Maple French Toast Swirl Bagels
These might be my favorite bagels ever!!! They’re plump, soft, chewy, and subtly sweet with flavors of maple, cinnamon, and brown sugar.
Ingredients
Cinnamon sugar topping
Dough
Directions
- 1
Mix all dough ingredients together (except for the cinnamon paste) and knead until smooth. Start with 400g of bread flour and add more if the dough feels too tacky.
- 2
Incorporate the cinnamon paste but don’t over knead - this will give you the marbling effect. Cover and proof the dough for 1-2hrs or until almost doubled in size
- 3
Divide the dough into 6 equal sections and shape into balls. Cover and let them rest for 15 mins
- 4
Shape the bagels as shown in the reel. Make sure to seal the edges well
- 5
Place the bagels onto individual sheets of parchment paper (this makes transferring easier), cover, and proof for 30mins-1hr or until they’re noticeably puffy. They don’t need to fully double in size
- 6
When the bagels are almost done proofing, preheat your oven to 425F and bring a large pot of water to a gentle simmer over the stove. Add a spoonful of barley malt syrup and 1 tsp of baking soda. Working in batches, boil each bagel for 30 seconds each side, then transfer to a baking sheet. Sprinkle the tops with the cinnamon sugar mixture
- 7
Bake for 18-22mins or until deeply golden brown
