I JUMPED on a chance to make these babies for a project for Spoon University (where I sometimes write, lol).

So I’m also sharing the recipe here.

Cinnamon Crunch bagels at Panera contain dairy, and are therefore not vegan. And technically you don’t have to make this recipe vegan if you don’t want to (swap non-diary butter for butter). Do what works for you. I’m not here to tell you how to live your bagel life.

While you’re checking out that post, check out my two smoothie recipes I also did for Spoon this week: Copycat Panera Green Goddess, and Strawberry Smoothie. nom

Speaking of fruit and smoothies, can we talk about a recent food trend for a hot second? The fruit-is-bad-for-you-and-messes-with-your-hormones garbage has GOT to go.

What is with these Instagram influencers who have *zero* nutrition or science education background giving health and diet advice and info with nothing to back it up? Makes my skin boil.

Guess what y’all? Eating bananas will not ruin your hormonal cycle. And I’m so sorry people with hundreds of thousands of followers are telling you so. Eat bananas and be happy, y’all.

Anyways, rant over. Here are the bagels.

Also published on Spoon University.

Copycat Panera Cinnamon Crunch Bagels

Prep Time: 10 hrs

Cook Time: 0 mins

Total Time: 10 hrs 20 mins

Servings: 6 bagels

Ingredients:

1 teaspoon active dry yeast

1 cup + 2 tablespoons warm water

2 1/2 tablespoons sugar or honey – divided

2 1/2 teaspoons salt – divided

3 1/2 cups flour

2-3 tablespoons butter or non-dairy butter

1/4 cup granulated sugar

1/4 cup brown sugar

1 tablespoon cinnamon

1 tablespoon baking soda

Method:

In a large bowl, combine warm water, yeast, 1 tablespoon sugar or honey, and 1 1/2 teaspoons salt. Allow yeast to bloom for about 10 minutes. Add flour and mix with an electric mixer and a dough hook for 3 minutes, or by hand for about 5 minutes. The dough should be tacky and fully moistened, but not wet. If the dough is dry, add a bit more water, 1 tablespoon at a time. Allow dough to rest for 10 minutes. Then, knead with an electric mixer and dough hook or by hand for an additional 4 minutes. Transfer dough to a clean, oiled bowl and allow to rest at room temperature for at least an hour. Bagels will rise better if rested overnight or for at least 4 hours. If resting overnight, move to the refrigerator. If chilling dough, allow dough to come to room temperature for about an hour before shaping. When dough is at room temperature, shape bagels. You can shape bagels by rolling dough into 8-inch logs about 1 inch thick in diameter and then pressing the dough together to form a loop. Or you can roll out the dough to be about 1 inch thick and use a large circular cutter to cut a large ring, and then cut a small ring in the middle with a sharp knife or small circular cookie cutter. Allow shaped bagels to undergo a second proof on an oiled sheet pan for an additional 60-90 minutes. After second proofing, preheat the oven to 500°F and prepare poaching liquid by combining 8-12 cups water to a boil. While waiting for water to boil and oven to preheat, prepare topping by combining sugars and cinnamon in a small bowl and melting butter in a small microwave-safe dish. Set aside. Once water is boiling, add 1 tablespoon baking soda, the additional 1 1/2 tablespoons sugar or honey, the additional 1 teaspoon salt, and stir gently. Grab a slotted spoon, wooden spoon, or spatula. Gently lower bagels into simmering pot, 1-2 at a time (the bagels should float). After 1 minute of boiling, flip bagels, and boil for an additional 30-60 seconds before removing and transferring back to the oiled tray, domed side up. Brush the tops of the bagels with melted butter or non-dairy butter, and sprinkle cinnamon sugar on top of the melted butter. Drizzle any remaining butter over the tops of the bagels. Once all bagels have been poached in water, lower the heat of the oven to 450°F and place the bagels into the oven. Bake for 15-20 minutes, turning the tray halfway through to ensure even browning. Allow bagels to cool and enjoy.

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