Fantastic Fat-free Bagels

[the_starry_night]

I had a little problem with the bagels.  They were not staying together properly... hence the odd shapes of the bagels.  Then I must say I used oat flour and brown rice flour (I have an intolerance to white and wheat flour).  I think making the bagels a bit smaller will help them stay together, also I was going to experiment with tapioca flour next time.     

Nevertheless, the bagels were good 

[Yell]

These bagels are GREAT! Honestly, well worth the time put into making them! They are soft on the inside and have just a little bit of crunch to the outside. I made them plain to keep them lower in calories, and they are still delicious. My omnivore boyfriend devoured them and my veg friend enjoyed them thoroughly! I WILL make them again!

[alicevans]

absolutely fabulous. very very tasty.
i recommend adding sesame seeds, after boiling.
and turning the bagels over, in the oven, half way,
and again adding sesame seeds,
for extra 'crunch'.

[chickamow]

Wow!  These are soooo good.  I made them plain as well and used half ww flour half ww pastry flour.   Mmmm mmmm mmmm.... now I have to practice some self control!

[ewwphoria]

soooo gooooddddd

[allison09]

i used whole wheat flour instead and they still came out pretty good. mostly soft but the bottoms were a little hard. raisins added flavor but i felt like they still could have had more flavor. still good overall. my mom and i have both already had 3  lol

[i_h8meat]

these are deeeeel-ish! way better than any store-bought brand!

[trista.maye]

I tried this recipe awhile back using whole wheat flour and stirring in some craisins, and the bagels were fantastic!!  My only complaint was that they seemed to have a problem staying together, which i think could be remedied by using slightly less flour.  I plan to try again as soon as my roomie's visitors are out of the house, since they tend to eat everything!!   

[Bean92]

These are so GOOOD!!! I put dried apricots and vanilla in mine and they were GREAT !!!!

[Allychristine]

WOW! I think these are the best bagels I have ever had (and first time making them). They are so good! I just had a few raisins, so I threw those in..and lots of cinnamon. Throughout the whole process, I wasn't sure how they would come out, but I didn't have any real problems. I didn't know if the bagels should sink to the bottom of the water, or float...but I think they were maybe floating when done? I don't know, I think I cooked them for about 6 minutes on the stove (30-40 in oven). It got a little difficult to see where my bagels were, b/c the water got cloudy..but that didn't seem to be an issue. I just threw together some brown sugar, maple syrup, and a little soy milk for glaze b/c I didn't know the measurements. Yum! 

[yellowpens]

I feel repetative, but wow, amazing. definantly worth the time.

[brothaesau]

i would recommend more salt.....and to cook for 30-35 mins because of carryover cooking,, let them hangout for 5 mins.....itll help.....also.....i think bout a cup and ahalf of  raisins would do better  plus add moistness....the bottoms did get crunchy....maybe a  little less oil on the  pan....ill try these again!!! plus....maybe  use quick rise yeast....to get  more volume from  your dough....

i  love these bagels 

-derek

[mrs.delrosario]

This was so good! I did half whole wheat, half white flour. Mixed in some sesame seeds. Then I sprinkled corn meal on the sheet pan, then sprinkled the top with more sesame seeds. DELISH!!! Filled with vegan cream cheese and i'm in heaven, especially when it's warm out of the oven.  It has a crunchy chewy outside and a soft inside. I will be making these every month!

[mrs.delrosario]

I forgot to mention one of my steps. I used to be a pastry chef before I became a mommy, so I have a little trick to make the bagels puff up real big. Boil a small pot of water. When you are letting the bagels rise for the 20 min- 2 hours, put them in the oven (not heated oven) with the pot of water so that it becomes like a little sauna. The yeast love the warmth and moisture, and your bagels will be beautiful. It's called proofing, i'm not sure if that's common knowledge or not, but I thought i'd pass it on