Bagels

Great bagels! As a former New Yorker who grew up eating freshly baked bagels, I was delighted with the results from this recipe. A bit of work but well worth it for bagel aficionados.

This recipe seemed daunting at first, but it has turned out great every time (with the exception of once when I tried to travel w/the dough).

After making it a few times I really got the hang of it and it is not as time consuming as you'd think. They really are the best bagels you can get in our small city. I highly recommend it!

Love this recipe, use it often. I do use the malt - have used both powdered and liquid - and find the flavor and texture to be excellent. They freeze well, so I always make a double batch (it helps to have an extra fridge to hold them in overnight).

These were absolutely incredible. Although I can't seem to make them without setting off my smoke alarm, they are completely worth it. I made poppy seed, sesame seed, and salt bagels. Using an egg wash to stick the toppings on helped. I also used 2.5oz pieces of dough for each bagel, so they were a more manageable final size.

This was the first recipe I tried from this book. My friends and I decided they were the best bagels they've had in our small town! They were similar to a Detroit bagel - maybe not a NYC bagel, so I was a fan (growing up outside of the Motor City). I will definitely be making these bagels again. I followed the recipe exactly (temperatures, timing, instructions) and it worked great. I was very pleased. Bagels are so personal and subjective though...