Comments on: peter reinhart’s bagels

By: John

John — Sat, 06 Mar 2010 22:45:57 +0000

Wow! These bagels are awesome! The only thing we have down here in South Jersey are Dunkin Donuts bagels (one of worst excuses for a bagel I have ever seen). The only problem I had was that I didn’t get the fish eye on the crust. Any thoughts as to why?

By: Jamie

Jamie — Sat, 06 Mar 2010 12:55:19 +0000

Thank you so much for posting this recipe! I have tried all versions and enjoy cooking all kinds of bagels for my friends and family! I come to your page all the time for this recipe! Here are some flavor variations I made:

Asagio cheese: Get a block of asagio and grate it. Put half in the dough and reserve half for sprinkling on top of the bagels after boiling/before baking.

Lemon-Poppy seed: Add zest from 1 lemon to the dough. Add poppy seeds to the dough. If you want, make a glaze with the lemon juice and sugar to coat before the bagel is baked.

Marble-rye: Double the recipe. Make one standard batch and another batch with 1/2 rye, 1/2 standard flour. Add brown sugar/molasses/caraway seeds for flavor. Twist 2 rods of batter together and connect to make the marble effect.

By: Erika

Erika — Thu, 04 Mar 2010 16:02:16 +0000

I can’t wait to try this. I tried Jo Goldenberg’s bagels a few times, and they never worked for me. Also, re: the cornbread/rye bread, it’s still a St. Louis staple called “tzitzel bread.” Although I don’t live there anymore, anytime my Brooklyn-born grandma used to come visit she would by a bunch of loaves to take home.

By: deb

deb — Wed, 24 Feb 2010 22:14:57 +0000

Josh — Thanks for the tip. I’ll pick it up and maybe refresh the recipe. I love love love his recipes but some of them are so elaborate that even if I made them, I know I wouldn’t be able to talk anyone else into it. Such as his rye bread, which is why I posted a variation on Rose Levy’s instead…

By: Josh B

Josh B — Wed, 24 Feb 2010 21:35:45 +0000

In case anyone finds it helpful: Peter Reinhart’s new book, Artisan Breads Every Day, has an updated, simpler bagel recipe that removes a couple steps, like creating a sponge. In fact, the theme of the book is revisiting artisan bread-making to streamline by leveraging modern techniques (like refrigeration)…I think it is a nice compromise between the 5-minute approach and strictly back-breaking artisan bread. I was lucky enough to get this book for Christmas and have made the bagel recipe twice with fantastic results. I was able to find a copy of the bagel recipe online via google pretty quick.

By: Megan (megabite)

Megan (megabite) — Mon, 18 Jan 2010 00:14:55 +0000

Just made these and they are SO GOOD. Thanks so much for all the detailed notes.

By: Peter

Peter — Sun, 10 Jan 2010 15:03:02 +0000

Tried the recipe, but didn’t have malt anything available except beer! Used that. Followed the recipe and process other than that……….Should add I have a crap oven that will not reach and maintain a high temp. Let them rest overnight after proofing. My only complaint is that they spread out more than I would have liked. But living in NC where they have no clue what bagels are they were GREAT!!! May never buy a bagel again!

By: Renee C

Renee C — Thu, 07 Jan 2010 01:58:00 +0000

When I began baking breads way back in 1973 — because I was tired of supermarket mush — one of my goals was to be able to make bagels. I conquered croissants with no problem. French breads. Easy. (sold them for nearly 20 years). Bagels, however, were never good. Until yesterday and today. I made your recipe. I saw it Monday night. I mixed it on Tuesday. This morning we had bagels for breakfast (and lunch). Thanks to you, I feel as if I have finally achieved another goal in my breadbaking life. Now if I could just find a good recipe for a New York Rye bread……….

By: Amy

Amy — Sat, 02 Jan 2010 00:47:20 +0000

The bagels were amazing. The kids could not stop eating them, and we will definitely be making these again
my kitchen aid had some trouble with kneading the dough. Next time I might only make a half recipe. Or knead it in 2 batches

By: amy

amy — Tue, 29 Dec 2009 23:11:48 +0000

I’ve wanted to make these ever since you posted this recipe. this week, my daughter Dorothy (4) started asking about making bagels. I knew immediately where I would find the recipe (right here)
they are the project for this upcoming long weekend.

can’t wait

must buy cream cheese!!!