alisonjones072
Ingredients
8 portion(s)
Dough
- 350 grams water
- 2 teaspoons Yeast
- 1.5 teaspoons raw sugar
- 500 grams bread flour
- 1.5 teaspoons salt
Recipe's preparation
Add water, yeast and sugar to the bowl being careful not to get the sugar or yeast onto the blades. Mix for 1 minute 30 seconds, 37 degrees, speed 2.
Add flour and salt and kneed
for 6 minutes.Allow to rise in the bowl for approximately 1 hour or until it has doubled in size.
Tip - in the cooler weather I keep the lid on and place the bowl in a sunny spot.
Punch down the dough and kneed
for a further 30 seconds.Lightly sprinkle your Thermomat with flour and turn out the dough. This is a wet, soft dough so you may need to jiggle the blades whilst the bowl is upturned to release the dough.
Separate the dough into 8 portions.
With your hands dusted in flour take a portion and place onto the mat. With your hands cupping each side gently push down and rotate clockwise until a ball is formed. Continue with each portion.
Cover a baking tray with baking paper and lightly spray with oil.
Pick up one of the balls of dough. Dip your thumb into the flour then push through the centre of the ball to create a hole so your ball now resembles a donut. Place onto the baking tray. Repeat with each ball of dough.
Allow to rest for 10 minutes.
Whilst the dough is resting fill a large pot with water and add a teaspoon of salt. Turn up high and bring to the boil.
Turn your oven on to fan forced 220 degrees.
When the water is boiling gently pick up a bagel with your hands and place face down in the water. Remember this is very soft dough so be gentle. Repeat with as many as you are comfortable fitting in your pot. I do 2 at a time.
When they float to the surface, this happens in seconds, set your timer for 1 minute. Then turn over with a slotted spoon and allow to boil for a further minute. I find that a wire spoon used for deep frying is perfect for this. Place back onto your baking tray. Repeat with each bagel until finished. If you prefer a chewier bagel then boil for 2 minutes each side.
If you wish to add some seeds you can either egg wash the bagels or spray with oil and then sprinkle with your seeds of choice.
Place into the oven and cook for 20 minutes or until hollow sounding and golden.
If you are lucky enough to have some left over, they freeze really well. Cut them in half prior to freezing then you can simply place them straight from freezer to toaster. Delicious!
Dough Preparation
for 6 minutes.Shaping the Dough
Cooking your Bagels
Storing
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
This recipe was adapted for the Thermomix from the American website Sophisticated Gourmet. I have been making this recipe for a number of years with great success.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentNY style bagelsMy American daughter in law is...
@theflavouristalady
www.flavourista.com.au/rhondabarbeler
Easy to follow instructions and the bagels turned...
Easy to follow instructions and the bagels turned out great! Thanks
DELICIOUS Thanks for a great recipe
DELICIOUS
Thanks for a great recipe
Great recipe, thank you!...
Great recipe, thank you!
For those who have a steam oven, place bagels in oven to prove 25 mins 30 degrees.
Manually punch down for 30 seconds.
Balls were approx 100gm each
Omit the boiling part and steam on a slightly oiled steam tray on 100 degrees for 6 mins.
Wipe down oven so there is no more water at the bottom and change temperature to 'hot air'.
Hot air oven temp at 190 degrees for 18 mins (need to turn/check for browning occassionally)
Has anyone tried to do a blueberry variety?...
Has anyone tried to do a blueberry variety?
can I just add a cup of thawed frozen blueberries with the flour?
Just made this for the first time and oh my,...
Just made this for the first time and oh my, soooooo delicious!!!!! Fresh from the oven with butter and jam or butter and golden syrup - argh so good!!!
Absolutely delicious!
Loved them! Thanks ...
Loved them! Thanks
Have been asked by the kids why I only made 8!
These bagels were fantastic! Thumbs up from the...
These bagels were fantastic! Thumbs up from the kids as well.
Thanx for recipe!...
Thanx for recipe!
By the way: what do you mean by "being careful not to get the sugar or yeast onto the blades" ?
Because everything you put there gets to the baldes....
My daughter loved these. Keep
My daughter loved these. Keep well frozen as well
Lovely! Approval from the
Lovely! Approval from the whole family
All I can say is THANK YOU
All I can say is THANK YOU for posting this recipe! I just made them with sesame seeds and they are amazing! I am especially excited because I live in Italy now and they don't sell bagels here! I will definitely be making these on a regular basis.
You are a superstar
:) Quick, easy and
Quick, easy and consistent. I've made this over a dozen times and they come out chewy yet fluffy at the same time. I've tried the traditional roll into a log and join method of shaping but prefer the simplicity of rolling into a ball and putting my thumb through the middle. Produces a better-shaped bagel. I'm a convert...
Fantastic recipe! Fluffy but
Fantastic recipe! Fluffy but chewy at the same time, perfect
Yum yum yum. I love bagels &
Yum yum yum. I love bagels & these were good. Will definitely be making again.
Fantastic recipe and so easy
Fantastic recipe and so easy to follow.... best Bagels ever
These are amazing. You need
These are amazing. You need to make them NOW! I've tried to make bagels before without thermi and it was disasterous. But now, they'll become a regular event. Thanks for the recipe!!
OMG ! These are the best
OMG ! These are the best bagels I've ever tasted
great recipe, as good as NYC
A bit fiddly but they taste
A bit fiddly but they taste amazing. Will definitely make these again.
Pinnylea
so great! my first batch
so great! my first batch weren't the prettiest but they were by far the best tasting bagels I've had. Nice to know I can whip up a batch and keep them in the freezer. Thanks so much for taking the time to share this recipe - it will be a regular for my household.
Great recipe love it thanks
Great recipe love it thanks , I added a tablespoon of sugar to my water and this gace them a gloss coating.
Great recipe, thanks!
Great recipe, thanks!
Loving my Thermolina
Great recipe and thorough
Great recipe and thorough instructions. Thank you!
I turned my oven onto the lowest temperature before I started making the dough and once it reached temperature approx. 100 degrees, I turned it off. This is so I would have somewhere warm for the dough to prove.
I also accidently left my formed bagels (before cooking) for 40 minutes instead of 10 minutes and they had risen too much. Once I reshaped and left them for a second time (for 10 minutes), I found the bagels were on the small side. I won't make this mistake again. Either way, they taste great and the texture is spot on.
Also, piercing the hole in the centre of the dough ball works far better than rolling the dough and joining the ends. Just looks more professional and finished.