sesame & sweet potato-studded cinnamon bagels
a mouthful
extra chewy with a filling of barely-sweetened sweet potatoes - these bagels are a meal in themselves
serve toasted with a generous quantity of butter
the base recipe comes directly from the wonderful tecona bagel works cookbook, which came home with me from my recent trip to japan
yields four bagels
ingredients
sesame sweet potato cinnamon filling
50g sweet potato, diced
20g brown sugar
0.5 tsp ground cinnamon
1 tbsp sesame seeds
bagel dough
300g plain flour
6g salt
1/3 tsp instant yeast
6g brown sugar
8g honey (plus extra for boiling)
140g water
method
sesame sweet potato cinnamon filling
boil the diced sweet potato (50g) until just tender and cooked through
drain, then toss the sweet potatoes with brown sugar (20g), cinnamon (0.5 tsp), and sesame seeds (1 tbsp)
set aside while you prepare the bagel dough
bagel dough
add the flour (300g), salt (6g), yeast (1/3 tsp), brown sugar (6g), honey (8g), and lukewarm water (140g) to the bowl of a stand mixer with the dough hook attachment fitted
knead for 10 minutes, until it forms a stiff, smooth dough
cover and let rest for 10 minutes to let the gluten relax
divide into four balls, then cover and let rest again briefly
roll out each ball into a rough rectangle, then place a quarter of the sweet potato filling as shown below
roll into a log, pressing the ends closed to seal
twist together into a bagel shape, pressing the flattened ends around the side of the bagel to hold closed
repeat with the remaining dough balls
cover and let rise for 30 minutes
meanwhile preheat the oven to 200°C
when the bagels are nearing the 30 minute mark, bring a pot of water (about 2L) to the boil and stir in a spoon of honey
reduce the pot to a gentle simmer, and boil each bagel for 1 minute total, flipping at halfway
transfer to a lined baking tray
bake for 20-22 minutes until golden
let cool completely before slicing
