Breakfast
Panera Inspired Cinnamon Crunch Bagels
Chewy, lightly sweet cinnamon bagels with a crackly brown-sugar crunch topping and a tender bakery-style crumb.
Inspired by Panera Bread
Prep
35 min + 1 hr 30 min rise
Cook
25 min
Serves
8 servings
Difficulty
Hard
Pantry match
Uses the current servings and temporary recipe changes.
Missing 15 ingredients
- • 1 1/3 cups warm water, 105°F to 110°F
- • 2 1/4 teaspoons instant yeast
- • 3 tablespoons packed light brown sugar, divided
- • 3 3/4 cups bread flour, plus more as needed
- • 1 1/2 teaspoons kosher salt
- • 1 1/2 teaspoons ground cinnamon, divided
- • 1 teaspoon vanilla extract
- • 1 tablespoon neutral oil, for the bowl
- • 2 tablespoons honey, for the boiling water
- • 1 tablespoon baking soda
- • 1 large egg white whisked with 1 tablespoon water
- • 1/3 cup turbinado sugar
- • 2 tablespoons all-purpose flour
- • 2 tablespoons unsalted butter, melted
- • 1/4 teaspoon fine salt
View ingredient-by-ingredient match
- 1 1/3 cups warm water, 105°F to 110°FMissing
- 2 1/4 teaspoons instant yeastMissing
- 3 tablespoons packed light brown sugar, dividedMissing
- 3 3/4 cups bread flour, plus more as neededMissing
- 1 1/2 teaspoons kosher saltMissing
- 1 1/2 teaspoons ground cinnamon, dividedMissing
- 1 teaspoon vanilla extractMissing
- 1 tablespoon neutral oil, for the bowlMissing
- 2 tablespoons honey, for the boiling waterMissing
- 1 tablespoon baking sodaMissing
- 1 large egg white whisked with 1 tablespoon waterMissing
- 1/3 cup turbinado sugarMissing
- 2 tablespoons all-purpose flourMissing
- 2 tablespoons unsalted butter, meltedMissing
- 1/4 teaspoon fine saltMissing
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Method
Recipe notes
This unofficial bakery-style recreation pairs a firm, chewy bagel crumb with the sweet crackly topping that defines the cinnamon crunch variety. Keep the center holes wider than seems necessary because proofing, boiling, and baking all cause them to shrink.
Planning, storage, and serving
Storage and reheating
Store completely cooled bagels in a paper bag inside a loose food-storage bag at room temperature for 2 days, or slice and freeze airtight for up to 2 months. Toast directly from frozen for best texture.
Make-ahead tips
Shape the bagels after the first rise, cover tightly, and refrigerate overnight. Let them stand 20 minutes while the water heats, then boil, top, and bake directly from cool room temperature.
What to serve with it
- - Plain cream cheese
- - Fresh berries
- - Hot coffee or tea
Equipment needed
- - Stand mixer with dough hook
- - Wide stockpot and slotted spoon
- - Two parchment-lined sheet pans
Difficulty explained
A stiff dough, shaped centers, water bath, and crunchy topping create several timing-sensitive stages typical of traditional bagel making.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- A weak or very soft dough spreads in the water; knead until firm, smooth, and elastic.
- Small center holes close during baking, making the bagels resemble rolls rather than rings.
- A rolling boil can wrinkle or deform the bagels, so maintain a gentle steady boil.
Nutrition Context
- Bread flour and sugar make these primarily a carbohydrate-rich breakfast, while the crunchy topping adds extra sugar and butter.
- Serving half a bagel with a protein-rich spread and fruit creates a more balanced breakfast.
FAQ
Why boil bagels before baking?
The brief alkaline bath sets the exterior starch, producing a shiny, chewy crust instead of ordinary bread texture.
Can I use all-purpose flour?
You can, but bread flour's higher protein gives the bagel its stronger chew and helps it hold shape in the water bath.
Why did the centers close?
Stretch the shaped opening to about 1 1/2 inches because the dough expands during resting, boiling, and baking.
Can I refrigerate the dough overnight?
Yes. Refrigerate after shaping, then let the bagels stand briefly while the water comes to a boil.
How do I keep the topping attached?
Brush with egg-white wash, press the damp crumbs on firmly, and avoid handling the tops after baking.
What sides pair best with this dish?
Good pairings include Plain cream cheese; Fresh berries; Hot coffee or tea. Choose one or two based on how substantial you want the meal to be.