Panera Cinnamon Crunch Bagel Recipe: A Step-by-step Guide
What To Know
- Cover the dough with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
- Pair your bagel with a warm bowl of soup or a refreshing salad for a balanced meal.
- Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through every step, ensuring that you create delicious and authentic Panera-style bagels.
If you’re a fan of Panera Bread’s iconic Cinnamon Crunch Bagel, you’ll be thrilled to know that you can now recreate this delectable treat at home with our easy-to-follow Panera cinnamon crunch bagel recipe. This homemade version captures the perfect balance of sweet and spicy flavors, delivering a taste sensation that rivals the original.
Ingredients: Gather Your Essential Elements
For the Bagels:
- 3 cups (360g) bread flour, plus more for dusting
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 1/2 cups (360ml) warm water (110-115°F)
- 1 tablespoon salt
For the Cinnamon Crunch Topping:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter, melted
Instructions: A Step-by-Step Guide to Bagel Bliss
Making the Bagels:
1. In a large bowl, whisk together the bread flour, yeast, and sugar.
2. Gradually add the warm water while mixing with a wooden spoon or stand mixer fitted with a dough hook.
3. Once the dough comes together, add the salt and continue kneading for about 5 minutes until the dough is smooth and elastic.
4. Cover the dough with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
Shaping the Bagels:
1. Punch down the risen dough and divide it into 8 equal pieces.
2. Roll each piece into a ball and then use your thumb to poke a hole in the center.
3. Stretch the hole and roll the dough around to form a bagel shape.
4. Place the bagels on a baking sheet lined with parchment paper.
Preparing the Cinnamon Crunch Topping:
1. In a small bowl, whisk together the granulated sugar, brown sugar, cinnamon, and nutmeg.
2. Brush the bagels with melted butter and sprinkle generously with the cinnamon crunch topping.
Baking the Bagels:
1. Preheat your oven to 450°F (230°C).
2. Bake the bagels for 20-25 minutes, or until golden brown and firm to the touch.
3. Let the bagels cool on a wire rack before slicing and serving.
Tips and Variations: Enhance Your Bagel Experience
- For a chewier bagel: Use bread flour with a higher protein content.
- For a sweeter bagel: Add an extra tablespoon of sugar to the dough.
- For a spicier bagel: Increase the amount of cinnamon in the topping.
- Add other toppings: Experiment with different toppings, such as chopped nuts, raisins, or sesame seeds.
- Make ahead: Bagels can be made ahead of time and frozen for up to 2 months.
Storage and Reheating: Preserving Your Bagel Delights
- Store: Bagels can be stored at room temperature for up to 3 days.
- Freeze: Bagels can be frozen for up to 2 months. Thaw at room temperature before reheating.
- Reheat: Reheat bagels in the oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Serving Suggestions: Elevate Your Bagel Breakfast or Brunch
- Cream cheese: Spread your favorite cream cheese on a warm bagel for a classic combination.
- Jam or jelly: Top your bagel with your preferred jam or jelly for a sweet and fruity treat.
- Eggs and bacon: Enjoy your bagel with a side of scrambled eggs and crispy bacon for a hearty breakfast.
- Soup or salad: Pair your bagel with a warm bowl of soup or a refreshing salad for a balanced meal.
Key Points: Embark on a Homemade Bagel Adventure
With this Panera cinnamon crunch bagel recipe, you can now savor the irresistible flavors of your favorite bakery treat in the comfort of your own home. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through every step, ensuring that you create delicious and authentic Panera-style bagels.
Top Questions Asked
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. Reduce the amount to 3/4 teaspoon and add it directly to the dry ingredients.
Q: Why are my bagels not chewy?
A: This could be due to over-kneading or using flour with a low protein content. Use bread flour with a higher protein content and knead the dough for no more than 5 minutes.
Q: Can I make the bagels gluten-free?
A: Yes, you can substitute gluten-free bread flour for the regular bread flour. Follow the same instructions and adjust the amount of water as needed to achieve the right dough consistency.