Whole Wheat Banana Bagels

Original recipe found here: http://www.kswheat.com/recipes.php?id=248

Courtesy of: Kansas Wheat Commission

Made on: 8/18/14

Yield: 12 Bagels

INGREDIENTS

1 package active dry yeast (This equals 2 ¼ tsp)

2 1/2 cups whole wheat flour

1 cup bread or all-purpose flour (I used all whole wheat flour and no all-purpose flour)

1 1/2 teaspoons salt

3/4 cup water (80 degrees F)

1 large egg

2 tablespoons oil (I used applesauce)

1 tablespoon honey

1/2 cup very ripe mashed bananas (I probably used more than this)

2 quarts water

2 tablespoons sugar

1 egg

1 tablespoon water

Poppy and sesame seeds

INSTRUCTIONS

1. Add yeast, flours, salt, 3/4 cup water, egg, oil, honey and bananas to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine, cover and let rest 10 minutes.

2. Meanwhile, in a 3-quart saucepan or electric skillet, bring the 2 quarts water to a simmer. Add the 2 tablespoons sugar.

3. Divide dough into 12 equal pieces and shape into smooth balls. Allow to relax for a minute before flattening into 3 1/2-inch circles. Poke a hole in the center with finger and gently pull dough to make a 1 to 1 1/4-inch hole.

4. Place 2 to 3 bagels at a time in the water and simmer 3 minutes on each side. Remove with slotted spoon. Drain briefly on a paper towel, then place on greased baking sheet which has been sprinkled with cornmeal. Beat together the egg and 1 tablespoon of water and brush over bagels. Sprinkle with seeds, if desired.

5. Bake in 400 degrees F oven for 20 to 25 minutes or until tops are a light brown. Cool on a rack. Makes 12 bagels.

*If you don't have a bread machine, these bagels can be prepared using traditional methods. Follow the same shaping, boiling and baking instructions.

Nutrient Analysis. One 2-ounce bagel provides 165 calories, 6 g protein, 29 g carbohydrates, 4 g fiber, 4 g fat, 35 mg cholesterol, 15 mg calcium, 171 mg potassium, and 279 mg sodium.

Adjustments I made: I used all whole wheat flour (for a total of 3 ½ cups) and omitted the all-purpose flour. I replaced the oil with applesauce. For the toppings, I left most plain with just the egg, but I put poppy seeds on two, sprinkled cinnamon & nutmeg on two, and added crushed peanuts to two.

Adjustments I would like to make: My water got a little low at the end, so my last round of bagels touched the bottom of the skillet. Next time, I will add water in the middle to avoid this. I would like to experiment more with the toppings. If adding nuts, they need to be chopped more and pushed in a little to avoid them falling off. The poppy seeds were good, but I haven’t tried the cinnamon ones yet. Possibly honey in the egg mixture for a sweeter top? Definitely going to try other things mixed in, rather than bananas (onions, sweet potatoes, pumpkin). When draining, my bagels stuck to the cheap paper towels I use, which was a pain, so I will probably just put them on real towels next time.

Overall Satisfaction: The bagels taste great, and the process was actually easier than I expected, so I’m pretty happy. However, my bagels are flatter than I would like, and they seemed to continue flattening after cooling and storing. I wonder if this has anything to do with using all whole wheat flour or if it’s the process. I am going to incorporate ideas from other bagel recipes, like reducing the time in the water or preparing the dough the night before. On an interesting note, I did not taste the bananas in these.

Would I Make it Again? For sure. I will look at other recipes and try some other fillings/toppings/concepts, but my bagel-making days are just beginning!

Pictured: Dough balls, just waiting to be cooked.

Pictured: Bagel dough, taking a super hot bath on their way to the oven.

Pictured: Six of the bagels, post-oven. They got a little flatter after cooling and being stored together in a Ziploc bag, but I have been able to slice them and toast them just fine.