Everything Potato Bagels
Note: I split the bagel dough in half and made half Cinnamon Raisin and 1/2 Everything Bagels
Plain Potato Bagel Ingredients:
*12 ounces Russet Potatoes, about 3 medium peeled and cubed 1 inch, cooked to fork tender, rice the potatoes in a bowl and save potato water for yeast mixture and extra water if needed
*2 and 1/4 teaspoons Dry Instant Yeast
*1 teaspoon Brown Sugar
*2 tablespoons Brown Sugar
*5 to 6 cups Bread Flour, depending on how wet the potatoes
*1 tablespoon Kosher Salt, sounds like a lot but needed
*2 tablespoons Barley Malt Syrup, you will need more for boiling bagels
*Extra Light Olive Oil, for coating bowl for rising dough
*1 Egg White, for Egg wash-egg whisked with 1 Tablespoon Water
*Cooking Spray, like Pam
*Parchment Paper or Silpat Baking Mat
Bagel Instructions:
Riced Potatoes:
Cook diced potatoes in a stock pot of boiling water for 10 to 20 minutes. Then remove potatoes from potato water with spider strainer etc… Then rice potatoes with ricer. Note: Save some of the potato water to use for the yeast mixture and for adding potato water if dough is to dry.
Yeast Mixture:
*2 and 1/4 teaspoon Instant Dry Yeast
*1/2 cup Water, warm or cold, See *Note
*1 cup Warm Potato Water
*1 teaspoon Brown Sugar
In a 2 to 4 cup wet glass measuring cup add the water, potato water, yeast and brown sugar. See *Note.
*Note: Make sure the potato water is not too hot nor too cold, add cold water if too hot, add warm water if cold. You can check temperature with candy/cooking thermometer 105 *F to 110*F. Then add a 1 teaspoon of brown sugar. Set aside to become bubbly. Then add to your flour mixture.
Flour Mixture:
In a stand mixer with dough hook on medium-low speed, add the flour, brown sugar and salt. Lightly stir together. Then add the riced potatoes, yeast mixture and Barley Malt Syrup. Knead in stand mixer for about 8 minutes into a stiff dough, add more potato water if to dry. Dough will be on the firm side but the flour should be fully incorporated not crumbly.
Refrigerate the dough in a large glass bowl with olive oil to prevent sticking, cover with plastic wrap, for 6 hours or overnight, check after 2 hours in the fridge and punch down the dough if needed.
When ready to make the bagels, remove dough from the refrigerator and place the dough on a floured surface. Let the dough sit, covered with tea towel for 1 hour before making into bagels.
After dough has rested for 1 hour, divide the dough into two or more portions, if making more than one kind of bagels.
After rising press down the dough on floured surface and shape do into a flat disc shape and add the below cinnamon sugar mixture and raisins as desired. Roll up the dough into a log shape and cut into even pieces Like if making cinnamon rolls). **Note: See below.
Forming Bagels:
Divide with a pastry cutter the dough into equal potions ( I like to divide the dough into 21 dough balls total for all the dough, I just eyeball when I cut the dough but you can weigh each one for each bagel.)
Form each piece of dough into a ball, and push up with you thumb in the center of the dough ball, remove thumb and pinch together the open end. This will help make a smoother top on the bagel.
Place the dough ball pinch side down on a slightly floured cutting board and place your thumb in the center of the dough ball moving your thumb in a circular motion making the hole in the bagel. Then with your two index fingers place them in the hole roll and turn the bagel with your index fingers making the hole the size desired. (I hope this makes sense!)
Place bagels on a Silpat/baking mat covered half baking sheet covered with a damp lint free tea towel and allow them to rise for another 15 minutes before boiling them.
Cinnamon and Cinnamon Raisin Bagels
*1/4 cup Sugar
*1 tablespoon Ground Cinnamon
*1/4 to 1/2 cup Raisins
Stir together in a small bowl the cinnamon and sugar, save some of this mixture for topping bagels.
**Mixture for inside Cinnamon Bagels:
Note: Spread cinnamon mixture (also add raisins now if using raisins) to the top of the finger pressed bagel dough, roughly fold the dough making marbled looking dough.
*Everything Bagel Seasoning
*1/2 tablespoon Minced Dried Garlic, slightly crushed (I used pistol and Mortar)
*1/2 tablespoon Dried Onion Flakes
*1 tablespoon Poppy Seeds
*1 tablespoon Sesame Seeds
*1 teaspoon Sea Salt Flakes, optional (I skipped this), or to taste
Combine together in a bowl garlic, onions, poppy seeds, sesame seeds and sea salt flakes if using. Toss together and sprinkle around on egg washed bagels.
For Boiling Bagels
*Stock Pot of Water, fill 3 inches from the top of pot and bring to a boil
*1 tablespoon Barley Malt Syrup, flavoring for the water
*1 tablespoon Baking Soda
*Spider Strainer or Extra Large Slotted Spoon or Spatula
After water comes to a boil add the barley malt syrup and Baking Soda and add 3 to 4 bagels at a time depending on the size of the bagels. Boil bagels 1 minute then flip over bagels with spider strainer to the other side and boil another minute. Then using the spider or extra-large slotted spoon or spatula, remove bagels from the pot and place on Silpat baking mat or use parchment paper lined half baking sheet and spray parchment with cooking spray, space them 2 inches apart.
Note: You will need 2 to 3 half baking sheets 3 for medium to small bagels and 3 for large bagels. Recipe makes 12 large bagels; I made medium sized bagels which made 20 bagels.
Bake bagels in a 450*F. oven, for 20 minutes. Remove bagels the last 3 minutes of baking, brush with egg wash and add cinnamon sugar to the top of the freshly coated egg wash bagel or add the everything bagel seasoning. Return back to the oven to finishing baking. Cool and Enjoy!!!
Serve sliced bagels with cream cheese or other favorite spread or topping as desired.
Bagels can be frozen after completely cooled in Ziploc freezer bags. Then when ready to use them, thaw and toast them etc…
Recipe Adapted from Food Network Molly Yey
Enjoy!
Lindy
