Cinnamon French Toast Sourdough Bagels
These Cinnamon French Toast Sourdough Bagels are just what you need when you want something sweet and special for breakfast or brunch! Substituting maple syrup and coconut sugar for refined sugar has them on the healthier side.
Sourdough Health Benefits:
For centuries, bread was made with only three ingredients: flour, water and salt.
Today, commercially made breads that you find in the grocery store contain a long list of ingredients. It’s not surprising then that a high percentage of people report having difficulty digesting modern-day bread
Promotes Proper Digestion
The natural fermentation in sourdough makes it easier for your stomach to digest compared to commercial bread made with yeast.
Fermentation may also break down gluten, the main protein in wheat that is known to cause sensitivity and digestive issues in some individuals.
Supports Gut Health
The fermentation process of sourdough bread creates prebiotic and probiotic-like properties, which help improve gut health
Low Glycemic
Eating carbohydrates naturally causes our blood glucose to rise as we digest them.
Sourdough is higher in fiber, which additionally lowers the strain it puts on your blood glucose.
TIPS BEFORE YOU BEGIN:
- Use a kitchen scale for weighing the dough ingredients – this yields the most accurate and consistent results.
- Make sure you’re using an active sourdough starter. Feed your sourdough starter at least 6 hours before, make sure it is nice and bubbly.
- Its a longer process since it has several resting stages, I like to start in the morning, let it rest and stretch it during the day. Then leave it to rest in the fridge over night, finish it the next morning.
- Using bread flour is best, as it has a higher gluten content which creates a chewier bagel. However I have made bagels with all purpose and it still yields a good product.
Cinnamon French Toast Sourdough Bagel
Ingredients
- 400 grams Bread Flour
- 200 grams Filtered Warm Water
- 100 grams Active Sourdough Starter
- 7 grams Salt
- 8 grams Cinnamon
- 15 grams Maple syrup or maple syrup flakes
- 3 tbsp Honey for boiling your bagels
Cinnamon crunch topping
- 4 tbsp Coconut sugar
- 3 tsp Maple syrup
- 1/2 tsp Cinnamon
- 2 tbsp Flour
Instructions
- In a stand mixer, add sourdough starter, water, and maple syrup. Mix
- Add flour, salt and cinnamon to the wet ingredients, mix using a dough hook on low until combined and a ball forms.
- First rise: Place dough in greased bowl and cover. Leave the dough to rise at room temperature for 8 hours or until its doubled in size. During first rise, stretch and fold the dough 2-3 times. 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.
- Overnight Fridge rise: Place your dough covered in the fridge for an overnight rise. This will slow down the rise and let the sourdough ferment for a longer period.
- The next morning Scrape dough out and divide your dough into 6/8 pieces. Weighing about 80-120g.Shape each into a ball, then use your finger to poke a hole through the center of each ball and stretch to create a bagel shape
- Final rise: Place your bagels on greased baking trays and cover greased with plastic wrap. Make sure the bagels are covered tightly so to not dry out. Let the rise for 2/3 hours.
- Cinnamon crunch topping: Mix all the ingredients together, set aside.
- Preheat oven to 400f
- Fill a large pot with water and add your honey, bring to a boil. Drop bagels in, 2-3 at a time, make sure they have enough room.Cook the bagels for 30 seconds on each side and remove with a slotted spoon; drain well. Place back on a greased baking sheet.
- Cinnamon crunch topping: Dip each of the bagels into the cinnamon sugar mixture.
- Bake bagels for 15-20 minutes or until golden brown on the outside.
