Bagels

Mix the yeast into the lukewarm water with the sugar (300 ml Ramekin).

Cook the potato, skin pierced, with 2 tbsp of water, 7 to 9 minutes at 600 watts (1 l MicroCook Pitcher). Let rest for 2 minutes. Drain, peel, and mash it (Potato masher).

In a large bowl, put the flour, oil, and mashed potato. Add the yeast dissolved in water, salt, and mix well (Silicone spatula). Finish kneading the dough by hand until it is elastic, adding flour if necessary.

Cover and let rise for 30 minutes.

Preheat the fan oven to Th 6/7 or 200°C (392°F).

Cut the dough into 12 even pieces and form balls.

Flatten each ball slightly to form a disk the size of the cavities in the Donut Mold. Place the dough in 2 Donut Molds set on the cold oven rack and press the center with your fingers so the dough reveals the silicone part.

Bake for about 20 minutes in the preheated oven. Remove from molds and let cool on a rack.
Slice the buns in half and fill them according to your taste.

Fillings of your choice

Nordic bagels: spread a layer of cream cheese (Philadelphia, carré frais, St Môret…) mixed with fresh dill and top with a slice of smoked salmon.

Italian bagels: butter the bagels, add a slice of Italian ham, a thin slice of mozzarella, and some arugula.

Mexican bagels: spread some crème fraîche mixed with Mexican spice blend, a slice of cooked chicken, and pieces of lemoned avocado.

American bagels: spread some burger sauce or ketchup, grilled smoked bacon slices, a slice of tomato, and a slice of raw onion.