Lekue Bagel Maker with 6 Individual Bagel Molds, Brown

Very deserving of a five star review. We have found these silicone bagel molds to be of very high quality. The design is absolutely genius. The silicone stays cool to the touch, making it easy and safe to hold the bagels in simmering water prior to topping and then baking them right on the molds. Water drains off quickly through the bottom perforations that also enable even browning when they bake. I've had no problems washing mine in the top rack of the dishwasher. A small bonus is that they make me smile whenever I use them because they look like witches' hats. 🙂 My husband and I look forward to getting many years of happy use from these sturdy but flexible forms. We've been having a lot of fun making all kinds of bagels together, some of which have been what you might call "creative." 😁 (The photo is of a mixed batch of seeded and cinnamon baking in our new Breville Smart Oven Air.)

I do not use these quite the way they were intended. I bake 6 to 7 dozen bagels at a time. They allow me to fit 8 bagels per tray an increase from 6 using my old method. I use these for shaping in my overnight retard. I've shortened them so I can also use them as pan riser which are no longer sold. These are a stable and cheap alternative for stacking pans (I used to use duplos). I take the bagels off them for my prebaking proof. they give me a rounder cross section. Really these are a cheap godsend. I'm really glad for the new price

I was skeptical at first. I read through the instructions that came with the bagel, but used my own recipe. It was such an easy process of using them. I was pleasantly surprised, I bought another set.

These work just as promised and make it easy to form bagels without any effort. But I tried the bagel recipe that came with them and found it was more like a sweet bread and not at all like a bagel. The forms are great. You can submerge them in boiling water and then put them in the oven. Bagels slide right off after they're baked. But I wholeheartedly recommend that you use a different bagel recipe and follow those instructions rather than the one that comes in the box with them.

Helped very well, keeping the hole in shape. They are great but they float, so you need tongue to push them down in the water so both sides of bagels get covered. After purchasing the set of 6 found them cheaper on Walmart website for only $9.99

7-19-2026 Usually I don't write a review until I have used a product multiple times-- unless it is extremely bad and I think it merits prompt rejection by anyone considering it. That isn't the case here at all, but it may be some time before I get to use this product frequently. I want to get my thoughts in print after a single use. Lekue advertises the product as one on which your bagel dough can be shaped as individual bagels, one to each mold, then dropped (while still positioned on the mold) into the boiling water bath needed for authentic bagels, and then (after draining off excessive water and applying toppings if/as desired) placed directly in your oven and baked. What's not to like? Sounds great! Here's my experience: 1. The molds work VERY WELL for the purpose of shaping: applying a little vegetable oil or non-oil spray to the conical center of the mold then passing that cone through the center of a dough ball is all you need if you prepared the dough well to begin with, including proper mixing of ingredients and kneading, etc. (Incidentally, their booklet's suggested recipe for 12 bagels calls for only 720 gm of flour, or 60 gm per bagel, which is a little less than most bakery-store bagels use in most of the literature I have read-- but their recipe still resulted in bagels of adequate size for me.) Good shape, easily achieved and fast! 2. If one chooses now to refrigerate the bagels overnight while still on their molds to permit a "cold fermentation" stage, (which many cookbooks and online recipes recommend and which also offers the baker the convenience of doing all the baking on the second day) it's not easy (as the booklet recommends) to wrap the molds standing on a single flat surface (tray or plate) in plastic film wrap excluding air-- these molds if all standing together occupy a fair amount of real estate in any refrigerator. I compromised by wrapping each individual mold in film and stored 3 in one refrigerator upstairs and another three downstairs. You have to make room and keep this in mind if you use all 6 molds at the same time and leave the bagels on the molds, which in turn you must do if you plan to take the molds with bagels from refrigeration directly to the boiling water bath. That's what I planned and did. 3. When taken to the boiling water, surprise! The bagels on their molds float promptly on the surface of the water. The bottom "hemisphere" of each bagel in the bath does get exposed to the water bath, probably adequately. What about the upper hemisphere? If you try to force the molds further down into the bath to expose the entire bagel to hot water, a) your fingers get close to or into boiling water and b) the bagels' buoyancy floats them up off the cones and they resist being completely immersed. I did not plan for this. The solution would be to flip each cone upside down so what used to be the top hemisphere of the bagels becomes their bottom. Unfortunately, I did not make my water bath deep enough to accomplish this. But I think that's an easily remedied problem. Lekue's booklet offers the reader no warning about this. If you don't plan correctly, you get an unevenly boiled bagel and presumably then an unevenly baked bagel. 4. The booklet advises the user to place the molds containing the boiled bagels directly onto the baking racks in one's oven. I was reluctant to do this-- I did not want material from the toppings on the bagels to fall off and lodge on the floor of the oven. Instead, I baked the bagels in their molds sitting on a baking pan. This probably interferes with heat transfer-- silicone does not transfer as well as metal, despite the many perforations in the silicone surface each bagel sits on. My results? Well-formed bagels with the bottom hemispheres very edible but not cooked or colored exactly the same as the tops. 5. When the bagels are removed from the molds, the central hole left behind is a good inch across, (maybe a little more) much larger than the size of most bakery-baked bagels. That's what the central cone in the mold accomplishes. It's an opening through which some fillings (smoked salmon, capers, sliced onion, etc.) might easily extrude. That has to be kept in mind. 6. Conclusion: a) Worth having for the purpose of shaping, definitely. b) I might take the bagels off the molds once shaped and placed in cold fermentation, and plan to boil and bake off the molds entirely. I might make the central holes a little bigger manually to allow for the filling in of that space expected to occur in the cold with no cone in place to prevent that. If I choose to boil and bake the bagels left on the molds, I will make allowance for what I described above. c) It's a decent product. Lekue's documentation could have been better. I would have given them 4 stars if their instructions had included what I experienced. Good luck.

If you live more than one state west of the Mississippi you don't have access to proper bagels, which are dipped in boiling water before baking, and tend to have big round holes, so that their texture is somewhere between a hard roll and a soft pretzel. Bakers out here just won't do it and you get stuck with these degenerate undersized squishy Kaiser rolls. Making them well yourself requires vast amounts of practice and attention and is always chancy. These little gadgets make it possible to dip the bagel in the boiling water, pop it onto a pan, bake it, and come out with a right-textured bagel every time. If you have been missing the real thing, this will let you make it quickly and easily. Also, if you happen to have six tiny witches in your house, now you will have hats for them.

Work like a charm! And so easy and fast. And the recipe they include.... delicious!! These bagels never last part day one when my 12 year old makes these. Really, best bagels I've ever had. My only complaint....six is too few bagel makers for how good these are. Ten in a pack would be better!

As someone who is wheat free, i have been baking my own breads for years. There are some baked goods however that I do miss and bagels is one of them. This item was easy to use and helped me make professional looking bagels. Follow the instructions to make perfect bagels. The only adjustment I made as other reviews suggested, was to take the bagels off the moulds before they were fully baked, this allows for a more even looking bake. Time according to your oven temp, experiment!

Mi trovo molto bene con questi stampi da bagel, seguendo la ricetta contenuta nella scatola mi sono sempre venuti benissimo. Ora li faccio tutti i sabati usando una farina manitoba ai cereali oppure una farina integrale e ho sempre ottenuto una resa perfetta. Un po' costosi ma se vi piacciono i bagels vale la pena.

Die Lékué Bagelformen sind einfach großartig! Die Silikonformen sind flexibel, hitzebeständig und machen das Bagel-Backen unglaublich einfach. Durch die konische Form behalten die Bagels ihre typische Form, und nichts klebt an. Zudem lassen sich die Formen leicht reinigen, entweder per Hand oder in der Spülmaschine. Die Größe der Formen (10,3 cm) ist ideal für mittlere Bagels, und es macht richtig Spaß, sie zu benutzen. Mit den 6 Stück im Set hat man genug, um eine größere Menge auf einmal zu backen. Fazit: Super praktische Backhelfer für Bagelliebhaber – klare Kaufempfehlung!

I was skeptical about silicon baking products but am extremely happy with this product. In fact, I was so happy with it that I bought three more sets for my adult kids who all like to bake. The product works exactly as described and the recipe book that comes with the instructions is simple and accurate. Though not so cheap, this is a great product.

Top qualité et facilité d’utilisation.