3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

NewYork Style Bagels


Print:
4

Ingredients

8 portion(s)

Dough

  • 350 grams water
  • 2 teaspoons Yeast
  • 1.5 teaspoons raw sugar
  • 500 grams bread flour
  • 1.5 teaspoons salt
  • 6
    1h 50min
    Preparation 1h 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's preparation

    Dough Preparation
  1. 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 dough modefor 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 dough modefor a further 30 seconds.

  2. Shaping the Dough
  3. 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.

  4. Cooking your Bagels
  5. 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.

  6. Storing
  7. 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!

10
11

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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

Other users also liked...


Comments

Add a comment
  • Thanx for recipe!...

    Submitted by iulian.ghinea on 13. March 2018 - 04:08.

    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....

    Login or register to post comments
  • My daughter loved these. Keep

    Submitted by harribel on 20. October 2016 - 15:56.

    My daughter loved these. Keep well frozen as well

    Login or register to post comments
  • Lovely! Approval from the

    Submitted by fleuks on 10. April 2016 - 14:52.

    Lovely! Approval from the whole family tmrc_emoticons.D

    Login or register to post comments
  • All I can say is THANK YOU

    Submitted by MeAndMyThermie83 on 7. February 2016 - 04:47.

    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

    Login or register to post comments
  • :) Quick, easy and

    Submitted by DCJones on 6. January 2016 - 21:12.

    tmrc_emoticons.) tmrc_emoticons.) tmrc_emoticons.)

    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...

     

    Login or register to post comments
  • Fantastic recipe! Fluffy but

    Submitted by MrsMay2005 on 20. December 2015 - 22:56.

    Fantastic recipe! Fluffy but chewy at the same time, perfect tmrc_emoticons.)

    Login or register to post comments
  • Yum yum yum. I love bagels &

    Submitted by Bethmd on 14. December 2015 - 19:08.

    Yum yum yum. I love bagels & these were good. Will definitely be making again.

    Login or register to post comments
  • Fantastic recipe and so easy

    Submitted by Julie N on 5. December 2015 - 15:07.

    Fantastic recipe and so easy to follow.... best Bagels ever tmrc_emoticons.D

    Login or register to post comments
  • These are amazing. You need

    Submitted by deejaridoo on 14. July 2015 - 08:37.

    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!!

    Login or register to post comments
  • OMG ! These are the best

    Submitted by Kim Clews on 6. July 2015 - 15:37.

    OMG ! These are the best bagels I've ever tasted  Love

    Login or register to post comments
  • great recipe, as good as NYC

    Submitted by Kwebb22 on 31. May 2015 - 20:44.

    tmrc_emoticons.) great recipe, as good as NYC bagels! 

    Login or register to post comments
  • A bit fiddly but they taste

    Submitted by Pinnylea on 6. April 2015 - 10:06.

    A bit fiddly but they taste amazing. Will definitely make these again.

    Pinnylea

    Login or register to post comments
  • so great! my first batch

    Submitted by LoriO6 on 10. December 2014 - 23:03.

    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.

    Login or register to post comments
  • Great recipe love it thanks

    Submitted by nicolle1 on 17. August 2014 - 15:11.

    Great recipe love it thanks  , I added a tablespoon of sugar to my water and this gace them a gloss coating.

    Login or register to post comments
  • Great recipe, thanks!

    Submitted by newdejavu on 5. August 2014 - 15:53.

    Great recipe, thanks!

    Loving my Thermolina

    Login or register to post comments
  • Great recipe and thorough

    Submitted by Lani_Gibson on 25. July 2014 - 17:21.

    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.

    Login or register to post comments