Giant Sweet Potato Bagel

I made a Giant Blueberry Bagel a couple of weeks ago and I have to say, you guys loved it. So, here’s a new one: a Giant Sweet Potato Bagel.

So, the bagel I made in these photos definitely doesn’t look as round and perfect, but the texture is actually a lot better. The chewiness and subtle spice from the cinnamon and nutmeg work very nicely together.

When making this dough, it is extremely important that it isn’t too loose. If it’s too wet, the bagel will be very hard to form and boil. So, make sure you make the dough hard enough to hold its shape but also not too hard that it would turn out too dense.

This is a very hard thing to master, but once you’ve made yeast breads for awhile, the texture will come to you.

I say this because every measurement will differ based on cups, scales, elevation, etc. So, the numbers I put below are what worked for me and should generally work for you. Just know that it could differ slightly.

I made my own sweet potato puree because I find canned to be too watery and a little fake tasting. If you want to do the same, all you have to do is peel, cube, and steam some sweet potatoes and then mash with a fork.

Those are all my notes, I think… You could definitely eat this entire bagel by yourself, but I’d recommend sharing 🙂

5 Word Summary

Sweet potato

Chewy

Fluffy

Spice-y

Vegan

If you like bagels or just bread, check these out:

Giant Blueberry Bagel

Fluffy Vegan Brioche Bread

Whole Wheat Blueberry Banana Yeast Bread

Giant Sweet Potato Bagel

This giant bagel gives you the amazing sugnature chew while also thick and fluffy. Trust me, giant is so good!

Course Breakfast
Cuisine American
Keyword bagel, bread, sweet potato, yam, yeast bread
Prep Time 20 minutes
Cook Time 25 minutes
Proofing time 1 hour
Total Time 45 minutes
Servings 1 giant bagel
Calories 400 kcal

Ingredients

  • 80 ml lukewarm water (~110 degrees F)
  • 2 tsp yeast (instant or active dry)
  • 60 g sweet potato puree 1
  • 3 tbsp granulated sugar 2
  • 210 g bread flour (12-14% gluten content)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch of ground turmeric (optional)

Instructions

  1. In the bowl of an electric mixer, or just a large bowl, combine the lukewarm water with yeast. Allow to proof (sit) for a couple of minutes.
  2. Then add the rest of the ingredients: sweet potato puree, sugar, bread flour, cinnamon, nutmeg, and turmeric (if using). Knead on medium speed for 8-10 minutes, until smooth and elastic. If you are doing this by hand, it will probably take twice as long.
  3. Cover with a damp paper towel or cloth and allow to rest in a warm place for 1 hour or until puffy and almost doubled in size.
  4. Then dump on a very lightly floured surface. Form into a ball and press in the center to form the hole. Do not roll into a snake and try to form a ring. Squeezing a round shape into a bagel shape is much easier.
  5. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  6. Bring a pot of water (about 4 inches of water) to a boil. Using a large-mouthed pot with more water makes this step much easier. Add about 2 tbsp of honey or brown sugar and mix to dissolve. Add the bagel in gently and allow to cook in the bubbling water for 2-3 minutes on either side. Use a slotted spoon to flip the bagel.
  7. Place the bagel on the baking sheet and brush with a bit of maple syrup/honey if you'd like. Bake for 15-20 minutes or until golden brown. Make sure to check the bottom of the bagel that it doesn't burn.

Recipe Notes

  1. To make your own (which is definitely easier and tastier), peel, cube, then steam the sweet potatoes until fork tender. Then smash and allow to cool. You could also use pumpkin puree or squash puree.
  2. I used organic cane sugar, but brown, white, coconut, etc. all work.

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