Cinnamon Crunch Bagel Knots
Those tempting Panera cinnamon crunch bagels just got an upgrade!
Ingredients
Servings: 8-10 bagel knots
For the Bagel Dough:
- 1 1/2 cups Warm Water
- 2 3/4 tsp. Instant or Active Dry Yeast
- 4 cups Bread Flour
- 2 tbsp. Maple Syrup or Honey
- 2 tsp. Salt
- 1 Egg, beaten, for an egg wash
For the Cinnamon Crunch:
- 1/2 cup Brown Sugar
- 1/3 cup Granulated Cane Sugar
- 1 tbsp. Ground Cinnamon
- 6 tbsp. Melted Butter
Instructions
- In the bowl of a stand mixer, whisk the warm water, yeast, and honey together. Let sit for 5 minutes.
- Add the flour and salt. Using the knead attachment, mix the dough until smooth and pliable, about 6-8 minutes.
- Cover with a damp tea towel or plastic wrap to sit in a warm environment for 1-2 hours, until doubled in size.
- Prepare 1-2 sheet pans lined with parchment paper.
- Punch down the dough and transfer to a lightly floured surface. Roll out the dough to 1/2" thick rectangle.
- In a small bowl, mix all the cinnamon crunch ingredients together. Spread half of the cinnamon crunch mixture over half of the dough.
- Fold the other half of the dough over the cinnamon crunch side of the dough. Press down with your hands to seal together.
- Using kitchen scissors or a sharp knife, carefully slice into 8-10 equal-sized strips.
- Twist each strip and then twist into a bagel knot-like shape. Place on the prepared sheet pan. Repeat with remaining dough.
- Let the bagel knots rise another 1-2 hours, until doubled in size.
- Preheat oven to 425F. Place a oven-safe dish on the bottom rack.
- Brush with the egg wash and garnish with the remaining cinnamon crunch crumbles.
- Add the bagels to the oven and then add water into the hot dish to create steam.
- Bake for 20-25 minutes, until golden brown on top. Enjoy with cream cheese!
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