I think I’ve made two giant bagels and I’m definitely not stopping. I can’t turn back to the normal size. So, here’s my Giant Banana Bread Bagel.
I say banana bread because “banana bagel” sounds weird. So, to truly fulfill its name, I added maple syrup, cinnamon, and nutmeg. If you do not really want that (trust me, it’s really good this way), feel free to leave the spices out.
This bagel is, of course, chewy and fluffy. It’s really similar to my sweet potato bagel, but banana bread flavored.
When you knead the dough for this recipe, it is best that you do it for longer so that the gluten develops and the bagel ends up chewier.
Let’s make a giant banana bread bagel and trust me, you will never want a normal -sized bagel again. 🙂
5 Word Summary
If you like bagels, check these recipes out:
Giant Banana Bread Bagel
This giant bagel has an amazing flavor that is just like banana bread but chewier and bread-ier. It is also vegan, dairy-free, and oil-free.
- 80 ml lukewarm water (~110 degrees F)
- 2 tsp instant yeast
- 60 g mashed ripe bananas
- 2 tbsp pure maple syrup
- 250 g bread flour (12-14% gluten content)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of salt
In the bowl of an electric mixer or just a large bowl, combine the lukewarm water and yeast.
Once the yeast is bubbly and foamy, add the mashed banana, maple syrup, flour, cinnamon, nutmeg, and salt. Knead on medium speed until an elastic dough is formed (about 10 minutes).
Place the dough into the large bowl and cover it with a damp cloth. Allow to rise until doubled in size.
Once done proofing, shape the dough into a giant bagel. Cover again with a damp cloth and allow to rise while you heat a large pot with water (about 10 minutes) and preheat your oven to 425 degrees F. Make sure there are about 4-5 inches of water.
Once the water starts to boil, add 1/4 cup of honey. Gently place the giant bagel into the water and cook on each side for 2-4 minutes. The more you boil the bagel for, the chewier it will be.
Line a baking sheet with parchment paper. Place the bagel on top and bake for 30 minutes until golden brown. Allow to cool on a wire rack, or dive right in! I like them straight out of the oven.