Maple French Toast Bagels
Delightfully aromatic and soft, these Maple French Toast Bagels blend the heartiness of bagels with the sweet, buttery essence of French toast.
Ingredients
For the Bagels
- 475 ml warm water (40-45°C) Activates the yeast.
- 15 g dry active yeast Makes the bagels rise.
- 55 g packed brown sugar, divided Adds sweetness and depth.
- 5 ml maple flavoring Enhances bagel aroma.
- 540-600 g bread flour Provides chewy texture.
- 10 g salt Enhances flavor.
- 225 g cinnamon chips Adds warmth and spice.
- 1 large egg Binding agent for the dough.
- 15 ml milk Adds moisture.
- 12 g granulated sugar Pairs well with maple flavor.
- 2.5 ml vanilla extract Adds aromatic flavor.
Instructions
Preparation
- In a small bowl, combine warm water, dry active yeast, and 45 g of brown sugar. Stir gently and let it sit for 5–10 minutes until foamy.
- In a large bowl or stand mixer, mix together bread flour, the remaining brown sugar, salt, and cinnamon chips.
- Add the foamy yeast mixture and maple flavoring to the dry ingredients. Mix well.
- Knead the dough for about 10 minutes until smooth and elastic.
- Allow the dough to rest for 5 minutes.
- Cut the dough into 8 equal portions and shape each into a tight ball. Form bagels by pressing your thumb through the center.
- Cover the bagels with plastic wrap and let them rise for 20 minutes.
Cooking
- Preheat the oven to 220°C.
- In a large pot, bring 10 cm of water to a rolling boil.
- In a small bowl, whisk together the egg, milk, granulated sugar, and vanilla extract for the egg wash.
- Gently lower the bagels into the boiling water for 1 minute on each side, then return them to the baking tray.
- Brush each boiled bagel with the egg wash.
- Bake for 15-17 minutes or until golden brown.
- Allow to cool for 10 minutes before slicing.
Notes
Serve warm with maple syrup or butter; great for brunch or a breakfast treat. Can be sliced and toasted for extra flavor.