Imagine sinking your teeth into a warm, freshly baked bagel that combines the wholesome goodness of whole wheat, the natural sweetness of ripe bananas, and the rich, crunchy texture of walnuts. These Banana Nut Wheat Bagels are not just a breakfast item; they're a morning game-changer that will transform your ordinary breakfast routine into an extraordinary culinary experience. Packed with nutrients, bursting with flavor, and incredibly satisfying, these homemade bagels are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 bagels
Ingredients
- 2 cups whole wheat flour
- 1 cup bread flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 1 cup warm water
- 1 ripe banana, mashed
- 1/2 cup chopped walnuts
Instructions
- In a large mixing bowl, combine whole wheat flour, bread flour, sugar, and salt. Mix thoroughly to distribute ingredients evenly.
- Activate the yeast by dissolving it in warm water (around 110°F) and let it sit for 5-7 minutes until it becomes frothy and bubbling.
- Mash the ripe banana in a separate bowl until smooth and creamy, ensuring no large chunks remain.
- Pour the activated yeast mixture and mashed banana into the dry ingredients, mixing with a wooden spoon or stand mixer until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. Add chopped walnuts during the last few minutes of kneading.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm area for about 1 hour or until doubled in size.
- Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball, then create a hole in the center to form bagel shapes.
- Let the shaped bagels rest for 15 minutes while preheating the oven to 425°F and bringing a large pot of water to a gentle boil.
- Boil each bagel for 1 minute per side, then place on a parchment-lined baking sheet.
- Optional: Sprinkle additional chopped walnuts on top of the bagels before baking.
- Bake for 20-25 minutes until golden brown and sounds hollow when tapped on the bottom.
- Remove from oven, let cool on a wire rack for at least 15 minutes before serving.
Tips
- Temperature is key: Ensure your water is precisely around 110°F when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Choose the right banana: Use a very ripe banana with plenty of brown spots for maximum natural sweetness and moisture.
- Kneading technique: When kneading, don't be afraid to get your hands dirty. A well-kneaded dough is the secret to a perfect bagel texture.
- Boiling matters: The brief boil before baking gives your bagels that signature chewy exterior and helps create a beautiful, glossy crust.
- Nut distribution: When adding walnuts, mix them in during the last few minutes of kneading to ensure even distribution throughout the dough.
- Cooling is crucial: Allow your bagels to cool completely on a wire rack to prevent a soggy bottom and maintain that perfect crisp exterior.
- Storage tip: These bagels freeze beautifully. Slice, wrap individually, and freeze for up to a month for a quick and delicious breakfast anytime!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
