This post may contain affiliate links. Please read our disclosure policy.
This might be the best bagel I have ever eaten! Maple french toast bagels taste like the real thing with cinnamon chips and delectable maple.
Maple Bagel Recipe
We’ve been eating a lot of bagels at our house lately and these maple french toast bagels are absolutely INSANE. The egg wash on top combines with the maple flavoring and cinnamon chips, making these homemade bagels taste exactly like french toast. It’s the breakfast mashup you didn’t know you needed – but you definitely do.
Because this is a sweeter dough than my regular homemade bagel dough, it is softer and more delicate. So when making them, make sure you don’t let them rise too long or they may deflate while picking them up to boil – so you’ll only rise for 20 minutes. Meaning you can have these french toast bagels in no time!
Ingredients for French Toast Bagels
- Warm water (105°F -113°F)
- Dry active yeast
- Brown sugar, packed, divided
- Maple flavoring – This gives us a subtle maple flavor that knocks these out of the park! I recommend the Mapeline brand.
- Bread flour – The bread flour makes ALL the difference here!!
- Salt
- Cinnamon chips – The Orson Gygi cinnamon chips are soooo supreme to anything else on the market and are totally worth buying. I do not recommend the Hershey’s brand. The taste is really off and they will melt and turn your dough orange.
- Egg
- Milk
- Granulated sugar
- Vanilla
How to make Maple Homemade Bagels
- In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
- In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, 1/4 cup brown sugar, salt, and cinnamon chips.
- Add the foamy and bubbly yeast mixture to the dry ingredients along with the maple flavoring. If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again if it isn’t bubbly and foamy.
- Using a Stand Mixer: Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough.
- By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly.
- After kneading, let the dough rest for 5 minutes.
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
- Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
- Set the oven to 425°F after the bagels have risen for 20 minutes.
- In a large pot, bring about 4 inches of water to a rolling boil.
- While the water is coming to a boil, make the egg wash by whisking together the egg, milk, granulated sugar and vanilla. Set aside.
- Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for about 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
- After the bagels have been boiled, brush each bagel with the egg wash mixture.
- Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
- Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
- Store the bagels in a zip-top bag at room temperature for up to 3 days. Enjoy!
How long do French Toast Bagels rise?
Because this dough vs my other bagel dough is a sweeter dough and we add extra sugar, it is softer and more delicate. Don’t let them rise too long or they may deflate while picking them up to boil. This is why we’ve shortened the rise time to 20 minutes!
Why are my homemade bagels so dense?
You may have kneaded your dough a little bit too much or didn’t allow it to rise long enough! Kneading develops the gluten in your bagels & the longer you knead the more tight the structure will become. If you over-knead it will become dense.
More Bagels to Try
Maple French Toast Bagel
This might be the best homemade bagel I have ever eaten! They taste like French toast with warm cinnamon chips and delectable maple.
Ingredients
Instructions
- In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
- In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, 1/4 cup brown sugar, salt, and cinnamon chips.
- Add the foamy and bubbly yeast mixture to the dry ingredients along with the maple flavoring. If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again if it isn’t bubbly and foamy.
- Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough.
- By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly.
- After kneading, let the dough rest for 5 minutes.
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
- Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
- Set the oven to 425°F after the bagels have risen for 20 minutes.
- In a large pot, bring about 4 inches of water to a rolling boil.
- While the water is coming to a boil, make the egg wash by whisking together the egg, milk, granulated sugar and vanilla. Set aside.
- Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
- After the bagels have been boiled, brush each bagel with the egg wash mixture.
- Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
- Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
- Store the bagels in a zip-top bag at room temperature for up to 3 days.
Notes
*I do not recommend the Hershey’s brand of cinnamon chips. The flavor is really off and they will melt and turn your dough orange. I recommend Orson Gygi cinnamon chips.
Nutrition
Calories: 272kcal | Carbohydrates: 53g | Protein: 9g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 592mg | Potassium: 88mg | Fiber: 2g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 1mg
Like this recipe? Rate and comment below!
