Calories
382 kcal
Protein
10 g
Fat
25 g
Carbohydrates
57 g
Boil 24 fl.oz. of water, add salt, put the unpeeled potatoes and boil until tender. Then remove the boiled potatoes from the saucepan. Save the potato broth. When the potatoes have cooled, peel and mash them in a bowl, adding, if necessary, a little of the potato broth. Then add the olive oil and honey.
In a bowl, combine the 4.5 oz. of flour, 2.5 teaspoons of salt, and 0.3 oz. of dry yeast. Add the potato mixture and 1 cup of potato broth. Beat at medium speed for 10 minutes.
At this point, work the dough on a floured surface until it is smooth. The finished dough should be uniform and retain its shape when pressed.
Roll the dough into a ball, place it in a bowl, drizzle with a little olive oil, cover with a saran wrap or damp kitchen towel and leave for 1.5 hours. During this time, the potato dough should double in volume.
Melt the butter in a large pan over low heat, add the finely chopped onion and sauté until transparent. Sprinkle the sautéed onions with 0.5 teaspoons of salt.
Transfer the risen dough to the working surface and cut it into 12 equal pieces. Roll each piece into a ball, transfer them to a baking dish lined with baking paper, cover with a saran wrap or damp towel, and leave for 25 minutes. Make a hole in the center of each ball and stretch it a little. Put them back on the baking dish, cover again with a saran wrap or damp towel, and let them rise for another 15 minutes.
Bring the potato broth to a boil. Boil the bagels in the potato broth, a few at a time, for half a minute. Turn them over with and boil for another half a minute. Then let the bagels dry, arrange them on a baking dish lined with baking paper greased with vegetable oil. Bake the bagels in a preheated oven at 450°F for 10 minutes. Then sprinkle with fried onions and return them to the oven for another 10–15 minutes.
Use starchy potatoes for the best results, such as Russet or Idaho potatoes.
For extra flavor, try adding spices or herbs to the egg wash before brushing onto the bagels.
Bon Appetit!
What do you think of this recipe? Share your experience and help others
Usually, bagels are baked from yeast dough or sourdough. But, you...
Served on a warm and soft bagel, this sandwich is a comforting an...
Introducing a delicious and unique take on the classic bagel - ou...
This recipe is a delicious twist on the classic bagel sandwich, f...
Introducing Richard Bertinet's Bagels, a recipe that will transpo...
This recipe is easy to follow, but it does require some time and ...
This sandwich recipe is a deliciously satisfying combination of c...
Savor the taste of summer with every bite of this delightful bage...
This recipe for homemade bagels is a delicious blend of wheat and...
Perfect for a quick and satisfying breakfast or lunch, this dish ...
Get ready to indulge in a breakfast masterpiece with this delecta...
Whether you're in the mood for a sweet breakfast or a mid-day sna...
The smoky, salty flavor of the meats is perfectly balanced by the...
Every bite of this dessert bagel is a burst of berry goodness, th...
Whether you're looking for a quick and easy lunch or a delicious ...
Indulge in a sweet and savory breakfast experience with our Bagel...
Step by step recipes
1320 recipes
View all bookmarks
