The chewy texture of a New York-style bagel meets the cozy, spiced aroma of a fresh loaf of banana bread. These are naturally sweetened and carry a beautiful mahogany crust.
2 Hours (inc. rising)
Makes 8 Bagels
Soft & Chewy
Dough & Infusion
- 1 cup Mashed Banana (very ripe)
- 3.5 – 4 cups Bread Flour
- 2.25 tsp Active Dry Yeast
- 2 tbsp Brown Sugar or Maple Syrup
- 1.5 tbsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 1 tsp Sea Salt
- 1/4 cup Warm Water (if needed)
The Boiling Bath
- 4 quarts Water
- 2 tbsp Honey or Barley Malt
- Optional: Egg wash for shine
Step-by-Step Instructions
- Activate Yeast: In a small bowl, mix the warm water (if using) with sugar and yeast. Let it sit for 5-10 minutes until foamy.
- Mix the Dough: In a stand mixer or large bowl, combine mashed banana, vanilla, yeast mixture, cinnamon, salt, and 3 cups of flour. Gradually add remaining flour until a stiff, slightly tacky dough forms.
- Knead: Knead by hand or machine for 8–10 minutes. The dough should be smooth and elastic.
- First Rise: Place in a greased bowl, cover, and let rise in a warm spot for 60–90 minutes until doubled in size.
- Shape: Punch down the dough and divide into 8 equal pieces. Roll into balls, then poke a hole in the center and stretch to form the bagel shape. Let rest for 10 minutes.
- Boil: Bring the water and honey to a boil. Boil bagels for 1 minute per side. This creates the signature chewy crust!
- Bake: Place on a lined baking sheet. Bake at 425°F (220°C) for 20–22 minutes until golden brown and sounding hollow when tapped.
Baker’s Secret: Banana adds a lot of moisture. If your dough feels too sticky to handle after the first rise, lightly flour your hands and work surface—but don’t add too much flour or the bagel will become dense!
