Potato Bagels with Butter-Glazed Onions

Name: Potato Bagels with Butter-Glazed Onions
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 7 grams packet active dry yeast; 1 large egg; 1 liters all-purpose flour, plus more for kneading; 2 Tbsps honey; 12 servings Kosher salt; 59 milliliters extra-virgin olive oil, plus more for the bowl; 1 large sweet onion, diced; 1 Tbsp unsalted butter; 142 grams medium Yukon gold potato (about , scrubbed

Potato Bagels with Butter-Glazed Onions might be just the side dish you are searching for. Watching your figure? This vegetarian recipe has 252 calories, 6g of protein, and 6g of fat per serving. This recipe serves 12. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. Head to the store and pick up onion, egg, kosher salt, and a few other things to make it today.

Instructions

Mash the potato. Bring 2 1/2 quarts water to a boil in a large pot.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add the potato and cook until tender, 20 to 25 minutes.

Ingredients you will need

Potato

Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water, if needed.

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Potato

Water

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Bowl

Make the dough. Stir the olive oil and honey into the mashed potato.

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Olive Oil

Potato

Dough

Honey

Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.

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All Purpose Flour

Yeast

Salt

Equipment you will use

Stand Mixer

Bowl

Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water.)

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Potato

Water

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Blender

Knead the dough. Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.

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Dough

Let it rest.

Drizzle a little olive oil into a large bowl.

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Olive Oil

Equipment you will use

Bowl

Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size, 1 1/2 to 2 hours.

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Dough

Cooking Oil

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Bowl

Cook the onion. While the dough rises, melt the butter in a large skillet over low heat; 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.

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Butter

Dough

Onion

Salt

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Frying Pan

Form the bagels. Punch down the dough. Form into a log, then cut into 12 equal pieces.

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Bagel

Dough

Punch

Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450 degrees F.

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Roll

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Baking Sheet

Oven

Boil the bagels. Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time, and cook 30 seconds. Flip the bagels with a slotted spoon and cook 30 more seconds. Set the bagels on a rack to drain, then return to the parchment-lined baking sheet.

Ingredients you will need

Bagel

Potato

Water

Equipment you will use

Slotted Spoon

Baking Sheet

Bake the bagels.

Ingredients you will need

Bagel

Equipment you will use

Oven

Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water; brush the mixture on the bagels and top with the sauteed onion. Continue baking until golden, 10 to 15 more minutes.

Ingredients you will need

Bagel

Onion

Water

Egg