Maple Cinnamon Bagel French Toast Recipe

Introduction

These Maple French Toast Bagels combine the comforting flavors of cinnamon and maple with a chewy, homemade bagel texture. Perfect for breakfast or brunch, they offer a sweet twist on a classic favorite that’s fun to make at home.

Ingredients

• 2 cups warm water (105°F – 113°F)
• 1 1/2 tbsp dry active yeast
• 1/4 cup + 1 tbsp brown sugar, packed & divided
• 1 tsp maple flavoring
• 4 1/2 – 5 cups bread flour
• 2 tsp salt
• 1 1/2 cups cinnamon chips
• 1 egg
• 1 tbsp milk
• 1 tbsp granulated sugar
• 1/2 tsp vanilla

Instructions

1. Step 1: In a small bowl, combine warm water, dry active yeast, and 1 tbsp brown sugar. Stir and set aside until foamy and bubbly.
2. Step 2: In a large bowl or stand mixer bowl, mix 4 1/2 cups bread flour, 1/4 cup brown sugar, salt, and cinnamon chips.
3. Step 3: Add the yeast mixture and maple flavoring to the dry ingredients. If the yeast isn’t bubbly, discard and start again with properly activated yeast.
4. Step 4: Using a stand mixer with a dough hook, knead for 10 minutes, adding up to 1/2 cup additional flour to get a soft dough. If kneading by hand, combine ingredients until shaggy dough forms, then knead on a clean surface for 10 minutes, adding extra flour as needed.
5. Step 5: Let the dough rest for 5 minutes after kneading.
6. Step 6: Divide dough into 8 equal pieces using a sharp knife or bench scraper.
7. Step 7: Shape each piece into a tight ball. Press thumb into the center and rotate to create a bagel shape. Place on a parchment- or silicone-lined baking sheet.
8. Step 8: Cover with plastic wrap and let rise for 20 minutes.
9. Step 9: Preheat oven to 425°F after bagels have risen.
10. Step 10: Bring about 4 inches of water to a rolling boil in a large pot.
11. Step 11: While water heats, whisk together egg, milk, granulated sugar, and vanilla to make egg wash.
12. Step 12: Boil bagels in batches for 1 minute on each side. Remove with a slotted spoon and return to baking sheet.
13. Step 13: Brush bagels with egg wash.
14. Step 14: Bake for 15-17 minutes or until golden brown.
15. Step 15: Cool bagels for 10 minutes before slicing. Serve and enjoy!

Tips & Variations

• Use fresh yeast and ensure water temperature is between 105°F and 113°F to properly activate yeast.
• For a richer flavor, substitute some brown sugar with pure maple syrup in the dough.
• Try adding chopped nuts or dried fruit to the dough for extra texture.
• If cinnamon chips are unavailable, substitute with cinnamon sugar sprinkled on top before baking.

Storage

Store bagels in a zip-top bag at room temperature for up to 3 days. To reheat, toast or warm in the oven for a few minutes to restore their chewy texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. Reduce the water slightly and add the yeast directly to the flour mixture, skipping the activation step.

Can I freeze these bagels?

Absolutely. After baking and cooling, freeze bagels in a sealed container for up to 3 months. Thaw at room temperature or toast directly from frozen.

Maple Cinnamon Bagel French Toast Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

These Maple French Toast Bagels combine the classic cinnamon and maple flavors with a soft, chewy bagel texture. With a hint of maple flavoring and cinnamon chips baked right in, these bagels are boiled and then baked for that perfect chewy crust and golden finish. Perfect for breakfast or a sweet snack, they bring the flavor of French toast to your morning bagel routine.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 12 minutes
• Yield: 8 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Yeast Mixture

• 2 cups warm water (105°F -113°F)
• 1 1/2 tbsp dry active yeast
• 1 tbsp brown sugar (from the divided brown sugar)

Dough

• 4 1/2 – 5 cups bread flour
• 1/4 cup brown sugar (from the divided brown sugar)
• 2 tsp salt
• 1 1/2 cups cinnamon chips
• 1 tsp maple flavoring

Egg Wash

• 1 egg
• 1 tbsp milk
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract

Instructions

1. Activate Yeast: In a small bowl, combine the warm water, dry active yeast, and 1 tablespoon of brown sugar. Stir gently and set aside until the mixture becomes foamy and bubbly. This ensures the yeast is active and ready to work.
2. Combine Dry Ingredients: In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, 1/4 cup brown sugar, salt, and cinnamon chips thoroughly.
3. Add Yeast Mixture and Maple Flavoring: Pour the activated yeast mixture and maple flavoring into the dry ingredients. Make sure the yeast mixture is bubbly—if not, replace and restart to ensure proper rise.
4. Knead the Dough (Stand Mixer): Using a dough hook attachment, knead the dough on medium speed for 10 minutes, gradually adding up to 1/2 cup of additional flour if the dough feels too sticky and to achieve a soft, workable consistency.
5. Knead the Dough (By Hand): Stir the dry ingredients into the yeast mixture until a shaggy dough forms, then transfer onto a clean surface. Knead for 10 minutes by pushing, folding, and turning the dough repeatedly, adding extra flour as needed to maintain softness.
6. Rest the Dough: Let the kneaded dough rest for 5 minutes to relax the gluten, preparing it for shaping.
7. Divide the Dough: Use a sharp knife or bench scraper to cut the dough into 8 equal pieces by halving repeatedly until you have eight portions.
8. Shape Bagels: Roll each piece into a tight ball, then press your thumb through the center and twist the dough around your thumb to form the classic bagel ring shape. Place formed bagels on a parchment or silicone-lined cookie sheet.
9. First Rise: Cover the cookie sheet with plastic wrap and let the bagels rise for 20 minutes until slightly puffed.
10. Preheat Oven: After the bagels have risen, set your oven to 425°F (218°C) to heat while you prepare for boiling.
11. Boil Water: In a large pot, bring about 4 inches of water to a rolling boil, which is essential for bagel texture.
12. Prepare Egg Wash: While the water heats, whisk together the egg, milk, granulated sugar, and vanilla in a bowl. Set aside for brushing after boiling.
13. Boil Bagels: Carefully drop bagels into the boiling water one at a time (or in batches if necessary). Boil each side for 1 minute, flipping halfway through. Use a slotted spoon to remove bagels and place them back on the lined cookie sheet.
14. Brush with Egg Wash: Generously brush each boiled bagel with the prepared egg wash to promote browning and a glossy finish.
15. Bake Bagels: Place the cookie sheet in the preheated oven and bake for 15-17 minutes, or until the bagels are a golden brown color and fully cooked through.
16. Cool and Serve: Let the bagels cool on a wire rack for 10 minutes before slicing and serving. This resting time helps set the crumb and makes slicing easier.
17. Storage: Store leftover bagels in a zip-top bag at room temperature for up to 3 days to maintain freshness.

Notes

• Ensure your water is between 105°F and 113°F to properly activate the yeast; too hot or cold water can prevent activation.
• If your yeast doesn’t foam, discard and try again with fresh yeast and correct water temperature.
• Kneading time is important for gluten development, resulting in a chewy bagel texture.
• The boiling step is key for authentic bagel texture — don’t skip it.
• You can freeze baked bagels for up to 1 month; thaw and toast before serving.
• For a stronger maple flavor, you can brush a small amount of maple syrup on the bagels after baking.

Keywords: maple bagels, french toast bagels, cinnamon bagels, homemade bagels, breakfast bagels, cinnamon chips bagels