This healthier Panera Cinnamon Crunch Bagel Copycat Recipe uses whole-wheat flour and no butter while still delivering the same delicious flavor and satisfying crunch you love!
Who doesn’t love a warm, cinnamon-sugar-coated bagel? Especially when it’s from Panera! But what if I told you that you could recreate that iconic cinnamon crunch bagel right at home and make it a bit healthier without sacrificing flavor? This Panera cinnamon crunch bagel copycat recipe swaps out the refined flour for whole wheat and ditches the butter, but you’ll still get that crunchy, sweet topping and soft, chewy center you crave.
As someone who grew up in New York, I’m no stranger to bagels. You could say I’ve had my fair share of the best bagels around, from everything bagels with a schmear to classic sesame or poppy. But nothing prepared me for the first time I bit into a Panera cinnamon crunch bagel. That cinnamon-sugar crunch topping, paired with cinnamon and vanilla chips… It wasn’t just a bagel; it was a treat that felt like a comforting hug. Fast-forward to today, and I’ve finally figured out how to recreate that bagel at home without the extra butter and refined flour.
The technique for making these bagels involves a few essential steps, from boiling the dough to getting that perfect golden-brown bake. After the dough rises, you’ll shape it into bagels and boil them in honey-sweetened water before baking. This process ensures the bagels have that classic chewy exterior with a soft, airy inside. When brushed with coconut oil and topped with cinnamon sugar, they’ll come out of the oven with a beautiful golden color and a satisfying crunch. What’s even better? They’re made without butter, making them a lighter yet still indulgent treat. So let’s get baking and enjoy that classic Panera taste—made healthier!
Are Copycat Panera Cinnamon Crunch Bagels Healthy?
These bagels are a healthier alternative to the classic version you’d find at a bakery. With whole-wheat flour replacing refined flour, they have more fiber and nutrients, and replacing butter with coconut oil still yields that rich flavor without the need for dairy. They’re not exactly low-calorie, but you’re getting a decent amount of protein and fiber, making these bagels a more balanced choice than their buttery, white-flour counterparts. All that to say, it’s best to consume these in moderation.
Whole-Wheat Pastry Flour Vs. Regular Whole-Wheat Flour
Whole-wheat pastry flour is the star of this recipe, as it offers a lighter, fluffier texture than traditional whole-wheat flour. It provides a mild, slightly nutty flavor that complements the sweetness of the cinnamon sugar topping. Unlike regular whole-wheat flour, which can make baked goods dense and heavy, whole-wheat pastry flour helps achieve that soft, chewy bagel texture you want. This makes it an ideal choice for bagels, as you still get the health benefits of whole grains without compromising on taste or texture.
The main difference between whole-wheat pastry flour and regular whole-wheat flour lies in the type of wheat used and the way it’s milled. Whole-wheat pastry flour is made from soft wheat, which has a lower protein content, resulting in a finer, softer texture. Regular whole-wheat flour, on the other hand, is made from hard wheat, which has a higher protein content and tends to produce denser, heavier baked goods. Because of its finer texture, whole-wheat pastry flour is better suited for recipes that need a lighter crumb, like bagels, muffins, or cakes.
How Do I Store Leftovers?
Let the bagels cool completely before storing them. Place them in an airtight container or a resealable plastic bag, and they’ll stay fresh at room temperature for up to 2 days. If you want them to last longer, you can freeze them for up to 3 months by wrapping each bagel individually in plastic wrap and then placing them in a freezer-safe bag. When you’re ready to enjoy them, just pop them in the toaster or oven to warm them up and restore that freshly baked crunch.
Serving Suggestions
These cinnamon crunch bagels are perfect on their own, but they can also be paired with a variety of toppings. Enjoy them with a smear of Strawberry Cream Cheese or Almond Butter for a filling breakfast or snack. You can also serve them with a fresh Fruit Salad, pretty Yogurt Parfait, or protein-rich Coffee Smoothie for a balanced meal. If you want to elevate your bagel experience, enjoy them with a hot Chai Latte—perfect for a cozy morning or an afternoon treat.
Ingredients
- 1 1/4 cups warm water 110 to 120°F
- 1 tablespoon active dry yeast
- 4 tablespoons honey divided
- 1 1/2 cups whole-wheat pastry flour 167 grams
- 1 teaspoon salt
- 1/2 tablespoon cinnamon
- 1 3/4 cups bread flour not whole wheat, 235 grams
- 3/4 cup white chocolate chips
- Cornmeal for sprinkling on the pan
For the topping:
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tablespoon cinnamon
- 1/3 cup coconut oil melted
Instructions
- Add the warm water and yeast to the bowl of your stand mixer. Stir gently with a fork and let stand until the yeast begins to blossom, about 10 minutes.
- Stir in the honey, whole-wheat pastry flour, salt, and cinnamon. Using the dough hook, knead the mixture on the lowest setting for 1 minute to incorporate the flours. Scrape the sides of the bowl down, 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 the flour can begin to absorb the water. Your dough may have a few lumps, just give it a good stir to break them down.
- Once the dough 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 the white chocolate chips, then knead for 1 minute more to incorporate them. Scrape the sides of the bowl or dough hook down as needed.
- Cover the mixer with a kitchen towel and let rise for 1 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.
- 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, then 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 large pot of water to a boil. Add the remaining 1 tablespoon of honey, then cover and reduce the heat to keep your water at a low boil. Preheat your oven to 450°F and line a separate baking sheet with parchment paper.
- Once the bagels have risen, gently place 2-3 at time into the boiling water. Cook for 50 seconds, then gently flip and cook for an additional 50 seconds. Using a slotted spoon, lift the bagels from the water to drain them, then transfer to the parchment-lined baking sheet. Repeat with the remaining bagels.
- While the bagels boil, mix together the granulated sugar, brown sugar, and cinnamon for the topping.
- 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 cinnamon sugar, as you want these nice and crunchy on top.
- Bake until golden brown, about 20-25 minutes. Cool on a wire rack and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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