Sweet Potato Bagels
This is a recipe I came up with to use some leftover sweet potato casserole at Thanksgiving.
Servings 5 large bagels
Cost 5
Ingredients
- 2 cups high gluten bread flour plus another ⅓ cup (280 grams plus about 50 grams)
- 1 ½ teaspoons salt
- 1 ½ tablespoons sugar (18 grams)
- 1 ⅛ teaspoon instant yeast
- ½ cup very warm water, about 125 degrees F. (114 grams)
- ½ cup warm sweet potatoes or sweet potato casserole (120 grams)
- 1 teaspoon olive oil
Boiling Solution
- 3 quarts water
- 1 tablespoon honey or barley malt syrup
- 1 tablespoon mild molasses
Instructions
- Put 280 grams of the artisan bread flour (about 2 cups) in the bowl of a stand mixer bowl with the salt, sugar and instant yeast. Stir well, then add warm water and potatoes. Begin stirring by hand to make a soft dough, then add 1 teaspoon of olive oil.
- Attach dough hook, put the bowl on the stand and begin kneading the dough. Gradually add the remaining 50 grams of flour, allowing the machine to knead for about 5 to 8 minutes or until the dough is smooth and elastic. The dough will seem dry at first, then sticky. You should end up using at least 40 grams of the extra flour, but always go by the feel of your dough rather than trying to match the amount given. If you knead and knead and dough is too dry, add a touch more water. If too loose, add a little more flour.
- Once the dough is smooth and elastic you can simply cover the bowl with plastic or if you prefer, transfer the bowl to a second lightly greased bowl.
- Allow dough to rise for about 45 minutes or until doubled in bulk.
- Punch down the dough and divide it into 5 sections. Shape each section into a ball, then poke your finger through the center and twirl the dough around your finger to form a loop with a hole about 2 inches in diameter. The holes will shrink as the bagels are boiled and baked, so at this point the holes should seem quite large.
- Set the bagels on a baking sheet lined with parchment paper and cover with a greased sheet of plastic wrap. Let sit for about 20 to 25 minutes while you prepare the water bath. You don't want to overproof them on the second rise.
- Preheat the oven to 450°F.
- Put enough water in a pot so that it's 3 inches deep (in my pot that is 12 cups, but this could vary depending on size and shape of your pot).Turn heat to medium. Add honey and molasses (or barley malt syrup) and bring to a boil. Carefully put 2 or 3 bagels in the boiling water and boil for 20 seconds on each side. Lift with a slotted spatula and allow excess water to drip off, then return to the parchment lined baking sheet.
- Bake the bagels at 450 for 20 minutes or until they are golden brown.
Notes
To make sweet bagels, after dividing the dough into 5 parts, decide how many sweet bagels you want. Make some cinnamon sugar by mixing about 4 teaspoons of sugar with 1 teaspoon of cinnamon. To make a sweet bagel, press you bagel dough piece down into a slab and sprinkle with cinnamon sugar. Dot with cranberries. Bring the edges of the dough slab up and around the sugar mixture and press down to enclose the sugar with dough. Shape into a ball and form into a bagel shape.