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Sweet Potato Bagels

classic bagel recipe made with sweet potatoes
Servings 12

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.