Ingredients: |
Ingredients: 4 T. light brown sugar, divided
1 pkg. or 2¼ tsp. Red Star Active Dry Yeast
1 cup warm water, divided (110º)
3½ cups bread flour (plus more for kneading)
1½ tsp. salt
¾ tsp. cinnamon
¼ cup maple syrup
1 tsp. vanilla extract
2 large eggs,, divided
2 T. granulated sugar (for topping)
1½ tsp. cinnamon (for topping)
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Directions: |
Directions:In a small bowl, combine 2 tablespoons brown sugar with yeast. Add ½ cup warm water; stir until yeast dissolves. Let mixture stand for 10 minutes until foamy. Meanwhile, in a large bowl or bowl of a stand mixer fitted with a dough hook attachment, stir flour, salt, cinnamon and remaining 2 tablespoons brown sugar until combined. Add the yeast mixture along with ¼ cup warm water, maple syrup, vanilla extract and 1 egg. Stir until a dough forms. Knead the dough in a stand mixer on medium speed for 5 minutes, adding just enough of remaining ¼ cup warm water until the dough is smooth, elastic and only slightly sticky, Or, knead the dough by hand on a floured surface 10-15 minutes, adding just enough of the remaining ¼ cup warm water until the 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 it rise in a warm place for 1-1½ hours until doubled. Punch down risen dough, let it rest for 10 minutes. Meanwhile, fill a large, wide pot two-thirds full with water. Heat the water to just below a simmer. Heat the oven to 425º and line a baking sheet with parchment paper. Divide dough into 8 equal pieces. Shape each piece into a smooth ball. Use fingers to poke a hole in the center of each ball, stretching each hole until it is as big as half the diameter of the bagel (it might look too big at first, but it will shrink when you boil/bake it). Place the bagels on the prepared baking sheet. Cover with a damp towel or lightly greased plastic wrap and let rest for 10 minutes. Once the bagels have rested, use a slotted spoon to lower a few bagels at a time into simmering water. Allow the bagels to float to the top. Leave the bagels in water for 1-2 minutes, then flip over and leave in the water for another 1-2 minutes (the longer they stay in the water, the chewier the become). Remove the bagels with a slotted spoon and return to the prepared baking sheet. Repeat with the remaining bagels. Beat the remaining egg with 1 tablespoon of water, then brush the egg wash over the tops of the bagels. Mix the sugar and cinnamon together in a bowl. Sprinkle mixture over the bagels. Bake for 20-25 minutes or until the bagels are golden brown and baked through. Remove from the oven and cool completely on a cooling rack before slicing. |
This recipe for French Toast Bagels is from