These Sweet Potato Bagels are something I created to use up leftover sweet potatoes from Thanksgiving. Since mashed sweet potatoes work so well in sandwich type bread, I wanted to see what they'd do when mixed into bagel dough. The results were big, fat bagels with a soft crumb.
The bagel dough has sweet potato in it, but the bagels are not overly sweet, nor do they have a strong sweet potato flavor. This could vary depending on what type of sweet potatoes you use. Any type of mashed sweet potatoes should work. I actually used leftover sweet potato casserole for my last two batches.
The casserole recipe had a pecan streusel topping, so some bits of pecan went into the bagel dough. Even with the sweet potato casserole, the flavor and sweetness level was neutral enough to turn a few of these into Everything Bagels. But in my opinion, the best way to eat them is toasted and smeared with peanut butter.
So the bagels themselves aren't too sweet. If you do want a sweeter bagel, you can take individual sections of dough and add a little cinnamon sugar and cranberries when you shape each bagel. You can also sprinkle a little extra sugar on top before baking.
Small Batch Bagels
The batch size is fairly small. I kept it that way because when I make bagels I like to make different flavors. I haven't tried doubling it, but if you make the recipe as written and want to try, it should work. I'll also update when I test a make-ahead overnight version.
Artisan Bread Flour
Bob's Red Mill Artisan bread flour works very well in this bagel recipe. This type of flour has more protein and thus more gluten, so when you are making pretzels and bagels the dough holds together well while shaping.
Instant Yeast vs. Active Dry
SAF gold label is my go-to yeast. It's a powerful instant yeast that you can mix right in with the dry ingredients. To use active dry yeast, lower the water temperature to about 110 or 115F and proof the yeast in it before adding to the flour mixture.
Storing Bagels
Bagels are ideal for freezing. I usually slice them first, put the two halves back together and then put the bagels in a freezer bag. To serve, thaw in the microwave for 10 seconds, then toast or just thaw overnight.
Wrapping Bagels as Gifts
Nothing says Christmas like a big bag of bagels. But seriously, since bagels freeze so well, you can make batch after batch, store in the freezer, then package and give to friends. These brown kraft paper bread bags are idea! You get 100 in a package so they'll last for a while (unless you are very generous with your bagel gifting).
Recipe
Sweet Potato Bagels
Ingredients
- 2 cups high gluten bread flour plus another ⅓ cup (280 grams plus about 50 grams)
- 1 ½ teaspoons salt
- 1 ½ tablespoons sugar (18 grams)
- 1 ⅛ teaspoon instant yeast
- ½ cup very warm water, about 125 degrees F. (114 grams)
- ½ cup warm sweet potatoes or sweet potato casserole (120 grams)
- 1 teaspoon olive oil
Boiling Solution
- 3 quarts water
- 1 tablespoon honey or barley malt syrup
- 1 tablespoon mild molasses
Instructions
- Put 280 grams of the artisan bread flour (about 2 cups) in the bowl of a stand mixer bowl with the salt, sugar and instant yeast. Stir well, then add warm water and potatoes. Begin stirring by hand to make a soft dough, then add 1 teaspoon of olive oil.
- Attach dough hook, put the bowl on the stand and begin kneading the dough. Gradually add the remaining 50 grams of flour, allowing the machine to knead for about 5 to 8 minutes or until the dough is smooth and elastic. The dough will seem dry at first, then sticky. You should end up using at least 40 grams of the extra flour, but always go by the feel of your dough rather than trying to match the amount given. If you knead and knead and dough is too dry, add a touch more water. If too loose, add a little more flour.
- Once the dough is smooth and elastic you can simply cover the bowl with plastic or if you prefer, transfer the bowl to a second lightly greased bowl.
- Allow dough to rise for about 45 minutes or until doubled in bulk.
- Punch down the dough and divide it into 5 sections. Shape each section into a ball, then poke your finger through the center and twirl the dough around your finger to form a loop with a hole about 2 inches in diameter. The holes will shrink as the bagels are boiled and baked, so at this point the holes should seem quite large.
- Set the bagels on a baking sheet lined with parchment paper and cover with a greased sheet of plastic wrap. Let sit for about 20 to 25 minutes while you prepare the water bath. You don't want to overproof them on the second rise.
- Preheat the oven to 450°F.
- Put enough water in a pot so that it's 3 inches deep (in my pot that is 12 cups, but this could vary depending on size and shape of your pot).Turn heat to medium. Add honey and molasses (or barley malt syrup) and bring to a boil. Carefully put 2 or 3 bagels in the boiling water and boil for 20 seconds on each side. Lift with a slotted spatula and allow excess water to drip off, then return to the parchment lined baking sheet.
- Bake the bagels at 450 for 20 minutes or until they are golden brown.
Sue K says
Wow! Both versions sound really good!