FRENCH TOAST SOURDOUGH BAGELS
Serves 6
40 mins prep
22 mins cook
62 mins total
The soft interior, the sweet and warming french toast crust, the squish, the fluffiness 🥹 There’s no yeast or long fermentation required, and yet they turn out perfect every time 🤎
0 servings
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Preheat oven to 375F. Line a baking sheet with parchment paper; set aside. Start by preparing the French toast topping. In a small bowl, combine the brown sugar, maple syrup, cinnamon, and flour. Mix until well combined. Set aside. Then, make the sourdough bagel dough. In a large bowl, combine the self-rising flour, greek yogurt and sourdough discard. Mix until well combined. The dough is going to be a little sticky, but just trust the process! Lay the dough on a generously floured surface and sprinkle some more flour on top of the dough. Use your hands to knead a couple of times, until the dough becomes smooth. If the dough still seems too sticky, add 1 more tbsp of flour at a time, and continue to knead until it comes together more and is moldable! Divide the dough into 8 equal-sized pieces. Roll each piece into a rope, and bring the ends together to form a bagel shape. Pinch to seal, and then place on the prepared baking sheet. Brush the tops of each bagel with the egg wash. Then, spoon some of the French toast topping mixture on top of each, and spread to cover the top of each bagel. Bake at 375F for 20-22 minutes, or until golden brown. Serve warm with cream cheese or butter. Enjoy!
