Easy french toast bagels, flavoured with real maple syrup and cinnamon and topped with maple sugar (or brown sugar). Makes 8 large - 10 smaller bagels.
1cupall-purpose or bread flour, spooned and levelled
1cuplukewarm water, about 105F
1teaspooninstant or dry active yeast
Dough:
1 1/4teaspooninstant or dry active yeast
1/3cuplight brown sugar, packed
1teaspooncinnamon
1 3/4teaspoonkosher salt, slightly less if using fine table salt
2largeeggs
1 1/2teaspoonsvanilla extract
1/3cupmaple syrup
3 - 3 1/2cupsall-purpose or bread flour, spooned and levelled
For finishing:
1Tablespoonbaking soda, for boiling
1largeegg, for egg wash
Maple sugar or light brown sugar, for sprinkling tops
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Instructions
*If using active dry yeast, proof yeast in the lukewarm 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. You might need to use a touch more flour.
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. (not fan assisted) 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.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.