POTATO BAGELS WITH CREAM CHEESE, SMOKED SALMON & CAPERS

SERVES: 8

METHOD

1. Bring a large pot of water to the boil. Add potato and cook for 8 minutes or until tender. Remove potato using a slotted spoon, reserving cooking water for dough and to boil bagels in. Mash potatoes until smooth in a small mixing bowl, ideally using a ricer. Add 2 tablespoons brown rice syrup and melted butter, stirring to combine.

2. In the bowl of an electric stand mixer combine 2/3 cup reserved warm cooking water, yeast and remaining rice syrup together, stirring to combine. Cover with plastic wrap and leave to stand in a warm place for 10 minutes or until bubbles appear on the surface.

3. Add potato mixture and flour, mixing together with the paddle attachment until mixture comes together as a rough dough. Change attachment to a dough hook and knead dough on a medium speed for 5 minutes or until dough becomes smooth and elastic. Remove dough from bowl and knead by hand on a clean lightly dusted surface to form a ball. Place dough ball in a large lightly oiled mixing bowl and spray with oil. Cover with plastic wrap and refrigerate overnight.

4. To shape the bagels, remove dough from the refrigerator and allow it to sit for 30 minutes to come up to room temperature. Knock the dough down and divide into 8 equal pieces. On a lightly floured surface shape into tight balls and place on a baking tray lined with baking paper. Cover with a clean damp tea towel. Place in a warm spot for 30 minutes to rise. Using your thumb, create a hole 5cm wide in the centre of each ball. Place dough rings back on baking tray, covered with damp tea towel and allow to prove for a further 30 minutes or until dough has risen and is pushing back when gently pressed.

5. Preheat oven to 220°C (200°C fan-forced).

6. Bring remaining reserved potato cooking water to boil over a medium heat. Carefully drop bagels one at a time into the water and cook for 30 seconds each side. Place boiled bagels on a wire rack to drain. Repeat process with remaining bagels.

7. Place drained bagels back on tray lined with baking paper. In a small bowl combine egg and 1 tablespoon water, whisking until well combined. Brush tops of bagels with egg glaze. Place baking tray on middle shelf of preheated oven, cook for 25 minutes or until golden. If the tops are colouring too quickly, loosely cover with foil to stop them getting too dark. Remove from oven and allow to cool for 10 minutes before serving.

To serve, halve each bagel and spread with cream cheese. Top with smoked salmon, wild rocket, lemon zest, capers and pepper.

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