Imagine biting into a warm, golden Banana Bread Bagel that combines the nostalgic comfort of banana bread with the satisfying chew of perfectly boiled and baked bagels. Crowned with a buttery cinnamon crunch topping that shatters delicately with each bite, these banana bread bagels deliver an unforgettable taste experience that works for breakfast, brunch, or anytime indulgence.
Table of Contents
Why This Banana Bread Bagel Stands Out
- Perfect Flavor Fusion: The beloved taste of banana bread wrapped in a chewy, authentic bagel’s exterior
- Simple Ingredients: Uses pantry staples plus sourdough discard (with yeast-only options available)
- Versatile Base: Customizable with add-ins like chocolate chips or transformed into vegan/gluten-free versions
- Signature Topping: The cinnamon crunch crown elevates these beyond ordinary bagels
Ingredients of Banana Bread Bagel:
For the Bagels:
- All-purpose flour (substitute half with bread flour for extra chew)
- Salt
- Instant or active dry yeast
- Ripe bananas (approximately ½ cup mashed)
- Sourdough discard
- Warm water and honey
For the Cinnamon Crunch Topping:
- Butter
- Brown sugar
- Ground cinnamon
- Egg wash (for adherence and shine)
Essential Equipment for Banana Bread Bagel
- Stand mixer with dough hook (or mixing bowl and strong arms)
- Measuring tools
- Bench scraper
- Parchment-lined baking sheet
- Large pot for water bath
The Method
1. Create Your Dough
Combine dry ingredients in your mixer bowl. In a separate bowl, dissolve the sourdough discard in warm water with honey. Mash bananas until smooth, then incorporate all ingredients. Knead 5-7 minutes until the dough becomes smooth and elastic, adding flour by the tablespoon if it’s too sticky.
2. First Rise
Place dough in a greased bowl, cover, and let rise in a warm spot for 1.5-2 hours until doubled.
3. Shape With Care
Divide the dough into 8 equal portions. Roll each into a tight ball before poking and stretching to create the signature bagels hole. Allow shaped bagels to rest while preparing the water bath.
4. The Essential Water Bath
Bring a large pot of water to boil with 1 tablespoon each of baking soda and sugar. Boil bagels for 45 seconds per side—this creates that distinctive chewy bagel’s exterior. After boiling, brush with egg wash and generously apply the cinnamon crunch topping.
5. Bake to Perfection
Bake at 425°F for 20-23 minutes until deeply golden. Rotate the pan halfway through for even browning. Allow to cool slightly before enjoying.
Baker’s Secrets
- Banana Ripeness Matters: The darker and spottier your bananas, the more pronounced the banana flavor
- Weigh Your Ingredients: Especially the mashed banana—aim for ½ cup precisely.
- Don’t Skip the Boil: This step is what makes a bagel a bagel, creating that signature texture.
- Watch for Over-Proofing: Bagels that rise too long will lose their shape during boiling.
Storage & Serving
These bagels stay fresh in a paper bag or bread box for 3-4 days. For longer storage, freeze in airtight bags for up to 3 months.
Serve warm with cream cheese (whipped cinnamon or maple varieties work wonderfully), butter, or a drizzle of honey. They pair beautifully with iced coffee, chai lattes, or golden milk.
Creative Variations
- Chocolate Lover’s Edition: Fold mini chocolate chips into the dough before shaping
- PB&B: Add a peanut butter drizzle over the cinnamon topping
- Vegan Version: Substitute dairy-free butter and use a plant-based egg wash alternative
- Heartier Texture: Replace up to half the all-purpose flour with whole wheat flour
No Sourdough? No Problem!
If you don’t have sourdough discard, simply increase the yeast to 2¼ teaspoons. For enhanced flavor development, shape the bagels and cold-ferment overnight in the refrigerator before boiling and baking the next morning.
FAQ: Everything You Need to Know
How are bagels made step by step?
Traditional bagels follow a five-step process: (1) mix and knead a stiff dough, (2) shape into rings, (3) proof until slightly puffy, (4) boil briefly in water with additives like baking soda, and (5) bake at a high temperature. Our banana bread bagels follow this authentic method while incorporating banana and sourdough for a unique flavor.
What is the number one mistake made when making banana bread?
Using underripe bananas. For this recipe, you want bananas with brown spots or even mostly black peels—these contain more sugar and a stronger banana flavor. The second most common mistake is overmixing the batter, but since we’re making a bagel dough that requires kneading, this isn’t a concern.
Is bagel dough different from bread dough?
Yes! Bagels dough is much stiffer and contains less water than regular bread dough. It typically has a higher protein content (using bread flour), minimal fat, and undergoes a unique two-stage cooking process: boiling then baking. Our banana bread bagels maintain this stiffer texture while incorporating the moisture and flavor of bananas.
What is bagel bread made of?
Traditional bagels contain just flour, water, salt, yeast, and sometimes malt or sugar. Our banana bread bagels enhance this base with mashed ripe bananas and sourdough discard for complexity and flavor, plus a cinnamon crunch topping that caramelizes during baking.
Are bagels boiled or baked?
Both! Authentic bagels (including our banana bread version) are first boiled briefly (45 seconds per side) and then baked. The boiling step gelatinizes the surface starches, creating that distinctive chewy exterior and shiny appearance, while the baking finishes the cooking process and develops color.
Is a bagel healthy?
Bagels can be part of a balanced diet. Our banana bread bagels offer nutritional benefits from the fruit and, if using sourdough, provide probiotics and improved digestibility. The whole-wheat variation adds fiber. While they contain carbohydrates and sugar from the topping, they’re free from preservatives and artificial ingredients in commercial versions. Enjoy in moderation as part of varied breakfast options.
Banana Bread Bagel with Cinnamon Crunch
- Total Time: 2 hours 30 minutes
- Yield: 8 bagels
- Diet: Vegetarian
Description
Imagine biting into a warm, golden bagel that combines the nostalgic comfort of banana bread with the satisfying chew of perfectly boiled and baked bagels. Crowned with a buttery cinnamon crunch topping that shatters delicately with each bite, these banana bread bagels deliver an unforgettable taste experience that works for breakfast, brunch, or anytime indulgence.
Ingredients
- All-purpose flour (substitute half with bread flour for extra chew)
- Salt
- Instant or active dry yeast
- Ripe bananas (approximately ½ cup mashed)
- Sourdough discard
- Warm water
- Honey
- Butter (for topping)
- Brown sugar (for topping)
- Ground cinnamon (for topping)
- Egg wash (for adherence and shine)
Instructions
- Combine dry ingredients in your mixer bowl. In a separate bowl, dissolve sourdough discard in warm water with honey. Mash bananas until smooth, then incorporate all ingredients. Knead 5-7 minutes until the dough becomes smooth and elastic, adding flour by the tablespoon if too sticky.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1.5-2 hours until doubled.
- Divide the dough into 8 equal portions. Roll each into a tight ball before poking and stretching to create the bagel hole. Allow the shaped bagel to rest while preparing the water bath.
- Bring a large pot of water to boil with 1 tablespoon each of baking soda and sugar. Boil the bagel for 45 seconds per side. After boiling, brush with egg wash and generously apply the cinnamon crunch topping.
- Bake at 425°F for 20-23 minutes until deeply golden. Rotate the pan halfway through for even browning. Allow to cool slightly before enjoying.
Notes
For best results, use ripe, spotted bananas for a stronger flavor. Always weigh your banana mash (aim for ½ cup). Don’t skip the boiling step—it’s essential for the chewy bagel texture. Watch out for over-proofing to avoid deflated shapes during the boil.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Boiled and Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 290
- Sugar: 8g
- Sodium: 370mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
Keywords: banana bread bagels, sourdough, breakfast, brunch, cinnamon topping
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These banana bread bagels bridge the gap between comforting quick bread and artisanal bakery fare. Each bite delivers the perfect balance of soft interior, chewy exterior, and sweet cinnamon crunch, creating a breakfast experience worth waking up for.
