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NewYork Style Bagels


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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 30min
    Preparation 1h 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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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!

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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.

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