Blueberry French Toast Bagels
These cinnamon crunch bagel pairs perfectly with the sweet, sticky maple and blueberry flavors, creating a deliciously soft, chewy texture with a hint of warmth from the cinnamon. Topped with a caramelized sugar crust, they’re hands down the best bagels you’ll ever taste—sweet, fruity, and utterly irresistible!
They are incredible toasted with a generous spread of cream cheese! The warm, slightly crisp exterior gives way to a soft, fluffy interior, while the creamy cheese perfectly complements the sweet maple and blueberry flavors.
Blueberry French Toast Bagels
These Blueberry French Toast Bagels are a sweet, cinnamon-crunch dream, bursting with maple and blueberry goodness in every bite. Toasted and topped with cream cheese, they become an irresistible combination of warm, soft, and creamy perfection!
Ingredients
For the bagels:
- 1 ½ cup bluberries frozen or fresh
- ½ cup warm water + 1 tbsp
- 1 ½ tsp dry active yeast
- 3 ½ cups flour all purpose
- 1 tbsp maple syrup
- 1 tsp salt
- 1 egg + 1 tbsp water for egg wash
For the french toast topping:
- 3 tbsp brown sugar
- 1 tbsp granulated sugar
- 2 tbsp maple syrup
- 1 tbsp flour all purpose
- ½ tsp cinnamon
Instructions
For the bagels:
- In a small saucepan, heat blueberries over stovetop with 1 tbsp water. Once simmering, turn off heat and gently mash berries with a fork or spoon to release juices.
- In a large bowl, combine water, yeast & sugar in a large bowl. Let stand for 5-10 mins until foamy. Add flour, salt, syrup and blueberry mixture — if using a stand mixer, mix using dough hook on medium speed for 5 mins until a smooth dough ball forms. If not, stir to combine mixture, transferring to a cleaned surface to form dough and knead for about 10 mins.
- Place dough in an oiled bowl and cover with plastic wrap, let rise on the counter for an hour. Once risen, cut into 6-8 equal sized pieces and roll into balls. Cover with a towel and let rise for 10 mins.
- Poke holes in dough balls to form bagel shape. Cover once more with a towel for 30 more mins. In a large pot, bring 6-8 cups of water to a simmer with 3 tbsp brown sugar. Poach bagels on each side for 1 min each. I poach 2 at a time.5. Arrange poached bagels on a lined baking sheet and coat in egg wash & top with sugar mixture. Bake at 425 F for 20-25 mins.
For the french toast topping:
- Combine all ingredients in a small bowl, mix until incorporated. Top bagels after egg wash and before baking.
Notes
These bagels get very bubbly and sticky while they bake,so be sure you are lining your baking pan with parchment paper for easy cleanup!
Made this recipe before? Leave a comment below & tag me on Instagram @shelikesmilk !
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