Sweet Onion Potato Bagels

Votes: 9

Photo of the dish: David Malosh

Time: 2 hours 15 minutes
Complexity: average
Quantity: 12 bagels

Sweet Onion Potato Bagels - step-by-step photo recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium yellow-skinned potato (about 140g), thoroughly peeled
1 large sweet onion, finely chopped
1/4 cup extra virgin olive oil, plus more for greasing the bowl
2 tablespoons of honey
4.5 cups wheat flour, plus a little extra for kneading
Coarse salt
7 g dry active yeast
1 tbsp. l. unsalted butter
1 egg

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yellow potatoes, honey, sweet onion, eggs, flour, bagels

Cooking the dish according to the recipe:

Prepare mashed potatoes: Bring 2.5 liters of water to a boil in a large saucepan. Add the potatoes and simmer until tender, 20-25 minutes.

Remove the potatoes, reserving the water. Once the potatoes have cooled, peel them and mash them in a medium bowl, adding a little of the cooking water if necessary.

Prepare the dough: Stir olive oil and honey into the bowl with the mashed potatoes. In the bowl of a mixer, combine flour, 2.5 teaspoons of salt, and yeast.

Add the potato mixture and 1 cup of reserved water to the bowl of a stand mixer. Beat on medium speed for 10 minutes, until the mixture is stiff but still pliable. Add a few more tablespoons of reserved water if needed. (Don't discard the remaining water.)

Knead the dough: Place the dough on a lightly floured surface. Knead with your hands for 5 minutes. The dough should be smooth and spring back when pressed.

Let the dough rest: Spray a large bowl with a little olive oil. Place the dough in it and brush it with olive oil on all sides. Cover the bowl with a damp kitchen towel and let it rise in a warm place for 1.5 to 2 hours, until it doubles in size.

Prepare the onion: While the dough is rising, melt the butter in a large skillet over low heat. Add the onion and cook for 20-30 minutes, until soft and translucent, but not golden. Season with 1/2 teaspoon of salt and set aside.

Form the bagels: Place the dough on a work surface. Form the dough into a log and cut it into 12 equal pieces.

Roll each piece into a tight ball and place on a baking sheet lined with parchment paper, cover with a damp towel and let rise for 30 minutes.

Make a hole in the center of each ball with your thumb. Stretch the resulting rings until the hole is approximately 5 cm (2 inches) across. Place them back on the baking sheet, cover with a damp towel, and let rise for another 20 minutes. Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit).

Cook the bagels: Bring the reserved potato water to a boil. Carefully drop the bagels into the water, a few at a time, and cook for 30 seconds. Turn with a slotted spoon and cook for another 30 seconds.