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Cinnamon Crunch Bagels

This homemade version of Panera cinnamon crunch bagels yields soft, chewy bagels topped with a divine cinnamon crunch bagel topping.

Prep Time
25 mins
Cook Time
25 mins
Total Time
2 hrs 50 mins
Servings: 8 large bagels
Calories: 337 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

For the Bagels:
  • ⅓ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon instant yeast
  • 2 cups all purpose flour or substitute bread flour
  • 2 cups white whole wheat flour or substitute all purpose or bread flour
  • 3 tablespoons vital wheat gluten optional—will yield a softer bagel; omit if using bread flour
  • 1 tablespoon cream of tartar
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 ½ cups water
For the Water Bath:
  • 4 cups water
  • 2 tablespoons brown sugar
For the Cinnamon Crunch Topping:
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 3 teaspoons ground cinnamon

Instructions

    Cup of Yum
  1. In a small bowl, combine the cinnamon and sugar. Set aside.
  2. In a large mixing bowl, combine the yeast, all purpose flour, white whole wheat flour, vital wheat gluten, cream of tartar, brown sugar, and salt. Place the water in a microwave-safe measuring cup, then heat to the temperature specified by the yeast manufacturer (usually between 100 to 125 degrees F). Add the water to the dry ingredients, then stir to moisten the flour.
  3. Knead the dough, in a mixer fitted with a dough hook, for 10 minutes on medium-low speed (or knead by hand for 10 to 15 minutes) on a lightly floured work surface. The dough should be very stiff, smooth, and hold its shape.
  4. Clear your work surface, then sprinkle it generously with the cinnamon and sugar mixture. Knead the dough on top of the cinnamon sugar by a few turns to incorporate the mixture and form a swirl. Transfer the dough to a lightly greased mixing bowl, then cover and set aside to rise until noticeably puffy, 1 to 1 1/2 hours (the dough may not double).
  5. Divide the dough into 8 portions, then roll each into a smooth, round ball. Set the balls on a lightly greased cookie sheet, then cover with plastic wrap lightly misted with cooking spray and let rest for 30 minutes.
  6. While the dough is resting, prepare the water bath. Bring the water to a low boil in a deep, wide pot. Preheat your oven to 425°F. Lightly grease a large baking sheet with cooking spray or line with parchment paper or a silpat mat.
  7. Once the dough has rested, use your index finger to poke a hole through the center of each ball, then lift the ring and twirl it around your finger to stretch the hole until it is roughly 2 inches in diameter (the entire bagel will be about 4 inches across). Transfer to the prepared baking sheet and repeat with the remaining dough.
  8. Working in batches, carefully transfer the bagels to the simmering water. If necessary, increase the heat to return the water to a gentle boil. Cook the bagels for 2 minutes on the first side, flip, then cook for an additional minute. With a slotted spoon or spatula, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
  9. Combine the topping ingredients (brown sugar, granulated sugar, and cinnamon), then sprinkle the mixture evenly over the bagels, using the full amount.
  10. Bake the bagels for 20 to 25 minutes, until golden. Transfer to a wire rack to cool completely.

Notes

  • TO STORE: Bagels are best enjoyed the day they are made but can be kept at room temperature in a zip-top bag for up to 2 days.
  • TO FREEZE: Bagels may also be wrapped tightly in plastic wrap or foil and frozen for up to 3 months. Thaw overnight in the fridge to defrost before serving.

Nutrition Information

Serving 1(of 8) Calories 337kcal (17%) Carbohydrates 74g (25%) Protein 10g (20%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Potassium 403mg (12%) Fiber 5g (20%) Sugar 26g (52%) Vitamin A 5IU (0%) Vitamin C 1mg (1%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8large bagels

Amount Per Serving

Calories 337

% Daily Value*

Serving 1(of 8)
Calories 337kcal 17%
Carbohydrates 74g 25%
Protein 10g 20%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Potassium 403mg 9%
Fiber 5g 20%
Sugar 26g 52%
Vitamin A 5IU 0%
Vitamin C 1mg 1%
Calcium 62mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.