Panera Bread Cranberry Walnut Bagel copycat recipe by Todd Wilbur
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Panera Bread Cranberry Walnut Bagel

Score: 3.75. Votes: 4
In stock (1 item available)
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I found the best way to get good cranberry flavor and light pink color into this Panera Bread cranberry walnut bagel recipe is to use concentrated cranberry juice found in the frozen food section of your market. First, thaw the juice, then shake the canister before you open it. After you've measured out the 3 tablespoons of concentrate you'll need for this recipe, make the rest of the concentrate into juice and sip it with your freshly baked bagel clones. The most important step for commercial-quality chewy Panera Bread cranberry walnut bagels is no secret: a thorough kneading process. Add flour to your hands if the bagels begin to stick while you form them. Any excess flour on the bagels will wash off when you drop them in the boiling water. Boiling the bagels before baking is called "kettling," and it's this step that gives bagels their shiny crust.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 1 cup warm water
  • 1 teaspoon active dry yeast
  • 3 tablespoons cranberry juice cocktail frozen concentrate, thawed
  • 1 tablespoon vegetable oil
  • 2 1/2 cups bread flour (plus another 1/4 cup for kneading)
  • 1/2 cup minced sweetened dried cranberries
  • 1/3 cup finely chopped walnuts
  • 1 teaspoon salt
  • 4 quarts water
  • 1/4 cup granulated sugar
  • Do This
    • Restaurant/Brand
      Panera Bread
    • Instructions

      1. Dissolve the yeast in the warm water in a large bowl. Make sure the water is warm, not hot, or you might kill the yeast. Add the cranberry juice concentrate and oil.

      2. In another large bowl, combine the flour with the cranberries, walnuts, and salt.

      3. Mix the flour into the yeast solution with a large spoon, and then use your hands to bring the dough together. Continue kneading, adding an additional 1/4 cup of flour, a little bit at a time, when the dough gets tacky. Knead for 10 minutes, then form the dough into a ball and store it in a covered bowl for 30 minutes.

      4. After the dough has rested divide it into 6 even portions. Form the bagels by rolling a portion of dough into a ball. Poke your thumbs through the middle of the dough ball, then stretch the dough out and spin it around your thumbs to create a doughnut shape. The hole should be about 1 1/2 inches across. Place the formed dough onto a baking sheet rubbed with a little oil. Cover the dough (use an inverted baking sheet or dish towel) and set it in a warm spot for 30 minutes.

      5. When the bagels have rested for the second time, preheat the oven to 400 degrees F.

      6. Combine the water and sugar in a large saucepot or Dutch oven and place it over high heat. When the water is boiling, drop the bagels into the water, 2 or 3 at a time, for 2 minutes. Use a slotted spoon or spider to flip the bagels after 1 minute. When you remove each bagel, let the excess water drip off, then place each on a baking sheet lined with parchment paper or Release foil. Bake the bagels for 28 to 32 minutes, or until browned.
      Makes 6 bagels.

Average rating:

Score: 3.75. Votes: 4
Rating of votes (4)
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Dec 7, 2007, 22:00

I added an extra 1/4 cup of flour to this recipe and even then it was still too much like batter. I used a doughhook on a mixer. The recipe called for a total of 2 3/4 cups flour (2.5 + 0.25)and 1 Cup of water. The Joy of Cooking cookbook calls for 3 3/4 flour and 1 Cup of scalded milk. The ratios of liquid to flour between these 2 recipes greatly disagree. I think that perhaps you meant to write 3.5 cups instead of 2.5 cups of flour with another .25 for kneading as required.

Dec 2, 2007, 22:00

I thought these were great, I made them twice in two days. The first time I chopped up the cranberries and walnuts too fine. The second time I only halved the cranberries. I use a bread machine to mix and I think it makes them smaller. I also used 6T of the cranberry jc. then 2nd time. These were perfect and wonderful!! Well worth the time. I will make them often!

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.

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