Calling all bagel lovers! With this incredibly easy recipe, you can now make delicious bagels at home! These babies here are loaded with bananas and cinnamon spice and there’s no yeast required!
Let’s face it…by now I’m sure we’ve all made at least 10 different kinds of banana bread and STILL have some overripe bananas to use. (Hello quarantine problems?!) So instead of making yet another banana bread recipe, why not whip up some of these cinnamon banana bread bagels instead??
Ingredients
I used to think that making bagels would be such a complicated process and would require all of these fancy ingredients and equipment that I just didn’t have the time (or money) to get. Boy was I wrong! This incredibly easy bagel recipe only requires 8 ingredients (most of which I’m sure you already have at home), a standing mixer, a baking sheet and an oven. Check out how simple these ingredients are below!
- All purpose flour: Can be replaced with 1:1 gluten free flour mix. (I haven’t tried it with any other mix besides regular all purpose flour and the gluten free mix I mentioned, so I’m not sure if this would work with a different type of flour.)
- Greek yogurt: This MUST be greek yogurt! DO NOT use regular yogurt or non-dairy!
- Mashed bananas
- Baking powder
- Cinnamon
- Salt
- Raisins or chocolate chips: I used raisins in mine. 🙂
- Egg white
Do I have to use the hook attachment for mixing?
Not necessarily. You can also mix the dough together with a large spatula and then finish “kneading” it with your hands, but it will get very messy. If you do have a standing mixer but don’t have a hook attachment then DO NOT use the standard whisk attachment or even the paddle attachment to mix the dough! The dough can get caught inside both attachments and won’t form into a ball. (Plus they’ll be a pain to clean out too!)
What do I do if my dough is too “wet”?
If the dough is sticking to sides of the bowl after it’s been mixed, then that means that your dough is still too “wet.” (Don’t worry if this happens because it happened to me too. 🙂 ) Simply add up to 2 more tablespoons of flour to mixer and mix it again until the dough starts to pull away from the sides. Then you can take it out and form it into your bagels.
Do I have to add raisins?
Not at all babes! These bagels would be just as delicious without them, or you could even replace the raisins with the same amount of chocolate chips too!
Tips for making cinnamon banana bread bagels:
- Keep your hands AND work station lightly “floured” at all times! This prevents the dough from sticking to you and the surface your working on.
- If you have kitchen gloves, you might want to wear them when forming the bagels.
- When forming the bagels, make sure to give them a slightly larger hole than you’ll think you’ll need. These bagels puff up A LOT, so if the hole isn’t large enough, it might “close up” while they’re baking. (Personally I like don’t mind when that happens. It makes me feel like the bagels are extra fluffy then.😉)
- Don’t forget to lightly brush your bagels with a beaten egg white before baking them! This helps them to brown while they’re in the oven.
More recipes like this:
- Banana Pancake Donuts with Chocolate Peanut Butter Frosting
- Fluffy Blueberry Vanilla Pancakes
- Banana Bread French Toast
- Stuffed Bagel Bites
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Cinnamon Banana Bread Bagels
Ingredients
- 1½ cups all purpose flour (plus 2 more tablespoons of flour depending)
- 1 cup plain greek yogurt
- ½ cup mashed banana (about 1 banana)
- 3 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup raisins
- 1 egg white, beaten
Instructions
- Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
- Mix the flour, baking powder, cinnamon and salt together in a bowl and pour it into a large standing mixer.
- Then add the greek yogurt, banana and raisins to the mixer. Use your hook attachment to mix the ingredients together until a dough forms and begins to pulll away from the sides of the bowl. (If your dough is too "wet" to handle, add up to 2 more tablespoons of flour and mix again.)
- Lightly flour your work station and hands and place the dough on your work station. Divide the dough into 6 equal balls and place them on your prepared baking sheet. (You may want to use kitchen gloves for this part because it can get a little messy.)
- Make a hole in the center of each ball and form them into a bagel shape. (If the dough starts sticking to much to your hands, just keep dusting your hands with flour.)
- Once all the bagels are formed, brush the tops and sides with your egg white and bake them for 17-20 minutes. (I would start checking them at 15 minutes just to make sure they don't get too dark.)
- Let the bagels cool or serve them immediately with your favorite spreads and toppings!
Today, I found your site with these bagels and was intrigued as who should of thought of this variation. Anyway the Greek yogurt is something that I don’t use and substitute regular full fat sour cream instead. Do you think that it would be possible here. Looking forward to your response
Hi Marsha! I personally haven’t tried making these with sour cream but I know a few people who have and it worked for them. The sour cream might alter the flavor of the bagels though. I hope this helps! Let me know if you try it and how it turns out! 🙂