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This Panera copycat for Pumpkin Cinnamon Crunch Bagels gives other breakfast foods ‘pumpkin’ to talk about! An ideal fall recipe, this tender pumpkin spice bagel is topped with a cinnamon sugar crumb you’ll drool over.
Season’s Favorite Bagel: Pumpkin Cinnamon Crunch
Cancel your Saturday morning breakfast plans, because you definitely need these Panera Bread copycat bagels in your life ASAP. A seasonal spin on the classic Cinnamon Crunch bagel; we top a fluffy, chewy pumpkin spice bagel with a divine cinnamon crunch made from two (2!) types of sugar. Serve this pumpkin bagel warm and toasty with a smear of cream cheese or buttered with an extra dash of cinnamon sugar.
Ingredients in Homemade Cinnamon Crunch Bagels
- Warm water (105°F -113°F) – You want a temperature that isn’t too hot or cold to foster good yeast growth.
- Dry active yeast – You can use dry active or instant yeast!
- Brown sugar, packed – This acts as a replacement for barley malt, a common bagel ingredient.
- Pumpkin puree
- Bread flour – You definitely want to use bread flour! This will help make the bagel nice and soft.
- Salt
- Pumpkin pie spice – You can buy this premade or mix it up yourself.
- Egg wash – 1 egg white + 1 tbsp water, whisked together
Cinnamon Crunch Topping
- Brown sugar – The mix of two types of sugar really adds great texture and flavor to the crunch topping.
- Granulated sugar
- Bread flour
- Butter, melted – I always use salted butter because that’s what I keep in my kitchen.
- Cinnamon
How to Make Pumpkin Bagels
- In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
- In a large bowl or the bowl of a stand mixer, mix together the pumpkin puree, 4 3/4 cups of bread flour, 1/4 cup brown sugar, salt and pumpkin pie spice.
- Add the foamy and bubbly yeast mixture to the dry ingredients. If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again if it isn’t bubbly and foamy.
- Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough. You can add more flour, if needed if the dough is still too sticky.
- By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly. You can add more flour, if needed, if the dough is still too sticky.
- After kneading, let the dough rest for 5 minutes.
Shaping & Baking Bagels
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
- Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
- While the bagels are rising, Make the cinnamon crunch topping by combining all of the ingredients into a small bowl. Set aside.
- Set the oven to 425°F after the bagels have risen for 20 minutes.
- In a large pot, bring about 4 inches of water to a rolling boil.
- While the water is coming to a boil, make the egg wash by whisking together the egg white and water. Set aside.
- Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
- After the bagels have been boiled, brush each bagel with the egg wash mixture and then sprinkle generously with the cinnamon crunch topping.
- Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
- Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
- Store the bagels in a zip-top bag at room temperature for up to 3 days.
Homemade Bagel Tips
There are a couple of things that make baking homemade bagels much easier! First, I recommend grabbing an extra large cookie sheet + silicone mat so you can bake all of your bagels at once. Necessary? No. But highly convenient. Second, this spider strainer is a must for boiling your bagels. A slotted spoon will get the job done, but this spider will allow the water to drip off of the bagels so much easier & quicker.
How should I store Pumpkin Cinnamon Crunch Bagels?
Once your bagels have cooled, place them in a zip-top bag at room temperature for up to 3 days.
Bagels for your To-Be Baked List
Pumpkin Cinnamon Crunch Bagels
This Panera copycat Pumpkin Cinnamon Crunch Bagel gives other breakfast foods ‘pumpkin’ to talk about! An ideal fall recipe, this tender pumpkin spice bagel is topped with a cinnamon sugar crumb you’ll drool over.
Ingredients
- 1 1/2 cups warm water (105°F -113°F)
- 1 1/2 tbsp dry active yeast
- 1 tbsp brown sugar, packed
- 3/4 cup pumpkin puree
- 4 3/4 – 5 1/2 cups bread flour
- 2 tsp salt
- 1 tsp pumpkin pie spice
- Egg wash: 1 egg white + 1 tbsp water, whisked together
Cinnamon Crunch Topping
- 4 tbsp brown sugar
- 4 tbsp granulated sugar
- 2 tbsp bread flour
- 2 tbsp butter, melted
- 1 1/2 tsp cinnamon
Instructions
- In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
- In a large bowl or the bowl of a stand mixer, mix together the pumpkin puree, 4 3/4 cups of bread flour, 1/4 cup brown sugar, salt and pumpkin pie spice.
- Add the foamy and bubbly yeast mixture to the dry ingredients. If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again if it isn’t bubbly and foamy.
- Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough. You can add more flour, if needed if the dough is still too sticky.
- By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly. You can add more flour, if needed, if the dough is still too sticky.
- After kneading, let the dough rest for 5 minutes.
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
- Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
- While the bagels are rising, Make the cinnamon crunch topping by combining all of the ingredients into a small bowl. Set aside.
- Set the oven to 425°F after the bagels have risen for 20 minutes.
- In a large pot, bring about 4 inches of water to a rolling boil.
- While the water is coming to a boil, make the egg wash by whisking together the egg white and water. Set aside.
- Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
- After the bagels have been boiled, brush each bagel with the egg wash mixture and then sprinkle generously with the cinnamon crunch topping.
- Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
- Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
- Store the bagels in a zip-top bag at room temperature for up to 3 days.
Nutrition
Calories: 366kcal | Carbohydrates: 77g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 587mg | Potassium: 152mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3578IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Like this recipe? Rate and comment below!
So. Good. I’ve been craving bagels and have no good options in my area. These hit the spot!
All of your bagels that I’ve made are very good. This one is good but it could use more pumpkin flavor.
Thank you for sharing!