French Toast Bagels

Prep Time: 2 hours 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Servings: 10 bagels
Easy french toast bagels, flavoured with real maple syrup and cinnamon and topped with real maple sugar flakes. Look for maple sugar or flakes at Bulk Barn or health food stores.These bagels freeze well. Makes 8 large -10 smaller bagels.
Add to Collection

Ingredients

Sponge:

  • 1 cup all-purpose or bread flour
  • 1 cup warm water
  • 1 tsp. instant or dry active yeast

Dough:

  • 1 1/4 tsp. instant or dry active yeast
  • 1/3 cup brown sugar packed
  • 1 tsp. cinnamon
  • 1 3/4 tsp. kosher salt less if using table salt
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1/3 cup pure maple syrup
  • 3 - 3 1/2 cups all-purpose or bread flour
  • 1 Tbsp. baking soda for boiling
  • 1 egg for egg wash
  • Maple sugar or flakes for sprinkling tops

Instructions

  • *If using active dry yeast, proof yeast in water prior to adding to dough.
  • In a large bowl or the bowl of your stand mixer, combine the flour, water and yeast. Using your paddle attachment, mix until well combined. Let stand for 20-30 minutes, until bubbly.
  • *If using active dry yeast, proof yeast in a couple of tablespoons of water before adding.
  • Add the rest of the ingredients, except the flour and mix in with your paddle attachment. Switch to your kneading hook and add 2 cups of the flour. Knead until combined. Continue adding flour 1/4 cup at a time and mixing in, until the dough is smooth, cleans the bowl and is not sticky. Transfer to a greased bowl, cover and let rise until doubled, 1 1/2-2 hours.
  • Remove risen dough to a lightly flour surface and de-gas gently. Cut dough into 8-10 equal-sized pieces and form each into a ball. Let rest a few minutes. Using a floured index finger, poke a hole into the centre of each ball and stretch around to form a bagel shape. Place shaped bagels onto a parchment-lined baking sheet. Repeat until all are formed. Cover well with greased (sprayed with cooking oil) plastic wrap and let stand at room temperature for 10-15 minutes, then transfer to the refrigerate. Chill dough for at least 1 hour (can let chill up to 12 hours).
  • Bring water to a boil in a large pot. Pre-heat oven to 425° F. with racks in lower 1/3 and upper 1/3 of oven. Line two baking sheets with parchment paper. When water boiling, add 1 Tbsp. baking soda. Remove bagels from the fridge. Add 2-3 bagels to the boiling water. Boil for 1 minute, flip over and boil for 1 minute more. Remove to a parchment lined baking sheet, 4-5 per baking sheet. Repeat until all bagels are boiled.
  • Mix egg with 1 Tbsp. water. Brush each bagel liberally with egg wash and sprinkle tops generously with maple sugar or flakes. Place baking sheets in oven on top and bottom racks. Bake for 10 minutes. After 10 minutes, switch the baking sheets top to bottom and front to back. Bake a further 8-10 minutes, or until golden. Remove to a cooling rack to cool.

Nutrition Information:

Calories: 124kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Cholesterol: 49mg | Sodium: 760mg | Potassium: 65mg | Sugar: 13g | Vitamin A: 70IU | Calcium: 32mg | Iron: 0.9mg