BANANA BREAD FRENCH TOAST BAGELS
Serves 860 mins prep35 mins cook
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Instructions
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!View original recipe