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Crispy Copycat Panera Cinnamon Crunch Bagels

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A homemade recipe to replicate Panera’s famous cinnamon crunch bagels with a crispy cinnamon sugar topping and chewy interior, perfect for breakfast or brunch.

Ingredients

Scale
  • 3 ½ cups (420 g) bread flour
  • 1 tablespoon (12 g) granulated sugar
  • 1 ½ teaspoons (7 g) salt
  • 2 teaspoons (7 g) instant yeast
  • 1 ¼ cups (300 ml) warm water (about 110°F/43°C)
  • 1 tablespoon (15 ml) vegetable oil
  • 4 tablespoons (57 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon (8 g) ground cinnamon
  • Water for boiling
  • Optional: 1 tablespoon (15 ml) honey or malt syrup for boiling water

Instructions

  1. Mix the Dough (10 minutes): In a large bowl, combine bread flour, sugar, salt, and instant yeast. Add warm water and vegetable oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.
  2. Knead the Dough (8-10 minutes): Turn the dough onto a lightly floured surface and knead until smooth and elastic. It should be slightly tacky but not sticky. If it sticks too much, sprinkle a little flour—just enough to keep it manageable.
  3. First Rise (1 hour): Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot until doubled in size.
  4. Divide and Shape (15 minutes): Punch down the dough gently and divide into 8 equal pieces (about 110 g / 4 oz each). Roll each piece into a smooth ball. Poke a hole through the center with your thumb and gently stretch it to about 2 inches (5 cm) diameter.
  5. Second Rise (20 minutes): Arrange shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest while you prepare the boiling water.
  6. Boil the Bagels (2 minutes per side): Bring a large pot of water to a gentle boil. Optional: add honey or malt syrup for shine. Boil bagels two at a time, flipping after 2 minutes so each side cooks evenly. Remove with a slotted spoon and drain briefly.
  7. Prepare Cinnamon Sugar Topping: Mix melted butter, sugar, and cinnamon in a small bowl.
  8. Brush and Top (5 minutes): Place boiled bagels back on the baking sheet. Immediately brush each with the cinnamon butter mixture, making sure to cover the top generously.
  9. Bake (20-25 minutes): Bake in a preheated oven at 425°F (220°C) until the topping is bubbly and golden brown, and the bagels sound hollow when tapped underneath. Keep an eye during the last 5 minutes to avoid burning the sugar.
  10. Cool and Enjoy: Let bagels cool on a wire rack for at least 15 minutes before slicing. The topping will crisp up as they cool.

Notes

Watch the bagels closely after 15 minutes of baking to prevent the cinnamon sugar topping from burning; tent with foil if needed. Boiling the bagels before baking is essential for the chewy texture. If dough feels too dry during kneading, add water a teaspoon at a time. Dough can be prepared ahead and refrigerated overnight. For vegan or gluten-free variations, substitute butter with coconut oil and bread flour with gluten-free blend respectively.

Nutrition

Keywords: cinnamon crunch bagels, Panera copycat, homemade bagels, cinnamon sugar topping, breakfast bagels, chewy bagels, crispy bagels

Find it online: https://lucydishes.com/crispy-copycat-panera-cinnamon-crunch-bagels-recipe-easy-homemade-guide/