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Maple Cinnamon Bagel French Toast Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/maple-cinnamon-bagel-french-toast-recipe/