Copycat Panera Cinnamon Crunch Bagel (Sweet & Crunchy)
Panera’s Cinnamon Crunch Bagel is a sweet, chewy treat with a crackly cinnamon-sugar crust that fans adore. This copycat recipe recreates that beloved bagel at home, topping and all.
Why You’ll Love This Recipe
- Chewy bagel with a sweet crunchy crust
- That signature cinnamon-sugar topping
- Bakery-quality from scratch
- A weekend baking treat
Copycat Panera Cinnamon Crunch Bagel
A copycat of Panera's Cinnamon Crunch Bagel - chewy homemade bagels topped with a sweet, crackly cinnamon-sugar crunch topping.
Ingredients
Equipment
Method
- Dissolve the yeast and brown sugar in the warm water. Mix in the flour and salt and knead until smooth. Rise 1 hour.
- Divide into 8, shape into bagels, and let rest 15 minutes. Boil each for 1 minute per side.
- Mix the topping sugars and cinnamon. Brush the boiled bagels with melted butter and press generously into the topping.
- Place on a lined baking sheet, topping-side up, and sprinkle any extra on top.
- Bake at 425F for 20-22 minutes until golden and the topping is crackly. Cool slightly.
Notes
Boiling the bagels before baking gives the chewy texture. Pile on the cinnamon-sugar topping generously and it forms a crackly crust as it bakes.
Tips for the Best Cinnamon Crunch Bagel
- Boil the bagels for a chewy texture
- Pile on the topping generously for the crackly crust
- Brush with butter so the topping sticks
- Bake until deep golden
Storage & Reheating
Store airtight up to 2 days or freeze up to 2 months. Toast to refresh the crunch.
Variations to Try
- Drizzle with a simple glaze
- Add a pinch of nutmeg to the topping
- Make them mini for bite-size treats
Frequently Asked Questions
Why boil bagels before baking?
Boiling sets the crust and gives bagels their signature chewy texture.
Can I freeze them?
Yes. Freeze cooled bagels and toast them to refresh the crunchy topping.
What flour is best for bagels?
Bread flour gives the chewiest texture thanks to its higher protein content.
