Maple Cinnamon Chip French Toast Bagel Recipe

Introduction

Maple French Toast Bagels are a delightful twist on classic bagels, infused with warm cinnamon and a touch of maple flavor. These soft, slightly sweet bagels make a perfect breakfast or snack, combining the best of bagels and French toast in one delicious treat.

Ingredients

• 2 cups warm water (105°F – 113°F)
• 1 1/2 tbsp dry active yeast
• 1/4 cup + 1 tbsp brown sugar, packed and 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 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 mixture is not bubbly, discard and try again.
4. Step 4: Using a stand mixer with a dough hook, knead for 10 minutes, adding up to 1/2 cup extra flour as needed for a soft dough. Or knead by hand on a clean surface for 10 minutes, adding flour as necessary.
5. Step 5: Let the dough rest for 5 minutes after kneading.
6. Step 6: Divide the dough into 8 equal pieces using a knife or bench scraper.
7. Step 7: Shape each piece into a tight ball, then press your thumb into the center and rotate to form bagel shapes. Place on a 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 the rise.
10. Step 10: Bring a large pot of water to a rolling boil.
11. Step 11: Whisk together egg, milk, granulated sugar, and vanilla to make the egg wash.
12. Step 12: Boil bagels in batches for 1 minute per side. Remove with a slotted spoon and place back on baking sheet.
13. Step 13: Brush each bagel with the egg wash.
14. Step 14: Bake for 15-17 minutes 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 for proper activation.
• Substitute cinnamon chips with raisins or chopped nuts for different textures and flavors.
• For extra maple flavor, drizzle maple syrup on the bagels after baking.

Storage

Store bagels in a zip-top bag at room temperature for up to 3 days. To refresh, warm them in a toaster or oven for a few minutes. For longer storage, freeze the bagels and thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, but adjust the method by mixing the instant yeast directly with the dry ingredients and reduce or eliminate the proofing step.

What can I use if I don’t have maple flavoring?

You can substitute with pure maple syrup or a small amount of vanilla extract for a different but still delicious flavor.

Maple Cinnamon Chip French Toast Bagel Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

Delight in the sweet and spicy flavor of Maple French Toast Bagels, featuring a soft, chewy texture infused with cinnamon chips and a hint of maple flavoring. These homemade bagels are boiled to perfection and baked until golden brown, then finished with a sweet egg wash for a mouthwatering crust reminiscent of classic French toast flavors.

• Author: Cleo
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 bagels 1x
• Category: Breakfast / Brunch
• 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 (divided from 1/4 cup + 1 tbsp)

Dough

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

Egg Wash

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

Instructions

1. Activate the yeast: In a small bowl, combine the warm water, dry active yeast, and 1 tbsp brown sugar. Stir gently and set aside until the mixture becomes foamy and bubbly, indicating the yeast is activated.
2. Mix dry ingredients: In a large bowl or stand mixer bowl, combine 4 1/2 cups bread flour, 1/4 cup brown sugar, salt, and cinnamon chips, ensuring they are evenly distributed.
3. Combine wet and dry ingredients: Add the activated yeast mixture and maple flavoring to the dry ingredients. If the yeast hasn’t foamed, discard and restart with fresh yeast and proper water temperature.
4. Knead the dough: Using a stand mixer with a dough hook, knead for 10 minutes, adding extra flour up to 1/2 cup if necessary to keep the dough soft and workable. Alternatively, knead by hand on a clean surface for 10 minutes until smooth and elastic.
5. Rest the dough: Let the kneaded dough rest for 5 minutes, allowing gluten to relax.
6. Divide and shape: Divide the dough into 8 equal pieces using a sharp knife or bench scraper. Shape each piece into a tight ball, then create a hole in the center with your thumb, stretching and rotating the dough around your thumb to form traditional bagel shapes.
7. Proof the bagels: Place shaped bagels on a parchment or silicone-lined cookie sheet and cover with plastic wrap. Let rise for 20 minutes until slightly puffy.
8. Preheat oven and boil water: Preheat the oven to 425°F. Meanwhile, bring about 4 inches of water to a rolling boil in a large pot.
9. Prepare egg wash: Whisk together the egg, milk, granulated sugar, and vanilla in a small bowl. Set aside.
10. Boil the bagels: Carefully drop the risen bagels into the boiling water in batches. Boil each side for 1 minute, turning once. Remove with a slotted spoon and return to the cookie sheet.
11. Brush with egg wash: Brush each boiled bagel generously with the prepared egg wash to create a shiny, sweet crust.
12. Bake the bagels: Bake in the preheated oven for 15-17 minutes or until golden brown and cooked through.
13. Cool and serve: Allow bagels to cool for 10 minutes before slicing. Serve warm and enjoy the maple-cinnamon French toast inspired flavors.
14. Storage: Store any leftovers in a zip-top bag at room temperature for up to 3 days to maintain freshness.

Notes

• Ensure water temperature is between 105°F and 113°F for proper yeast activation; too hot or cold water can kill or not activate the yeast.
• If yeast does not foam, discard and try again with fresh yeast and correctly heated water.
• Adjust flour quantity as needed to achieve a soft but workable dough; the dough should not be dry or overly sticky.
• Boiling the bagels before baking is essential for their traditional chewy texture.
• Use parchment paper or a silicone mat to prevent sticking during baking and boiling steps.
• Cinnamon chips add texture and bursts of cinnamon flavor but can be omitted or substituted with cinnamon sugar if preferred.

Keywords: Maple French Toast Bagel, Cinnamon Bagels, Homemade Bagels, Breakfast Bagels, Sweet Bagels, Maple Bagels, French Toast Inspired