Panera Bread Cinnamon Crunch Bagel
Copycat of Panera Bread's signature Cinnamon Crunch Bagel — a soft, chewy bagel loaded with cinnamon chips and topped with a crackly cinnamon-sugar crust. The source page for this recipe was an image only, so the method below is a faithful reconstruction of the classic copycat approach.
⏱️ Prep: 90 min🍳 Cook: 22 min🍽️ Makes 8
Nutritionper 1 bagel›
440
Calories
12g
Protein
85g
Carbs
6g
Fat
Ingredients
| 4 cups (500 g) | bread flour |
| 1 1/2 cups (360 ml) | warm water |
| 2 1/4 tsp (1 packet, 7 g) | active dry yeast |
| 2 tbsp (25 g) | brown sugar (for the dough) |
| 1 1/2 tsp | salt |
| 1 cup (170 g) | cinnamon chips |
| 1/2 cup (100 g) | brown sugar (for the topping) |
| 1/4 cup (50 g) | granulated sugar |
| 1 tbsp | ground cinnamon |
| 2 tbsp (30 g) | butter, melted |
Instructions
Note: the source page was an image only; the steps below reconstruct the standard copycat method.
- Dissolve the yeast and brown sugar in the warm water and let stand 5–10 minutes until foamy.
- Mix in the flour and salt, then knead into a smooth, stiff dough (about 8–10 minutes). Cover and let rise until doubled, about 1 hour.
- Gently knead in the cinnamon chips. Divide the dough into 8 pieces, shape each into a ball, poke a hole in the center and stretch into a bagel.
- Let the shaped bagels rest 15–20 minutes. Bring a large pot of water to a boil.
- Boil the bagels about 1 minute per side, then drain.
- Combine the granulated sugar, brown sugar and ground cinnamon for the topping. Brush the boiled bagels with melted butter and press the tops into the cinnamon-sugar mix.
- Bake at 220°C (425°F) for 18–22 minutes, until deep golden and the topping is crackly. Cool before serving.