Prep 20 mins
Cook 2 hrs
These are really soft, chewey bagels!
- 3 bananas
- 1⁄2 cup walnuts, chopped
- 2 cups water
- 2 packages active dry yeast
- 2 tablespoons salt
- 4 tablespoons sugar
- 5 cups flour
- 1 tablespoon vegetable oil
- combine yeast, water, and sugar in bowl of electric mixer fitted with a dough hook.
- Mix to combine and let sit for 10 minutes.
- When the yeast is foamy, add all of the mashed bananas and nuts.
- Mix until combined.
- Add all of the salt and the flour 1/2 cup at a time until 4 cups have been added.
- Add another half cup and mix with a spoon.
- Add the final half cup and mix.
- Dough will be sticky, but firmer than regualar bread dough.
- Dump all onto a floured surface and kneed for 10 minutes until the dough is no longer sticky.
- Form into a ball and let rise in a greased bowl for 1 hour.
- Punch down dough and divide into 12 portions.
- Roll the dough into a 6 inch log and pinch together the ends.
- Put onto a lightly greased surface and continue until all 12 are finished.
- Cover with a clean towel and let rise for another 30 minutes.
- In the meantime, bring to a boil 12 cups of water with 1 tablespoon of sugar.
- Drop 4 bagels in at a time and boil for 1 minute.
- Remove to a baking sheet lined with cornmeal.
- Bake for 5 minutes at 450, then lower to 350 and bake for 25-30 minutes, depending on how you like your bagels.
Okay this recipe has a mistake in it. Specifically the salt and banana ingredients. You need way more banana and you only need 2 teaspoons of salt; not 2 tablespoons as the recipe reads. Bagel consistency is great just needs more banana flavor and less salt. <br/><br/>Good luck and may the odds be ever in your flavor.
We modified the recipe as per the comments here and made a wonderful whole wheat banana walnut bread out of this. See:<br/><br/>http://chauka.blogspot.com/2013/10/artisanal-banana-walnut-bread.html
All in all these are quite good bagels. Unfortuantely I found the dough quite difficult to work with though. I had a nice non sticky, elastic smooth dough after kneeding while incorporating all the flour. After rising though, I found the dough much too sticky to be able to roll the dough into the bagel shapes. I compromised by liberally flouring my hands while rolling, which worked. The bagels did rise very nicely and held their shape. The texture of the baked bagels was very nice too, nice and chewy on the outside yet a soft/chewy interior. I think next time I would add some banana extract as the banana flavour was just barely noticible. With a couple of tweaks I will definietly be trying these again!