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Added March 06, 2012 | Recipe #475705
Showing 1-3 of 3
By Dr Nick
on January 16, 2013
These turned out great. I only boiled them for about 30-45 sec per side but otherwise I thought the times and instructions given were spot on. Thanks.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By CHEF GRPA
on November 08, 2012
The dough recipe is standard, and it's good in texture. Though I would recommend boiling them for one minute per side. I am not quite sure why this recipe has received such low ratings, but I imagine it is because most of these are first-time bagel bakers. I have made bagels in the past years using different recipes, and I have to say this is one of my favorite. It's not bad. Again, as a recipe for bagel dough, it's perfect. Grpapeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 25, 2012
Wow, these bagels were really great! So easy to make and so tasty! I had never made bagels before and thought it would be difficult, but youre directions were very easy to follow and the recipe worked out well. :) The only change I made was to reduce the salt by half. Also I needed to add about 1/2 cup more flour to reach the consisteny you described, but that depends on the weather and the flour I guess.
Thank you so much for sharing this keeper with us, fairytalechef!
Made and reviewed for Fall Pick a Chef October 2012.
Serving Size: 1 (741 g)
Servings Per Recipe: 1