French Toast Bagels

makes 8 bagels


3 1/2 cups bread flour

2 1/4 teaspoons active dry yeast

1/3 cup packed light brown sugar

3/4 teaspoon ground cinnamon

1 3/4 teaspoon kosher salt

1 cup plus 2-4 Tablespoons warm water

1 extra large egg, lightly beaten at room temperature

1 teaspoon pure vanilla extract

1 Tablespoon imitation maple flavor


Garnish

Maple Sugar (optional)


In the bowl of a stand mixer add the flour, yeast, sugar, cinnamon, and salt.  In a separate bowl mix together 1 cup of water, egg, vanilla, and maple flavor. With the mixer on low, slowly add the wet ingredients to the flour mixture.  Continue to mix until the dough comes together in a mass, about 4-6 minutes, adding additional water by the tablespoon as needed just until the dough pulls away from the sides of the bowl, but is slightly sticking to the bottom.  Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth.   Put the dough in a bowl sprayed lightly with non-stick baking spray. Cover with a towel or lightly oiled plastic wrap and let rise for 1 hour or until doubled in size. 


Gently de-gas the dough and let the dough rest for 10 minutes.  Meanwhile, preheat the oven to 425º F and bring a large pot of water to a boil; then reduce to a simmer. 


Divide the dough into 8 pieces.  Press each piece down to get rid of air bubbles.  Form into balls and roll the balls between your palm and the work surface, rotating to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring.  Twirl the ring around the index finger of one hand and the thumb of the other, stretching the dough and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels on a baking sheet lined with parchment paper or a silpat and cover with a towel.  Let rest for another 10 minutes.


Gently lower the bagels into the water in batches, 2-3 bagels at a time. Boil uncovered for about 1 minute. Turn them over once and boil for another minute. Using a perforated skimmer, remove the bagels from the pot, letting the water drain; return to the baking sheet. (Optional:  sprinkle the top of the bagel with pure maple sugar). Bake for 20-25 minutes or until golden.  Transfer to a wire rack to cool completely.  Enjoy!


Printed from thegalleygourmet.net