These banana bread bagels are filled with all the flavors of banana bread and topped with a cinnamon crunch topping. Making these bagels perfect for a bakery at home experience.

Having a bakery at home experiences is just a simple as experimenting with new and unique flavors. These Banana Bread Bagels absolutely fit that description! With all the flavors of banana bread, in a bagel form they are perfect with a spread of cinnamon maple cream cheese or even just with butter!

Ingredients

Bagel

Water – warm water is best to help activate the yeast. Around 100F.
Maple Syrup – this can be swapped with regular sugar or honey. It is just needed to activate the yeast
Yeast – I prefer to use dry active yeast, if you only have instant yeast, skip the first step of mixing the maple syrup and warm water and just mix the yeast in with the flour mixture.
Flour – I prefer to use bread flour in bagels as it gives a nice chewy consistency, but you can swap for all purpose.
Salt – gives the dough flavor and sturcture
Cinnamon – for a nice warm flavor
Bananas – is it banana bread without bananas?
Brown Sugar – for the boiling water, helps give an extra chewy exterior, can skip if desired.

Cinnamon Crunch Topping

Sugar – a mixture of brown sugar and course sugar for the mixture
Flour – all purpose or bread flour.
Butter – melted, unsalted or salted works.
Cinnamon – for added flavor
Egg – for an egg wash to help all the toppings stick.

How to Make Bakery Style Banana Bread Bagels

Add in yeast, maple syrup, and 1/2 cup warm water into a small bowl. Mix and set aside for 5 minutes. The mixture should be slightly foamy before adding to the rest of the mixture.
In a large bowl mash the bananas, then add in remaining water, salt, cinnamon, and yeast mixture. Mix to combine.
Add 3 and 1/2 cups of flour to your mixture and mix to combine. Add in additional flour until the dough starts to pull away from the bowl. Pour mixture onto a floured surface and knead for 10-15 minutes or until the dough is smooth.
Place back into an oiled bowl and allow to rise for about an hour or until doubled in size.
Line a baking sheets with parchment paper.
Divide the dough into 6 equal pieces. Shape each portion into a round ball with your hands and press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape.
Place onto prepared baking sheets and cover the pans with cling wrap or a dish towel. Place in a warm place to rise for 30 minutes.
While the bagels are rising, Make the cinnamon crunch topping by combining everything except for the egg into a small bowl. Set aside.
In an other small bowl combine 1 egg and 2 tbsp water. Mix to combine and set aside.
Fill a large wide pot about 2/3 of the way with water and bring to a boil. Once the water starts simmering, add in brown sugar.
Preheat oven to 425.
Once the water is boiling, use a spatula to gently drop the bagels into the boiling water one at a time.
Boil for about 30 seconds before flipping over to the other side and boiling for another 30 seconds.
After they have boiled, place them on the second baking sheet.
Brush bagels with egg wash and then top with cinnamon crunch mixture.
Cook the bagels for 15 to 20 minutes, rotating the pans halfway through.
Allow the bagels to cool before slicing and serving with your desired spreads!

Share Your Experience

I would love to hear about your experience making and enjoying my Homemade Banana Bread Bagels! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow bakers.

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