Maple French Toast Bagel Recipe

Introduction

Maple French Toast Bagels combine the comforting flavors of breakfast with the chewy texture of a classic bagel. Infused with cinnamon chips and a hint of maple, these homemade bagels are perfect for a sweet morning treat or an indulgent 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 and 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 the warm water, dry active yeast, and 1 tablespoon of brown sugar. Stir and set aside until bubbly and foamy.
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 new yeast and properly warmed water.
4. Step 4: Using a stand mixer with a dough hook, knead for 10 minutes, adding up to 1/2 cup more flour if needed to form a soft dough. If kneading by hand, stir to form a shaggy dough, then knead on a clean surface for 10 minutes, adding flour as necessary.
5. Step 5: Let the dough rest for 5 minutes.
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, then press your thumb into the center and rotate to form a bagel shape. Place on a parchment or silicone-lined sheet.
8. Step 8: Cover the sheet with plastic wrap and let the bagels 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: Whisk together the egg, milk, granulated sugar, and vanilla to make the egg wash; set aside.
12. Step 12: Boil the bagels in batches for 1 minute on each side, then remove with a slotted spoon and return to the baking sheet.
13. Step 13: Brush each bagel with the egg wash.
14. Step 14: Bake for 15-17 minutes, until golden brown.
15. Step 15: Cool for 10 minutes before slicing and serving.

Tips & Variations

• For best cinnamon chip flavor, use Orson Gygi brand; avoid Hershey’s as they can melt and discolor the dough.
• If you prefer a stronger maple taste, add an extra 1/2 teaspoon of maple flavoring to the dough.
• Experiment by adding chopped nuts or raisins for added texture and flavor.

Storage

Store bagels in a zip-top bag at room temperature for up to 3 days. To refresh, toast them lightly or warm in a 350°F oven for 5 minutes. For longer storage, freeze bagels individually wrapped for up to 1 month and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. In this case, mix it directly with the dry ingredients and reduce the warm water slightly since instant yeast doesn’t require proofing.

What if my yeast doesn’t foam during activation?

This usually means the yeast is inactive or the water temperature was off. The water should be warm, between 105°F and 113°F. If no foam appears after 5-10 minutes, discard and try again with fresh yeast and properly warmed water.

Maple French Toast Bagel Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

This Maple French Toast Bagel recipe combines the comforting flavors of cinnamon and maple with a soft, chewy bagel texture. Perfect for breakfast or brunch, these homemade bagels feature cinnamon chips folded into the dough and a maple-flavored yeast mixture. Boiled and baked to golden perfection, they emulate the classic French toast taste with a delightful twist.

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

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups warm water (105°F – 113°F)
• 1 tsp maple flavoring
• 1 egg
• 1 tbsp milk
• 1/2 tsp vanilla

Dry Ingredients

• 1 1/2 tbsp dry active yeast
• 1/4 cup brown sugar, packed (plus 1 tbsp brown sugar for yeast mixture)
• 4 1/2 – 5 cups bread flour
• 2 tsp salt
• 1 tbsp granulated sugar (for egg wash)
• 1 1/2 cups cinnamon chips (recommended: Orson Gygi brand)

Instructions

1. Activate Yeast: In a small bowl, combine warm water, active dry yeast, and 1 tbsp of brown sugar. Stir gently and set aside for about 5-10 minutes until the mixture is foamy and bubbly. If it doesn’t activate, discard and start over with fresh yeast and properly warmed water.
2. Mix Dry Ingredients: In a large mixing bowl or stand mixer bowl, whisk together 4 1/2 cups bread flour, 1/4 cup brown sugar, salt, and cinnamon chips evenly to distribute.
3. Combine Dough: Pour the foamy yeast mixture and maple flavoring into the dry ingredients. Using either a stand mixer fitted with a dough hook or by hand, mix until a shaggy dough forms.
4. Knead Dough: Knead the dough for about 10 minutes, adding up to 1/2 cup more flour as needed to keep the dough soft but workable. Knead either by stand mixer or by hand on a clean surface, pushing, turning, and folding the dough repeatedly.
5. Rest Dough: Let the kneaded dough rest for 5 minutes to relax the gluten and improve texture.
6. Shape Bagels: Divide the dough into 8 equal pieces using a sharp knife or bench scraper. Shape each piece into a tight ball. Create the classic bagel hole by pressing your thumb into the center of each ball, twisting and stretching the dough around your thumb to form a circle. Place each shaped bagel on a cookie sheet lined with parchment paper or a silicone mat.
7. Proof the Bagels: Cover the cookie sheet tightly with plastic wrap and let the bagels rise for 20 minutes until slightly puffed.
8. Preheat Oven and Prepare Boiling Water: When the bagels have risen, preheat your oven to 425°F. Meanwhile, bring about 4 inches of water to a rolling boil in a large pot.
9. Make Egg Wash: Whisk together the egg, milk, granulated sugar, and vanilla in a small bowl. Set aside for brushing.
10. Boil Bagels: Carefully drop the bagels, in batches if necessary, into the boiling water. Boil each side for 1 minute (total 2 minutes per bagel) using a slotted spoon to flip and remove them. Return boiled bagels to the lined cookie sheet.
11. Apply Egg Wash: Brush each boiled bagel generously with the egg wash mixture to encourage browning and add a glossy finish.
12. Bake Bagels: Bake the bagels in the preheated oven for 15-17 minutes or until they turn golden brown and sound hollow when tapped.
13. Cool and Serve: Allow the bagels to cool on a rack for 10 minutes before slicing. Serve warm and enjoy your homemade maple French toast bagels!
14. Store Properly: Store leftover bagels in a zip-top bag at room temperature for up to 3 days to maintain freshness.

Notes

• For best cinnamon flavor and proper melting, use Orson Gygi cinnamon chips rather than Hershey’s brand, which may melt into an orange color and alter taste.
• Ensure water temperature is between 105°F and 113°F for yeast activation; too hot or cold water will prevent proper rising.
• Adding flour gradually during kneading helps maintain a perfect dough texture—soft but not sticky.
• Boiling the bagels before baking is critical for achieving their classic chewy texture.
• Allow bagels to cool completely before slicing to avoid tearing.

Keywords: maple French toast bagel, homemade bagels, cinnamon chip bagels, maple-flavored bagels, breakfast bagels, brunch recipes