I’ve made bagels only once in my life. Well, prior to making these bad boys.
And I have to say, I was pleasantly surprised at how do-able it was.
Time consuming, yes. Doable, absolutely.
I’ve been craving bagels lately. And being the
cheap budgeting queen that I am, flat out refused to pay a whopping $12 for a dozen.
Making them was the only (cost-effective) option.
Besides, I got to pick the flavor (hello you gorgeous sweet potatoes, you) and the kind of flour (enriched and bleached…no thanks).
I even enjoyed kneading the dough by hand.
Yeah. I could have used the bread machine. But that would sort of defeat the purpose of making them by hand.
And then came the point in the afternoon where I had to shape the bagels. The first batch I made, I rolled them and smooshed them, and created a big hole in the center. They were good, but…not perfect.
Mind = blown.
I think we got about 7 or 8 bagels out of this recipe. I’m sure we could have gotten a few more to make it a round dozen. I blame my amateur dough dividing skills.
Some of my bagels were huge. Some were a bit smaller.
Whatever the size, they were de.li.cious.
They are also full of sweet potato-ey goodness.
Practically making them a health food.
The you-can-eat-them-for-breakfast-every-morning-and-not-feel-a-stitch-of-guilt kind of health food.
P.S.—The Hubster was a bit surprised that they didn’t taste a thing like sweet potatoes.
P.P.S.—I bet they would be divine with a bit of cinnamon and sugar.
P.P.P.S.—They are also incredible with a bit of butter (aka Earth Balance) and salt.
P.P.P.P.S.—Just make the damn bagels.
Sweet Potato Bagels
- 2 cups whole wheat flour
- 1 cup unbleached all purpose flour
- 3/4 cup mashed sweet potato approx. 1 large sweet potato cooked and mashed
- 2 tbs maple syrup
- 2 1/4 tsp 1 packet active dry yeast
- 2/3 cup + 2 tbs warm water
- pinch of salt
- corn or flax meal for dusting baking sheet
Mix all ingredients (accept corn meal) in a large bowl—or stand mixer with a dough attachment—until it begins to form a dough and pulls away from the sides of the bowl. You may need to add another tablespoon or two of flour if it's too sticky.
Turn onto a well floured surface and knead for 7-10 minutes, until smooth and elastic, adding water or flour as needed.
Cover, and allow to rise for one hour.
Preheat oven to 400F.
After the dough has risen, turn out onto a floured surface and divide into 9-12 equal pieces.
Shape into balls and use your thumb to make a hole in the center.
Allow bagels to rest for 10 minutes, then press the bagels down to flatten slightly.
In a large pot, bring about one quart of water to a boil.
Drop in bagels, two to three at a time, for 45 seconds per side.
Remove to a baking sheet sprinkled with cornmeal or flaxmeal.
Bake for 15-20 minutes, or until browned. If using flax meal, keep an eye on the bagels as it can burn.
Allergen InformationNightshade Free, Dairy Free, Soy Free, Egg Free, Corn Free (if not using corn meal).