Recipes > French Toast Bagels Find A Store French Toast Bagels Why choose between French toast and bagels for breakfast when you can have both? These chewy bagels are easy to bake and taste better than storebought French toast bagels with maple, cinnamon and vanilla. Don’t forget the cream cheese! Yield 8 bagels Print Recipe Pin Recipe 6 Reviews IngredientsBagel Dough4 tablespoons light brown sugar (divided)1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1 cup warm water (divided (about 110°F))3 1/2 cups bread flour (plus more for kneading)1 1/2 teaspoons table salt3/4 teaspoon ground cinnamon1/4 cup maple syrup1 teaspoon pure vanilla extract1 large eggsTopping1 large egg1 tablespoon water2 tablespoons granulated sugar (for topping)1 1/2 teaspoons ground cinnamon (for topping) InstructionsIn 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 a bowl or stand mixer fitted with dough hook attachment, mix bread 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. Stir until a dough forms; scrape down sides as needed.Knead dough in stand mixer on medium speed for 5 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 to 1½ 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. Preheat oven to 425°F, 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 center of each ball, stretching each hole until it is as big as half the diameter of 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 10 minutes.Once bagels have rested, use a slotted spoon to lower a few bagels at a time into simmering water. Allow bagels to float to 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.Make egg wash. Beat remaining egg with 1 tablespoon water, then brush egg wash over tops of bagels. Mix cinnamon and sugar together in a bowl. Sprinkle mixture over bagels.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. NotesStore bagels in a plastic bag at room temperature for 2-3 days. To freeze, wrap cooled bagels in plastic wrap and place in a freezer zipper bag. Store frozen for 3-6 months. To use, thaw overnight in the refrigerator. Recipe by Stephanie Wise. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
