Banana Bread French Toast Bagels

Ingredients

• 2 tsp cinnamon (for cinnamon swirl paste)
• 2 tsp water (for cinnamon swirl paste)
• 1 tsp vanilla extract (for cinnamon swirl paste)
• 1 cup water (for dough)
• 2 tbsp maple syrup (for dough)
• 2.25 tsp instant yeast (can substitute active dry yeast)
• 0.5 cup ripe bananas (mashed, about 1-2 bananas)
• 0.5 cup Greek yogurt (can substitute sour cream)
• 4.25 cup bread flour (can substitute all-purpose flour)
• 1.5 tsp salt
• 0.5 cup brown sugar (for topping)
• 0.25 cup all-purpose flour (for topping)
• 2 tbsp maple syrup (for topping)
• 1 tsp cinnamon (for topping)
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)
• 2 tbsp molasses, honey, or maple syrup (for boiling water)

Steps

1. 1

   Start by hydrating the cinnamon for the cinnamon swirl. In a small bowl, mix together the cinnamon, water, and vanilla to get a runny paste. Set aside.

2. 2

   In a large bowl or in the bowl of a stand mixer with the dough hook attachment, combine the water, maple syrup, yeast, mashed bananas, and Greek yogurt. Mix to combine.

3. 3

   IF using active dry yeast, warm the water to 110F and mix in together with the maple syrup and active dry yeast. Let rest for 5 minutes to allow the yeast to bloom and get foamy, then mix in the mashed bananas and Greek yogurt.

4. 4

   Add the bread flour and salt to the wet ingredients, and mix/knead until the dough becomes cohesive.

5. 5

   Pour the mixture onto a floured surface and knead for 8-10 minutes, until the dough becomes elastic and smooth.

6. 6

   Add the cinnamon swirl paste to the dough, and knead it in completely until dispersed.

7. 7

   Place the dough into a lightly oiled bowl, and allow to rise for 1 hour, until doubled in size, or place in the fridge overnight for a slow rise.

8. 8

   If the dough was refrigerated, remove it and allow it come to room temperature for ~1 hour.

9. 9

   Line a large baking sheet with parchment paper.

10. 10

    Once the dough has doubled in size, lay it out on a surface. Divide the dough into 8 equal pieces.

11. 11

    Shape each piece into a round ball, then use your thumb to poke a hole in the center of each ball, stretching and rotating the dough around your fingers to create a bagel shape.

12. 12

    Dip the bottom of the shaped bagels into a bowl of flour, then place onto the prepared baking sheet. Cover with plastic wrap and then a kitchen towel, and allow to proof in a warm environment for 40-50 minutes.

13. 13

    While the bagels are proofing, prepare the french toast topping by combining the brown sugar, all-purpose flour, maple syrup, and cinnamon together in a medium bowl. Set aside.

14. 14

    Preheat the oven to 425F. Bring a large pot of water to a boil and add 2 tbsp of molasses, honey, or maple syrup.

15. 15

    Once boiling, gently drop 2-3 bagels into the water at a time. Boil for 15-30 seconds on each side, then carefully transfer them back to the baking sheet.

16. 16

    Brush the tops of the bagels with the egg wash (1 egg whisked with 1 tbsp water), then generously sprinkle with the french toast topping mixture.

17. 17

    Bake at 425F for 25-30 minutes, or until golden brown and the topping is caramelized.

18. 18

    Cool slightly before serving.

Notes

Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze for up to 2 months. Reheat in a 350°F oven for 5-8 minutes or toast to restore the crunch.

Nutrition per serving

• breakfast
• brunch
• bagels
• banana bread
• baked
• vegetarian