Copycat Panera Bread Cinnamon Crunch Bagel

1. Stage

In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water and yeast and allow the yeast to proof for five minutes. Next, add the flour, brown sugar and salt, and mix them together for two to three minutes on your mixer's lowest setting. Editor's Tip: You should end up with a stiff, sticky dough.

2. Stage

Turn the dough onto a floured surface and knead until it's smooth and elastic, about six to eight minutes. Editor's Tip: Sorry, you'll have to knead this chunk of dough by hand. Unless you're lucky enough to have a powerful commercial stand mixer, this dough is likely much too tough for even the best KitchenAid. If you need guidance, check out our guide on kneading bread dough.

3. Stage

Transfer the dough to a lightly greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour.

4. Stage

In a small bowl, mix the butter, brown sugar, cinnamon and flour until well combined. Set aside. Editor's Tip: We like to make the crunch topping while the bread proofs so that the mixture has time to meld together. As it sits, the butter will solidify a bit, and the mixture will become crumbly—like wet sand. This is the consistency you're looking for when topping your bagels.

5. Stage

Preheat the oven to 425°F. Punch down the dough. Divide the dough into 12 equal pieces, shaping each into a smooth ball. Push your thumb through the center of each, gently stretching and shaping to form an even ring with a 1-inch hole. Editor's Tip: Use a food scale to perfectly portion the dough for equally-sized bagels that will bake evenly. For this recipe, divide the dough into 4-ounce pieces (or about 110 grams each). We also recommend creating a smaller hole in these bagels than you may be used to seeing. A smaller hole will allow more crunch topping to sit on top of the bagels, preventing it from dripping through the holes and possibly burning under the bagels as they bake.

6. Stage

Arrange the bagels on a floured work surface and cover them with a clean towel. Let them rest for 10 minutes. Editor's Tip: Here's more on how to proof bread and know when it's ready to bake.

7. Stage

Next, fill a Dutch oven with water. Add the honey and bring to a boil. Carefully drop the bagels, two at a time, into the boiling water. Cook them for 45 seconds, then flip and cook them for an additional 45 seconds. Gently remove the bagels with a slotted spoon and drain them well on paper towels. Editor's Tip: You may be tempted to skip the water bath, but don't—it's part of what makes New York bagels so good.

8. Stage

Place the bagels two inches apart on greased or parchment-lined baking sheets. In a small bowl, whisk together the egg white with 1 tablespoon of water and brush the egg wash over the bagels. Crumble the cinnamon sugar crunch evenly over the bagels.

9. Stage

Bake the bagels until they're golden brown, about 20 to 25 minutes. Remove them promptly from the oven and transfer them to wire racks to cool. Editor's Tip: When ready to enjoy your copycat Panera cinnamon crunch bagel, slice and toast the halves, then smear them with your favorite flavor from your favorite cream cheese brand.