Banana - Crunch Bagels

Banana - Crunch Bagels
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 206.5
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 36.5 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 7.3 g

View full nutritional breakdown of Banana - Crunch Bagels calories by ingredient
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Introduction

Double the seeds, whole grains and a hint of nutmeggy warmth surround a light banana flavour to make these great breakfast treats. If you don't have maltose (which is available in Chinese groceries), use honey or brown sugar in the water instead. Double the seeds, whole grains and a hint of nutmeggy warmth surround a light banana flavour to make these great breakfast treats. If you don't have maltose (which is available in Chinese groceries), use honey or brown sugar in the water instead.
Number of Servings: 12

Ingredients

    2 cups flour
    2 cups whole wheat flour
    1/2 cup rolled oats
    1 tbsp gluten flour
    1/2 tsp salt
    1 tbsp ground flaxseed
    2 tbsp brown sugar
    1 tsp nutmeg
    1 pkg instant yeast
    1 1/2 cups warm water
    2 medium bananas, chopped
    1 tbsp maltose (optional, for boiling water)
    1/4 cup chia seeds (for topping)

Directions

Combine flour, whole wheat flour, oats, gluten flour, salt, flaxseed, sugar, nutmeg and yeast in the bowl of a stand mixer fitted with a dough hook.
With the mixer running on low, add half the water.
Add banana chunks, then remaining water.
Increase the speed to medium and knead with the mixer 6-7 minutes.
Transfer to a clean, lightly greased bowl. Cover and let rest 30 minutes.
Turn dough onto a greased countertop and divide into 10 balls. Let rest 5 minutes.
Shape each ball into a ring and place onto greased (or parchment-lined) cookie sheets, 5 rings to a sheet.
Cover with plastic wrap and let rest 1 hour, until doubled.
Preheat oven to 375F.
Bring a large pot of water to a boil and add the maltose.
Boil bagels, two at a time, for thirty seconds each side. Remove with a slotted spoon and place back on (re)greased sheets.
Sprinkle with chia seeds.
Bake 35-40 minutes, until golden brown and hollow-sounding when tapped.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.

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