Hey babes! If you’re following along, you know I absolutely LOVE sourdough bagels! And french toast sourdough bagels are even better. Also, for any sourdough bagel newbies, you might be wondering… what makes a sourdough bagel better than a regular bagel (made with yeast)? Sourdough bagels are ridiculously soft, they’re chewy, and so healthy for you too.
Sourdough bread (and bagels!) is unlike all other types of bread because it goes through a long and slow natural fermentation with wild yeasts and lactic acid bacteria. It’s how bread was made for most of human history, and this ancient, 6,000-year-old tradition has remarkable health benefits.
- Supports Gut Health
- Activates B Vitamins and minerals, like iron, zinc, and magnesium
- Degrades gluten
- Synthesizes prebiotic fiber
- Boosts Antioxidants
- Easy to Digest
- Low Glycemic
This French toast sourdough bagel recipe is inspired by the French toast my dad would make for me and my brothers on Sunday mornings. I also tried to healthify the recipe as much as I could, so I used…
- Coconut sugar instead of brown sugar
- Naturally fermented so it’s gut healthy and nutritious
- Organic pastured bacon
- A good quality maple syrup
- My favorite Nancy’s probiotic cream cheese. So delicious!
These French toast sourdough bagels are soft, maple infused with a delicious crunch of maple cinnamon sugar topping in every bite.
YUM
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French Toast Sourdough Bagels
- Total Time: 18+ Hours
- Yield: 6 – 8 1x
Description
These french toast sourdough bagels are soft, maple infused with a delicious crunch of maple cinnamon sugar topping in every bite.
Ingredients
Bagel Dough:
- 400g Organic Bread Flour, A high protein flour is needed for bagel making
- 200g Water, Preferably warm water is best (Warmer water helps kickstart fermentation!)
- 100g Sourdough Starter, active sourdough starter not discard
- 8g Sea Salt, enhances flavor and nutrition by slowing fermentation
- 15g Maple Syrup
Cinnamon Sugar Mixture:
- 3 TBSP Coconut Sugar
- 2 TSP Maple Syrup
- 1/2 TSP Cinnamon
Instructions
- In a medium-sized bowl, add all bagel ingredients. Mix by hand for a couple of minutes until a ball forms.
- Let the dough rest for 30 minutes covered in a Tupperware or the container.
- Now, knead the dough for 2-3 minutes or until the dough looks smooth on the outside.
- Place dough in a Tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size.
- Optional but my preferred method: Stretch and fold your dough 3 times during the first rise. I stretch and fold every 1-1.5 hours until I hit 3 sets. To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides.
- Now, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring.
- Place your bagels in a greased tupperware and cover them securely or on a greased baking sheet and cover with plastic wrap. Make sure the bagels are covered tightly so the tops do not dry out and leave room on either side so they can expand.
- Let the bagels rise for 1-2 hours at room temperature or until puffy.
- Place your bagels covered in the fridge for an overnight rise. This is where your bagels will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.
- The next day, preheat oven to 400f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well.
- Place on an unlined tray or plate and brush with egg wash. Dip each of the bagels into the coconut sugar mixture and use your spoon to sprinkle on extra coconut sugar if you’d like!
- Now, place them on a clean, parchment-lined baking sheet. Bake bagels for 20-23 minutes or until golden brown on the outside.
- Let bagels cool for 10 minutes. Cut and spread a layer of cream cheese on both sides. Enjoy!
- Fermentation Time: 16+ Hours
- Cook Time: 20 – 23 Minutes
- Category: Sourdough Bagels
- Cuisine: Breakfast
Keywords: Bagels, Sourdough Bagels
15 Responses
Love love love this recipe, so well written, I will be trying it this week!
I see you mention adding honey in the first step but don’t see it listed in the ingredients. Also do you add baking soda to your boiling water?
★★★★★
Thank you so much! Let me know how it goes!! Yes, just tweaked the recipe. No baking soda! I don’t feel its necessary 🙂
Is it possible to make this without the sourdough starter and just make it a normal French toast bagel?
I’m not sure what the recipe would look like without sourdough starter. There are also so many health benefits to using starter so I wouldn’t ever recommend a yeasted bagel. I have a free guide to making sourdough starter coming out in a couple of weeks! You can subscribe on the site if you’re interested 🙂
Please advise: do you do the overnight rise in the fridge IN ADDITION TO the all day rise on the countertop or is this an option if you simply wanted to cook them fresh in the morning as opposed to the night before?
Yes! Always daytime ferment and fridge ferment. The overnight rise in the fridge is absolutely essential for health reasons (L.A.B gets to work in the fridge). You can skip the fridge ferment but I don’t recommend it. Did you get a chance to try the recipe?
Oh my gosh these are delicious!!! Attempted the first dry and my dough dried out but I’m positive that was user error, second time around they turned out perfect! I baked off 2 before the rest were ready to go (I’m impatient lol) and they were delicious even though they didn’t rise as well in the oven!
★★★★★
Hi Dakota!! I am so happy they turned out perfect!! And thank you so much for letting me know. Share pics if u have – i wanna see. Did you keep the dough covered well the first time? That’s usually what dries mine out. Sometimes if I cover the dough with a cloth, especially bc this is a less hydrated dough.
I’m looking here for the recipe, but under the “recipe” section, it’s showing the recipe for the cornbread bagels. Am I missing something? Eager to try this!
Hi! So sorry! Just fixed it. Keep me posted on how you like them!!
I made these today and they were very good. I will say that 25min was way too much as I took them out 21min in and they were already overcooked. It might also be because I covered them with a cloth during the last rise, so they might have dried out. Would make them again!
Hi Rita!! I’m so happy you liked them and thank you so much for your feedback! I edited the recipe to call for 17-20 minutes instead. Thanks again!!
Could these be made with all purpose flour?
Hi Crystal! I don’t recommend using All Purpose Flour for bagels because it will lack shape! You can use my amazon shop for recommended flours: https://www.amazon.com/shop/jesha
Could these be made with all purpose flour?