My husband and I have been searching for a great bagel recipe since moving away from the NY/NJ area. This recipe is it! We usually devour all of them within the first day or two of baking, but I would love to find the best way to store them so we can make more at once. A definite keeper!
NumNumNum Posted: 11/06/11
kimmer99 Posted: 11/04/11
I made these this morning, hoping to have them ready before my daughter went to school, I was concerned that I wouldn't have enough time (2h40m as stated) but they came together quickly and took less than 2 hours. I didn't have the malt syrup so went without that. Also, they took longer than 14 minutes to bake (closer to 19) but I noticed my oven dial wasn't precisely at 450 so that could have had something to do with it. They were easy and came together quickly. There not as big as bagel store bought bagels, but a good size and tasty. I would definitely make again. Need to fool around now with a whole wheat and/or pumpernickel variety.
Knightime05 Posted: 11/12/11
KikoTerrier Posted: 11/26/11
Tastes like a real New York bagel. Made sesame, poppy and salt.
kristenfc Posted: 12/11/11
These are amazingly easy to make and delicious. I freeze them after they cool, reheat in the oven at 275 for about 20 minutes or so. They don't last the week in my house, though. EXCELLENT!!!!
kristasigmon Posted: 12/29/11
Delicious! I cannot believe how great they turned out. I just got a standing mixer for Christmas and this was the first thing I tried. My family loved them!
sobgila Posted: 02/21/12
I have been trying to find a bagel recipe from which I could come close to Great American Bagel's Jalapeno and Cheddar bagels.. I have been trying/retying a recipe on King Arthur's web site with minimal success.. This recipe was a big hit the at first attempt. I added 1 diced Jalapeno and a generous 1/2 of shredded cheddar at minute 5 of the mixing in stand mixer. Otherwise followed recipe exactly.. They were excellent!
JK5cook Posted: 02/01/14
Delicious, authentic NY/NJ style bagels. We couldn't find the malt syrup, so we went without it. These bagels are so good. They freeze well and are not too big for a single serving size. We made some with poppy seeds and some with sesame seeds. I wish I could post a picture of how perfectly they turned out.