Comments on: Homemade Soaked Bagels

By: Brianne

Brianne — Thu, 12 Jan 2012 01:34:08 +0000

Made these today with 100 % freshly ground spelt. They tasted wonderful. This was my first try at a bagel. The dough was pretty sticky, but we just added flour to reach the consistency it needed to be. My girls and I will definitely be making them again!

By: Lindsay

Lindsay — Sat, 10 Dec 2011 15:38:52 +0000

Yes, that is correct.

By: Michelle

Michelle — Fri, 09 Dec 2011 06:44:36 +0000

Lindsay,
I started the recipe today and want to make sure I am reading it right. I am to use 2C white flour PLUS 2 1/4c ww flour, yes? That is what I did and it looks really, really thick.
Thanks so much for all you do.
~Michelle

By: Nicole S.

Nicole S. — Fri, 21 Oct 2011 17:06:34 +0000

Would love to know your bread recipe!! I’m having a hard time finding one I like. Please share!

By: Pamela

Pamela — Wed, 17 Aug 2011 18:44:28 +0000

Hi, Lindsay,

Thank you for all the valuable information, recipes, and resources on your site! I have a question – if I start with sprouted flour, then is it necessary to still soak the flour in my various recipes that call for flour? Or, is the benefit even greater if I use sprouted flour AND soak it anyway?

Thanks for your thoughts,
Pamela

By: Billie

Billie — Fri, 10 Jun 2011 01:17:26 +0000

Help! I’ve made these twice now and while they taste incredible…they keep coming out flat! I’m following the recipe, I did use whole white wheat only as others say they have with good results. The second time I made them they also fell apart when I tried to boil them. I put all the dough back together, added some white flour, cause I figured it needed it to help stay together, made them smaller and that did help, but they still came out flat. Any suggestions? Thank you I love your site!

By: Lindsay

Lindsay — Mon, 28 Feb 2011 16:18:19 +0000

Yes, they freeze very well. One batch is usually too much for us at one time so I freeze most of them to keep them fresh.

By: Carrie

Carrie — Mon, 28 Feb 2011 04:14:38 +0000

Looking forward to finally trying this recipe this week. But since its just me eating them, I’m wondering if these freeze well?

By: Maria (WriterGig)

Maria (WriterGig) — Sun, 30 Jan 2011 15:28:22 +0000

I’ve made this recipe several times (1 1/2 dozen medium bagels are currently baking in the oven!) and they are cooked thoroughly every time with just 45 seconds total boiling time and 35 minutes in the oven at 350 degrees.

Great recipe!

By: kelly cogswell

kelly cogswell — Sun, 30 Jan 2011 01:45:27 +0000

do you find cooking for only 45 sec a side is enough? I followed heavenly homemakers recipe and directions and she says broil for 2 min per side, boil for 3.5 per side and bake for 35 min on 375, most of my bagels were great but the ones that did not boil long enough were raw in the middle. I am wondering if you have any trouble with them being raw, what the secret is???