Banana Nut Bagels
Breakfast just got better with homemade banana bread bagels. With crunchy walnuts, chewy bagel, and spiced banana flavor in every bite, these Banana Nut Bagels are a perfect addition to your morning routine.
Servings: 6 bagels
Calories: 378kcal
Cost: Recipe $2.94 / Serving $0.49
Ingredients
- 2 ¼ teaspoons active dry yeast ($0.38)
- 1 cup warm water, about 110°F ($0.00)
- 2 tablespoons granulated sugar ($0.05)
- ¾ cup ripe bananas, mashed (about 2 to 3 bananas) ($0.75)
- ¼ cup walnuts, chopped ($0.45)
- 1 ½ teaspoons salt ($0.01)
- 4 cups bread flour ($1.00)
- 1 teaspoon ground cinnamon ($0.08)
For Boiling and Finishing
- 1 large pot of water
- 3 tablespoons granulated sugar ($0.07)
- 1 large egg ($0.15)
- 1 tablespoon water ($0.00)
Instructions
- Activate the yeast. In a large bowl, combine the yeast, warm water, and granulated sugar. Let rest for about 10 minutes, until foamy.
- Mix the dough. In a separate bowl, mash the bananas until smooth. Stir in the walnuts and salt. Add the banana mixture to the yeast mixture.
- Add dry ingredients. Stir in the bread flour and cinnamon. Add additional flour as needed, about ¼ to ½ cup, until a dough forms that pulls away from the sides of the bowl.
- First rise. Transfer the dough to a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Shape the bagels. Punch down the dough and divide into 6 equal portions. Roll each portion into a ball, then shape into bagels and place on a baking sheet.
- Boil the bagels. Bring a large pot of water to a boil and add the remaining sugar. Boil the bagels in batches, no more than 2 at a time, for 1 minute total, flipping halfway through.
- Egg wash and bake. Return the boiled bagels to the baking sheet. Preheat the oven to 425°F. Whisk together the egg and water and brush over the tops of the bagels.
- Bake. Bake for 15 minutes, until golden brown.
- Cool. Transfer bagels to a wire rack and let cool completely before serving.
Notes
- Dough consistency. Flour needs may vary. Aim for a firm, non-sticky dough.
- Even sizing. Weighing the dough helps divide the bagels evenly.
- Shaping tip. Press floured fingers through the center of each ball for a clean bagel shape.
- Proofing. Allow the dough to rise fully but avoid overproofing, which can affect texture.
- Storage. Homemade bagels are best within 2 to 3 days. Store at room temperature or freeze for longer storage.
Nutrition
Serving: 1bagel | Calories: 378kcal | Carbohydrates: 72g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 586mg | Potassium: 218mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
