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Copycat Panera Cinnamon Crunch Bagel

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 19 Sep 2020 17:02:25 -0700
* Exported from MasterCook *

                   Bagel, Copycat Panera Cinnamon Crunch

Recipe By     :Taylor
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Chocolate/Cocoa
                 Muffins/Rolls                   Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4           cups  Water -- Warm, 110 to 120F
   1         tablespoon  Yeast
   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
                         For the topping:
      1/4           cup  Granulated Sugar
      1/4           cup  Brown Sugar -- Packed
   1         tablespoon  Cinnamon
      1/3           cup  Coconut Oil -- Melted

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!

Total Time: 1:25

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 to 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 to 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 450F 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 to 25 minutes. Cool on a wire rack and eat.

Notes: A slightly easier way to form the bagels is to roll into balls 
and use your thumbs to press a hole out of the middle, and gentle 
form the hole bigger. However, this tends to lead to flatter bagels.
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.

S(Internet address):
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Per Serving (excluding unknown items): 470 Calories; 16g Fat (30.7% 
calories from fat); 8g Protein; 73g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 302mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 3 Fat; 2 Other Carbohydrates.

NOTES : 2019 - 0328