Maple French Toast Bagel Recipe

Introduction

These Maple French Toast Bagels combine the best of breakfast favorites into one delightful treat. Soft, chewy bagels studded with cinnamon chips and infused with maple flavor create a perfect balance of sweetness and spice. They make an impressive homemade breakfast or snack.

Ingredients

• 2 cups warm water (105°F – 113°F)
• 1 1/2 tbsp dry active yeast
• 1/4 cup + 1 tbsp brown sugar, packed & 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 1 tablespoon 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 isn’t bubbly, discard and try again with properly activated yeast.
4. Step 4: Using a stand mixer with a dough hook, knead for 10 minutes, adding up to 1/2 cup flour as needed for a soft dough. Alternatively, stir until shaggy, then knead by hand on a floured surface for 10 minutes, adding flour as needed.
5. Step 5: Let the dough rest for 5 minutes after kneading.
6. Step 6: Divide the dough into 8 equal pieces using a sharp knife or bench scraper.
7. Step 7: Shape each piece into a tight ball. Press your thumb into the center, squeezing and rotating to form the bagel shape. Place on a parchment or silicone-lined baking sheet.
8. Step 8: Cover with plastic wrap and let rise for 20 minutes.
9. Step 9: Preheat the oven to 425°F after the rise.
10. Step 10: Bring about 4 inches of water to a rolling boil in a large pot.
11. Step 11: While water heats, whisk together egg, milk, granulated sugar, and vanilla to make the egg wash.
12. Step 12: Boil bagels in batches for 1 minute on each side. Remove with a slotted spoon and place back on the baking sheet.
13. Step 13: Brush each boiled bagel with the egg wash.
14. Step 14: Bake for 15-17 minutes or until golden brown.
15. Step 15: Let cool for 10 minutes before slicing. Serve and enjoy!

Tips & Variations

• For extra flavor, try swapping cinnamon chips for chocolate chips or chopped nuts.
• If you don’t have maple flavoring, substitute with pure maple syrup, reducing the added sugar accordingly.
• Make sure your water temperature is within the specified range to properly activate the yeast.
• Store leftover bagels in a zip-top bag at room temperature to keep them soft.

Storage

Store the bagels in a sealed zip-top bag at room temperature for up to 3 days. To refresh, warm them briefly in a toaster or oven. 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 make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature and rise before shaping and boiling the bagels.

What if my yeast doesn’t foam during activation?

This usually means the yeast is inactive or the water temperature was incorrect. Use fresh yeast and make sure the water is warm but not hot to activate the yeast properly.

Maple French Toast Bagel Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

This Maple French Toast Bagel recipe offers a delightful twist on traditional bagels by infusing them with warm cinnamon chips and a hint of maple flavoring. These bagels feature a soft yet chewy texture, achieved through boiling and baking, then finished with a sweet egg wash glaze that enhances their golden, glossy crust. Perfect for breakfast or brunch, they capture the comforting flavors of maple syrup and cinnamon in every bite.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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)

Dough

• 4 1/2 – 5 cups bread flour
• 1/4 cup brown sugar (packed)
• 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 warm water, dry active yeast, and 1 tablespoon of brown sugar. Stir and set aside until the mixture becomes foamy and bubbly to ensure the yeast is active.
2. Mix Dry Ingredients: In a large bowl or a stand mixer bowl, combine 4 1/2 cups bread flour, 1/4 cup brown sugar, salt, and cinnamon chips evenly.
3. Add Wet Ingredients: Pour the foamy yeast mixture and maple flavoring into the dry ingredients. If the yeast mixture isn’t foamy, discard and restart to activate yeast properly.
4. Knead the Dough: Using a stand mixer fitted with a dough hook, knead for 10 minutes, adding up to 1/2 cup flour as needed for a soft dough. Alternatively, knead by hand on a floured surface for 10 minutes until smooth and elastic.
5. Rest the Dough: Let the kneaded dough rest for 5 minutes to relax the gluten before shaping.
6. Divide and Shape: Cut the dough into 8 equal pieces using a sharp knife or bench scraper. Shape each piece into a tight ball and create a bagel shape by pressing your thumb into the center and rotating to stretch.
7. Proof the Bagels: Place shaped bagels on a parchment- or silicone-lined cookie sheet. Cover with plastic wrap and let rise for 20 minutes.
8. Preheat the Oven: After proofing, preheat oven to 425°F (220°C).
9. Boil the Bagels: Bring about 4 inches of water to a rolling boil in a large pot. Boil bagels in batches for 1 minute on each side. Use a slotted spoon to remove them and place back on the cookie sheet.
10. Prepare Egg Wash: Whisk together egg, milk, granulated sugar, and vanilla extract to create a glaze.
11. Glaze the Bagels: Brush boiled bagels generously with the prepared egg wash for a shiny and sweet crust.
12. Bake: Bake the bagels in the preheated oven for 15-17 minutes or until golden brown.
13. Cool and Serve: Let bagels cool for 10 minutes before slicing. Serve warm and enjoy their maple and cinnamon infused flavor.
14. Storage: Store leftover bagels in a zip-top bag at room temperature for up to 3 days.

Notes

• Ensure yeast is properly activated by using water between 105°F -113°F; water too hot or cold will prevent rising.
• Adding extra flour during kneading helps achieve a soft, workable dough but avoid making it too dry.
• Boiling bagels before baking is essential for their characteristic chewy crust.
• Use cinnamon chips for a sweet, melty cinnamon flavor inside the bagels.
• For best flavor, consume bagels fresh or within three days of baking.

Keywords: maple french toast bagel, cinnamon bagels, sweet bagels, homemade bagels, breakfast bagels