Yep, you read that right…homemade potato bagels!
You will not believe how easy the dough for these scrumptious bagels are…the time and love you put into these delicious creations will pay off!
I may have expressed my love for breakfast in the past when I shared my Turkey Sausage Breakfast Casserole but I’m not sure the obsession with breakfast came across
I LOVE LOVE LOVE breakfast. If give the choice I would have it for every meal of every day for the rest of my life.
This is NO exaggeration, although I am known for that, I’m 100% serious.
Anything and everything from eggs, bacon, pancakes to quiche, casseroles and hash.
I mean there is so many options and they are all SO amazing and delicious!
And then there are bagels…bagels and I go back a long time
They are the perfect vehicle for all kinds of glorious toppings
It really got serious when I was in college and there was this bagel cart called, Winston’s Bagels and he always parked out on the strip (usually outside all the bars), but I definitely didn’t need to go to the bars to make an excuse to go see Winston. I’m pretty sure he knew my face if not my name.
He would toast up any bagel you wanted and top it with literally anything he had. He had a list a mile long of fresh fruit, spreads and random essentials you would never think to put on a bagel. I always loved peanut butter with apples and cinnamon or cream cheese and strawberries with sunflower seeds. Oh man…bringing back the memories
But since then I have made bagels a staple in my diet. I make breakfast sandwiches, lunch sandwiches and top them with just about anything for a snack morning, noon, or night. Peanut butter, cream cheese, butter, cinnamon sugar, honey…the possibilities never end
That is why homemade bagels are a must. I make it a point to always have bagels stocked but I went through them unusually fast this past shopping trip and I needed my bagel fix…NOW.
These bagels are so delicious and you would never guess that the secret ingredient is a potato! I made three different varieties: plain, everything and cinnamon sugar but you could go above and beyond these three and create what you love!
Now, go forth and MAKE BREAKFAST! 
Word!
Ingredients
- 1 medium potato, russet or yukon gold
- 1/3 cup extra-virgin olive oil
- 2 tablespoons honey
- 4 1/2 - 5 cups flour
- 2 teaspoons salt
- 1 1/4oz packet active dry yeast
- 4 tablespoon butter, melted
- Everything Bagel Seasoning:
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon poppy seeds
- 1/2 dried garlic flakes
- 1/4 teaspoon onion powder
- 1/4 teaspoon coarse salt
Instructions
- Bring water to a boil in a large pot and add the potato and cook until soft, 25-30 minutes
- Remove potato and reserve cooking liquid
- When the potato is cool enough to handle, peel off the skin and mash until smooth; adding cooking liquid if needed
- Stir in olive oil and honey until combined well with the mashed potato
- In a bowl fitted to a stand mixer with a paddle attachment, mix the flour, salt and yeast
- Add potato mixture and 1 cup of reserved cooking liquid to the dry ingredients, beat on medium until dough comes together, add more cooking liquid if too dry.
- Take dough out onto a floured service and knead into a smooth ball, about 5 minutes
- Rub olive oil in a bowl and roll dough around and cover with a damp towel and put in a warm place to rise for 2 hours
- After 2 hours, punch the dough down and form into a log so you can cut into 12 equal pieces
- Roll each piece into a tight ball and put on a baking sheet lined with parchment paper, cover with a damp cloth and let rise again for about 30 minutes
- After 30 minutes, shape each dough ball, make a hole in the center with your thumbs and stretch until hole is about 1-2 inches wide. Return to baking sheet and cover once again with a damp cloth and let rise 15 more minutes
- Preheat oven to 450 degrees
- Bring remaining reserved cooking water to a boil (add more water if needed) and then drop the bagels into the water a couple at a time and cook for 30 seconds a side, then set bagels on a rack to drain and then return to the parchment-lined baking sheet
- Bake in the over for 15 minutes, then brush bagels with butter and if you'd like the 'everything' version sprinkle seasoning on at this time. Continue baking for 10 minutes. Once out of the oven brush any that you wish to be cinnamon sugar with butter again and top or roll bagel with a mixture of cinnamon sugar
- Devour!
Notes
Adapted from Food Network
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