This recipe is for the traditional method of making bagels where they are boiled before you bake them, after boiling you can add a range of toppings as desired.
Used different ingredients. Perfect, perfect! I subbed 1/2 wholemeal flour and baked them on a tray sprinkled with polenta. I only needed no bake them for half as long as the recipe called for- good thing I kept an eye on them the first time- not sure if my oven is off or what, but just watch them closely the first time to see what they do. - 14 Jul 2008
I make a lot of breads and this was so easy!!! Make sure your dough rises regardless of the amount of time stated and make sure your water is not too hot when you add it to the yeast and flour. That may be why some of your bagels sank. After you have shaped the bagels and they have risen, make sure you don't knock them down before you put them into the boiling water. GREAT RECIPE!!! - 14 Jul 2008
im just 16 and I was bored so I decided to try making bagels and it has turned into kind of a hobby. I liked everything about these - they came out like a bagel should, hard and shiny and soft and chewy - 14 Jul 2008