Banana Bagel Recipes

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Steps:

• split the bagel if not done so already and toast.
• smear each side with cream cheese (just a thin layer, this is supposed to be diet food).
• top one side with sliced banana, sprinkel with cinnamon and drizzle of honey, close it up with the top half of the bagel and enjoy.
• one for snack, two for breakfast.

Steps:

• 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.

Steps:

• Mix starter or poolish ingredients in a large bowl and cover with plastic wrap or a kitchen towel. Leave to ferment at room temperature for 7 to 8 hours until bubbly and swollen in size.
• Add the starter or polish to the mixing bowl of a mixer or to a large bowl. To that add the water, honey, flour, salt (on one side of the bowl) and yeast (on opposite side of the bowl.
• Using a dough hook on the lowest setting (or by hand), mix all ingredients until well mixed (2 to 3 minutes) and turn off the mixer. Cover the bowl and let sit for 5 minutes.
• Knead with the dough hook on the lowest setting (or by hand), for 5 minutes and tip out onto a lightly floured counter. Stretch the dough into a large rectangle and fold letter-style, top to middle, bottom over top and side to side.
• Place in an oiled, straight-sided clear container and cover.
• After 15 minutes, repeat the stretch and fold procedure and cover again.
• Let rise at room temperature for 30 to 45 minutes until the dough is 1 1/2 times as large as it was initially or doubled in volume.
• Divide into 16 equal pieces and roll each into round balls.
• Preheat the oven to 450°F.
• Press each ball with thumb and forefinger to form a hole and use fingers to roll and stretch the bagels until the holes are about 2 inches in diameter. Place on baking sheet lined with parchment paper sprayed well with vegetable oil spray. This prevents the wet bagels from becoming one with the parchment.
• Cover with oiled plastic and let rise for 15 to 20 minutes or until one of the bagels floats in a bowl of cold water.
• Meanwhile prepare the boiling bath by mixing all ingredients and bringing to a light boil.
• Also bring out the sesame seeds, rehydrated onion flakes, poppy seeds or whatever the toppings are you choose. I like to rehydrate onion flakes and toast the sesame seeds before making the bagels.
• Boil each bagel (4 to 5 at a time if you can without crowding the pan) for 1 minute and flip the bagels with a slotted spoon to boil on the opposite side for 1 minute as well. Remove with the slotted spoon and return the boiled and swollen bagels to their parchment paper.
• Put toppings on the wet bagels and bake at 450 F for 6 to 7 minutes, rotate the pans and bake for another 6 to 7 minutes being careful not to over-brown the bagels. Bagels should be dark golden in color.
• Place bagels on a cooling rack and let cool before slicing.