BANANA BREAD FRENCH TOAST BAGELS

Cinnamon Swirl: In a bowl, combine the cinnamon, water & vanilla to get a runny paste. Set aside.

Dough: In a large bowl, combine the water, maple syrup, yeast, mashed bananas & greek yogurt. Mix to combine.

Add the bread flour & salt; mix until the dough becomes cohesive. Pour the mixture onto a floured surface & knead for 8-10 mins, until elastic & smooth. 

Add the cinnamon swirl paste; knead it in completely.

Place dough into a lightly oiled bowl; rise for 1 hr, until doubled in size, or place in the fridge overnight. 

If refrigerated, remove it & allow it come to room temp for ~1 hr before shaping.

Line a large baking sheet w/ parchment paper. 

Once dough is doubled, lay it out on a surface. Divide it into 8 equal pieces. Shape each piece into a round ball, then use your thumb to poke a hole in the center of each, stretching & rotating to create a bagel shape.

Dip the bottom of each bagel into a bowl of flour; place onto the prepared baking sheet. Cover & proof in a warm environment for 40-50 mins. 

French Toast Topping: Mix all of the ingredients together, except for the egg & water, in a bowl. Set aside.

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

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

Brush the tops w/ egg wash, then sprinkle w/ the french toast topping mixture.

Bake at 425F for 25-30 mins, until golden & caramelized.

Enjoy!