Thermomix Classic Bagel Recipe

Thermomix Classic Bagel Recipe

Bagels! Can you tell how obsessed I am with them?! They’ve featured in the majority of my Thermomix cookbooks, plus we’ve taught them at both our Thermomix Bread and Thermomix Varoma classes. They’re so much fun to make, and so impressive - homemade bagels!? The Thermomix or thermo cooker just makes them SO much easier to make… I’m not sure I’d embark on a bagel recipe without my thermie. For two reasons - firstly the thermie will perfectly knead the dough requiring almost no hands-on time, mess or skill, and secondly, the thermie will steam the bagels rather than having to do the traditional method of dropping in a pot of boiling water. This recipe isn’t totally set-and-forget - the thermie won’t shape the bagels for you unfortunately! But you’ve got this. And remember, no matter how perfect (or terribly!) you might shape them - they’ll all taste the same ;)

If you’re looking to up your bagel game and take your baking skills to the next level, check our Thermomix Plaited Bagel Recipe - it’s available FREE on our website! And we’ve even made a video of my mum Janene whipping one up to show you exactly how it’s done. You might even find it helpful for your regular bagel making also…

Lastly, if you’re looking for more great Thermomix bagel recipes check out my spiced fruit bagel recipe which is FREE for all to access, or you can turn to page 195 of Thermo Cooker Fresh Favourites for my cinnamon and raisin spelt bagels. Enjoy!

Makes 12

+ vegan
+ vegetarian
+ dairy free
+ nut free
+ soy free


360g water
20g raw sugar
2 tsp dried yeast
520g bakers flour
20g extra-virgin olive oil
3 tsp fine salt
Sesame seeds, for topping (optional)


  1. Place water and sugar in TC bowl. Heat for 3 minutes, 37C, speed 2.
  2. Add in yeast and mix for 3 seconds, speed 3. Allow to stand for 10 minutes. Check that your yeast has bubbled or shown signs of activity. If absolutely nothing has happened and the water looks exactly the same after 10 minutes as when you started, your yeast may not be alive. Start with a new batch.
  3. Add in flour, oil and salt. Mix for 8 seconds, speed 6.
  4. Kneed for 2 minutes, dough function.
  5. Pour dough from TC bowl into a large oiled bowl, cover and stand in a warm place for an hour or until the dough has doubled in quantity.
  6. Preheat oven to 180C. Cut 12 squares of baking paper just larger than a bagel.
  7. Cut dough into 12 pieces (we use our dough cutter) and shape into balls on a floured surface, rolling to create as tight a ball as possible. Press thumb through the middle of each ball and shape into bagels, placing each on their own piece of baking paper. You will want to over exaggerate the bagel holes, as these will close up as they cook.
  8. Place 800g water in TC bowl, heat for 7 minutes, steaming temperature, speed 3, or until steaming temperature is reached.
  9. Place 4 bagels (on baking paper) on upper steaming tray and 2 bagels on lower steaming tray. Steam for 4 minutes, steaming temperature, speed 3. Transfer to a baking tray, using the corners of the baking paper to lift. Repeat with remaining 6 bagels.
  10. Once all 12 bagels are steamed, lightly spray bagels with water and sprinkle with sesame seeds. Bake for 20 minutes, or until browned with a crusty top and bottom.

Done! Enjoy fresh out of the oven - no need to wait to cut like most bread!