Look! You did it! It’s Friday!
Go pat yourself on the back, another week in the books. To cap off this week, I have a recipe for you. It is a good one. Well okay, I hope they all are good ones, but this one has an extra special place in my heart because it’s a BAGEL recipe. Vangie has a thing for bagels.
But guess what…it is difficult (read: virtually impossible) to find a nutritious, real food bagel at the supermarket. I’m not too keen on my bagel containing high fructose corn syrup, artificial flavors, and food dyes. Nope. Not my thing.
So I made my own. And they are pretty darn good. They are naturally sweetened with banana, contain fiber from the whole wheat flour, and have that perfect density to fluff ratio. That ratio is key friends. Key.
I know that bagel making may seem a bit daunting, so I included step by step pictures as well as detailed directions in the recipe found at the bottom on the post.
Step 1: Mix dissolved yeast, flour mixture, and banana.
Step 2: Knead dough, and let it rise.
Step 3: Simmer in hot water.
Step 4: Bake.
Hearty Banana Bagels
Time: 2 hours Servings: 8 large bagels Difficulty: Intermediate
- 2 1/4 tsp dry yeast
- 1 cup warm water* (plus 1/4 cup)
- 2 bananas (mashed)
- 2 cups whole wheat flour
- 2 cups unbleached all purpose flour
- 1/4 tsp salt
- 1/2-1 T cinnamon
- In a small bowl, pour 1 cup of warm water and add the dry yeast. Make sure the yeast dissolves fully.
- Mash the 2 bananas with a fork and add about 1 T of the mashed banana into the yeast mixture, stir, and let it sit for up to 5 minutes.
- In a large bowl, mix together the two types of flour, salt, and cinnamon.
- Make a well in the center of the flour (as pictured in step 1) and pour into the well the yeast mixture. Mix until it is well incorporated, and then add the mashed banana and 1/4 cup of water. Combine well until a soft dough is formed.
- Flour a surface and knead the dough for about 2-4 minutes.
- Place the kneaded dough into a clean bowl and cover with plastic wrap. Place it in a warm location and let it rise for about an hour and a half.
- Preheat oven to 425°F.
- Divide the dough into 8 equal portions and with your finger, poke a hole into the center of each ball to make a bagel-esque shaped. Allow the the dough to rest.
- While the dough is resting, bring a large pan of water to a simmer. Sprinkle a little salt into the water.
- Transfer the bagels into the simmering water 2-3 at a time, depending on the size of your pan. Simmer for about 1-2 minutes on one side and then flip then and simmer for another 1 minute.
- Using a slotted or mesh spoon, remove the bagels from the water and place them on a parchment lined baking sheet. When all the bagels have been boiled, cook them in the oven for 25 minutes.
- Let them cool and enjoy! I suggest slicing one open and smearing a hefty serving of PB or almond butter one top.
*The water should be warm but NOT hot to the touch. If it’s too hot, it’ll kill the yeast, and you’ll have hockey pucks instead of pillowy bagels. No bueno.
Please don’t be scared by the many steps. They are 100% worth it and actually not that difficult to make. I’ll admit it’s a bit time consuming. Still…so worth it.
Bye loves ❤