1 Medium Yukon Gold Potato (about 5 oz), scrubbed & boiled
(and save the water you boil it in)
1/4 cup extra virgin olive oil, plus more for the bowl
2 tablespoons honey
4 1/2 cups all-purpose flour, plus more for kneading
1 - 1/4 oz. packet active dry yeast
1 TBS unsalted butter
1 large egg
1. Mash The Potato
Bring 2 1/2 quarts water to a boil in a large pot. Add the potato and cook until tender, 20-25 minutes. Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water if needed.
2. Make the dough.
Stir the olive oil and honey into the mashed potato. Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.
Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water).
3. Knead the dough.
Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.
4. Drizzle a little olive oil into a large bowl. Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size (about 2 hours).
5. Form the bagels.
Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450.
6. Boil the bagels.
Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time and cook 30 seconds.
Flip the bagel with a slotted spoon and cook 30 more seconds
Set the bagels on a rack to drain then return to the parchment lined baking sheet.
7. Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water, brush the mixture on the bagels and continue baking until golden, 10-15 more minutes. Let cool 15 minutes before serving.
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