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A jadeite loaf pan with panera copycat cinnamon crunch bagels.

Cinnamon Crunch Sourdough Bagels: A Panera Copycat Recipe

These soft bagels are coated in a crispy cinnamon and brown sugar coating and served with a whipped cinnamon cream cheese.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
Course Breakfast
Cuisine American
Servings 8 People
Calories 449 kcal

Equipment

  • kitchen scale
  • stand mixer with dough hook
  • parchment paper or silpat
  • baking sheet
  • large sauce pan

Ingredients
  

BAGEL DOUGH

  • 227 grams sourdough starter discard
  • 360 grams bread flour
  • 170 grams whole milk
  • 1 tablespoon sugar
  • 2 teaspoons instant yeast
  • 1 ½ teaspoons salt

BOILING

  • 1 tablespoon baking soda for the boiling water

CINNAMON CRUNCH

  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon

CINNAMON CREAM CHEESE SPREAD

  • 8 ounces cream cheese room temperature
  • 2 tablespoons sugar
  • 1 tablespoon butter room temperature
  • 1 teaspoon ground cinnamon

Instructions
 

FOR THE BAGEL DOUGH

  1. In the mixing bowl of a stand mixer, combine all dough ingredients. Knead for about five minutes until the dough clings to the hook and is well combined. It will be soft and dense. If the dough is too sticky, add flour, one tablespoon at a time. If the dough is too dry, add one tablespoon of milk.
  2. Cover with a tea towel and let it rise in a warm place for one hour. This dough will not increase in size very much, but it will become soft and pliable.
  3. Once the dough has risen, bring a large pot of water to a boil. Add one tablespoon of baking soda to the water.
  4. Divide the dough into eight pieces. Roll the dough into balls and gently flatten them into a disc. Using a thumb or a donut hole cookie cutter, make a hole in the center of the bagel.
  5. Let the bagels rise for 30 minutes. Preheat oven to 350℉.
  6. Place the bagels into the boiling water, not touching. This will likely need to be done in batches. Boil for one minute, then flip the bagels to boil the other side for one minute more. Remove the bagels from the boiling water and set them on a baking sheet.

FOR THE CINNAMON CRUNCH

  1. Mix the cinnamon and brown sugar in a shallow bowl or pie pan. Dredge the top sides of the bagels in the mixture.
  2. Bake the bagels on a baking pan lined with a silpat liner or parchment paper at 350℉ for about 25-30 minutes.

FOR THE CREAM CHEESE SPREAD

  1. Add the cream cheese, sugar, cinnamon and butter into the bowl of a stand mixer. Mix it for several minutes until smooth and fluffy using the whisk attachment.

NOTES

  1. Enjoy the bagels warm or keep them in an airtight container for two days. These bagels can be stored in the freezer for up to two months.

Notes

HOW LONG DO THE SOURDOUGH CINNAMON CRUNCH BAGELS STAY FRESH?
The bagels can be stored in a plastic bag or airtight container for up to two days on the counter or two months in the freezer.
Variations for this recipe:
Cheesy sourdough bagels: Omit the cinnamon sugar and instead brush with an egg wash and sprinkle with cheese before baking.
Everything But the Bagel: Omit the cinnamon sugar mixture and instead brush with an egg was and sprinkle with seasoning.
Dried fruit & Nuts: Fold in dried fruit and nuts while mixing the dough. Omit the cinnamon sugar mixture and brush with an egg wash before baking.

Nutrition

Calories: 449kcalCarbohydrates: 74gProtein: 10gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 35mgSodium: 968mgPotassium: 189mgFiber: 2gSugar: 34gVitamin A: 464IUVitamin C: 0.1mgCalcium: 94mgIron: 1mg
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