Ingredients
Jerusalem Bagels
- 11 g dry yeast
- 45 g sugar
- 325 g lukewarm water
- 30 g olive oil
- 550 g Baker's Flour
- 10 g salt
- 2 level tbsp sesame seeds
- 2 level tbsp sea salt
- 60 g extra virgin olive oil
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1 1. Add yeast, sugar, water and oil into TM bowl and combine 5 sec | SP3. Add flour and salt and combine 10 sec | SP4.
2. Mix for 3 min | Knead until dough is smooth and combined.
Transfer the dough into an oiled bowl and cover with a tea towel to rise at room temperature for 1 hour or until doubled in size.
3. Knock down risen dough onto a well-floured work surface. Divide the dough into 12 x 80g even pieces. Shape each piece by tucking edges under to form a smooth tight ball. Place balls onto a floured surface, cover with a tea towel and let rest for 30 minutes. Preheat oven to 180C.
4. Shape bagels by flattening each ball to release air, then roll into a long sausage shape about 30-40 cm long. Bring the ends together to form an oval, and seal ends by gently rolling them under your fingers.
5. Stretch rolled and formed bagels into a long oval and divide between two oven trays lined with baking paper. Cover with a tea towel and let rise for 30 to 60 minutes.
6. Lightly spray or brush each with a little water and sprinkle over sesame seeds and sea salt flakes to stick.
7. Bake in preheated oven for about 20-25 minutes or until golden brown. Remove from oven and, if serving immediately, brush with oil.
MAKE-AHEAD TIPS
Method
Tip
MAKE-AHEAD TIPS
Bagels can be prepared to the end of Step 5 (shaping) and placed on an oven tray lined with baking paper. Place in fridge, covered with a tea towel, until ready to bake. Remove from fridge about 1 hour prior to baking, then continue recipe by brushing with water and coating in sesame seeds and sea salt flakes.
If not serving immediately once cooked, let cool and freeze. They will keep in freezer for up to 3 months. Defrost the bagels before reheating in 180C oven for 5-10 minutes. Brush with olive oil while still warm and serve.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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