These Maple French Toast Swirl Bagels are plump, soft, chewy, and subtly sweet, with delicious flavors of maple, cinnamon, and brown sugar. Perfect for making French toast, this recipe yields 6 delightful bagels.
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 1-2 hours 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 minutes.
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 30 minutes to 1 hour 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 425°F 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 18-22 minutes or until deeply golden brown.
