Maple French Toast Bagels
A delightful combination of maple syrup and French toast flavors fused with the chewy texture of bagels, perfect for breakfast or a snack.
Ingredients
For the dough
- 475 ml warm water (40-45°C) Helps activate yeast.
- 15 g dry active yeast Essential for rising.
- 55 g packed brown sugar Divided; adds sweetness.
- 5 ml maple flavoring Enhances maple taste.
- 540-600 g bread flour Main base for bagels.
- 10 g salt Balances sweetness.
- 225 g cinnamon chips Adds flavor and texture.
- 1 large egg For the egg wash.
- 15 ml milk For the egg wash.
- 12 g granulated sugar For the egg wash.
- 2.5 ml vanilla extract Adds flavor to the egg wash.
Instructions
Preparation
- Start by measuring out all your ingredients.
- In a small bowl, combine the warm water, dry active yeast, and 45 g of brown sugar. Stir gently and let it sit until it becomes foamy, about 5 to 10 minutes.
- In a large bowl or stand mixer, mix the bread flour, remaining brown sugar, salt, and cinnamon chips.
- Once the yeast mixture is foamy, add it to the dry ingredients along with the maple flavoring. Mix until well combined.
- Using a stand mixer with a dough hook, knead the dough for about 10 minutes. You may add up to 60 g of extra flour.
- Let the dough rest for about 5 minutes.
- Divide the dough into 8 equal portions and shape into bagels.
- Cover the bagels with plastic wrap and let them rise for about 20 minutes.
- Preheat the oven to 220°C.
- In a small bowl, whisk together the egg, milk, granulated sugar, and vanilla extract.
- Carefully drop the bagels into boiling water for 1 minute per side. Remove and place on the baking tray.
- Brush each boiled bagel with the egg wash.
- Bake for 15 to 17 minutes or until golden brown.
- Cool for about 10 minutes before slicing.
Notes
For a gluten-free version, substitute the bread flour with a gluten-free blend. For dairy-free, use almond or oat milk. Ensure the yeast becomes foamy for the best rise.