Thermomix Plain Bagels Recipes

THERMOMIX ® RECIPE

Steps:

• Dough PreparationAdd 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.Shaping the DoughLightly 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.Cooking your BagelsWhilst 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.StoringIf 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!

THERMOMIX PLAIN BAGELS

Steps:

• Place water, sugar, yeast, oil and salt in TM bowl. Mix 5 minutes/37deg/speed 3.
• Add flour, set lid to closed position. Mix 3 minutes/speed wheat.
• Separate dough evenly into 8 balls. Let rest covered on counter for 10 minutes.
• Roll each ball into a snake shape, then form each into a ring. Allow the rings to rest covered for 20 minutes or until puffy.
• Meanwhile, get a large pot of water boiling, turn oven to 425 F, and grease a baking sheet.
• Drop rings into briskly boiling water (taking care not to crowd them - I was only able to do 3 at a time). Boil for one minute, then flip the rings and boil for another minute. Take them out of the water and place onto greased baking sheets.
• Bake for 10 minutes then flip and bake for an additional 10 minutes.

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

PLAIN BAGELS

Steps:

• Combine all ingredients to make a smooth elastic dough.
• Let rise until double. Punch down.
• Divide dough into four parts. Divide each part into three pieces.
• Make a 1-2 inch hole in center of each piece.
• Pull gently all the way around to form circles.
• Heat 2 qts water and 2 TBSP sugar to boiling.
• Place a few bagels at a time in boiling water.
• Simmer 3 minutes, turning once.
• Remove with slotted spoon.
• Place on greased cookie sheet.
• Bake at 375 degrees for 20-25 minutes until golden brown.
• Remove from cookie sheet and cool.