It’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!
- 280 g milk or water (I use diluted milk)
- 15 g granulated yeast
- 25 g sugar
- 25 g butter
- 480 g flour
- 1 tsp salt
- Put milk (or water), yeast, butter, sugar in TMX bowl and mix 3 minutes/37°C/speed 1.
- Add flour and salt. Knead for 2 minutes on interval/dough speed.
- 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.)
- Divide dough into 12 equal portions (they'll be about 60-70 g 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.)
- Heat a large pot of water to boil. OR -- If steaming, add 1 litre water to TMX bowl, grease the Varoma trays.
- 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.
- 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).
- Bake 15-20 minutes (220°C/425°F/Gas Mark 7), just until golden.
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?