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Banana Walnut Bagels

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“These are really soft, chewey bagels!”
2hrs 20mins
12 bagels

Ingredients Nutrition


  1. combine yeast, water, and sugar in bowl of electric mixer fitted with a dough hook.
  2. Mix to combine and let sit for 10 minutes.
  3. When the yeast is foamy, add all of the mashed bananas and nuts.
  4. Mix until combined.
  5. Add all of the salt and the flour 1/2 cup at a time until 4 cups have been added.
  6. Add another half cup and mix with a spoon.
  7. Add the final half cup and mix.
  8. Dough will be sticky, but firmer than regualar bread dough.
  9. Dump all onto a floured surface and kneed for 10 minutes until the dough is no longer sticky.
  10. Form into a ball and let rise in a greased bowl for 1 hour.
  11. Punch down dough and divide into 12 portions.
  12. Roll the dough into a 6 inch log and pinch together the ends.
  13. Put onto a lightly greased surface and continue until all 12 are finished.
  14. Cover with a clean towel and let rise for another 30 minutes.
  15. In the meantime, bring to a boil 12 cups of water with 1 tablespoon of sugar.
  16. Drop 4 bagels in at a time and boil for 1 minute.
  17. Remove to a baking sheet lined with cornmeal.
  18. Bake for 5 minutes at 450, then lower to 350 and bake for 25-30 minutes, depending on how you like your bagels.

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