Maple French Toast Bagels

These maple French toast bagels bring a delightful twist to your morning routine with their soft, chewy texture and a whisper of cinnamon and maple sweetness. They are a satisfying homemade treat that elevates weekend breakfasts or brunch gatherings with family or friends.

I first made these after craving cinnamon toast flavors in a handheld way and it quickly became a favorite for lazy weekend mornings.

Ingredients

• Warm water: helps activate the dry active yeast for a perfect rise be sure it is between 105 and 113 degrees Fahrenheit for best results
• Dry active yeast: is the key to a fluffy and airy dough always check the expiration date for active yeast
• Brown sugar: adds deep caramel notes use packed and divided so some goes into the dough and some helps the yeast activate
• Maple flavoring: provides subtle sweetness and the classic maple aroma choose pure maple extract if you can for better flavor
• Bread flour: gives these bagels the right chew and structure opt for unbleached flour for a cleaner taste
• Salt: balances sweetness and brings out the other flavors choose fine salt for easy mixing
• Cinnamon chips: add bursts of warm spice and gooey texture use quality chips to avoid excessive sweetness
• Egg and milk: combine to make an egg wash that creates a shiny golden crust be sure your egg is fresh
• Granulated sugar and vanilla: in the egg wash enhance the French toast notes pick pure vanilla extract for a natural flavor

Instructions

Build The Yeast Mixture:

Combine warm water with dry active yeast and 1 tablespoon brown sugar in a small bowl and stir well. Let it sit until bubbly and foamy. This step is crucial to confirm your yeast is active which will give the bagels their rise.

Mix Dry Ingredients:

In a large bowl or stand mixer bowl, blend 4 1/2 cups of bread flour, 1/4 cup brown sugar, salt, and cinnamon chips. This creates the flavored base of the dough and distributes the cinnamon evenly.

Combine Wet And Dry:

Pour the yeast mixture and maple flavoring into the dry ingredients. Check that the yeast is bubbly if not restart with new yeast as inactive yeast will cause dense bagels.

Knead The Dough:

Attach a dough hook to a stand mixer and knead for 10 minutes, adding up to 1/2 cup extra flour to keep the dough soft and elastic. If kneading by hand, stir to form a shaggy dough then knead on a floured surface for 10 minutes until smooth and slightly tacky.

Rest The Dough:

Allow the kneaded dough to rest for 5 minutes to relax the gluten and make shaping easier.

Divide And Shape:

Cut the dough into 8 equal pieces with a sharp knife or bench scraper. Shape each into a tight ball then use your thumb to make a hole in the center by squeezing and rotating to form the bagel shape.

Proof The Bagels:

Place the shaped bagels on a parchment-lined baking sheet. Cover with plastic wrap and let rise for 20 minutes until slightly puffy but not overly risen.

Preheat The Oven:

Set your oven to 425 degrees Fahrenheit once bagels are nearly ready to bake.

Prepare Boiling Water:

Bring about 4 inches of water to a vigorous boil in a large pot.

Make The Egg Wash:

Whisk egg, milk, granulated sugar, and vanilla in a small bowl. This wash creates that shiny, golden crust reminiscent of French toast.

Boil The Bagels:

Carefully add bagels to the boiling water in batches. Boil for 1 minute on one side, flip, and boil for another minute. Use a slotted spoon to remove them gently back to the baking sheet.

Brush And Bake:

Brush each boiled bagel generously with the egg wash, then bake for 15 to 17 minutes until they turn a rich golden brown.

Cool And Serve:

Let the bagels cool on a rack for 10 minutes before slicing to avoid a doughy texture.

Store Properly:

Store cooled bagels in a zip-top bag at room temperature for up to 3 days to maintain freshness.

My favorite part is how the maple essence comes through without overpowering while the cinnamon chips melt into pockets of spice. This recipe always makes me nostalgic for cozy Sunday mornings with my family gathered around the table sharing laughter and bagels.

Storage Tips

Keep bagels in an airtight container or zip-top bag once fully cooled to prevent drying out To refresh, toast or warm them in the oven wrapped in foil for a few minutes For longer storage, freeze the bagels individually wrapped and thaw overnight or toast straight from frozen

Ingredient Swaps

Try substituting cinnamon chips with chocolate chips for a different sweet note Use whole wheat or spelt flour instead of bread flour for a nuttier taste but add an extra 1/4 cup liquid to keep dough soft Swap maple flavoring with pure maple syrup if preferred but reduce brown sugar slightly to balance sweetness

Serving Ideas

These bagels are lovely sliced with cream cheese and a drizzle of maple syrup for extra indulgence Toast and spread with butter and a sprinkle of cinnamon sugar for a quick breakfast Use them to make savory sandwiches by skipping cinnamon chips and adding herbs in the dough for versatility

Enjoy these sweet, chewy bagels that combine the best of French toast with a classic favorite. Once you make them, they will quickly become a weekend tradition in your kitchen.

Frequently Asked Recipe Questions

→ What gives these bagels their sweetness?

A combination of brown sugar, cinnamon chips, and maple flavoring adds natural sweetness and warm spice notes to the dough.

→ Why do the bagels need to be boiled before baking?

Boiling helps develop the dense, chewy texture characteristic of bagels and also creates a smooth surface for baking.

→ Can I substitute ingredients in the dough?

Yes, cinnamon chips can be replaced with raisins or other dried fruits to suit your taste preferences.

→ How do I know if the yeast is properly activated?

Activated yeast should appear bubbly and foamy after mixing with warm water and sugar, indicating it is ready to use.

→ What is the purpose of the egg wash before baking?

The egg wash, combined with milk and sugar, gives the bagels a glossy, golden-brown finish once baked.

→ How should I store leftover bagels?

Keep the bagels in a zip-top bag at room temperature for up to 3 days to maintain freshness.