These Banana Nut Bagels are soft and sweet, packed with ripe bananas and crunchy nuts. They make a tasty breakfast or snack that you won’t want to miss!
Every time I make these, the smell of fresh bananas fills the kitchen, and I can’t help but sneak a warm bagel right out of the oven. 😋 Perfect with some butter!
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for making your bagels fluffy. If you only have instant yeast, you can use that too—just mix it directly with the dry ingredients. I find active dry yeast gives a bit more flavor when activated first.
Bread Flour: It gives your bagels a chewy texture. If you don’t have bread flour, you can use all-purpose flour, but the bagels might be slightly less chewy. I often mix both for the best results.
Banana: A ripe banana adds sweetness and moisture. If you’re short on bananas, unsweetened applesauce can be a great substitute. I tend to use extra ripe bananas for the best flavor!
Chopped Walnuts: They add a nutty crunch. If you’re allergic, feel free to swap them for sunflower seeds or even chocolate chips for a fun twist. I love the nuts, but I also enjoy a chocolate banana version!
Honey: It’s used in the boiling water for a lovely gloss and mild sweetness. If you’re looking for a vegan option, maple syrup works well. It gives a unique flavor that’s also delightful!
How Do You Knead Dough Properly?
Kneading is important for developing gluten, which gives the bagels their structure. Here’s how to do it right:
- Turn the dough onto a floured surface and push it down with the palms of your hands.
- Fold it over, then turn it 90 degrees, and repeat.
- Knead for 8-10 minutes. If it sticks, sprinkle a little more flour. The dough should become smooth and elastic.
- I like to keep my workspace floured well to prevent sticking, and don’t rush this process—it really makes a difference!
After kneading, let the dough rest in a warm spot until it doubles in size. Remember, patience pays off!
How to Make Delicious Banana Nut Bagels
Ingredients You’ll Need:
For the Dough:
- 1 1/4 cups warm water (about 110°F / 43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 3 tbsp granulated sugar
- 4 cups bread flour (plus extra for kneading)
- 1 tsp salt
- 1 ripe banana, mashed
- 1/2 cup chopped walnuts (plus more for topping)
- 1 tbsp vegetable oil (for greasing)
- 1 tbsp honey (for boiling water)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus around 1 to 1.5 hours of rising time. After that, you’ll need another 30 minutes to boil and bake them. So, in total, you should set aside about 2 hours to make these tasty bagels!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix together the warm water, active dry yeast, and 1 tablespoon of sugar. Stir gently and let it sit for about 5 minutes until it becomes foamy. This step is important as it helps the yeast activate and prepare for rising.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the bread flour, salt, and the remaining sugar. This mixture will form the base of your bagels.
3. Mix in the Banana:
Add the mashed banana to the foamy yeast mixture and stir to combine. This will add sweetness and moisture to your bagels.
4. Form the Dough:
Pour the banana-yeast mixture into the bowl with the dry ingredients. Mix everything together until a rough dough starts to form.
5. Knead the Dough:
Turn the dough out onto a floured surface. Knead the dough for about 8-10 minutes, gradually adding the chopped walnuts. Keep kneading until the dough is smooth and elastic. Don’t forget to sprinkle a little flour if it gets too sticky!
6. Let It Rise:
Lightly grease a bowl with vegetable oil, place the kneaded dough inside, and cover with a damp cloth. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is the dough’s time to grow!
7. Prepare for Baking:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
8. Shape the Bagels:
Once the dough has risen, gently punch it down to release the air. Divide it into 8 equal pieces. Shape each piece into a ball and then poke a hole through the center. Stretch it gently to form the classic bagel shape.
9. Boil the Bagels:
Bring a large pot of water to a boil and add the honey to it. Reduce the heat to a simmer. Carefully place the bagels in the water and boil them in batches for about 1-2 minutes on each side. Remove them with a slotted spoon and drain on a kitchen towel.
10. Bake:
Place the boiled bagels on your prepared baking sheet. Sprinkle additional chopped walnuts on top and gently press them into the dough. Bake for 20-25 minutes, or until the bagels are golden brown and cooked through.
11. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack. After cooling, they’re ready to be served. Enjoy your homemade Banana Nut Bagels warm or toasted!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for bread flour! However, the texture may be denser. To achieve a lighter bagel, consider using a mix of whole wheat and all-purpose flour.
What If My Dough Doesn’t Rise?
If your dough hasn’t risen, it could be due to the yeast being expired or the water being too hot or too cold. Make sure the water is warm (about 110°F / 43°C) and give it a bit more time—sometimes, dough can take longer to rise in cooler environments. A warm, draft-free spot works best!
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just make sure to slice them before freezing for easier toasting later!
Can I Add Other Mix-ins?
Absolutely! Feel free to get creative—dried fruits like raisins or cranberries, chocolate chips, or different types of nuts can all be great additions to your bagels. Just remember to adjust the amount based on your preference!
