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1
combine yeast, water, and sugar in bowl of electric mixer fitted with a dough hook.
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2
Mix to combine and let sit for 10 minutes.
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3
When the yeast is foamy, add all of the mashed bananas and nuts.
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4
Mix until combined.
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5
Add all of the salt and the flour 1/2 cup at a time until 4 cups have been added.
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6
Add another half cup and mix with a spoon.
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7
Add the final half cup and mix.
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8
Dough will be sticky, but firmer than regualar bread dough.
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9
Dump all onto a floured surface and kneed for 10 minutes until the dough is no longer sticky.
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10
Form into a ball and let rise in a greased bowl for 1 hour.
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11
Punch down dough and divide into 12 portions.
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12
Roll the dough into a 6 inch log and pinch together the ends.
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13
Put onto a lightly greased surface and continue until all 12 are finished.
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14
Cover with a clean towel and let rise for another 30 minutes.
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15
In the meantime, bring to a boil 12 cups of water with 1 tablespoon of sugar.
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16
Drop 4 bagels in at a time and boil for 1 minute.
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17
Remove to a baking sheet lined with cornmeal.
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18
Bake for 5 minutes at 450, then lower to 350 and bake for 25-30 minutes, depending on how you like your bagels.
