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1
Mash the potato.
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2
Bring 2 1/2 quarts water to a boil in a large pot.
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3
Add the potato and cook until tender, 20 to 25 minutes.
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4
Remove the potato, reserving the cooking water.
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5
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.
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6
Make the dough.
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7
Stir the olive oil and honey into the mashed potato.
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8
Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.
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9
Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes.
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10
Beat in a few more tablespoons cooking water, if necessary.
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11
(Reserve the remaining cooking water.)
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12
Knead the dough.
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13
Turn the dough out onto a lightly floured surface.
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14
Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.
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15
Let it rest.
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16
Drizzle a little olive oil into a large bowl.
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17
Add the dough and turn to coat it with oil.
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18
Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size, 1 1/2 to 2 hours.
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19
Cook the onion.
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20
While the dough rises, melt the butter in a large skillet over low heat; add the onion and cook until transparent and soft but not browned, 20 to 30 minutes.
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21
Season with 1/2 teaspoon salt and set aside.
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22
Form the bagels.
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23
Punch down the dough.
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24
Form into a log, then cut into 12 equal pieces.
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25
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.
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26
Make a hole in the center of each ball with your thumbs.
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27
Stretch and turn the ring until the hole is about 2 inches wide.
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28
Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes.
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29
Preheat the oven to 450 degrees F.
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30
Boil the bagels.
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31
Bring the remaining reserved potato cooking water to a boil.
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32
Carefully drop the bagels into the water, a few at a time, and cook 30 seconds.
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33
Flip the bagels with a slotted spoon and cook 30 more seconds.
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34
Set the bagels on a rack to drain, then return to the parchment-lined baking sheet.
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35
Bake the bagels.
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36
Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes.
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37
Beat the egg with 1 tablespoon water; brush the mixture on the bagels and top with the sauteed onion.
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38
Continue baking until golden, 10 to 15 more minutes.
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39
Let cool 15 minutes before serving.
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40
Photograph by David Malosh
