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.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 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.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.
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.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!
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.These are best served warm with a little butter and honey, if you ask me.
I would love to make a bagel sandwich out of these next time too. Yum! Happy bagel days. xo. Emma
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Ingredients
- 1 sweet potato (about 10 oz)
- 1 cup water (reserved from boiling the potato)
- ¼ cup oil (I used olive oil)
- 2 tablespoons maple syrup
- 4 ½ cups flour
- 2 ¼ teaspoons active dry yeast (one package)
- 1 egg
- ¼ cup brown sugar
Instructions
- 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.
- 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.
- 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.
- 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!
- 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).
Since it is fall, I used an orange turban squash from the farmer’s market. It has a rich, orange color and nutty taste. I doubled the recipe and used aprox. 1 1/2 cups of mashed squash. Because I baked the squash in the oven instead of boiling it on the stove, I used regular water. I also added 1 Tbsp (for the doubled recipe) of salt. These seemed to be the perfect ratio!
I am going to try this recipe but I’d like to ask you, since you are a bagel advocate, do you have a recipe for a Sweet Hawaiian Bagel? I’ve had them before but can’t find them any more and can’t find a sweet bagel recipe. Thanks for any help you can provide.
I made these and they are delicious. I’m so glad to have this recipe. Thank you.
omg i am making these this weekend!
never seen them before!!
yum!
Mollie xoxo
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Hi Emma!
Recently I bought some delicious whole grain curry bread, it looked like they had folded a strongly spiced curry into the bread itself. It was delicious and made me think that it would be yummy as a bagel…. If you need any new bagel inspiration recipes, I challenge you to make curry bagels!!
I primise they will be delicious 😛
It looks absolutely delicious! I really need to make these soon.
Do you have any suggestions on how to make this gluten free? Maybe almond flour instead of real flour (I’m not G-Free, making these for a friend that is, and still learning the ins and outs!), perhaps?
MMMMMM!! These look so good!! Dying to give them a go!!
Jen
They’re so lovely and simple! Thank you for sharing!
Looks so delicious – Bagels are in my top 10 of food. I must attempt.
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x
Looks amazing. I’m a firm believer that sweet potatoes can make almost anything better. Can’t wait to try out the recipe.
As I sit here eating my Sunday bagel, these look amazing!
Yummmy.. This looks so delicious 🙂
Sweet potato bagels? Now I know this is some kind of witchcraft! If I had any skill with baking I’d be all over trying these!
Such a good idea 🙂 I love sweet potatoes 🙂
The Macadame. xx
www.creamstop.com
This looks so delicious! Going to try the great recipe out at home!
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Just took mine out of the oven. They look amazing! Can’t wait to eat one.
I just made these and they are absolutely amazing! Loved them with butter and honey. I’m currently thinking about how to best turn one into a breakfast sandwich for tomorrow morning. 🙂
oh my goodness. Sweet Potatoes are already yummy by itself, but turning it into a bagel is even more delicious! Such a creative and unique idea!
I recently just posted a simple and easy classic recipe for a good ‘o chcooalte cupcake, check it out here in my blog: http://yunascreativecorner.blogspot.com/
BOOKMARKING THIS ! i love sweet potato and bread so i will get my mum to make this with me 🙂
Lauren x
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Mmmmm those look delish! And pretty easy! Thanks!