Banana Bread Cinnamon Crunch Bagels

In a small bowl, mix together your sourdough discard, honey, and warm water until the starter has dissolved and a milky liquid forms.

Using the paddle attachment with the speed on low, slowly add the liquid into your dry ingredients. Mash your bananas and add them into the bowl.

Keeping the speed on low, knead your bread for 5 - 7 minutes until a smooth ball forms. If your dough looks too sticky, add one tablespoon of flour in at a time until it comes together.

Once your dough is in a smooth, cohesive ball, cover with a damp bowl cover and place in a warm spot. Let the dough rise for 2 hours until it has doubled in size.

Once your dough has doubled in size, transfer it to a clean workspace and divide into 8 equal pieces. Roll those pieces into a ball and poke a hole in the center. Stretch the hole as wide as it will go without ripping.

Place the pieces of dough onto parchment paper.

Bring a pot of water to a boil, add 1 tablespoon of baking soda and 1 tablespoon of sugar into the water.

Carefully drop each bagel into the water. Let them boil for 45 seconds on one side, flip them over with a slotted spoon or spatula, and boil for 45 seconds on the other side. Careful not to overload the pot (I usually boil 2 - 3 bagels at a time)

Remove your bagels from the pot and onto a parchment lined baking sheet.

Melt 3 tablespoons of butter down, add brown sugar and cinnamon. Stir until you have a crumbly mixture.

Brush the tops of the bagels with one whisked egg and top with the cinnamon crunch topping.

Preheat your oven to 425 and bake for 20- 23 minutes until golden brown on top.

Serve warm with a big smear of cream cheese and cinnamon!