Chewy, golden, and New York-style – without the kneading!

These authentic water-boiled bagels use your food processor’s dough blade to achieve the perfect chewy texture in just 90 seconds of processing. Topped with everything seasoning or sesame seeds, they’re a North American breakfast classic!

🛒 Ingredients

For 6 bagels (within 500g flour limit):

• 3½ cups (420g) bread flour
• 2 tsp instant yeast
• 1½ tsp salt
• 1 tbsp sugar
• 1¼ cups (300ml) warm water (under 300g)
• 2 tbsp honey (for boiling water)

Toppings (optional):

• Everything seasoning
• Sesame seeds
• Poppy seeds
• Coarse salt

⚙️ Tools & Safety

• Dough blade only
• Large pot for boiling
• Baking sheet with parchment paper
• Timer – essential for motor protection!

⏱️ Step-by-Step (90-Second Mix Method)

1️⃣ Mix Dough (90 seconds max)

1. Add flour, yeast, salt, sugar to processor
2. Pulse 4-5 times to combine (10 seconds)
3. With machine running, add water through feed tube
4. Process exactly 80 seconds until smooth ball forms

2️⃣ Shape & Rise

1. Divide into 6 pieces → form bagel shapes (poke hole in center)
2. Cover → rise 30 minutes

3️⃣ Boil & Bake

1. Boil water + 2 tbsp honey → boil bagels 1 minute per side
2. Drain → add toppings
3. Bake at 425°F (220°C) for 20-25 minutes until golden

⚠️ Critical Safety Notes

✅ Maximum 90 seconds processing – prevents motor strain
✅ 420g flour – well under 500g limit
✅ 30+ minute cool-down required before next use

🌟 Why This Works

• Authentic texture – Boiling creates chewy crust
• North American style – Classic NY bagel characteristics
• Machine-safe – Follows all manufacturer guidelines

Perfect for:

• Breakfast sandwiches
• Cream cheese snacks
• Deli-style lunches

Want variations? Try:

• Cinnamon Raisin – Add 1 tsp cinnamon + ½ cup raisins after mixing
• Whole Grain – Replace 1 cup flour with whole wheat flour

Always unplug during rising/boiling steps. Never exceed processing time limits!