Copycat Panera Bread Cinnamon Crunch Bagel

Few decisions in life are as stressful as selecting a bagel at Panera. OK, that might be a bit of an exaggeration, but when you’re faced with choices like chocolate chip, blueberry and Asiago before 8 a.m., it can get overwhelming.

When in doubt, we think a Panera Bread cinnamon crunch bagel is always a great choice. There’s something magical about that crunchy, cinnamon-sugar topping once it’s toasted and slathered with a smear of flavorful cream cheese.

Recreate that bagel magic at home (and avoid bagel decision stress) with this copycat Panera cinnamon crunch bagel recipe, complete with that tantalizing crunch topping. We’ll show you how to whip up a batch of homemade bagels that are better than the ones from the bakery.

Ingredients for Copycat Panera Bread Cinnamon Crunch Bagel

• Water: Warm water activates the yeast and hydrates the flour to create a smooth and elastic dough that can be easily shaped into perfect copycat Panera cinnamon crunch bagels every time.
• Yeast: For this recipe, you can use whichever type of yeast you prefer, whether it’s instant or active dry. If you opt for instant yeast, there’s no need to proof the yeast first in water. You can simply combine everything in your mixer and let it rip.
• Bread flour: While all-purpose flour can be used in a pinch, we recommend using bread flour. To achieve the right chewy bagel texture, a high-protein type of flour like bread flour will give you the best results.
• Brown sugar: Brown sugar is a good choice for bagels because the molasses adds a malty richness to the dough.
• Salt: Salt is important in baking because it not only adds flavor to the bagels, but it also helps strengthen the gluten strands in the dough—which is especially important in bagel making.
• Water bath: A mixture of boiling water and honey is key to perfect bagels. This crucial step gives bagels their iconic chewy texture and exterior sheen.
• Egg wash: A single egg white whisked with water is the trick to that glorious, bakery-quality shine. Simply brush the wash lightly over each bagel before baking.
• Cinnamon crunch topping: The simple combination of melted butter, brown sugar, cinnamon and flour is all you need to make that crispy, crunch cinnamon sugar topping that makes Panera’s bagel special.

Directions

Step 1: Make the dough

ELLIE CROWLEY FOR TASTE OF HOME

In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water and yeast and allow the yeast to proof for five minutes.

ELLIE CROWLEY FOR TASTE OF HOME

Next, add the flour, brown sugar and salt, and mix them together for two to three minutes on your mixer’s lowest setting.

Editor’s Tip: You should end up with a stiff, sticky dough.

Step 2: Knead by hand

ELLIE CROWLEY FOR TASTE OF HOME

Turn the dough onto a floured surface and knead until it’s smooth and elastic, about six to eight minutes.

Editor’s Tip: Sorry, you’ll have to knead this chunk of dough by hand. Unless you’re lucky enough to have a powerful commercial stand mixer, this dough is likely much too tough for even the best KitchenAid. If you need guidance, check out our guide on kneading bread dough.

Step 3: Proof the dough

ELLIE CROWLEY FOR TASTE OF HOME

Transfer the dough to a lightly greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour.

Step 4: Make the cinnamon crunch topping

ELLIE CROWLEY FOR TASTE OF HOME

In a small bowl, mix the butter, brown sugar, cinnamon and flour until well combined. Set aside.

Editor’s Tip: We like to make the crunch topping while the bread proofs so that the mixture has time to meld together. As it sits, the butter will solidify a bit, and the mixture will become crumbly—like wet sand. This is the consistency you’re looking for when topping your bagels.

Step 5: Shape the bagels

ELLIE CROWLEY FOR TASTE OF HOME

Preheat the oven to 425°F. Punch down the dough.

ELLIE CROWLEY FOR TASTE OF HOME

Divide the dough into 12 equal pieces, shaping each into a smooth ball.

ELLIE CROWLEY FOR TASTE OF HOME

Push your thumb through the center of each, gently stretching and shaping to form an even ring with a 1-inch hole.

Editor’s Tip: Use a food scale to perfectly portion the dough for equally-sized bagels that will bake evenly. For this recipe, divide the dough into 4-ounce pieces (or about 110 grams each). We also recommend creating a smaller hole in these bagels than you may be used to seeing. A smaller hole will allow more crunch topping to sit on top of the bagels, preventing it from dripping through the holes and possibly burning under the bagels as they bake.

Step 6: Proof the dough again

ELLIE CROWLEY FOR TASTE OF HOME

Arrange the bagels on a floured work surface and cover them with a clean towel. Let them rest for 10 minutes.

Editor’s Tip: Here’s more on how to proof bread and know when it’s ready to bake.

Step 7: Boil the bagels

ELLIE CROWLEY FOR TASTE OF HOME

Next, fill a Dutch oven with water. Add the honey and bring to a boil. Carefully drop the bagels, two at a time, into the boiling water. Cook them for 45 seconds, then flip and cook them for an additional 45 seconds. Gently remove the bagels with a slotted spoon and drain them well on paper towels.

Editor’s Tip: You may be tempted to skip the water bath, but don’t—it’s part of what makes New York bagels so good.

Step 8: Add the egg wash and topping

ELLIE CROWLEY FOR TASTE OF HOME

Place the bagels two inches apart on greased or parchment-lined baking sheets. In a small bowl, whisk together the egg white with 1 tablespoon of water and brush the egg wash over the bagels. Crumble the cinnamon sugar crunch evenly over the bagels.

Step 9: Bake the bagels

Bake the bagels until they’re golden brown, about 20 to 25 minutes. Remove them promptly from the oven and transfer them to wire racks to cool.

Editor’s Tip: When ready to enjoy your copycat Panera cinnamon crunch bagel, slice and toast the halves, then smear them with your favorite flavor from your favorite cream cheese brand.

ELLIE CROWLEY FOR TASTE OF HOME

Copycat Panera Bread Cinnamon Crunch Bagel Variations

• Add raisins: If you’re making the bagels yourself, who says you can’t marry two flavor favorites together? While kneading, work 1 cup of raisins into the dough. Then, finish the recipe as directed.
• More flavor possibilities: If you like, you can use the dough portion of this recipe to make any flavor of bagel your heart desires. Omit the crunch topping and top your bagels with sesame seeds, a generous amount of shredded Asiago cheese or a few teaspoons of everything bagel seasoning. There are no rules here.

How to Store Copycat Panera Bread Cinnamon Crunch Bagels

To store leftovers, let them cool completely before storing them in a large paper bag. As opposed to an airtight container, a bag will let the bagels breathe and let moisture slowly escape without drying them out too quickly. This will help the crunch topping remain crisp, rather than become soft and sticky. You could also try a bread box for storage as well.

How long do copycat Panera Bread cinnamon crunch bagels last?

This Panera Bread cinnamon crunch bagel recipe is best enjoyed within 24 to 48 hours of baking. If your topping has become soft or sticky upon storage, you can bring it back to life by warming the bagels in the oven at 375° for five to eight minutes.

Can you freeze cinnamon crunch bagels?

Absolutely! Freeze the cinnamon crunch bagels in an airtight freezer bag or storage container once they’ve completely cooled. Then, the bagels can be kept frozen for up to three months. Simply defrost them completely at room temperature before enjoying them. (Psst: Here are more tips for freezing bread.)

Can you make copycat Panera Bread cinnamon crunch bagel dough ahead of time?

If you want freshly baked bagels for brunch but don’t want to wake up at 4 a.m. to make them, you can prep the dough the night before. Simply follow the recipe through Step 3, but let the dough rise overnight in the refrigerator. When you’re ready to bake in the morning, let the dough come to room temperature for 30 minutes before shaping and proceeding with the final steps. Pair your make-ahead bagels with other make-ahead brunch recipes.

Copycat Panera Bread Cinnamon Crunch Bagel Tips

ELLIE CROWLEY FOR TASTE OF HOME

Why did my bagels sink instead of float?

When you add the homemade bagels to the water bath, they should float to the surface after a few seconds. If they sink to the bottom and stay there, the dough likely did not rise for long enough. For bagel newbies, we recommend performing a float test with a small piece of dough after it has completed its first rise and before shaping. If it sinks, let the dough proof for another 10 minutes or so and test again. If the scrap of dough floats, you’re ready to shape the bagels.

What can you serve with cinnamon crunch bagels?

Serve this copycat Panera Bread cinnamon crunch bagel recipe sliced and toasted with a smear of your favorite flavor of cream cheese. Plain or sweet cream cheese flavors are best for cinnamon bagels (so save the chive cream cheese for an herbed onion bagel). Round out your bagel-riffic breakfast with a piping-hot chai tea latte or a creamy berry smoothie.

What can you do with leftover cinnamon crunch bagels?

Extras bagels? Doubtful, but if this rare event does somehow occur, you can use these delightful copycat cinnamon crunch bagels by Panera to make an over-the-top cinnamon bagel bread pudding.