It’s hard to believe that this is the first bagel recipe you’ve ever created. But, while they may look hard to make, they’re actually fairly simple to make. They don’t require any special equipment – just a simple pan, some healthy ingredients, and a dough recipe. It’s also important to note that this recipe is specifically geared towards bagels. Those who enjoy more traditional bagel fare can use these dough recipes for any bagel type, such as rye, sourdough, or chocolate.
Panera is known for the breakfast items you can get at many of its locations. Whether you’re a breakfast lover or not, it’s hard to ignore the fact that Panera is the place to go for their bagels. Their bagels are delicious and their items are always fresh, but the way Panera makes their bagels are not. It goes without saying that Panera should be known for their bagels, but they have also created some other edible items that would be difficult to make at home.
Panera Cinnamon Crunch Bagel Recipe is a very simple bagel, but it’s also very tasty. If you’re tired of traditional bagels, you’ll particularly like this cinnamon bagel recipe. It’s a crowd-pleaser for events like Thanksgiving dinner. Panera Cinnamon Crunch Bagels are magical, delicious, and perfect for breakfast or snacks. It’s really that easy! Just mix 1 tbsp cinnamon, 1 tsp honey, and 2 oz bagel crumbs, press into pan, and start baking.
How to make Panera Cinnamon Crunch Bagel
Panera Cinnamon Crunch Bagel Recipe is a granola-style bagel recipe with a cinnamon twist that is perfect for breakfast any time of the day. It’s sweet, crunchy, and delicious!
For the Dough
- Bread flour, 4 1/8 cups (500g)
- Fast-action yeast, 4 1/2 teaspoons (14g)
- Salt, 1 tablespoon (15g)
- Honey, 1/4 cup (80g)
- Ground cinnamon, 2 teaspoons
- Warm water, 1 1/2 cups (350 ml)
For the Poaching
- Baking soda, 1 teaspoon
For the Topping
- Brown sugar, 1/2 cup (100g)
- White sugar, 1/4 cup (50g)
- Ground cinnamon, 2 teaspoons
In a stand mixer bowl, add the flour. Salt and yeast should be added on opposite sides, stirring them together with your fingers. Keeping the salt away from the yeast prevents the salt from killing it.
With the paddle attachment, mix the honey and ground cinnamon at low speed until blended.
Add water gradually until the dough becomes slightly sticky. You might not need all the water, or you might need a little extra, depending on the brand of flour and the humidity.
Replace the attachments on the dough hook and knead at medium-low speed for 5 minutes. Allow the dough to rest for 10 minutes, then knead on medium-low for 2 minutes more, or until the dough passes the windowpane test. A large lump of dough can be stretched until it becomes translucent without tearing.
Place the dough in the mixing bowl and form it into a ball. Cover it with plastic wrap. Let it prove overnight in the fridge (at least 8 hours, but no more than 24 hours). This should double the dough’s size.
Allow it to rise for an hour in a warm place the next day.
Use a bench scraper and a kitchen scale to easily and accurately cut the dough into 12 equal pieces. Roll a piece of dough into a ball, then poke a hole in the center with your finger and stretch it into the shape of a bagel. Continue with the remaining dough balls.
Line two 11×17-inch cookie sheets with parchment paper and place the bagels on them. Cover the trays with clean tea towels and allow to prove for 20-30 minutes, or until the dough is springy to the touch.
Bring three inches of water to a boil in a six-quart Dutch oven. When you’re ready to poach the bagels, reduce the heat to a simmer. Be sure the water is at a full boil and the baking soda has been dissolved in the water before adding the first bagels.
Place all the ingredients in a medium bowl and mix until well blended.
Carefully drop a bagel into the boiling poaching liquid after peeling it off the tray. Cook it for 30 seconds on each side, which is long enough to set the shape and puff up the dough. Then, remove it from the water with a skimmer, drain off the excess water, and put it back on the tray. Up to four bagels can be poached at a time.
Sprinkle the topping generously over the bagels. The bagels should have risen, browned, and a minimum internal temperature of 190F after baking at 425F for 15 minutes.
Before eating the bagels, let them cool on wire racks for at least 20-30 minutes.
Panera Cinnamon Crunch Bagel Recipe
Recipe Yield: 12 servings
Preparation Time: 1 Hour 15 Minutes
Cooking Time: 10 Hour
Total Time: 11 Hour 15 Minutes
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