Ingredients
Dough
- 350 grams water
- 2 teaspoons Yeast
- 1.5 teaspoons raw sugar
- 500 grams bread flour
- 1.5 teaspoons salt
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Spatula TM5/TM6
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I'm cooking this todayRecipe'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
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.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Rhonda B
Easy to follow instructions and the bagels turned out great! Thanks
DELICIOUS
Thanks for a great recipe
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?
can I just add a cup of thawed frozen blueberries with the flour?
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!!!
Loved them! Thanks
Have been asked by the kids why I only made 8!
These bagels were fantastic! Thumbs up from the kids as well.
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....
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