Sweet Potato Bagels
By now you all should know my huge obsession with making bagels. Who would think to put a veggie in them? Well I did. I don’t even know how…I was literally at work and all of a sudden I thought of a sweet potato and then a bagel was my second thought. That happens sometimes…and boy do I love those moments.
I was SO afraid that this would be a dud, why? Because it just sounds too good to be true. I thought the weight of the potato would weigh down my dough…..but it didn’t!! I used a special technique in this, takes a lot of time and care. When you see dough after it’s done rising you immediately wanna punch it down. Why? You know why…
It’s fun. DON’T DO IT! Just act as if you need every bit of the air in the dough, you can’t lose it. Don’t lose it!! Follow that thought and you’ll be fine!
I just adore those little specs of beautiful sweet potato. Almost looks like this could be a carrot bagel...hmmmmmm next recipe?
You will LOVE these. Definately going to be a fall favorite.
1 packet instant dry yeast (2 ¼ tsp)
1 tsp brown sugar
1 1/3 c very warm water
½ c whole wheat flour
2 ½ - 3 c bread flour
3 dashes nutmeg
½ tsp cinnamon
2 dashes ground ginger
1/2 tsp garlic powder
½ tsp salt
1 medium baked sweet potato
Salt + Cinnamon Sugar
Salt + Fresh Cracked Black Pepper
Salt + Chives
In a stand mixer, combine the yeast, sugar and water. Let sit for 10 minutes.
Add in the flours, spices and sweet potato (not the skin) and knead with dough hook attachment, for about 5 minutes.
Now as soon as your dough starts to come together and is just slightly sticky stop the mixer, coat with a little oil and let rest for 2 hours.
When ready, gently pull out the dough from the bowl, not messing with the airy-ness.
With a super sharp knife cut the dough in half then each half into 4 equal pieces.
Form each piece into a ball, poke your finger through the middle, stretching slightly.
Place on a parchment lined baking sheet, letting rest for another 10 minutes.
Preheat the oven to 400 degrees and bring a large pot of water to a boil.
When the water is boiling drop in 2-3 bagels at a time, cooking for 1 minute – flipping them halfway through.
Using a slotted spoon, take the bagels out and place back onto the parchment lined baking sheet. Sprinkle overtop whichever you desire! I gave a few suggestions above, they all work SO well with sweet potato.
Continue to boil the bagels until all are done, make sure you are seasoning them as soon as they come out of the water so the topping sticks.
Bake the bagels for about 20 minutes or so, until they are slightly browned. If they feel toasted on the outside, like a bagel should..they are done!
Serve immediately – Maybe with some honey butter or even fluff!
Enjoy my friends.