Sweet Onion Potato Bagels

Ingredients:

• 1 medium yellow-skinned potato (about 140g), thoroughly peeled
• 1 large sweet onion, finely chopped
• 1/4 cup extra virgin olive oil, plus more for greasing the bowl
• 2 tablespoons of honey
• 4.5 cups wheat flour, plus a little extra for kneading
• Coarse salt
• 7 g dry active yeast
• 1 tbsp. l. unsalted butter
• 1 egg

Preparation:

1. Prepare mashed potatoes: Bring 2.5 liters of water to a boil in a large saucepan. Add the potatoes and simmer until tender, 20-25 minutes.
   
   Remove the potatoes, reserving the water. Once the potatoes have cooled, peel them and mash them in a medium bowl, adding a little of the cooking water if necessary.
2. Prepare the dough: Stir olive oil and honey into the bowl with the mashed potatoes. In the bowl of a mixer, combine flour, 2.5 teaspoons of salt, and yeast.
3. Add the potato mixture and 1 cup of reserved water to the bowl of a stand mixer. Beat on medium speed for 10 minutes, until the mixture is stiff but still pliable. Add a few more tablespoons of reserved water if needed. (Don't discard the remaining water.)
4. Knead the dough: Place the dough on a lightly floured surface. Knead with your hands for 5 minutes. The dough should be smooth and spring back when pressed.
5. Let the dough rest: Spray a large bowl with a little olive oil. Place the dough in it and brush it with olive oil on all sides. Cover the bowl with a damp kitchen towel and let it rise in a warm place for 1.5 to 2 hours, until it doubles in size.
6. Prepare the onion: While the dough is rising, melt the butter in a large skillet over low heat. Add the onion and cook for 20-30 minutes, until soft and translucent, but not golden. Season with 1/2 teaspoon of salt and set aside.
7. Form the bagels: Place the dough on a work surface. Form the dough into a log and cut it into 12 equal pieces.
8. Roll each piece into a tight ball and place on a baking sheet lined with parchment paper, cover with a damp towel and let rise for 30 minutes.
9. Make a hole in the center of each ball with your thumb. Stretch the resulting rings until the hole is approximately 5 cm (2 inches) across. Place them back on the baking sheet, cover with a damp towel, and let rise for another 20 minutes. Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit).
10. Cook the bagels: Bring the reserved potato water to a boil. Carefully drop the bagels into the water, a few at a time, and cook for 30 seconds. Turn with a slotted spoon and cook for another 30 seconds.
11. Post it bagels Place them on a wire rack and pat dry, then place them back on a baking sheet lined with parchment paper.
12. Bake the bagels: Place the baking sheet in the oven and bake for 10 minutes, until the bagels begin to turn golden.
13. Beat the egg with 1 tbsp of water and brush the bagels with the resulting mixture.
14. Place fried onions on top.
15. Bake potato buns Bake for another 10-15 minutes until golden brown. Let cool for 15 minutes before serving.