This copy-cat recipe for Panera’s Cinnamon Crunch Bagel is made healthier with NO butter and uses whole wheat flour, but has ALL the flavour and crunch!
Well, you guys.
I HAVE VACATED THE PREMESIS OF “Early 20’s” and have now reached “MID 20’s”
It was my birthday yesterday, and I turned the ripe old age of 24.
I think that my next purchase will be a cane. Whaddayathink? Good life investment?
BETTER YET. A scooter. Because I am the worlds laziest active person, and I hate any sort of movement outside of my time in the gym.
Just keepin’ it real here on FFF.
You may have seen all the surprise birthday events if you follow me on Instagram, but Imma recap them for you anyway.
We actually celebrated on Saturday, since Sunday is an early to bed work night…and we happen to be about 87 years old, and go to bed around 8:30-9pm.
So. We hit the gym Saturday morning and then BASICALLY RIGHT AFTER he took me to this place where someone teaches you to paint a picture.
And you drink white wine cocktails while doing it. I’m not even much for wine…especially when it’s 11am and I just worked out 30 mins ago.
But, rules are meant to be broke on birthdays. Here are our beautiful, wine-induced photos.
AND THEN, he took me to a super swanky mall and let me SHOP. <— He is a keeper.
Post shopping we went to this funky little joint where they served equally funky cocktails and small plates of food. We shared some goat cheese, sage and chicken endive boats, harissa lamb meatballs, seven spice shrimp and a hash with octopus, chorizo and Marcona almonds. We were unsure about the last one.
Until we tried it. Taste buds? Consider yourself BOOM.
On my actual Birthday, we OBVI went to Ihop for whole wheat pancakes, (he got healthy gluten free samoa scones with Greek yogurt) and then binge watched movies all day.
Needless to say, I had a fab weekend.
Wow, that was A LOT about me…how was your weekend?! Please tell me that you did something that was ALL SORTS of fun?!
If you didn’t, and even if you did, I have something fun for you to do today!
MAKE YOUR OWN CINNAMON CRUNCH BAGELS. Like, you know, those AMAZING ones from Panera?
EX-CE-PT you get to make them with whole wheaty and coconut oily goodness.
Yeahhhhhh I did.
Now. Bagels are a little bit of a challenge. Which I like. Hence the creation.
However, I included some REALLY HIDEOUS process steps for you that were taken in my zero-natural-light kitchen not with fancy cameras.
Sorry about that.
But, I figured I could just hypnotize you by that crunchy, swirly topping and you wouldn’t even notice.
Was I right? Please say yes.
These bagels were the first thing that I tried when I took my legal-alien-resident self down to America and finally got to try Panera.
And then I wanted to eat them for all the evers that were left of my life. Along side the Panera Power Chicken Hummus Salad.
And now I can. And so can you!
- 1 1/4 cups Water Warm, 110 to 120 degree F
- 1 tablespoon Yeast I used Red Star
- 1 teaspoon Salt
- 4 tablespoons Honey Divided
- 1 1/2 cups Whole Wheat Pastry Flour 167g
- 1/2 tablespoon Cinnamon
- 1 3/4 cups Bread Flour Not whole wheat, 235g
- 3/4 cup White Chocolate Chips
- Cornmeal For sprinkling on the pan
- Add the warm water and yeast into the bowl of your stand mixer. Stir with a fork and let stand until the yeast begins to blossom, about 10 minutes.
- Stir in the honey, whole wheat pastry flour and cinnamon. Using the dough hook, knead the mixture on the lowest setting for 1 minute, to incorporate the flours. Then, scrape the sides of the bowl down and turn up to the second speed setting and knead for 3 more minutes.
- Turn the mixer off and let the dough rest for 5 minutes so that the flour can begin to absorb the water. Your batter may have a few lumps, just give it a good stir to break them down.
- Once the batter has rested, turn the mixer on to the lowest speed, and add the bread flour, 1/2 a cup at a time. Knead for 7 minutes, add in the white chocolate chips, and then knead for 1 minute more to incorporate them. You can scrape the sides of the bowl or dough hook down as needed.
- Cover the mixer with a kitchen towel and let rise for one hour.
- Turn the risen dough onto a lightly floured surface and punch down. Using a very sharp knife, cut the dough into 8 equal pieces. Roll each piece into a long, thin rope* and let rest for 3-4 minutes. Sprinkle a baking sheet generously with cornmeal.
- Then, loop each rope into a circle, really twisting the ends together to make sure that they are nice and secure. Repeat with all the pieces of dough, and place onto the cornmeal covered baking sheet. Cover with a kitchen towel and let rest until they rise slightly, about 10-15 minutes.
- While the dough rests bring a 4 1/2 litre pot of water to a boil. Add in the remaining 1 Tbsp of honey and then cover and turn the heat down to keep your water at a low boil. Preheat your oven to 450 degrees and line a separate baking sheet with parchment paper
- Once the bagels have risen, gently place 2-3 at time into the water, cook for 50 seconds and gently flip, cooking an additional 50 seconds. Using a slotted spoon, pick up the bagels. and drain any of the water off. Transfer to parchment lined baking sheet. Repeat with remaining bagels.
- While the bagels boil, mix together the granulated sugar, brown sugar and cinnamon.
- Once all the bagels are done, brush the tops liberally with melted coconut oil and then sprinkle with the cinnamon sugar, rubbing it into the tops of each bagel. Make sure you use all the sugar, as you want these nice and crunchy on top.
- Bake until golden brown, about 20-25 minutes. Cool on a wire rack and eat.
Tips & Notes:
The cinnamon sugar topping does go soft if left at room temperature so bagels are best left at room temperature for only 2-3 days, and toasted before eating. Alternatively, you can freeze them for up to 3 months.
Recipes written and produced on Food Faith Fitness are for informational purposes only.