I packed everything I love about French toast into a soft, fluffy bagel with maple, cinnamon, brown sugar, and vanilla in every bite. Add cream cheese, and breakfast suddenly has a serious plot twist.

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I’m obsessed with these French Toast Bagels because they let me have my favorite breakfast mashup without choosing sides. They’re soft, fluffy, lightly chewy, and loaded with that maple syrup and ground cinnamon flavor I want when French toast is on the brain.

But then there’s the bagel bite, which makes the whole thing way more fun. I love them sliced thick, swiped with cream cheese, and maybe hit with extra syrup if I’m feeling reckless.

And yes, they absolutely taste like weekend breakfast, minus the sad soggy middle. Sweet, golden, chewy.

The kind of breakfast I keep thinking about.

Ingredients

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Bread flour gives the bagels that chewy, bakery-style bite you actually want.
Yeast brings the puff, so they’re not sad little dough rocks.
Sugar helps the dough brown and adds just enough cozy sweetness.
Milk and butter make the inside softer, richer, and way less plain.
The egg adds structure, a little richness, and better color.
Baking soda in the boil gives that classic bagel skin and slight snap.
Egg wash makes the tops shiny, golden, and kind of irresistible.
Custard eggs and dairy turn sliced bagels into real French toast.
Brown sugar, maple, vanilla, and cinnamon bring the breakfast-dessert energy.
Plus, cream cheese keeps things tangy, creamy, and not too sweet.
Fruit toppings add freshness, because basically, you’ll want balance somewhere.

Ingredient Quantities

Bread flour 3 1/2 cups (420 g)

Instant yeast 2 1/4 teaspoons (1 packet)

Granulated sugar 2 tablespoons

Salt 1 1/2 teaspoons

Warm milk 1 cup (240 ml), about 95 to 105 F

Warm water 1/4 cup (60 ml)

Unsalted butter 2 tablespoons, melted

Large egg 1, for the dough

Vegetable oil or neutral oil 1 tablespoon, for bowl

Water for boiling 6 cups

Baking soda 1 tablespoon, for the boiling water

Egg wash 1 large egg beaten with 1 tablespoon water, for glazing

Large eggs 2, for the French toast custard

Half and half or whole milk 1/2 cup (120 ml), for the custard

Light brown sugar 2 tablespoons, for the custard

Maple syrup 1 tablespoon, for the custard, plus extra for serving

Vanilla extract 1 teaspoon

Ground cinnamon 1 teaspoon

Salt pinch, for the custard

Unsalted butter 2 tablespoons, for frying

Cream cheese 8 ounces (225 g), softened, for spreading

Powdered sugar 2 to 3 tablespoons, to sweeten the cream cheese

Optional toppings: sliced strawberries or bananas, extra maple syrup, powdered sugar for dusting

How to Make this

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1. In a large bowl whisk 3 1/2 cups (420 g) bread flour, 2 1/4 teaspoons instant yeast, 2 tablespoons granulated sugar and 1 1/2 teaspoons salt; add 1 cup (240 ml) warm milk, 1/4 cup (60 ml) warm water, 2 tablespoons melted unsalted butter and 1 large egg and mix until a stiff dough forms.

2. Knead the dough on a lightly floured surface 8 to 10 minutes until smooth and elastic, oil a clean bowl with 1 tablespoon vegetable oil, place the dough inside, cover and let rise in a warm spot until doubled, about 1 hour.

3. Punch down, divide into 8 equal pieces, shape into rounds and form bagels by poking a hole through the center and gently stretching to about 2 inches; place on a parchment lined baking sheet, cover and let rest 20 to 30 minutes.

4. Preheat oven to 425 F (220 C). Bring 6 cups water and 1 tablespoon baking soda to a simmer in a large pot.

5. Boil the bagels 30 to 60 seconds per side in batches, using a slotted spoon to transfer to the baking sheet; brush tops with egg wash made from 1 large egg beaten with 1 tablespoon water.

6. Bake the bagels 18 to 22 minutes until deep golden and set; cool on a rack.

7. Meanwhile whisk together 2 large eggs, 1/2 cup (120 ml) half and half or whole milk, 2 tablespoons light brown sugar, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt to make the French toast custard.

8. Slice cooled bagels in half; heat 2 tablespoons unsalted butter in a skillet over medium heat, dip each bagel half briefly in the custard to soak but not fall apart, then fry cut side down until golden and set, 1 to 2 minutes per side.

9. Stir 8 ounces (225 g) softened cream cheese with 2 to 3 tablespoons powdered sugar until smooth; spread on warm French toast bagel halves and drizzle with extra maple syrup.

10. Serve topped with sliced strawberries or bananas and a dusting of powdered sugar if desired.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons plus a kitchen scale (for grams)
4. Wooden spoon or silicone spatula
5. Bench scraper or dough scraper
6. Parchment lined baking sheet
7. Large pot and slotted spoon (for boiling)
8. Pastry brush (for egg wash)
9. Skillet and spatula (for frying)
10. Cooling rack

FAQ

Can I use all-purpose flour instead of bread flour? A: Yes. All-purpose flour will yield slightly less chewy bagels and a bit less rise, but the recipe will still work. You may need a touch less liquid if the dough feels too sticky.

Why do the bagels get boiled before baking? A: Boiling sets the crust and creates the signature chewy texture and glossy exterior. The baking soda in the water promotes browning and helps form that shiny crust.

How do I prevent the bagels from being dense? A: Make sure the yeast is active by using warm but not hot liquid and allow proper first rise until doubled. Do not overflour the dough and give the shaped bagels a short second rise before boiling.

Can I make the dough the night before? A: Yes. Refrigerate the shaped bagels on a parchment lined tray covered tightly for up to 12 to 16 hours. Bring to room temperature before boiling and baking, then proceed with egg wash and baking.

How should I store and reheat leftovers? A: Store cooled bagels in an airtight container at room temperature for 2 days or freeze for up to 1 month. Reheat slices in a skillet with a little butter over medium heat or toast from frozen until warmed through. For assembled French toast bagels, reheat gently in a skillet.

Any tips for the French toast custard and frying? A: Whisk the eggs, half and half, sugars, maple, vanilla, cinnamon and pinch of salt until smooth and well combined. Dip bagel halves briefly so they absorb but do not become soggy, then fry in medium heat butter until golden and cooked through.

French Toast Bagels Recipe Substitutions and Variations

Bread flour 3 1/2 cups (420 g): substitute all purpose flour 3 1/4 cups (390 g) plus 2 tablespoons vital wheat gluten for similar chew and structure
Instant yeast 2 1/4 teaspoons: substitute active dry yeast 2 1/4 teaspoons, dissolve in the warm water first and let bloom 5 to 10 minutes before mixing
Warm milk 1 cup (240 ml): substitute unsweetened almond milk or oat milk at the same temperature for a dairy free option
Cream cheese 8 ounces (225 g), softened: substitute mascarpone for a richer spread or thick Greek yogurt (strained) for a tangier, lighter option

Pro Tips

1. Use a thermometer for the liquids. Keeping the milk and water around 95 to 105 F helps the instant yeast wake up without killing it, so the dough will rise reliably and develop better flavor.

2. Don’t skimp on kneading or the first rise. Eight to ten minutes by hand until the dough is smooth and elastic gives the bagels a chewy interior. Let them double in a warm spot; underproofed bagels will be dense, overproofed ones can collapse when boiled.

3. Boil briefly and handle gently. Thirty to sixty seconds per side in simmering water with baking soda firms the crust and gives that classic chew. Use a slotted spoon and support the bagel from underneath when transferring so they do not deform.

4. Soak the bagel halves only briefly for French toast. Dip just long enough for the custard to coat the cut surface but not so long that the crumb becomes soggy and falls apart. Fry on medium heat so the exterior browns while the center cooks through.

5. Keep the cream cheese spread smooth and spreadable. Bring it to room temperature and beat in the powdered sugar until silky. If you like, fold in a teaspoon or two of maple syrup or lemon zest to brighten the flavor before spreading.

French Toast Bagels Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

493

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons plus a kitchen scale (for grams)
4. Wooden spoon or silicone spatula
5. Bench scraper or dough scraper
6. Parchment lined baking sheet
7. Large pot and slotted spoon (for boiling)
8. Pastry brush (for egg wash)
9. Skillet and spatula (for frying)
10. Cooling rack

Ingredients

Bread flour 3 1/2 cups (420 g)
Instant yeast 2 1/4 teaspoons (1 packet)
Granulated sugar 2 tablespoons
Salt 1 1/2 teaspoons
Warm milk 1 cup (240 ml), about 95 to 105 F
Warm water 1/4 cup (60 ml)
Unsalted butter 2 tablespoons, melted
Large egg 1, for the dough
Vegetable oil or neutral oil 1 tablespoon, for bowl
Water for boiling 6 cups
Baking soda 1 tablespoon, for the boiling water
Egg wash 1 large egg beaten with 1 tablespoon water, for glazing
Large eggs 2, for the French toast custard
Half and half or whole milk 1/2 cup (120 ml), for the custard
Light brown sugar 2 tablespoons, for the custard
Maple syrup 1 tablespoon, for the custard, plus extra for serving
Vanilla extract 1 teaspoon
Ground cinnamon 1 teaspoon
Salt pinch, for the custard
Unsalted butter 2 tablespoons, for frying
Cream cheese 8 ounces (225 g), softened, for spreading
Powdered sugar 2 to 3 tablespoons, to sweeten the cream cheese
Optional toppings: sliced strawberries or bananas, extra maple syrup, powdered sugar for dusting

Directions

In a large bowl whisk 3 1/2 cups (420 g) bread flour, 2 1/4 teaspoons instant yeast, 2 tablespoons granulated sugar and 1 1/2 teaspoons salt; add 1 cup (240 ml) warm milk, 1/4 cup (60 ml) warm water, 2 tablespoons melted unsalted butter and 1 large egg and mix until a stiff dough forms.
Knead the dough on a lightly floured surface 8 to 10 minutes until smooth and elastic, oil a clean bowl with 1 tablespoon vegetable oil, place the dough inside, cover and let rise in a warm spot until doubled, about 1 hour.
Punch down, divide into 8 equal pieces, shape into rounds and form bagels by poking a hole through the center and gently stretching to about 2 inches; place on a parchment lined baking sheet, cover and let rest 20 to 30 minutes.
Preheat oven to 425 F (220 C). Bring 6 cups water and 1 tablespoon baking soda to a simmer in a large pot.
Boil the bagels 30 to 60 seconds per side in batches, using a slotted spoon to transfer to the baking sheet; brush tops with egg wash made from 1 large egg beaten with 1 tablespoon water.
Bake the bagels 18 to 22 minutes until deep golden and set; cool on a rack.
Meanwhile whisk together 2 large eggs, 1/2 cup (120 ml) half and half or whole milk, 2 tablespoons light brown sugar, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt to make the French toast custard.
Slice cooled bagels in half; heat 2 tablespoons unsalted butter in a skillet over medium heat, dip each bagel half briefly in the custard to soak but not fall apart, then fry cut side down until golden and set, 1 to 2 minutes per side.
Stir 8 ounces (225 g) softened cream cheese with 2 to 3 tablespoons powdered sugar until smooth; spread on warm French toast bagel halves and drizzle with extra maple syrup.
Serve topped with sliced strawberries or bananas and a dusting of powdered sugar if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.