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Potato Bagels

Here’s the math: Rose’s bagel recipe calls for a yeast : water : flour ratio of .47% : 39% : 61%; that’s a little more yeast, but the same liquid : soild ratio as her basic white bread (which is .45% : 38% : 61%). They’re basically the same recipe, with two differences: the bagels have more yeast, and the bread uses all-purpose flour, while the bagels call for bread flour; thus the bagels are a white bread with additional protein.

Now the challenge is to adapt Rose’s potato buttermilk recipe to bagel standards. The potato buttermilk bread’s ratio is .39% : 41% : 58% – a good bit wetter. She compensates for this with the use of bread flour and vital wheat gluten, producing a bread with approximately the same crumb as her basic white bread.

So to make this a bagel recipe, I’ll start with the potato buttermilk recipe, add 1-2% more vital wheat gluten, double the recipe (just for volume), up the yeast, and make my usual substitution of yogurt for buttermilk.

To Do





  1. Make the biga, cover with dry ingredients, and set aside for six hours.
  2. Mix dry dough ingredients with biga on low speed; add yogurt until moistened.
  3. Allow to rest 20m.
  4. Mix on #4 for 7-10 minutes, until dough becomes very elastic and jumps back when poked.
  5. Rise until doubled, 1-2h.
  6. Bring a pot of salted water to a boil and preheat the oven broiler.
  7. Shape and rise for 15m.
  8. Boil quickly on each side; underrisen bagels may sink; results should be wrinkly
  9. Broil for 1 minute on each side.
  10. Bake at 450 for 25 minutes or until nicely browned.