Comments on: Easy Baked Bagels

By: 40 Easy Bread Flour Recipes for Buns, Bagels, Cakes & More - Tasty & Healthy Recipes

Wed, 03 May 2023 07:13:35 +0000

[…] Easy Baked Bagels […]

By: Leslie

Leslie — Tue, 11 Jan 2022 17:16:25 +0000

I just wanted to let you know that these are “To Die For” in my book. Sunday was a freezing rain day so I stayed home and baked. As someone who used to make 3 loafs of yeast bread a week and a stickler for tradition (real bagels are boiled!!!) I can say these are better than most bagel-shop bagels. Thanks for the recipe.

p.s. I would revise your recipe in only one way. You say to start pre-heating the oven in step 6. I did it after step 13 – post boiling and topping. There still is a 10 minute rising period.

By: Lindsay Kehl

Lindsay Kehl — Fri, 07 Jan 2022 20:23:59 +0000

In reply to Val.

Hi Val,

The boiling sets the crust before it is placed in the oven-which creates a crispy outside and chewy middle. You can omit this step if you wanted but the texture will be softer!

Hope that helps,

Linds

By: Val

Val — Tue, 04 Jan 2022 18:14:49 +0000

How important is the boiling step ?

By: Summer A

Summer A — Wed, 24 Feb 2021 21:49:11 +0000

Made these bagels today with the dough recipe you have shared and OMG I haven’t eaten 1 yet but they sure look delicious. Going to meal prep breakfast sandwiches with this recipe. This dough is MUCH better than the 2 ID. Non sticky, easy to work with and raised well after 90 mins. Thank you for the easy recipe!!

By: Lindsay Kehl

Lindsay Kehl — Tue, 02 Feb 2021 02:28:53 +0000

In reply to Annika.

Hi Annika

There could be a few reason why that may happen:

They may have been overproofed. When bagels are overproofed—or if you leave them in the boiling water for longer than you have to—they just go flat immediately after you take them out of the water. Try only boiling them for 30 seconds on each side.

That may do the trick!

Hope that helps!

By: Annika

Annika — Mon, 01 Feb 2021 01:35:20 +0000

Hi there! Every time I make these, they rise well and are perfect until I boil them. Then they flatten out and end up too thin. Any idea why this happens?

By: Lindsay Kehl

Lindsay Kehl — Thu, 07 Jan 2021 15:36:29 +0000

In reply to Angela Nunziata.

Hi Angela,

For this particular recipe I don’t recommend using self rising flour. You can use all purpose flour or gluten-free flour-however I highly recommend bread flour for the bagels-as it addd to the best texture for bagels, breads, crusts, and rolls.

Thanks

By: Angela Nunziata

Angela Nunziata — Thu, 07 Jan 2021 15:34:24 +0000

Can you use self-rising flour?