Sweet Potato Bagels

2 hours
6 servings


  1. Heat Yeast & Sugar to 105-115°. Sprinkle Yeast on top, let sit 10 minutes.
  2. Meanwhile, combine Flour, Salt & Dried Sweet Potato in a large bowl.
  3. Stir in Yeast/Water mixture & Neutral Oil to form a wet, shaggy dough ball. Gently knead on a  lightly floured surface for a few  minutes to incorporate.
  4. Rinse out your bowl, then lightly coat with Neutral Oil. Add dough & turn to coat. Cover tightly.  Let rise for 1 hour in a warm spot, or until doubled in size.
  5. Turn out dough onto floured surface  & gently press dough into a disc. Divide into 6 equal portions & shape each into a ball. Set aside; cover with a clean towel  & let rise again for about  15 minutes.
  6. Meanwhile, prepare the water bath by combining the Water & Sugar in a large pot & bring to a simmer. Optional: prepare Grain & Seed topping by combining ingredients in a small bowl.
  7. Preheat oven to 425°.
  8. Once bagels have risen, use your fingers to create a hole in each center, using flour if necessary. 
  9. Carefully add bagels (no more than 3 at a time) to simmering water bath & cook for 2 minutes, flipping halfway through. 
  10. When finished, using a slotted spatula to remove & let excess water drip off, place bagels on a  parchment lined baking sheet. Optional: sprinkle Grain & Seed topping over tops.
  11. Bake for 15-18 minutes. Allow to cool before slicing.

Recipe by Abby East, a Graphic Designer and Vegan Foodie.


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