. After boiling the bagels are already quite puffy and risen, and I think they would collapse during the cooling period in the freezer.
Good luck!
John
This is great John! Thanks. I'll give the recipe a try.-Journey*
This recipe is fantastic!!! I had used a different recipe before and the bagels came out small and were too sweet, but these were perfect! I actually have ended up making them everyday because my family and friends love them so much. I just have one question though. How do you get the plain bagels to look glossy on the outside like they do in the bagel shops and in the picture?
i just read through the comments to see if you've already addressed this question and i have to say i was cracking up at the people who were unsuccessful at making bagels with your recipe. it's fool proof! they must have used bad yeast or something because i've not had a single problem and i've made them at least 20 times since i found your recipe. my question is this: is there any benefit to using high gluten flour? a friend of mine uses a recipe from cook's illust. that uses high gluten flour but i've been unable to find the logic behind using that instead of regular flour. i look forward to your reply. and thanks again for posting this recipe. i love that i can make them and eat them the same day, within a couple of hours, to boot!
tiffany, i use an egg wash to make the bagels look glossy and to get the toppings to stick. doesn't change the flavor, but makes them look uber fancy!
Lovely, ihave a gallery cafe on Koh Samui, I baked the bagels this morning and they are just fantastic. I will serve them with Smoked salmon ,sourcreme, philadelphia,springonions and swedish horseradish cream on crispy salad. Sawan Sawan
Thanks a lot for the recipe
Carla,
High gluten flour only makes the bagels chewier. That's really the only benefit.
Hi Carla - Thanks for sharing your success with the egg wash and answering Tiffany's question about the glossy look.
Stephanie is exactly right in saying higher gluten flours will give the bagels a little extra chewyness - but if you're using a reasonably strong all-purpose flour - the difference is not all that great between them.
They're in the oven now!! Thank you so much for the awesome recipe! I substituted a tiny bit of raw wheat germ (maybe 3 tbsp) for some of the flour, and added about 2 tbsp of fiber powder. I did cheat a tiny bit and use my kitchenaid mixer with the dough hook for initial kneading, and instead of rolling to get circles I punched a hole in the middle of the little dough balls and shaped out an inner hole that way - I'll post results shortly!! :) I chose your recipe because you said you owned a bagel shop, and the ingredient list was pretty simple!
Forgot to add - I also added about 2 -3 tsp of wheat gluten because I only had regular flour on hand :)
The verdict is in - they're DELICIOUS!! The crust is nice and crunchy, and the inside is tender and chewy! The only thing is - we couldn't wait 20 minutes LOL!!! :) Thanks so much for the awesome recipe! :) Amy
Thanks, Carla! I will try it out on the next batch.
We used your recipe to make bagels for the first time. They turned out great. Thank you.
Sir, I salute you. I attempted the recipe as a bit of a sideline while baking regular loaves. They turned out a real treat (although I'll aim for a chewier texture next time - guess I need to boil them for longer). I was using dried yeast, not the instant stuff, and followed instructions for regular bread. I suspect a little less would produce better results if (like me) you like your bagels DENSE.
It was my first attempt making bagels, and my first attempt translating US cups into European weight measures. I'm pretty sure my maths will have been off, so it is a real testament to the robust nature of the recipe and instructions that something edible came out of my oven!
Made these bagels, and they tasted great! I live in Cairo, so I so miss bagels!!!!!! One question, how do i get the color to be that light golden color.... not just the bottoms... my bottoms of my bagels are golden while the part in between is white... but they are cooked?!
Hi Dina,
I wouldn't worry about the difference in color. You can add an egg wash prior to baking if the color is important to you, but I rthink the bagels are better without the wash. Bagels cooked in heavier masonry type ovens will also develop better and more uniform coloring...so could always build yourself a brick wood fired oven too!!!(lol)
I am confused because another recipe which makes about the same amount of bagels says to add two tablespoons of dry yeast. (As opposed to two teaspoons instant yeast) I am wondering why the amount of yeast is so varied?
OMG!!! These are terrific and soooo easy! We live in Wyoming and tough to get great bagels! I'll never buy bagels again! Thanks so much!! (I mixed 2 cups whole wheat four and 2 cups white...it worked great!!) My children love them!! Thanks so much!!
Moved to the great rainy state of Washington about eleven months ago from Jersey and thought I would never regret the move or miss anything about the east coast... WRONG. Can't find a decent pizza, cheese steak, Itialian sub OR BAGEL. Made this recipe last night and ate two right away and here it it is 5:30 in the A.M. and I couldn't sleep because they were calling me from the kitchen and making a hell of a racket. GREAT recipe, going to try a few variations as well, garlic, onion, sesame ...
I made these with organic whole wheat flour for my kids and topped with Tillamook cheese from Oregon. They were soooo yummy, thanks a whole bunch! Great toddler food!
John, you've made my day! It's my first time ever making bagels, and they turned out perfect! We moved from Cincinnati to Shanghai about 2 years ago, and one of the things we miss is a good bagel. Most of the "bagels" here are more like a roll. Once at a cafe I paid USD 6.00 for a very mediocre bagel (I was told the bagels came from Beijing because they can't find a good bagel here in Shanghai) with a stingy amount of cream cheese! Thank you for sharing your recipe with clear & detailed instructions, and encouraging words. I'll be making them often.
DrewO, I did these as cinnamon raisin. I substituted 3 tablespoons of cinnamon for 3 tablespoons of the flour, and I added a handful of raisins. I actually added the raisins after everything else was mixed together, but I would not do it that way again. Next time I would add the raisins with all the other ingredients; the way I did it the first time left a lot of the raisins on the outside of the bagel, and some of them burned in the oven.
Otherwise, I love this recipe! Easy, and easily adaptable.
Made these last nights. Should say that I am from NY, so am very picky about my bagels. bagels came out a little bit chewier and denser than i'd like, and didn't seem to rise nearly as much as the ones in the photo. Did I over knead the dough? Not enough water? Any thoughts?
Hi Cgrimm
At a guess, I'd say your yeast wasn't working very well. Maybe try it again with some newly bought instant yeast and see how you make out.
Best of luck,
John
I'm gonna try the bagels John. I've tried my own a couple of times with very limited success. My problem has always been after I roll the bagel and let set for 20 minutes. I get ready to pick up to put in water and the darn thing deflates. It rises a little in the water but not like the ones in the deli. Guess it just takes a little practice. Thanks for the recipe John.
Bob-O
I cant wait to try these, i relocated to the south from new england, and theres nothing like a "northern" bagel, do i need to change the recipe at all to make cranberry orange ones, or just add them in? and does just doubling the recipe work to make more or is there a different recipe?
Thank you so much!!
mallory
Bob-O, I hope these work for you. You don't want to let them rise completely after rolling, then they will deflate in the water, just let them get a little bit puffy before throwing them in the pot. If your room is really hot, this might not even take 20 minutes, but in most situations, 20 mins is about right. I also wait 20 minutes from the 1st one I rolled, not the last one! and then just start boiling in the same order.
Good luck!
Mallory, you can multiply the recipe as necessary, no problem at all
To make cranberry bagels, just add in the cranberries with the flour - no other changes are necessary.
Good luck and have fun!
This was a great recipe! My 11 y.o. daughter made these by herself with great success! She added homemade olive cream cheese when she served them. Delicious!
Thank you for making your recipe available to us and for keeping this forum. It was helpful to read every one's posts and your responses to them. I just made my first bagels ever. It wasn't hard and I can't wait to eat them... unfortunately I have to wait till my company gets here. I split my dough and did half of it as small cinnamon and raisin bagels (6) with cinnamon and sugar topping and the other half larger plain bagels with toppings (4) of either sesame or poppy seeds. I liked the size of the smaller ones best, but then again, I like things to be part of my meal rather than an entire meal. Thanks again.
Just tried this recipe again and enjoyed the results. For some reason they seem not to stay fresh as long as the bagel shop's. Maybe I should get my hands on some industrial strength preservatives.
looking forward to trying this! how do i make the everything topping or do i buy it already made to to my bagel?
The everything topping can be made using whatever you have on hand. Typically, it includes a mixture of sesame, poppy, caraway, large kosher salt, garlic and onion - and whatever else you happen to like. Just mix it all together on a plate and press each bagel down on one side into the seed mixture after the boiling but before the baking.
I made these this morning and they were exactly like bagels from my favorite bagel shop on Long Island. I live in Dallas now and will no longer eat Einstein bagels when I am craving bagels - this was so easy. I split the dough in half after kneeding and added chocolate chips for my kids and husband into half and left the rest plain, although I dipped one in a mix of poppy, onion, sesame, garlic and salt like I love. I used AP flour and cooked them on my grill pizza stone on a gas grill with a little cornmeal under them and they came out perfect. I didn't have to flip them over and they cooked in about 20 minutes on the medium setting.
Why do you have to flip them over? Does it change anything in how the bagel is cooked?
Thank you so much for the recipe!! I live in Thailand- hard to get good bagels. I made them this morning and was surprised how easy and fun they were to make!! The only change I made was adding a Tblsp. of soda to the boiling water- they were wondefully crispy on the outside and chewy/dense inside. SO YUMMY! Kids and husband all loved them. The only problem I had was they stuck to the tray a bit during baking, so I'll oil the tray more next time. Thank you for a wonderful recipe- I will be making these often!
Wow, I can't believe how easy this was! I live in New Zealand and am sure I have never eaten a "real" bagel before! Only problem I had, mine sunk to the bottom of the boiling water, and stayed there....lol, they still taste beautiful, but hoow do you get them to float? Did I not let them rest long enough?
Thanks so much for the recipe and the posts, so great! Going to try making sour dough (again!) following your instructions!
Leisha
since you were former bagel shop man, we thought, it was worth trying your recipe--since it made money for you! and as a business man, we figured you'd cut out any unnecessary extra steps--what we were looking for. our first attempt at bagel making was after we moved to Japan and missed our American bagel breakfasts. but that attempt discouraged us for the next 7 years from even trying again. it seemed like a delicate art that seemed mysterious since we didn't know what part of the many steps we went wrong on. now, i know that our dough was just overproofed--when i tried to move the beautifully risen bagel shapes for the hot water bath after what seemed to me a lot of work (i had not been accustomed to breadmaking then) they collapsed even before they hit water! well, we tried your version today and they came out BEAUTIFULLY, ENOUGH TO SELL!. i usually search for the best recipe of anything we like and once i'm satisfied, i stop looking. i've stopped looking here! it is a KEEPER! i like that you have a set amount of flour, instead of add a little more until it feels right--but how would a novice know what it is supposed to feel like if one has never felt it before! your instruction was clear (somewhere--either in the recipe or in a comment) on what to look for in the dough formation--to add the first amount of water and then add some of the additional amount if you find that it is too dry where all of the ingredients are not able to be incorporated. that helped me know what to look for. we did need the extra water but i was able to add it confidently. thank you for apprenticing us!!!
our variations - we doubled the recipe and used a Bosch Universal mixer. once all of the ingredients were added, mixed on speed 1 for 5 minutes. for the boiling water bath, we added 1 T baking soda since so many recipes call for this and many on this site commented to add this. for the baking portion, we used cornmeal instead of oil since we love that cornmeal texture/taste as in bagel shops and didn't need to grease up the pan. we keep home milled cornmeal in the freezer for such occasions (regular store bought would do fine). we also didn't flip the bagels--we wanted to see if we could cut out that extra bit of work. they came out beautifully still! we did rotate the trays halfway and switched their position in the oven for even browning. we baked it at 250C or 480F for 22 minutes. one tray seemed ready a minute or two earlier than the 22 minutes.
can you give some amounts for additions to try in the bagel recipe? e.g. blueberry bagels, wheat bagels, spinach bagels, etc. i'm assuming you just add it to the dough ingredients that you begin with or do you knead it in once the dougn is formed?
thanks! i'll have to facebook recommend your hub to my friends!
My 5 year old and I made these and they were great the very first time! I'm wondering if anyone has thoughts about using barley malt syrup, either in the dough or the boiling water or both.
Thanks very much for all the comments,
Adam,
I found that not flipping them over led to over browning on the bottom side. Some people have commented that they baked this recipe successfully without flipping, so you can try it either way.
Candice,
Glad I could help - I live in Thailand too! The baking soda is a good trick.
Lesiha,
It sounds like your bagels that sunk had not risen long enough. Once bagels rise a bit they get filled with air pockets and will float. Good luck with the sourdough!
Hi Kyong A.
Thanks very much for the kind words and I am glad you had success. You know, I have never made blueberry bagels! Blueberries aren't really sold where I happen to live, but i did a quick search for you and it seems that most people use dried berries, and add them in to the dried ingredients. This is how I add the rasins for cinnamon raisin bagels. Try between 1/4 cup and 1/2 cup of berries and see how that treats you. Good luck!
Chrisinical,
I have made these using barley malt syrup added to the dough. It does change the taste and color (a bit nuttier and browner), but in the end I decided I liked the bagels better without it. It's worth a try to see what you think. Best of luck.
Great recipe! I'm making my second batch of the day. Much easier than I expected. Now I just need to try different flavors.
Oh My Word!!! I have never made bagels in my life. All I can say is WOW!! I like one of the other readers, used my trusty ole kitchenaide (due to carpal tunnel). All I can say is John I dont think ill EVER buy another store bought bagel!! Mine also sunk to the bottom, but after a few secs, they came right to the top. I added some garlic to mine, dehydrated. Wish I had put more in!! John thank you very much for sharing this really easy, and fool proof recipe.
!!!Thank you John!!!!! This is really fail proof recipe like everyone else says! I had some leftover blueberries and thought, maybe some blueberry bagels? I was really nervous, especially of the fact that I was adding blueberries into a recipe I didn't even try out before! But I just ended up needing more flour and everything turned out beautifully. Thank you thank you!! Next time, I make plain bagels. :)
WOW! I just made my first batch of bagels and they are delicious. The recipe is very simple. Thanks so much!
This was my first ever bagel baking experience. When i made my dough it didnt seem to get as smooth and elastic as pictures show. So when i baked them they didnt have a smooth finish. I was thinking that maybe i should have put more water?
Hi Jess,
It's possible that you needed to add more water, but also possible that you needed to spend more time kneading. When you start jneading the dough, it should be firm but workable (if it's not or it won't all come together, add a little more water, but not much, as you want a firm dough) and then make sure to spend a good 10 minutes or so kneading the dough, or until it looks smooth and elastic.
I hope this helps.
Good luck!
John
i just made these and they turned out great. I have never had a "real" bagel until this morning. So delicious, i look forward to making them again. One mistake i made was after boiling them i placed them on paper towels; definately a NO NO, they stuck. Anyways, thanks so much for this recipe!
I've been making your bagels for a couple of months. They are fabulous!! We have a good boiled-bagel shop in town here, but these are better. I add cinnamon (approx 2 Tbls) to the dry ingredients and make the topping larger sugar crystals. I also don't flip in baking and bake 5 min. longer. Hasn't failed me yet.
Hi John,
I have an allergy to high levels of wheat gluten, but discovered Bageltime Bagels a while ago, and I did not have an allergic reaction to them. Unfortunately, Bageltime was bought out by Fleischer’s Bagels, and they did not continue using the Bageltime recipe. I decided to save a package with the ingredients, and try to make a home version which closely resembled the Bageltime bagel.
In my research to do this, I discovered there were many ingredients which were industrial production ingredients I could not easily buy. I also discovered that there was much advice on how to make good homemade bagels with basic ingredients. I’m sending this comment to you because I made a plan that followed more closely to your recipe than to any other.
The only changes I’ve made is to try non-diastatic malt powder, for taste and to supplement the lower gluten flour—and the Bageltime Bagels had molasses, so I’ve tried to put that in too. I’ve also used some non-diastatic malt powder in the water for boiling the bagels. And I have experimented with adding Red Star Nutritional Yeast, to see if the bagels can be a plus on B vitamins, without moving out of the good flavor zone (the Red Star yeast has a light cheesy nutty flavor….).
The bagels have been okay so far, but from the comments here at your hub—and your helpful responses—I think I can get some improvement. So I’m sending some of my observations along, to see if you have some possible solutions to areas which I’d like to improve.
The bagels I’ve made so far are good, but maybe the taste is a bit much on the sour side, and a little short on the sweet side. Since I prefer less or no white sugar, what would you recommend? (I’ve used your 1 tsp sugar and added ½ tbsp molasses).
Also, if the bagels were a little less tough chewy and a little more soft chewy on the inside, I’d like it better. Any thoughts there?
And the crust is a maybe a little too crusty (I did put 1 tbsp malt powder per quart in the boiling water….)
The most difficult part for me though, seems to be preventing burning on the bottom of the bagels. I’m okay with “there is an easy solution, I’m just missing it”, but maybe there’s something else. I’ve tried corn meal, and parchment paper on a pizza pan (what we happened to have for a cookie sheet). Then I got two “Baker’s Secret” cookie pans, and tried one of them with parchment paper and one with vegetable oil. I can’t get away from burn marks on the bottom of the bagels. Can you help me sort this one out?
Also, what’s your thoughts on ginger as a “yeast booster” and as a non-preservative way of preserving freshness?
Thanks for a very helpful website/hub.
Stefan
My first batch is in the oven right now and I'm pretty sure I made two errors:
1. I used "Active" yeast instead of the "instant" called for in the recipe. Not only that, but I didn't figure out until later down in the comments about how to correctly use the "active" yeast.
2. Pretty sure I may have not let them "dry off" long enough before the cooking...
Ten more minutes and we'll know for sure :
Great tutorial either way though. Thanks for this.
Hi Stefan,
It sounds like you are doing a great job trailblazing a better bagel recipe for those at home who don't handle gluten well...unfortunately, I don't think I have much to offer that will help you in your quest.
1. The sourness seems like it might be easily countered simply through the addition of more mollasses.
2. I have no experience working with low gluten flour - so I can't really comment on the texture of the finished product. Bagels rely on gluten for their characteristic chew - so this is a tougher (No pun intgended!) one, likely.
3. It sounds like you have done everything you can to counter the burning on the bottom. Does your oven maybe run hot? You could try turing it down 25 degrees or so and see how that works for you...
Please let us know how you resolve these issues.
John
Eureka!
Two failed attempts and the third batch was almost-perfect.
Mistake one was not using the active yeast correctly. Mistake two was using two much water.
I posted a quick little blog post with pictures of my finished product.
Thanks for this-
Hi Jersey Mike,
Those bagels on your blog look great! Thanks for sharing your efforts.
hey!
I have tried making bagels many times, the water works!! Thanks great job and now I can make my own!!
dori
I felt like baking and decided I would try bagels. On my way to the grocery store to pick up some flour and yeast I spoke to a friend who told me how hard it is to make a great bagel. So needless to say I was nervous. I had to add a little extra water but besides for that they turned out perfect! I rolled two in cinnamon sugar and two of them in some spices (garlic powder, oregano, dried basil and dried parsely all mixed together) and they were all delicious. The only advice I have is cook different versions of bagels in different pans, especially with sugar. I completely forgot that the sugar would caramalize and get on the other bagels. Thank You so much for the great recipe!!!
These kind of DO taste like pretzels. That said, they're far, far better than any bagel I've had since I moved to Texas from New York. I think next time I may use a bit less salt.. hopefully that won't ruin them. Fresh out of the oven (I know you're supposed to let them cool but I have a bad habit of not waiting) the outside was a little hard and the inside was perfect. About an hour later the outsides had softened and the texture was pretty good; not quite what I'm used to but like I said, very tasty!
I'm on my 2nd try at this recipe. Looks good this time. I put 1 cup of frozen berries in a 2 cup measuring cup. Microwave for about 2 minutes, add hot water up to 1-1/4 cups. Then add about 1/4 cup extra flour also.
Excellent! I've made this recipe twice now, both times were successes, and I'll be making them again shortly. This recipe makes great bagels- no more store bought for me.
Thanks John. Like so many others I happened onto this with the help of google and man am I happy I did. These are delicious. First batch was last night for the test and now again this morning as a surprise for a returning loved one. I hope she likes them. Great ideas and thanks for sharing them!!
Made this yesterday - first ever attempt - worked like magic!! Will keep this recipe for life. Some didnt look perfect but they still kinda looked and definately tasted like bagles!
Question: If I half the recipe exactly will it still work as well for just 4 bagles or should the flower be halved and something else not?
Hi T.J.
Glad to hear you had success! If you want to halve the recipe, just cut all the ingredients in half. best of luck.
P.S. - Bagels freeze perfectly, so why not make a big batch and freeze?
John D! That is some really great advice- freezing the bagels, I mean. I will definitely do that! The dough is rising RIGHT NOW! so exciting! yummm:)
Great recipe - very easy and plenty of room for sloppy chefmanship. I didn't do a very good job pinching the ends together and I ended up with some pacman bagels, but they taste great. Classically doughy and chewy with nice flavor.
I might add an egg and some more salt and sugar next time to mix it up. I also only had regular unbleached white flour, and the results were great.
I am so excited to have found this recipe! My 7 yr old daughter has a touchy stomach in the morning, and blueberry bagels are the best solution, but they get expensive. I was worried because everyone was posting about using dried blueberries and I only have fresh or frozen and had visions of trying to dry them to make bagels with! So thank you John in Rapid City for your post. I will try these in the morning!
John,
Help! I'm an American living in Australia. I've tried your recipe several times with great success. I'd like to try blueberry bagels but there isn't any blueberry flavouring in Australia and blueberries are very expensive fresh. What do you recommend for doing blueberry bagels? When do they get added to the recipe, do the other ingredients alter etc.? I've looked at John in Rapid City's recipe but I'm not sure what to do. thanks
Hi Beth,
In all honesty, I have never made a blueberry bagel!! I live in Thailand, which is another non blueberry friendly country and so I never got around to it. O
ther recipes that I have seen simply use a small quantity of dried blueberries (like a 1/4 cup-1/2 cup) and these get added in at the beginning with the dried ingredients. I wouldn't worry about changing any of the other ingredients in the recipe. The natural sugars in the fruit will make the bagels very slightly sweeter, but in a blueberry bagel, that's probably a good thing.
I hope that this helps, I am sorry for not knowing the answer with certainty, and I (we) would love to hear what you do and how you make out.
Best of luck,
John
I might have made the holes too big, but they came out looking and tasting great. I had trouble getting onions to stick but I used fresh, raw ones, figuring they would cook during the bagels baking (they did). They still were far more than satisfactory, thanks, and I will be baking again!
Hi! I'm Aussie and hooked on bagels because of working at Starbucks!!
So keen to try these.... Am off to the markets to buy flour...
I love these bagels!!! This was my first bagel attempt and they turned out wonderful!! I would like to add blueberries...at what point do I add the blueberries? They will be frozen.
Thanks
Thanks so much for this. I was craving bagels bad and could not find any decent ones nearby (bagel shaped bread is not a bagel. I tried these (first time) and they came out brilliant. as good as the best bagels I've ever bought.
Hi Bridget,
Most people seem to have best success using dried blueberries, added in with the dry ingredients during the mixing phase.
Best of luck,
John
Tried the recipe today for the first time; had to substitute all-purpose flour and one cup whole wheat in the house for the bread flour. The dough was uncomfortably sticky when worked, and it yielded more of a crumb texture than chewy. But otherwise, very satisfactory results. Looking forward to the next batch!
Why do other bagel recipes call for baking soda in the boiling water? I'm assuming it is not necessary for this recipe since so many had success with it.
Adding baking soda to the boiling water changes the PH level, which according to bread guru Peter Reinhart, changes the way the starches on the exterior of the bagel gel, which in turn increases the browning of the exterior while baking.
Wow, I will definitely try this recipe out. I'm 19, and absolutely adore cooking/baking and I especially love bagels lol. Any tips or suggestions for someone who hasnt yet worked with yeast? I would also love to know how one would go about making cinnamon raisin bagels? Thanks for your recipe. You are very kind to share this with the world =]
These turned out great! Easy to make, the directions are easy to follow. Best bagels I've ever had. I made cheese bagels by adding 2 cups of grated cheese right in the dough! Thanks for this recipe!
Wow! Such an easy recipe to follow :) thanks so much
I Made Whole wheat Sun dried tomato and basil bagels by using 3 cups of whole wheat flour and 5 of regular, and then adding chopped fresh basil and sun dried tomatoes as well as some garlic pepper. They are absolutely wonderful!!! Thanks so much for the recipe!!
Hey! I just made these after having originally read this page a couple weeks ago. It was only today I could gather up the courage to make them. Never had much success with baking before.
They turned out fantastic though! Really chewy how I like them. The first batch I made I chose not to add any baking soda to the water, to see how they turned out. The areas which were contacting the baking sheet were nicely browned, but the other parts were not. They had a more whitish color which is not bad, but I think for the next batch I will add a tablespoon of baking soda as suggested to help give a more uniform browning.
I am trying to come up with some ideas for additives to make interesting bagels. You always hear of poppy seed and sesame seed bagels, but do those really honestly add a whole lot of flavor to the bagels or is it more of just an aesthetics thing?
One last thing. I had some issues in rolling my dough into a snake because they kept sliding on my counter, so instead I had to resort to fusing the two ends manually and rotating it around in my hands to maintain the shape. But they still turned out marvelously for a first try attempt!
Here's a picture of my bagels fresh out of the oven. They don't have the uniform browning I'm used to or the smooth surfaced texture, but hopefully I'll be able to work my way to it.
Thank you so much for this recipe! I am an American, teaching in Kuwait and tired of paying a small fortune for frozen Lenders bagels. I tried this recipe and was hooked. Now i make them for the other teachers and its a real treat. Shukran! Francy
I tried this recipe today (my first time making bagels), and it turned out great! I kneaded in 1/2 cup of fresh diced jalapenos during the kneading stage. Here is a photo of the finished bagels:
1 tbs cinn. 1/2 tbs sugar 1/2 cup raisins!! amazing I love this one i thought it would be soo much harder to make! you've made my week!
Making bread is something I enjoy and often make English muffins, but no bagels. This recipe was easy and the results were yummy. I made two batches but will have to make more to get the forming technique down.
they came out a bit yeasty, and just a bit fluffy. they taste great but i may have to find a way to counteract the yeast flavor, it makes it taste a bit like a pretzle :0 no complaints really they still taste great, i just cant wait to play around with your recipe. thanks so much!
This was my first attempt at bagels. This recipe is perfect!! They are delicious and easy. The only thing I did different was brush the tops with egg white before baking for a crisp golden crust.
We used to be able to buy fresh bagles back in England but now we live in Queensland Australia and it is impossible to find fresh bagles. I have just made a perfect batch of this recipe and they are great. Added a little extra salt, might try salting the water next time, also made six from the mix as I like them big. Thanks.
wow great recipe. i found when joining the ends if you dip one end in water they join really EZ have fun!!!
Made your bagels today and they are awesome!!
Added dried blueberries and can't wait to try more fillings.
Thank YOU!
We live in Hong Kong and, as cosmopolitan a city as this is, we are hard pressed to find a GOOD bagel. The only resort left open was: Make them myself!!! eeep! So I dove into the inner sanctum of the collective human mind we call the internet and discovered this recipe ... and this morning I was brave enough to try it and ... HOOO BOY I GOT BAGELS!!! I mean honest to goodness crispy on the outside soft and tender on the inside DELICIOUS bagels!!! WooHoo! I am one happy camper! Thank you so much for sharing your bagel making wizadry!
Thank you, John, for sharing this recipe.
I've tried a couple of times. These bagels all taste good. But I have a question. Please take a look at the picture of bagels I made: http://twitpic.com/bbhlq
The surface of these bagels is not smooth. There are wrinkles and/or cracks. And I found several cases of the similar result from the pictures posted here shared by others - such as this one from SMC:
http://i1006.photobucket.com/albums/af181/shawnmar
and this one from Timothy:
http://i33.tinypic.com/20aqknt.jpg
I'm just wondering whether it's the normal look using this recipe, or I just missed something?
Hi Tetra,
Don't worry about the wrinkling and cracking. It's just that the bagels go through a couple of pretty quick expansions, first in the boiling water and a second time during the first couple of minutes in the oven, and this can lead to little tears and such, as things get bigger in a hurry. These 'imperfections' are much less noticeable when you top with sesame seeds or other such toppings.
These http://i33.tinypic.com/20aqknt.jpg look quite normal (and tasty) to me.
Best of luck with the baking.
John
I followed your recipe a few months ago and made the best bagels I've had in a long time. We used to live in southern New Mexico where we enjoyed green chile bagels (NOT jalepeno - there's a BIG difference!). I've wanted to try making green chile bagels but was concerned about the moisture content. The chiles can be rather moist - should I reduce the added water by a 1/4 cup or so to compensate for the moisture in the chiles?
Tried it using 1/2 whole wheat flour and 1/2 unbleached white flour. Then added 1 tbs sugar + 1 tbs cinnamn + 1 cup rasins. Used a Kitchenaid Mixer to do the 10 minute kneeding. Added 1tbs Baking Soda to the boiling water. Then used a baking stone with cornmeal as opposed to the sheet w/ oil. Turned out fabulously well, and as a person from the Bronx living in IL, these were pretty good bagles. If only I could import NY water! The kids claimed victory and were stoked Mommy could make bagles at home - "no more buyign them in the store". LOL.
Just made some bagels today with my14 year. We used a recipe that called for malt syrup. I didn't like the taste, so we will be trying this recipe tonight.
Thank you very much for sharing this recipe. It made me realize I'd never had a real bagel before /this very instant/. So delicious.
I made these this morning, and the first batch didn't go so well. I was in a hurry to get hubby off to work and I kneaded hastily. They probably could've use five more minutes in the oven as well.
I started over and this time I kneaded in some raisins - couldn't find the cinnamon but oh well. I cut it into tiny pieces and made about 3 dozen bagel sticks. These I brushed with egg wash and sprinkled a small amount of white sugar on top. Baked them properly this time and they are delish!
Heading to hubby's office right now with an afternoon snack of yummy homemade bagel sticks! Thanks for the great resource, I've been dying to do bagels for a long time but was intimidated!
Just made the bagels on a whim as you are the first google hit. Eating one right now. I made 4 plain and 4 sesame. I gatta say the texture is very nice. I used a tablespoon of baking soda in the water for a nicer crust. I reccomend this step. These are very good. 4 of 5 stars. The flavor is just a bit off, kinda bready, but im still gonna munch these till im stuffed. Very good, very easy. Thanks!!!
Just made the bagels on a whim as you are the first google hit. Eating one right now. I made 4 plain and 4 sesame. I gatta say the texture is very nice. I used a tablespoon of baking soda in the water for a nicer crust. I reccomend this step. These are very good. 4 of 5 stars. The flavor is just a bit off, kinda bready, but im still gonna munch these till im stuffed. Very good, very easy. Thanks!!!
Oooh! The soda goes in the boiling water, not the dough! Forgot to specify that!
Thank you for the recipe. Tried and liked these bagels but the yeast flavor was too strong. Is there anything that can be done?
Zsuzsy Bee says:
2 years ago
great HUB! I used to make bagels years ago at the Bakery that I worked at. Our recipe had whole wheat and rye flour in it too. I will try your recipe next just for a change. Thanks
regards Zsuzsy