These bagels are so good I haven’t stopped thinking about them! I always get excited when I see french toast bagels are in stock again, the cozy familiar maple taste making me instantly crave them. This homemade version with a cinnamon sugar crust satisfies all your breakfast wishes.
We have a lot of family that serve as taste testers willing to try any wild kitchen creations. Unfortunately, none of our usual taste testers got to try one of these beauties because they disappeared off our counter so quickly!
I adore french toast and the familiar flavors of egg battered bread with a hint of cinnamon. I knew that if done correctly, these bagels could be as delicious, if not even more, than some other french toast bagels done by a big brand. I confirmed that could be true when I found this recipe by girlversusdough. I’ve seen homemade bagel attempts that look flat and taste bland but saw how the color, height, and texture of these actually looked like something I would buy. These bagels deliver on the eggy, maple, vanilla flavors so reminiscent of french toast.
Due to the resting time needed, I recommend doing this the night before or as a fun weekend project. It is a process but if you read through the recipe entirely before doing it, you’ll see it’s pretty simple but as with any yeasted dough, it takes time to rest. It’s worth it to make the whole batch and freeze some for later, if you have the willpower not to eat them all – good luck!
If freezing, let cool completely. Pre-slicing optional, individually wrap each bagel with plastic wrap and store together in a large Ziploc bag for up to three months. Best served cut, toasted, and spread with butter.
French Toast BagelsCourse: Breakfast
4 tablespoons light brown sugar, divided
2 1/4 teaspoons (1 packet) active dry yeast
1 cup warm water (about 110F)
3 1/2 cups bread flour, plus more for kneading
1 1/2 teaspoons salt
3/4 teaspoon cinnamon
1/4 cup maple syrup
1 teaspoon pure vanilla extract
2 eggs, divided
2 tablespoons granulated sugar mixed with 1 1/2 teaspoons cinnamon, for topping
- In a small bowl, combine 2 tablespoons brown sugar with yeast. Add 1/2 cup warm water; stir until yeast dissolves. Let mixture stand 10 minutes until foamy.
- Meanwhile, in the bowl of a stand mixer fitted with a dough hook attachment, stir flour, salt, cinnamon and remaining 2 tablespoons brown sugar until combined. Add yeast mixture along with 1/4 cup warm water, maple syrup, vanilla and 1 egg. Mix until a dough forms.
- Knead dough in stand mixer on medium speed 5 minutes or by hand on a lightly floured surface 10-15 minutes, adding just enough of remaining 1/4 cup warm water until dough is smooth, elastic and only slightly sticky. Shape dough into a ball and place in a large bowl. Cover with plastic wrap and let rise in a warm place 1-1.5 hours until doubled.
- Punch down risen dough; let rest 10 minutes. Meanwhile, fill a large, wide pot two-thirds full with water. Heat water to just below a simmer. Heat oven to 425F, and line a baking sheet with parchment paper or a silicone mat.
- Divide dough into 8 equal pieces. Shape each piece into a smooth ball. Use fingers to poke a hole in the center of each ball, stretching each hole until it is as big as half the diameter of the entire bagel (it might look too big at first, but it will shrink when you boil/bake it). Place bagels on prepared baking sheet. Cover with a damp towel or lightly greased plastic wrap and let rest for 10 minutes.
- Once bagels have rested, use a slotted spoon to lower a few bagels at a time into the simmering water. Allow bagels to float to the top. Leave bagels in water 1 to 2 minutes, then flip over and leave in water another 1 to 2 minutes (the longer they stay in the water, the chewier they become). Remove bagels with slotted spoon and return to prepared baking sheet. Repeat with remaining bagels.
- Beat remaining egg with 1 tablespoon water, then brush egg wash over tops of bagels. Sprinkle generously with cinnamon sugar.
- Bake 20 to 25 minutes until bagels are golden brown and baked through. Remove from oven and let cool completely on a cooling rack before slicing.
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