Panera Bread Cinnamon Crunch Bagel Recipe

This Panera Bread Cinnamon Crunch Bagel Recipe is inspired by the cafe’s most iconic breakfast treat. It is a sweet and chewy recipe, which calls for cinnamon chips and a crunchy sugar topping. It’s a classic, foolproof recipe, ready in about 2 hours 30 minutes.

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Panera Bread Cinnamon Crunch Bagel Recipe Ingredients

For the Bagel Dough:

• 4 cups (500g) bread flour (high protein is best for chew)
• 1 1/2 cups warm water (about 110 F)
• 2 teaspoons active dry yeast
• 1 tablespoon honey or brown sugar
• 1 1/2 teaspoons salt
• 1 tablespoon ground cinnamon
• 1/2 cup cinnamon baking chips (mini size preferred)

For the Water Bath:

• 2 quarts water
• 1 tablespoon honey or malt syrup

For the Cinnamon Crunch Topping:

• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted

How To Make Panera Bread Cinnamon Crunch Bagels

1. Inactivate the yeast: In a small bowl or liquid measuring cup, combine the warm water, honey, and yeast. Give it a gentle stir and let it sit for about 5–10 minutes until it becomes frothy and bubbly. This ensures your yeast is alive and ready to give the bagels that perfect rise.
2. Mix the dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, salt, and ground cinnamon. Pour in the yeast mixture and mix on low speed until a shaggy dough forms. Once the dough begins to pull away from the sides, fold in the cinnamon chips.
3. Knead until smooth: Increase the mixer speed to medium and knead the dough for about 8–10 minutes. Bagel dough is much stiffer than bread dough, so don’t be alarmed! You are looking for a smooth, elastic ball that springs back when poked. If kneading by hand, this may take up to 12–15 minutes of firm work on a lightly floured surface.
4. First rise: Place the dough ball in a lightly oiled bowl and cover it with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for about 1 hour to 1 hour 30 minutes, or until it has doubled in size.
5. Shape the bagels: Punch the dough down to release the air and divide it into 8 equal pieces. Roll each piece into a smooth ball. To create the hole, poke your thumb through the center and gently stretch the dough into a ring about 2 inches wide. Place the shaped bagels on a baking sheet lined with parchment paper, cover, and let them rest for another 20 minutes.
6. Boil the bagels: While the bagels rest, preheat your oven to 425 F (220 C). Bring the water and honey to a boil in a large, wide pot. Carefully drop 2 or 3 bagels into the boiling water at a time. Boil for 1 minute per side. This “bath” is the professional secret to getting that signature chewy crust and shiny finish. Remove them with a slotted spoon and place them back on the parchment paper.
7. Apply the crunch topping: In a small bowl, whisk together the white sugar, brown sugar, and cinnamon, then stir in the melted butter until it looks like wet sand. While the bagels are still damp from the water bath, generously press a handful of the cinnamon sugar mixture onto the top of each bagel. You want a thick, even layer that completely covers the top.
8. Bake to golden brown: Slide the tray into the oven and bake for 18–22 minutes. The bagels should be puffed up and the cinnamon topping should be bubbly and caramelized. Remove them from the oven and let them cool on a wire rack for at least 15 minutes. The topping will harden into a “crunch” as it cools.

Recipe Tips

• How to get the crunch to stay on: The secret is applying the topping immediately after the bagels come out of the water bath. The moisture acts as a glue for the sugar mixture, ensuring it doesn’t fall off during the bake.
• Why bread flour is necessary: Standard all-purpose flour doesn’t have enough gluten to support the heavy cinnamon chips and the dense structure required for an authentic bagel. Use bread flour for that professional “snap” when you bite into it.
• How to handle cinnamon chips: If you find the chips are melting too much during the knead, you can toss them in a little bit of flour before adding them to the dough to help them stay intact.
• Can I use a different topping: While the cinnamon crunch is the classic Panera flavor, you can use this same base recipe to make plain or poppyseed bagels by simply skipping the sugar topping steps.

What To Serve With Panera Bread Cinnamon Crunch Bagels?

This Panera Bread Cinnamon Crunch Bagel Recipe is a sweet, chewy breakfast that needs a creamy or savory pairing! A thick smear of Honey Walnut Cream Cheese is the quintessential choice for a decadent cafe-style breakfast. For a balanced meal, a side of Fresh Fruit Salad or a cup of Greek Yogurt adds a lovely freshness that cuts through the sugary topping! A hot Cinnamon Spice Latte or a cold glass of Iced Coffee pairs wonderfully with the warm, aromatic notes of the baked cinnamon.

How To Store Panera Bread Cinnamon Crunch Bagels

• Room Temperature: Store these bagels in a paper bag or a loosely closed container for up to 2 days. Avoid airtight plastic bags, as the moisture will cause the crunchy sugar topping to become sticky and soft.
• Freeze: These bagels freeze exceptionally well. Wrap each bagel individually in plastic wrap and store them in a freezer-safe bag for up to 3 months.
• Reheating: The best way to enjoy a day-old bagel is to slice it and toast it lightly. If it’s from the freezer, let it thaw at room temperature before toasting to revive the crunch.

Panera Bread Cinnamon Crunch Bagel Nutrition Facts

• Calories: 380
• Total Fat: 6g
• Cholesterol: 10mg
• Sodium: 420mg
• Total Carbohydrates: 74g
• Dietary Fiber: 3g
• Protein: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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