Thursday, January 23, 2014

Onion Garlic Potato Bagels

Onion Garlic Potato Bagels
makes 12 bagels


1 medium Yukon gold potato (about 5 ounces), scrubbed
1/4 cup extra-virgin olive oil, plus more for the bowl
1 teaspoon granulated garlic
2 tablespoons honey
4 1/2 cups all-purpose flour, plus more for kneading
Kosher or sea salt
1 1/4 -ounce packet active dry yeast
1 tablespoon unsalted butter
1 large sweet onion, diced
1 large egg


prepare the potatoes:

In a large pot over high heat bring 2 1/2 quarts water to a boil.  Add the potato and cook until tender, 20 to 25 minutes. 

Remove the potato but reserve the water the potato was cooked in. When the potato is cool enough to handle, peel it and mash it in a medium sized bowl until smooth. If the potato is too dry add a FEW drops of the cooking water to moisten it.

prepare the dough:

Stir the oil, granulated garlic and honey into the mashed potato. 

Fit your stand mixer with the paddle attachment.  Add the flour, 2 1/2 teaspoons of salt and the yeast in the bowl of the mixer.

Add the mashed potato mixture and 1 cup of the reserved cooking turn the mixer speed to n medium speed and mix into a stiff but malleable dough, about 10 minutes. If the dough is too stiff, beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water.)
knead the dough:

Knead the dough on a lightly floured, clean flat surface until the dough is smooth and recovers rapidly when pressed, about 5 minutes.

proof the dough:

Lightly coat the inside of a large bowl with a little olive oil and place the dough into it turning the dough to coat it with oil. Cover the bowl with plastic wrap and set aside it in a warm place until the dough is doubled in size, about 1 1/2 to 2 hours.

prepare the onion:

Meanwhile, in a large sauté pan over low heat melt the butter.  When the butter is add the onion and cook until transparent and soft but not browned, 20 to 30 minutes. Season with 1/2 teaspoon salt and set aside.

form the bagels:

After the dough has doubled in size remove the plastic wrap and punch it down.

Prepare a baking sheet by lining it with parchment paper. 

Remove the deflated dough from the bowl and, on a clean, lightly floured surface form the dough into a 12-inch log, then cut the log into 12 equal pieces
Roll each piece into a tight ball and set each ball on the prepared baking sheet; cover with a damp cloth and let rise 30 minutes. 

One at a time remove each ball from the baking sheet and make a hole in the center of each ball with your thumbs. Carefully stretch and turn to form a ring whose hole is about 2 inches wide. Return the formed bagel to the baking sheet.  When all the balls have been formed into the bagel shape cover with a damp cloth and let the formed bagels rise 20 minutes. 

Preheat the oven to 450 degrees F.

boil the bagels:

Bring the remaining reserved potato cooking water which is still in the pot to a boil over high heat. 

Carefully place the bagels into the boiling water, two or three at a time, and cook 30 seconds, turn the bagels with a slotted spoon and cook 30 seconds more on this side 

Set the boiled bagels on a rack to drain, repeat until all the bagels have been boiled. 

When the bagels have all drained return them to the parchment-lined baking sheet.

bake the bagels: 

Place the baking sheet with the boiled and drained bagels into the preheated oven and bake until the bagels start to brown, about 10 minutes. 

Remove the half baked bagels from the oven.  Beat the egg with 1 tablespoon of water and brush the tops of the bagels with the egg mixture and top each bagel with some of the sautéed onion. 

Return the baking sheet to the oven and continue baking until the bagels are golden and the onion is quite dark, 10 to 15 more minutes. Let cool 15 minutes before serving.


Serve accompanied by your favourite spreads, lox, or even cold cuts.

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