3/14

Sweet Potato Bagels

Bread, Breakfast, Food
By Emma Chapman

Sweet potato bagels I’m going to go ahead and dub myself a bagel advocate. Not that bagels really need an advocate. I doubt I really have to plead with you to love bagels with me. They are just too good! 

These in particular are a real treat. They are similar to potato bagels (made with russet potatoes most often) in that they are starchy and comforting. The addition of sweet potatoes also makes these slightly sweet and, well, orange. Which is really pretty.Sweet potato bagels I will say, though, these do not have an overt sweet potato taste to them. It’s subtle, just the right amount for a bagel. If you want more, might I suggest sweet potato pie?

These would be a fantastic way to kick off an autumn season or (in my case) say good bye to winter.Sweet potatoSweet Potato Bagels, makes one dozen.
Recipe adapted from Ted Allen’s Potato Bagels with Butter-Glazed Onions

1 sweet potato (about 10 oz)
1 cup water (reserved from boiling the potato)
1/4 cup oil (I used olive oil)
2 tablespoons maple syrup
4 1/2 cups flour
2 1/4 teaspoons active dry yeast (one package)
1 egg
1/4 cup brown sugar

First, peel and cut up the sweet potato. Boil in water for 20 minutes, until softened. Reserve 1 cup of the water and drain the rest away from the potato. Mash up the potato along with the oil and maple syrup.How to make bagelsIn the cup of (still warm) sweet potato water, add a pinch of sugar and pour the yeast over the top of the water (no need to stir). Allow that to activate for five minutes. The yeast should bubble/foam. If not, discard and start over with fresh yeast.

In a large bowl combine the flour, yeast water, and potato mixture. Stir until a dough ball forms. Lightly dust your kitchen counter with flour, and knead the dough by hand for 5-8 minutes. You can also do this with an electric mixer and dough hook attachment. Place the dough in a lightly oiled bowl, cover, and allow to rise in a warm, draft-free spot for 1–1 ½ hours (until doubled in size).

Punch the dough down and turn out on a floured surface. Divide into 12 pieces and shape into bagels. Place on a baking sheet lined with parchment paper. Cover and allow to rest (and rise a bit more) for 30 minutes.How to make bagels Homemade bagelsFill a large pot with water, and bring to a boil. Gently place the bagels, one at a time, in the boiling water for 30 seconds. Flip and boil for another 10-20 seconds, then place back on the baking sheet. I think you can kind of see in the photo above that this process leaves the bagels looking kind of wrinkled. But the water will add an element of steam to the baking process and help to create the distinct bagel crust. So don’t skip this step!

Brush the bagels with an egg wash (egg + a tablespoon of water, whisked together) and sprinkle on the brown sugar. Bake at 400°F for 28-30 minutes.Sweet potato bagelsThese are best served warm with a little butter and honey, if you ask me. Sweet potato bagels I would love to make a bagel sandwich out of these next time too. Yum! Happy bagel days. xo. Emma

Print

Servings 12

Ingredients

  • 1 sweet potato about 10 oz
  • 1 cup water reserved from boiling the potato
  • 1/4 cup oil I used olive oil
  • 2 tablespoons maple syrup
  • 4 1/2 cups flour
  • 2 1/4 teaspoons active dry yeast one package
  • 1 egg
  • 1/4 cup brown sugar

Instructions

  1. First, peel and cut up the sweet potato. Boil in water for 20 minutes, until softened. Reserve 1 cup of the water and drain the rest away from the potato. Mash up the potato along with the oil and maple syrup.
  2. In the cup of (still warm) sweet potato water, add a pinch of sugar and pour the yeast over the top of the water (no need to stir). Allow that to activate for five minutes. The yeast should bubble/foam. If not, discard and start over with fresh yeast.
  3. In a large bowl combine the flour, yeast water, and potato mixture. Stir until a dough ball forms. Lightly dust your kitchen counter with flour, and knead the dough by hand for 5-8 minutes. You can also do this with an electric mixer and dough hook attachment. Place the dough in a lightly oiled bowl, cover, and allow to rise in a warm, draft-free spot for 1–1 ½ hours (until doubled in size).
  4. Punch the dough down and turn out on a floured surface. Divide into 12 pieces and shape into bagels. Place on a baking sheet lined with parchment paper. Cover and allow to rest (and rise a bit more) for 30 minutes.
  5. Fill a large pot with water, and bring to a boil. Gently place the bagels, one at a time, in the boiling water for 30 seconds. Flip and boil for another 10-20 seconds, then place back on the baking sheet. I think you can kind of see in the photo above that this process leaves the bagels looking kind of wrinkled. But the water will add an element of steam to the baking process and help to create the distinct bagel crust. So don't skip this step!
  6. Brush the bagels with an egg wash (egg + a tablespoon of water, whisked together) and sprinkle on the brown sugar. Bake at 400°F for 28-30 minutes.

Credits // Author and Photography: Emma Chapman. Photos edited using A Beautiful Mess basic actions (included in any action pack purchase).

52 Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.