Potato Bagels

Ingredients:

• 12 ounces russet potatoes peeled and cut into 1-inch cubes

• 1/2 cup cold water

• 2 1/4 teaspoons active dry yeast

• 1 teaspoon pure maple syrup

• 2 1/2 tablespoons honey divided

• 2 tablespoons compliant brown sugar

• 6 cups whole wheat flour

• 1 tablespoon kosher salt

• olive oil

• 1 tablespoon baking soda

• cassava flower

Utensils:

• knife

• cutting board

• vegetable peeler

• 2 large pots

• potato ricer

• strainer

• measuring glass

• baking thermometer

• bowl

• stand mixer with dough hook

• large mixing bowl

• plastic wrap

• kitchen towel

• 2 large baking sheets

• parchment paper

• slotted spoon or spatula

• serrated knife

• sifter

Instructions:

1. prepare ingredients

2. add 12 oz of diced potatoes to a pot and cover with water

3. place on the stove over high heat and bring to a boil and cook until fork tender; begin checking for doneness around 10 minutes

4. drain the water from the potatoes but reserve 1 cup of the cooking water in a measuring glass

5. add 1/2 cup of cold water to the measuring glass and place a thermometer to make sure the water temperature is between 105-110°F; if it's too cold, microwave it a little and if it's to hot, let it sit for a few minutes to cool

6. once the water is at the correct temperature add 1 tsp of maple syrup to the cup

7. add 2 1/4 tsp of active dry yeast to the cup and mix together and allow it to sit for about 5 minutes or until it's foamy on top

8. while the yeast is blooming, rice the potatoes into a bowl and set aside

9. in the bowl of a stand mixer, add 6 cups of whole wheat flour

10. add 1 tbsp of salt to the mixer

11. add 2 tbsp of brown sugar to the mixer

12. add riced potatoes to the mixer

13. add yeast mixture to the mixer

14. add 4 1/2 tsp of honey to the mixer and mix on low speed until the dough comes together

15. once the dough comes together turn it onto a floured work surface and knead for 7-10 minutes until smooth and slightly sticky

16. transfer the dough to a large oiled bowl, cover with plastic wrap and refrigerate overnight

17. When ready to bake, allow the dough to sit out at room temperature for 1 hour before working with it

18. turn the dough onto a clean work surface and divide into 12 equal parts

19. stretch each part into a smooth ball and make sure to seal any dough seems well

20. shape the bagels by sticking your thumb through the center of each ball and use your fingers to gently stretch a 2-inch hole

21. cover the bagels with a towel and allow them to rise for 15 minutes

22. preheat the oven to 450°F

23. line 2 baking sheets with parchment paper and grease with oil

24. fill a large pot with water and add 3 tsp of honey

25. add 1 tbsp of baking soda to the pot and place on the stove over high heat and bring to a boil

26. working with three bagels at a time, place them in the boiling water for exactly 1 minute on each side then use a slotted spatula to remove them ad allow excess water to drain then place them on the lined baking sheets spacing them about 2 inches apart

27. with a serrated knife, make 3 cuts in a triangular shape on top of the bagels and lightly dust them with cassava flour

28. place bagels in the oven at 450°F for 10 minutes, then switch racks, rotate the baking sheets 180 degrees and bake for an additional 5-8 minutes until golden brown

29. allow them to cool for a bit before serving

When you are ready for serving, you can build bagel toast, bagels sandwich, or eat as is.