How to bake like a pro — make your own bagels!

How to make bagels at home with ThermomixIt’s a little too easy to make awesome artisanal bagels with Thermomix.

“Too easy” means the rewards are much greater than the effort and that while lost in that first warm bite of soft, lovingly hand-crafted bagel… you’ll find yourself planning the next batch. Definitely, you’ll be asking yourself “What took me so long?”

Consider yourself warned and don’t be surprised to find yourself experimenting further by mixing great spreads, patés and cream cheese combos for your home-made bagels.

It’s traditional for bagels to be boiled before baking in a hot oven, but I wanted to know if steaming in the Varoma would also work. It does! Having done both methods, I prefer the surface texture of boiled bagels which tends to result in a natural more glossy skin sheen, but find myself repeatedly returning to the convenience of steaming. One thing is certain: you’ll be making this recipe more than once, so why not try both methods and decide which is best for you!

how to make bagels at home with thermomix recipe

5.0 from 5 reviews
Bagels Thermomix
steamed or boiled, makes one dozen
Cuisine: Thermomix
Recipe type: Breads, Baking, American
  • 280 g (9.9 oz) milk or water (I use diluted milk)
  • 15 g (0.5 oz) granulated yeast
  • 25 g (0.9 oz) sugar
  • 25 g (0.9 oz) butter
  • 480 g (16.9 oz) flour
  • 1 tsp salt
  1. Put milk (or water), yeast, butter, sugar in TMX bowl and mix 3 minutes/37°C/100ºF speed 1.
  2. Add flour and salt. Knead for 2 minutes on interval/dough speed.
  3. Remove dough and wrap or cover to rise for about 30 minutes. (I use a silicone baking mat to loosely 'wrap' my dough during this stage.)
  4. Divide dough into 12 equal portions (they'll be about 60-70 g/ 2/2.3 oz each). Notice how lovely this dough is to work with! If sticky, add a dusting of flour, but really this dough is a dream. Roll or shape into 'snake' shapes, as seen in the photo above. Form rings and twist into themselves to secure the ends. (There are plenty of tutorials for this technique on YouTube for those needing further instructions.) Place on a baking mat or lined baking sheet and let rest for about 15-20 minutes as you preheat the oven to 220°C/425°F/Gas Mark 7. (You may want to cover with a moist tea towel or parchment at this stage but it's not always essential.)
  5. Heat a large pot of water to boil. OR -- If steaming, add 1 litre water to TMX bowl, grease the Varoma trays.
  6. If boiling the bagels, drop them gently into boiling water and boil for 1-2 minutes per side, drain and place on prepared baking sheets. If steaming, place bagels into the both levels of the Varoma. There is just enough room in the Varoma to hold 12 bagels, but to steam all at once it helps to lay some at an angle onto the sides of the bottom tray. Set Thermomix for 12 minutes/Varoma/speed 3-4.
  7. I rely on parchment for lining the baking sheets, and am partial to a scattering of cornmeal on the parchment as a nice base for the damp bagels. You can choose to add toppings now or let your bagels go naked ! (see note below).
  8. Bake 15-20 minutes (220°C/425°F/Gas Mark 7), just until golden.
a note about toppings - I'm rather set in my way about bagels and always default to the same combination of toppings: sesame seeds and poppy seeds. It's hard to resist the subtle crunch of tiny seeds that comes with each bite of soft dense dough. If there is fried garlic or onions at hand at my house, they'll get scattered on top as well. You are welcome to find your own preference of toppers, or just go 'naked' -- also good!
a note about temperature - see a tip about oven temperature from Rebecca in the comments below.


Have you made bagels with Thermomix?

  • Are you a boiler… or a steamer? Which method to you prefer, and why?
  • Do you dress… or undress the tops of your bagels?
  • Do you toast… or not? What’s your favourite spread?

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See 44 comments from people who cook with Thermomix:

  1. Mara October 17, 2012 at 1:18 am #

    Looooove bagels, I just don’t make them often because I’d be twice the size!

  2. ThermomixBlogger Helene October 17, 2012 at 6:03 am #

    Hi Mara! Thanks for visiting us from sunny Spain! xox

  3. Robert McGovern October 17, 2012 at 12:40 pm #

    I love bagels too, but rarely have them. Will have to give this a go.

    I tend to have poppy seeds on mine. Last time I made them I boiled them but I have no idea which is better, I have loyalty to neither :)

  4. ThermomixBlogger Helene October 17, 2012 at 1:57 pm #

    Thanks Robert, I guess you could say that where you have loyalty to neither… I have loyalty to both! This blog post about bagels was really just an excuse to bake another batch ;-)

  5. trudy October 17, 2012 at 3:16 pm #

    Thanks Helene, It’s great to have the step by step pics. I did try and make bagels once but wasn’t happy with my efforts so will give it ago again.

  6. Gretchen October 17, 2012 at 4:01 pm #

    I love bagels and am a traditionalist with lox and cream chees topping. Never have I tried steaming but I will now. I like dried onion on the top and sometimes use onion in the dough. When I have visitors I make cranberry bagels which are great with homemade jam and fresh made butter. All done in the THERMOTHINGY of course.

  7. ThermomixBlogger Helene October 17, 2012 at 7:59 pm #

    Hi Trudy — this is a loose assortment of photos, if I’d had more time I would have used a better camera and done more organizing. (I figured it might be best to just put up the recipe and not fuss about the details of the post too much.) I hope you do try again, and that you will enjoy better results this time. This dough has never failed me yet, but then again… I do live in the northern hemisphere…

  8. ThermomixBlogger Helene October 17, 2012 at 8:02 pm #

    Great ideas Gretchen and thanks for dropping by. I’m IN with those onions! That’s my plan for the next batch too. With some salmon rillettes!

  9. Senka October 18, 2012 at 3:31 am #


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  10. Robert McGovern October 18, 2012 at 5:36 am #

    Made these today, half boiled and half steamed :) with 4 cheating and not
    rolled thin and made into a ring. Instead roll in ball, push through center and
    make a ring that way.

    The browner ones where cooked in second tray in bottom of the oven (in fan
    mode) and are the ones that were steamed. They also didn’t take the toppings

    The ones smothered in toppings where boiled and topped by my (nearly 6)
    daughter hence the excessive poppy seeds :)

    The boiled ones are super soft (indeed slightly hard to cut) but are
    incredibly delectable. I haven’t tried the steam ones yet (one of my two kids
    have has had two so far) but they are more solid and easier to cut.

    Inside of boiled bagel:

    Inside of steamed

    My not so good attempt to try and get a side shot of the texture

    Definitely making more another time and planning on another bagel for tea (I
    just had butter, going to have grilled chicken in thing mayo for tea)

  11. ThermomixBlogger Helene October 18, 2012 at 9:30 am #

    WooHOO Robert! Right on, love these photos and I’m thrilled that you tried both methods and will be doing again. Easy aren’t they? Thanks so much for taking photos of inside the bagels too, for us all to see. You are hired! ;-)

  12. Robert McGovern October 19, 2012 at 7:36 am #

    Thanks, I’m sure the missus would like that :) hadn’t expected the photos to appear in the comment, not a problem just surprised me.

    Both methods were so easy I figured it was best to try both. I suspect the boiling method, while more dangerous (boiling water, kids, desperation to help) works better.

    I had the remainder in a tin overnight and the kids eat them again today happily for lunch.

  13. Margarida Godinho November 4, 2012 at 6:58 am #

    It looks delicious! I musa try it soon.
    Do you know if it’s possible to freeze them? After or before the oven?

  14. Wendy November 24, 2012 at 3:48 pm #

    Hi, These look so yummy I have to try them! Just wondering, as I am new to bread making, what flour is used, baker’s, SR or plain? Thank you.

  15. ThermomixBlogger Helene November 28, 2012 at 10:35 pm #

    Hi Wendy – so sorry for the delay in responding to your comment :( The flour I use is plain baker’s flour… not self rising. Hope this helps. Just give it a go!

  16. Amy | Appetite for Discovery December 30, 2012 at 3:46 am #

    Oooh I have wanted to try making bagels for so long, the time has come! Like Margarida I would also like to know when would be the best time to freeze as I would probably want to bake 6 and freeze 6 – thanks!

  17. ThermomixBlogger Helene December 31, 2012 at 8:30 pm #

    Oops sorry about not answering sooner! You know Amy… I’ve never frozen these before, and I guess ‘best time’ depends on how you will be using them ultimately. I think that freezing them after they are baked and cooled would be fine. Just allow time to thaw when needed. Or, if using for toasting, you could let them cool and slice before freezing. Then just a quick pop into the toaster would do the trick, even when frozen slices of bread will usually toast up no problem at my house…

  18. Carmen May 6, 2013 at 2:41 pm #

    Hello from Spain!
    I was looking for a good bagels recipe since we were in NY last year, and a few days ago I discovered your blog. These are my first homemade bagels and they were perfect! As good as I remembered. The flavour and the texture were as the originals. I tried them with sesame and poppy seeds topping, and cheated a bit pushing through center to make the hole. I boiled them (I thought it would be faster). Next time I think I’ll try to make them a bit bigger (maybe 100grams each), but I think I’ve found the perfect recipe for Thermomix!
    Congratulations for your blog!

  19. Debra May 11, 2013 at 3:43 pm #

    Have made these bagels before and they were a great success ! I am about to make a big batch to take for mothers day…. love showing off . Great recipe but can’t deide between the boiled and the steamed !!

  20. ThermomixBlogger Helene May 13, 2013 at 11:19 pm #

    That’s great to hear Debra :) I am chuffed that you chose this recipe to use on mother’s day. Yes, Thermomix makes it easy for us to show off in the kitchen doesn’t it. I think that’s one reason we love it so much…

  21. Maggie October 30, 2013 at 4:16 pm #

    Hi There, has anyone tried making these with rice milk instead of rice or water ? my kids are allergic to dairy !

  22. Amy November 4, 2013 at 9:12 pm #

    bagels were deemed a success, thank you! :)

  23. ThermomixBlogger Helene November 6, 2013 at 11:34 am #

    Thank YOU Amy, for your feedback on this recipe — glad they were enjoyed!

  24. Vanessa February 9, 2014 at 8:56 pm #

    This lady talks about how she freezes her bagels – after they are cooked :)

  25. Adamson March 1, 2014 at 4:55 am #

    This might be a really silly question, but here goes….
    could an alternative to boiling them be to ‘boil’ the bagels in the bowl? Maybe 1000g water at 100″c for the few minutes of cooking time.
    Obviously would be time consuming for a big batch, but I only cook for one, so I tend to cut down recipes as much as possible. Would only be boiling one or two bagels.
    Would that work at all? I’m reasonably new to the Thermomix world. :) Thanks!

  26. ThermomixBlogger Helene March 4, 2014 at 4:30 pm #

    Hi Adamson; I agree with you, to boil the bagels in the bowl, one at a time would be labour intensive. Without trying it, my guess is that you’d have to do one at a time, and with the simmering basket in place to prevent the bagel from possibly coming into contact with the blades. Seems like more trouble than it’s worth, to me. Another idea might be to steam them instead of boiling. By placing them on just a bit of damp parchment paper in the varoma, and steaming on speed 4, you might get the same effect and that way you could do two or three at once. That’s something I’d like to try next time! Of course the other option is to boil and bake the whole lot and freeze what you don’t need at the moment. Happy mixing!

  27. M June 13, 2014 at 9:49 pm #

    I added chia seeds to the mixture and used the veroma. They were awesome! yum!

  28. ThermomixBlogger Helene June 15, 2014 at 11:22 am #

    Thank you M — love to hear your tweaks and your successes! :)

  29. dennis June 29, 2014 at 10:00 am #

    Tried this for the first time. My dough was really sticky. The bagels after boiling were bumpy rather than smooth. I used a large deep frying pan to boil 6 at a time. Cooked in a convection oven for about 25 min. Taste good.

  30. ThermomixBlogger Helene June 29, 2014 at 2:40 pm #

    Hi Dennis — hmmmm, not sure what went on there, but if you’re dough was too sticky you might try adding a bit more flour next time. Dough can be a finicky thing… depending on variations in flour quality around the world, temperature etc. but I’m glad to hear they were tasty :)

  31. Lucy B August 11, 2014 at 7:19 pm #

    Just a note to say thanks for these. My favourite thing I’ve made in the TMX and I’ve made them often. The steaming method works brilliantly for me and I usually slice and freeze some for when we run out bread for breakfast! I’ve been wondering how you’d do the blueberry ones? Maybe just knead them through?

  32. ThermomixBlogger Helene August 11, 2014 at 10:16 pm #

    omg Lucy B, thanks so much for your comment! I agree — this is such a rewarding thing to make, tastes great, looks great, and oh-so gratifying in every way! I’m more inclined to add garlic to my dough, rather than sweets like blueberries so have to say I haven’t tried that yet. Yes, I suppose kneading them through would work, though you may want to begin with frozen or dried berries instead of fresh. (Just a thought!) Thanks so much for stopping by with your comment, it made my day!

  33. Rebecca August 30, 2015 at 4:22 am #

    Thank you so much for sharing this recipe! I made bagels many times but these ones were the best and also the most convenient :)

    The idea of steaming them in the Varoma tray is brilliant. I think the time of heating up to the final Varoma temperature together with the humidity gives some extra time for the yeast to rise.
    Plus it´s way less effort to clean it, if you don´t clean the bowl after preparing the dough but immediately put the water for steaming in and clean it afterwards.

    I turned my oven on 480°F (250°C) for the first minutes and turned it down to 425°F (220°C) after that to make them extra crispy.

    These bagels had the perfect smooth crust, were crispy and chewy on the outside and super soft inside – a dream!
    I made half the recipe (wanted to check it out first) and I did plain ones and cinnamon-raisin ones and ate them with cream cheese.

  34. ThermomixBlogger Helene August 30, 2015 at 10:27 am #

    Great to get your comment Rebecca! So glad to hear you are having fun with your Thermomix, and that you enjoyed such success with this recipe. Thanks for the tip regarding oven temperature — I have linked to your comment from the notes in the recipe above and will definitely try your temperature tweak next time. Happy Mixing to you ;-) ps – thanks for the five-star rating!

  35. Katriese Wilder April 23, 2016 at 2:06 pm #

    I haven’t made these yet buy when I do I will be adding cinnamon and raisin. I became obssessed with tosted cinnamon raisin bagels with cream cheese in NYC.

  36. Melissa August 14, 2016 at 1:58 am #

    I have made these today as I have been craving bagels. They are amazing. Thank you so much!! Will be sharing this for my friends to make as well. ?

  37. ThermomixBlogger Helene September 18, 2016 at 5:29 pm #

    Hi Melissa — sorry for the delay in responding to your comment. I’m so pleased to see you enjoyed these bagels as much as I do. This is one of my fave recipes :)

  38. M December 19, 2016 at 3:45 am #

    Hi, thanks for the recipe, looking forward to making these. If I want to bake these for breakfast, could I prep the dough the night before? To what step do you think? Would overnight proving be ok?


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