Potato Skin Bagel.

Chef #620675's Note:

The inspiration for this recipe has nothing to do with bagel making. In college I liked going to Chi Chi's and getting deep fried potato skins at the mall. Outrageously fattening recipes can't be made very often. The main ingredients for potato skin bagels is mashed potatoes, bacon, green onions, sour cream or chives instead of green onions. You don't need to get any potatoes for potato skins it doesn't use them.

• Total Time: 42 mins
• Prep Time: 20 mins
• Cook Time: 22 mins

Ingredients:

Serves: 8

Yield: 8.0 Large b ...

• 1 ½ cups flour
• 1 ½ cups mashed potatoes
• ½ cup warm water
• 1 tablespoon sugar
• 2 ¼ teaspoons yeast
• ½ tablespoon margarine
• 1 egg
• ¼ cup bacon
• 1 tablespoon green onion
• 1⁄3; cup sour cream
• ¼ cup cheddar cheese

Directions:

1. Start 8 - 12 cups of water boiling make sure it is deep enough to allow you to make the bagels.
2. Mix water, yeast and sugar - let it stand for five minutes so the yeast can grow.
3. Dice bacon, the cheese and onions up finely.
4. Mix flour, mashed potatoes, sour cream, green onions, bacon, cheese, egg and butter together.
5. Add flour and yeast together and knead the dough until it is strong if the dough is to weak add more flour until it is dough like bread dough.
6. Preheat oven to 400;
7. Place the bagel into the boiling water and cook until it is done maybe 2 minutes.
8. Spray a cooking sheet with cooking spray.
9. Place the bagels onto the baking sheet and once you've got them all on the pan. Place them in the oven.
10. Before you put them in the oven spray the tops of the bagel lightly with cooking spray to keep them from drying out and getting too tough.
11. Bake 400 for 25 minutes ; my oven is a bit wimpy so it takes me 45 minutes at the same temperature to get the same results. But yours will probably cook accurately to the recipe than mine does.