Sourdough Cinnamon Crunch Bagels (Panera Copycat)

Name: Sourdough Cinnamon Crunch Bagels (Panera Copycat)
Prep time: 60 min
Cook time: 30 min
Ingredients: 1 (25g) Tablespoon mature sourdough starter (100% hydration); 1/2 (100g) cup water; 1 (25g) Tbsp granulated sugar; 3/4 (100g) cup all-purpose flour; 2 (28g) tbsp unsalted butter, melted; 2 (25g) tbsp dark brown sugar; 2 (25g) tbsp granulated sugar; 1½ (12g) tbsp all-purpose flour; 1 tbsp ground cinnamon; 3⅓ (500g) cups all-purpose or bread flour; ¾ (200g) cup sweet levain; 1 (236g) cup warm water; ¼ (70g) cup honey; 1¾ (10g) tsp sea salt; 1 tsp vanilla extract; ½ tsp ground cinnamon; All prepared cinnamon chips; 1/4 (40g) cup white chocolate chips; 2 (28g) tbsp unsalted butter, softened; 2 (25g) tbsp dark brown sugar; 2 (25g) tbsp granulated sugar; 2 tsp ground cinnamon; 2 (8g) tbsp all-purpose flour; 1/8 tsp salt; 2 quarts water; 2 Tablespoons white sugar or honey

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If you’re obsessed with Panera’s Cinnamon Crunch Bagels but want the same treat for way less money (and fresh out of your own oven), then you must try these! These Sourdough Cinnamon Crunch Bagels (Panera Copycat) are chewy, golden, and topped with a thick cinnamon-sugar coating that bakes into a crackly, caramelized shell. And if you want to go all in? I’ve even included an easy way to make homemade cinnamon chips too!

Why You’ll Love This Recipe

Cinnamon crunch topping- bakes into a crackly sweet shell that actually sticks (thanks to egg wash).
Sweet levain- gives you a mild, balanced sourdough flavor without that strong tang.
Perfectly sweet- a touch of honey adds cozy sweetness without being overpowering and adds a golden finish to the bagels.
Chewy and fluffy- the classic bagel texture with a soft center and perfectly browned crust.
Homemade cinnamon chips (optional)- an easy extra step that takes these bagels to the next level.
Flexible timeline- simple steps with a schedule friendly process that fits your day! You can even prep the dough ahead.

Why Use a Sweet Levain?

Milder flavor! The added sugar in the levain feeds the yeast while tempering the sourness of the sourdough. The sugar works to stabilize fermentation and works beautifully in enriched doughs.

Tools You’ll Need:

Kitchen scale- For accurate hydration and consistent results. I linked the one I love here.
Stand mixer or large mixing bowl- To mix the dough thoroughly (a dough hook helps with enriched or wet doughs).
Small mixing bowl- to mix cinnamon chips.
Pizza cutter or pastry wheel- to cut cinnamon chips.
Bench scraper- For cleanly dividing and shaping the dough.
Parchment paper (4×4 squares)- To prevent sticking during proofing. To line pan for baking. These precut squares are so convenient linked here.
Large pot- For boiling the bagels before baking.
Slotted spoon or spider- To safely remove bagels from boiling water. I love this spider strainer linked here.
Baking sheet- To bake the bagels evenly.

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Gather Your Ingredients:

Bread flour (or all-purpose)- High protein for strength and chew. I like to do a 50/50 blend to ensure structure and softness for my dough. You’ll also need flour for your cinnamon chips and topping.
Water- Hydrates the bagel dough. Filtered or tap is fine!
Sourdough starter- Natural leavening for flavor, structure, and health benefits. Make sure starter has been fed and is doubled in size.
Ground Cinnamon- Used to make the cinnamon chips, and adds warm spice to the dough and topping. Gives bagels that cinnamon flavor!
Vanilla Extract- Balances out the cinnamon in the bagel dough.
Honey- Sweetens the bagel dough and helps give bagel a golden brown finish.
White granulated sugar- Feeds the sweet levain and sweetens the cinnamon chips.
Brown sugar (dark or light)- Works to caramelize and sweeten the cinnamon chips; adds that brown sugar punch to the topping and helps topping harden on top of the bagels.
Fine sea salt- Balances flavor and strengthens gluten structure.
Unsalted Butter- Works to make the cinnamon chips and cinnamon topping. If you use salted omit the salt in the chips and topping.
White Chocolate Chips (optional)- Adds sweetness and richness to the bagel dough. You can leave these out if you’d like, but they melt into the dough and add sweet pockets!

Now let’s bake some bagels!

Instructions

Step 1: Make the Sweet Levain (Night Before)

Baker’s Schedule: 8:00 PM- Night Before

To start your dough, you’ll want to mix a sweet levain the night before. If this sounds intimidating, it’s not! It’s literally just adding sugar to your starter. This curbs the tang of the sourdough for the perfect bagel.

In a clean jar, mix your mother starter with the flour, water, and sugar. Give it a good stir, and allow it to rest at room temperature (optimally 73-75 degrees F). I like to mark the volume in my jar with a rubber band so it’s easy to asses the rise the next morning. When the sweet levain has doubled in size, it’s time to mix your bagel dough.

Sweet levain doubled and ready to be used

Step 2: Make Cinnamon Chips

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment or a silicone mat.

In a small bowl, melt your butter. Add your brown sugar, white sugar, flour and cinnamon. Mix ingredients in the bowl until a thick paste forms.

Spread paste thinly onto lined baking sheet. Bake for 20 minutes, then remove from the oven. Allow to cool for about five minutes, then using a pizza cutter or pastry wheel cut into 1/4 inch strips diagonally and horizontally to form small squares.

Allow chips to cool completely then break up and store in an airtight container until ready to make your bagels.

Step 3: Make Bagel Dough

In a large bowl or stand mixer, combine flour, water, sweet levain, honey, salt, cinnamon, and vanilla.

Mix until a shaggy dough forms, then knead until mostly smooth (5–8 minutes by hand or stand mixer).

Transfer dough to an oiled bowl or container. Loosely cover dough with plastic or a lid while resting. Allow dough to rest 30 minutes, and then add all of your homemade cinnamon chips and white chocolate chips if using.

Perform a set of stretch and folds to incorporate inclusions into the dough. You do this by grabbing the edge of the dough, and folding it towards the center. Repeat until you’ve worked the dough into a ball.

Repeat your step of stretch and folds again one more time 30 minutes later to fully incorporate your inclusions. Cover dough and allow to rest.

Step 4: Bulk Fermentation

Cover dough and rest at room temperature until doubled (this will take anywhere between 6-10 hours depending on temperature, but if you keep your dough between 75-78 degrees this should take about 8 hours).

Overnight Fermentation Option: Seal container with lid or plastic, and transfer to refrigerator for overnight cold fermentation.

Step 5: Shape the Bagels

Divide dough into 9 equal pieces (roughly 120 grams each). Shape into tight balls, allowing them to rest 10-15 minutes.

Line your baking sheets with 9 4×4 parchment squares. Spray squares with non-stick oil. Poke a hole in the center of each dough ball and gently stretch into a bagel shape. Roll between your fingers to stretch the bagel hole wider. You want a hole about the size of a quarter. Transfer shaped bagels to pre-cut parchment squares. Cover bagels with oiled plastic wrap and allow to proof roughly 2 hours until puffy. See below on how to shape your bagels.

Step 6: Prepare Cinnamon Crunch Topping

While bagels are rising, prepare your cinnamon crunch topping.

In a bowl combined your softened butter (make sure this isn’t melted) with your brown sugar, white sugar, flour, cinnamon, and salt. This should form a crumbly mixture. Set this aside for later.

To help the topping adhere, prepare an egg wash for the tops of the bagels.

Beat 1 egg yolk with 2 teaspoons of water and set aside for later. Cover lightly with plastic if needed.

Step 7: Boil and Bake Bagels

Preheat oven to 400°F.

Fill a medium sized pot of water with about 2 quarts of water with 2 Tablespoons (30g) of white granulated sugar or honey added to water. Bring pot of water to a boil on high heat.

When water is boiling, transfer 2-3 bagels with the parchment paper to the pot of water. Bagels should float to the top of the pot, this can take 1-2 minutes. Remove parchment paper after it separates from bagels from the pot with tongs. Transfer bagels to a parchment lined cookie sheet, and repeat with remaining bagels until all bagels have been boiled.

Fold up a paper towel to form a little brush, and dip into the egg wash. Brush all of the bagels with the egg wash. This paper towel trick helps avoid an egg rim at the base of the bagel.

Top bagels with 1-2 Tablespoons of cinnamon topping, gently patting down with your fingers to help it stick to the tops of the bagels.

Bagels boiled and topped, ready for the oven!

Transfer bagels to preheated oven and bake 22-25 minutes.

Remove from oven when bagels have a golden exterior and internal temperature has reached 190-200 F. Allow to cool fully before slicing.

Enjoy your homemade Sourdough Cinnamon Crunch Bagels!

Yields 9 bagels

How to Store:

Room Temperature- Bagels are best enjoyed same-day, but can be kept at room temperature in an airtight container up to 3 days on the counter. Gently reheat by toasting to enjoy!

Freezer Storage- Freeze bagels (sliced or whole) for up to 2 months. Toast straight from frozen or let thaw at room temp then toast.

FAQ’S

Can I make these without white chocolate?

Yes! They’re amazing with just the cinnamon chips, still sweet and flavorful.

Do I have to use a sweet levain? Can I use regular starter?

You can substitute the sweet levain for equal amount sourdough starter. Be aware the bagels just have a little more sourdough tang.

Can I use store-bought cinnamon chips?

You can! Substitute for 1/2 cup store bought cinnamon chips for the homemade.

Do I have to boil them?

Yes, boiling sets the crust and gives bagels their signature chewy bite.

Can I shape them and refrigerate overnight?

Absolutely. Shape and refrigerate after shaping, then proof, boil and bake the next morning.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough bagel recipes like my Sourdough Honey Wheat Bagels!