Banana Nut Bagels

A little bagel story while the kettle hums

The first time I made Banana Nut Bagels, I was trying to rescue two bananas that were heading toward fruit fly fame, and also avoid going to the shop in the rain. I mashed them, tossed them into a bagel dough, and honestly expected a weird donut situation. But the kitchen smelled like a bakery with a sense of humor, and the bagels had this gentle banana whisper with crunchy walnut edges. My sister showed up “accidentally” right when they came out of the oven. Classic. I burned my tongue because patience is not my best gig.

Anyway, if you love chewy bagels, a wee bit of sweetness, and the sound of nuts toasting while you pretend you’re cleaning the counter, you’re in the right place. And if you’ve never boiled dough before, no stress; it looks odd for a minute, then bam, bagels.

Why you’ll probably love these

I make this when the fruit bowl turns spotty and I want breakfast to feel like a hug. My family goes mad for these because they’re chewy, slightly sweet, and the nuts get all toasty in the oven. Also, the banana perfume that floats around the house? Worth it. Sometimes I’m low on time and skip the nice long rise, which I regret every single time because the texture is just not as bouncy, but we eat them anyway and pretend it was all part of the plan.

(Small confession: I used to overboil them because I was chatting on the phone. Now I set a timer like a sensible human.)

What you’ll need, with my usual swaps

• 4 cups bread flour, about 500 g. All purpose works in a pinch; it will be softer, still tasty.
• 2 teaspoons instant yeast. Active dry is fine, just bloom it in the warm water first.
• 2 teaspoons fine sea salt. My grandmother swore by kosher salt, honestly any decent salt is fine.
• 1 cup well mashed very ripe bananas, about 240 g. The spottier the better.
• 1 to ¾ cup warm water, about 120 to 180 ml, added as needed. Start low; banana adds moisture.
• 2 tablespoons brown sugar or honey, plus 1 tablespoon for the boil.
• 1 teaspoon ground cinnamon, optional but pretty lovely.
• 1 cup chopped nuts, walnuts or pecans. I sometimes use toasted almonds when I run out of walnuts, no one complains.
• 1 tablespoon baking soda for the boiling water. Or barley malt syrup if you have it, very nice.
• 1 egg for a wash with a splash of water, optional for shine.
• Extra nuts or a handful of rolled oats for topping, optional.

Note: If you bake a lot, you might have malt powder. A teaspoon in the dough adds a malty vibe; not essential though.

How I make them, with little asides

1. In a big bowl, whisk the flour, yeast, salt, and cinnamon. Make a well. Add the mashed bananas and 120 ml warm water plus the brown sugar or honey. Stir with a sturdy spoon until a shaggy dough forms. If it’s dry and crumbly, drizzle in more water a tablespoon at a time; if sticky like banana glue, dust in a bit more flour. It should feel firm but pliable.
2. Knead: In a stand mixer with a dough hook, 6 to 8 minutes on medium low, until smooth and springy. By hand, about 10 minutes on a lightly floured counter. This is where I usually sneak a taste of banana because I am five years old. If you’re unsure about gluten development, the windowpane test helps; King Arthur’s guide is super clear: bagel shaping steps and dough feel.
3. First rise: Tuck the dough into a lightly oiled bowl, cover, and let it rise in a warm spot until puffed, 60 to 90 minutes. It won’t double dramatically because it’s a stiffer dough with banana, so don’t panic if it just grows by half. Looks a bit weird at this stage, it always does.
4. Prep the nuts: Toast the chopped nuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool. I forget this sometimes and toss them in raw, still good, just less toasty.
5. Shape: Tip the dough out, press into a rough rectangle, sprinkle on most of the nuts, and fold a few times to distribute. Divide into 8 equal pieces, about 115 g each. Roll each into a tight ball. To shape bagels, poke a hole through the center with a floured finger and gently stretch to about 5 cm. The hole will shrink later.
6. Quick rest: Place on a parchment lined sheet, cover lightly, and rest 20 to 30 minutes until slightly puffy. If your kitchen is chilly, go 40 minutes. For a super chewy texture, you can refrigerate the shaped bagels for 8 to 12 hours; I do this when I remember.
7. Boil: Bring a big pot of water to a gentle boil. Stir in the baking soda and the extra tablespoon of honey. Slide in 2 to 3 bagels at a time, boil 30 to 45 seconds per side. I go 45 seconds because I like extra chew. Fish them out with a slotted spoon and let excess water drip off.
8. Top and bake: Brush with egg wash if using, sprinkle with the remaining nuts or a scatter of oats. Bake at 220 C or 425 F for 18 to 22 minutes until deep golden. Rotate the pan once if your oven runs hot at the back. If the tops are browning too quickly, tent loosely with foil for the last 5 minutes.
9. Cool, then slice. Or burn your tongue a little like I do, up to you. The crumb is denser than a plain bagel, but in a cozy way.

If you want a deeper dive into the whole boil then bake magic, the Serious Eats guide is ace: how to make bagels at home. And for proofing intuition, this step by step bagel walkthrough is friendly.

Notes from my slightly floury notebook

• Bananas vary. Super ripe ones make the dough softer and sweeter; I sometimes cut the water back to 100 ml if the bananas are very mushy.
• Chill helps. A short fridge rest firms the dough and makes shaping less faffy. I said “essential” once, but actually, it’s just helpful.
• Sugar browns. Banana and honey push color fast, so watch the bake at the end. Dark golden is yum, too dark gets bitter.
• Salt matters. If you reduce salt, the dough will rise faster and taste flatter. Ask me how I know.

Variations I’ve tried, mostly on purpose

• Chocolate chip banana: Swap half the nuts for ½ cup dark chocolate chips. Kids cheer, adults steal seconds.
• Banana coconut crunch: Add ½ cup toasted coconut flakes and a pinch of nutmeg. Tropical bagel holiday.
• Banana cranberry walnut: Stir in ⅓ cup dried cranberries with the nuts for little tart pops.
• The one that flopped: I tried all oat flour once. Chewy became crumbly and the boil was a mess. If you need gluten free, use a proper blend and expect a different vibe.

Gear I use, and what to do if you don’t

• Stand mixer: Speeds things up. On second thought, kneading by hand is relaxing and totally fine.
• Big pot: I call it essential for boiling, though I have used a deep sauté pan in a pinch. Just do fewer bagels at once.
• Slotted spoon or spider: Two forks work if you’re careful. I’ve done it, I’ve splashed.
• Kitchen scale: Helpful for even portions; a good old eyeball works if you’re feeling chill.
• Parchment and a baking sheet: Nonstick works too; a light oiling is enough.

How to store them without losing the magic

Cool completely. Keep in a paper bag tucked inside a loose plastic bag at room temp for 1 day. I think this tastes better the next day, slightly toastier somehow, but if you want crisp edges again, slice and toast. Freeze extras in a zip bag up to 2 months; slice before freezing for quick breakfasts. Though honestly, in my house it never lasts more than a day.

How we like to serve Banana Nut Bagels

• Thick cream cheese with a drizzle of honey and a pinch of flaky salt.
• Peanut butter and banana coin slices, Elvis would nod.
• Sharp cheddar, toasted bagel, hot cup of tea. My Sunday thing.
• Family tradition: warm bagel halves with salted butter while we stand around the counter chatting. No plates, just vibes.

Pro tips I learned the hard way

• I once tried rushing the rise and regretted it because the crumb turned tight and a bit gummy. Give it time.
• I boiled for 90 seconds once, got tough skins. Stick to 30 to 45 seconds per side, that’s the sweet spot for me.
• Forgot the salt. Bland town. If you do this, a salty butter helps but it wont fix the dough.
• Cutting when hot squishes the crumb. Wait 10 to 15 minutes, or use a serrated knife and gentle sawing.

FAQ from messages and panicked texts

Can I skip the boil?
Short answer, no. The boil gives that bagel chew and sets the crust. I tested a bake only batch and it was basically a round bread roll with banana. Tasty, not a bagel.

All purpose flour ok?
Yep. Slightly less chew, still great. Start with a tablespoon less water since AP is a touch thirstier. Actually, I find it works better if you chill the shaped AP bagels before boiling.

No nuts in the house. Now what?
Skip them, or add seeds. Sunflower seeds are lovely. Or go full banana bread vibes with chocolate chips.

How ripe should the bananas be?
Speckled, soft, still peelable. If they’re liquefying, reduce the added water. If they’re just barely ripe, you can add an extra teaspoon of sugar.

Do these taste very sweet?
Not really. More like a gentle banana note, then toastiness. If you want sweeter, add an extra tablespoon of honey to the dough.

Can I make minis?
Absolutely. Divide into 12 pieces, shorten the boil by about 10 seconds per side, bake 14 to 16 minutes. Great for little hands.

Overnight option?
Yes. Shape, then refrigerate covered up to 12 hours. Boil straight from cold. The flavor gets deeper, and they hold their shape like champs.

Why are mine pale?
Probably the water wasn’t simmering enough or you skipped the honey or baking soda in the water. Also, bake a couple minutes longer. Oven thermometers help; mine lies sometimes.

Help, the dough is too sticky.
Bananas can do that. Dust with a tablespoon of flour at a time and knead it in until the dough pulls away cleanly. Lightly oiled hands help too.

What if I only have one banana?
Use it, then make up the difference with water; start with 120 ml and go slowly. The flavor will be milder, still nice.

Small digression before I forget: my dog stole a banana once and buried it in the herb pot. Found it two days later, planted like a treasure. Didn’t use that one in the bagels, in case you were worried.