Lovely bagels! I have made Reinhart’s recipe once and while they were definitely really yummy, they didn’t get as browned as I wanted and were a little flat. I will have to try them again sometime…good to hear your tips! :)
Yes! I love homemade bagels – they make you feel like a superstar in the kitchen even though they are relatively simple. My two cents are that I just used sugar because I didn’t have barley malt and it worked well, but I do suspect the barley malt might be slightly superior. I also used the thumb-through-center technique from the following recipe. It might not be traditional but it is certainly flawless. http://www.melindalee.com/index.php?option=com_garyscookbook&Itemid=6&func=detail&id=161
Yours came out beautifully! I’m inspired to make more this weekend.
They look just incredible! And bagels have been on my to-make list for a while. Well, actually they’ve been on my “get the husband to make” list…since he is the bread maker at our gaff. Thanks for posting your thoughts – great photos!
They look great! I’m all too often disappointed when I buy a bagels and they turn out to be bagel shaped bits of bread with none of the required chewiness of a real bagel so I think making my own might be the answer. With you and Luisa both talking so highly of this recipe I’ve been convinced that I must give it a go soon.
I do love homemade bagels and I have my go-to recipe. I’ve seen this one floating around but compared to mine it seems like so much work! I’ll have to try it though, just for the comparison!
Yours look gorgeous. I bet they taste amazing.
I didn’t think homemade bagels could be done, but after making pretzels for the first time, I started to realize they’d totally be possible. Thanks to you (and Luisa) for scouting out the perfect recipe…I’ll be trying my hand at these soon!
I love all of this bagel love. I hope everyone tries them.
Rachel- I think the recipe looks worse than it is. There is very little hand-on work, just a lot of waiting. If you try, let me know how they compare.
Tim, this is certainly encouraging. I’m a big fan of Reinhart, but I have never been able to get this recipe right, for some reason. My bagels always turn out looking a little deflated. I’ve had trouble incorporating all of the flour called for because it was already so stiff (my arms were sore the next day!). Do you think I just need to suck it up and get all of that flour in for a properly resilient dough that will stand up to the boiling?
Hi Katie, I didn’t have any problem with the flour getting absorbed. It was dry and stiff, but fully incorporated. I think get it together as best you can (even if you have to add an extra tablespoon or two of water) and then proceed. I mixed my dough in the morning, let it sit for a few hours and then formed the bagels mid-afternoon and let them proof overnight. The formed bagels probably were in the fridge for about 16 hours. Maybe the long proofing time added to their height? Mine also floated right away. Best of luck if you try again!
When a dough doesn’t form properly, it’s usually when I start to panic. For some reason, it never does when I mix whole wheat flour with all purpose flour. It doesn’t even rise and I have no idea why. But all purpose flour on it’s own, it’s like magic.
I digress, but thanks for pointing out the bagel dough. I can already imagine myself freaking out if I encountered the dough such as you described the first time I make them.
They look gorgeous though, exactly how it looks store bought! Hopefully some day I’ll find the time to get busy in the kitchen.
my sister has been preaching about the ease of bagels for years – and now that you and luisa have featured these, well, i would feel like i was ignoring a sign not to do likewise. my sis & i (who live on different coasts) are going to try this out on the same day & have a virtual lox & cream cheese party.
also – re: your saveur feature (congrats) interesting that ‘the wednesday chef’ was your first food blog… mine too! and frankly (as i’m too much of a dilettante to be an outright foodie) your two are now the only food blogs i read! kudos to putting out such a genuine, authentic & compelling piece of the interwebs xx
I am so happy that homemade bagels are making a comeback, I too made my first batch a week ago and can’t believe how relatively easy they were! I used Nigella’s recipe, which makes a dozen, and couldn’t imagine having made any fewer.
Her’s did not call for refrigeration of the dough, just a quick hour or so to rise, which I’m wondering how big of a difference it makes between this recipe and yours/Luisa/Reinhardt’s? Also, I used plain ole’ sugar…but regardless of those two steps they were just as chewy and bagely as yours look here. Thanks for sharing!
Hey Sarah- I wish it wasn’t so hard to diagnose cooking problems over the internet. Especially with yeast products, there are so many variables. How long did they proof in the fridge? At this point I would probably just keep them covered and at room temperature. Check them every half hour or so and see what happens. If they aren’t floating in another hour, go ahead and bake them and see what you end up with. Could have been yeast problem? Not sure. In any case, sorry for the frustration.
Ok, I went through with the baking and they turned out pretty well, float test notwithstanding. Not super poofy but they do look like bagels. I used AP flour and honey and when I made the dough, it was super stiff like yours. The bagels proofed in the fridge for about 16 hrs. Next time I’ll try bread flour and maybe some new yeast and see if that helps. Thanks for responding – and for the inspiration!
I made this recipe Sunday, although I didn’t let the bagels spend any time in the fridge. By 8:30 a.m. I had formed the rings…they spent about 3 hours sitting on the sill of the front room of our house. By 12:30 they were boiled (no problem with floating) and then transferred to the oven. By 1:30 we were eating them topped with cream cheese. We sat amazed at the ease and delicious flavor. Great recipe. Glad it’s making the rounds.
I’ve had this recipe on my “to do” list forever and your post finally pushed it to the top. These bagels are Terrific. I used my over-sized antique Cuisinart to mix and knead the dough. I missed your tip on the egg wash, but I’ll definitely remember it for next time as the poppy seeds and sesame seeds were in tact when the bagels came out of the oven, but totally fell off the ones stored in a bag for the next day. I used the barley malt syrup and bread flour. I’m glad I bought the syrup and look forward to trying it in other baked good which call for honey. Congratulations on your Saveur feature. It’s well deserved.
Thank you for this recipe. I made these bagels and loved them so I made them again and again and again. I finally had to have an intervention with myself to stop my bagel habit. I made mine with honey. The bagels came out looking pretty much like your photos. For toppings I used poppy seeds and sea salt, both alone and together. The only thing at all challenging was forming the dough into the doughnut shape.
Hi Tim, Just taking some necessary me time and going through you older recipes, Some of them look amazing, but this one no longer seems to have the recipe. What happened, and, more importantly, how can I get it? My daughter is a bagel fiend and the last good bagel she had was over 7 years ago when we lived in Jersey. They know how to make fantastic bagels up north, the kind that rival NYC’s. She will be out of town this weekend and i would love to surprise her on her first morning home with a bagel worthy of being called A Bagel, not just a piece of bread shaped like a doughnut. Thanks, Lotte
Hi Lotte- It never had the recipe, just links to the recipe which has been posted elsewhere (see links above). This is one of my favorite recipes ever, and worth the effort! Let me know how they turn out! And be careful with your mixer!
Hi Tim, yes this is the best bagel recipe ever! I make these every week for the farmers market, and the baker I work for made a very slight change that makes these even better: 1/3 of a cup of sourdough starter in the initial mix (following Reinhard version of the recipe with an initial sponge – like this one http://smittenkitchen.com/blog/2007/09/bronx-worthy-bagels/) – if you happen to have some sourdough starter try, it gives them even more flavour! Oh, and the stand mixer has survived til now…
Thanks for your beautiful blog!