Panera Bread Cinnamon Crunch Bagel
By Todd Wilbur
Panera Bread’s product information pages refer to a long proofing time when describing the sour characteristic of the chain’s phenomenal bagels, but there is no mention of how long. After several weeks of trying different approaches to proofing these cinnamon bit–filled bagels, I decided the best solution was to form the bagels and proof them overnight in the cold. The next day the bagels came out of the refrigerator not much bigger, but after sitting for several hours at room temperature they more than doubled in size and had a light sourdough flavor like the original.
The cinnamon drops that go into the bagel were also tricky. I needed to come up with a way to make bits of cinnamon/sugar that were crunchy, but not so hard as to break a tooth. I found the best way was to make oven-cooked cinnamon candy bound with cornstarch and milk and tenderized with oil. This sugar mixture is baked in a loaf pan until no longer bubbling, then cooled and shattered into tiny pieces. When the candy is broken up, much of it gets pulverized into dust, which you separate from the crumbs with a sieve. The crumbs are the cinnamon drops used in the bagel, and the cinnamon/sugar powder is used to dust the tops of the bagels just before baking.
I also found that kettling (boiling the bagels) with just a tablespoon of sugar in the water produced a browner bagel than kettling with no sugar, so that’s the technique I’m sharing here. Some techniques call for malt in the water, but sugar works just fine and makes the perfectly shiny, blistered crust you see in the photo.
This recipe is available in
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
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I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.