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Potato Bagels
Soft, bread-like bagels enriched with mashed potato, baked rather than boiled for an easy home version. The Silicone Donut Mould holds each round of dough around its centre post, so every bagel keeps its hole and shape without hand rolling.
- Total time
- 78 min
- Prep
- 20 min
- Cook
- 28 min
- Rest
- 30 min
Ingredients
Method
Stir the yeast and sugar into the lukewarm water in a small bowl and set aside.
Prick the potato skin, put it in the Tupperware MicroCook Pitcher 1 l with 2 tbsp water and microwave for 7 to 9 minutes at 600 W. Let stand for 2 minutes, then drain, peel and mash it.
In a large bowl, combine the flour, olive oil and mashed potato. Add the yeast mixture and salt and mix well with the Tupperware Silicone Spatula, then knead by hand until the dough is smooth and elastic, adding a little flour if it sticks.
Cover and leave to rise for 30 minutes. Meanwhile, heat the oven to 200 °C (390 °F), fan setting.
Divide the dough into 12 even pieces and roll them into balls. Flatten each one into a disc the size of a cavity and press it into 2 Tupperware Silicone Donut Moulds set on the cold oven rack, opening the centre with your fingers until the silicone post shows through.
Bake for about 20 minutes. Unmould and cool on a wire rack, then split and fill.
