Potato bagels with sweet onions - Detailed recipes with photos.

Potato bagels with sweet onions – step by step photo recipe cooking. Photo of the dish:David Maloche Time: 2 hours. one 5 minutes. Difficulty: medium Quantity: 12 bagels Recipes use volumetric containers: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 medium potato with a yellow peel (approximately 140 gr.), clean the ground thoroughly
1 large onion, chopped into small pieces
1/4 Art. extra virgin olive oil plus a little more for lubrication bowls
2 tbsp. l honey
4.5 tbsp. wheat flour, plus some more for kneading
Coarse salt
7 gr. dry active yeast
1 tbsp. l unsalted butter
1 egg

Recipes with similar ingredients: yellow potatoes, honey, onions sweet, eggs, flour, bagels

Recipe preparation:

Prepare mashed potatoes: 2.5 l. bring water to boil in a large pan. Put the potatoes and cook until full readiness 20-25 minutes. Take out potatoes, do not pour out water. When the potato has cooled, peel it and mash in medium bowl, adding, if necessary, a little water in which it cooked.

Prepare the dough: in a bowl with mashed potatoes mix in olive oil and honey. In a bowl of a mixer mix flour, 2,5 tsp salt and yeast.

In the bowl of the mixer add the potato mixture and 1 tbsp. abandoned water. Beat at medium speed for 10 minutes until mixture tight but pliable enough. Add some more diners tablespoons of water left, if necessary. (The remaining water is not pour out).

Knead the dough: lay the dough on the surface, lightly sprinkled with flour. Knead with your hands for 5 minutes. The dough should be homogeneous and return to their shape after pressure.

Let the dough brew: sprinkle a large bowl some olive oil. Lay out the dough and grease olive oil on all sides. Cover the bowl with wet kitchen with a towel and leave in a warm place for 1.5 – 2 hours until it will not double in volume.

Prepare the onion: while the dough rises, in large in a frying pan over low heat melt butter, add onion and cook for 20-30 minutes until it becomes soft and transparent, but not golden. Salt 1/2 tsp. salt and set aside.

Form the bagels: put the dough on the working surface. Form a sausage from the dough, which is cut into 12 identical pieces.

Roll a tight ball from each piece and place on a baking sheet, covered with parchment paper, cover with a damp towel and let rise in 30 minutes.

Make a hole in the center of each ball with your thumb. Stretch the resulting rings until the hole is sized about 5 cm. Put back on a baking sheet, cover with a damp with a towel and let rise for another 20 minutes. Preheat the oven to 230 degrees.

Cook bagels: water left after boiling potatoes bring to a boil. Gently put the bagels into the water, several pieces at a time, and cook for 30 seconds. Turn over with a slotted spoon and cook another 30 seconds.