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Sweet Potato Bagels

Sweet Potato Bagels

2 hours preparation — 6 serving


    Bagel Ingredients:

    • ½ cup swiig Dried Sweet Potato
    • 1 ½ cups All-Purpose Flour
    • 1 packet (2 ¼ tsps) Active Dry Yeast
    • 2 tsps Sugar
    • 1 tsp Salt
    • 2 tbsp Neutral Oil, plus a little extra
    • ¾ cup Water


    For Water Bath:

    • 4 cups Water
    • 2 tbsps Sugar


    For Grain & Seed Topping (optional):

Nutrition (per serving)

    per serving 

    190 cal 

    fat: 5g 

    carb: 92g 

    protein: 4g



  • Heat Yeast & Sugar to 105-115°. Sprinkle Yeast on top, let sit 10 minutes.
  • Meanwhile, combine Flour, Salt & Dried Sweet Potato in a large bowl.
  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat oven to 425°.
  • Once bagels have risen, use your fingers to create a hole in each center, using flour if necessary.
  • Carefully add bagels (no more than 3 at a time) to simmering water bath & cook for 2 minutes, flipping halfway through.
  • 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.
  • Bake for 15-18 minutes. Allow to cool before slicing.

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