Cinnamon Crunch Bagel Knots

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Those tempting Panera cinnamon crunch bagels just got an upgrade, because you can make my Easy Cinnamon Crunch Bagel Knots at home with even better ingredients! They're loaded with ground cinnamon spice and crunchy caramelized sugars with a sweet bagel chewy dough.

What are bagel knots?

They're like bagels except softer and more like a pull-apart bread knot. The biggest difference is that regular bagels are boiled in baking soda water to make them dense and chewy. Bagel knots are not boiled, since they're filling would fall out, but still end up chewy like a bagel.

How to make Cinnamon Crunch Bagel Knots?

  1. In the bowl of a stand mixer, whisk the warm water, yeast, and honey together. Let sit for 5 minutes.
  2. Add the flour and salt. Using the knead attachment, mix the dough until smooth and pliable, about 6-8 minutes.
  3. Cover with a damp tea towel or plastic wrap to sit in a warm environment for 1-2 hours, until doubled in size.
  4. Prepare 1-2 sheet pans lined with parchment paper.
  5. Punch down the dough and transfer to a lightly floured surface. Roll out the dough to 1/2" thick rectangle.
  6. In a small bowl, mix all the cinnamon crunch ingredients together. Spread half of the cinnamon crunch mixture over half of the dough.
  7. Fold the other half of the dough over the cinnamon crunch side of the dough. Press down with your hands to seal together.
  8. Using kitchen scissors or a sharp knife, carefully slice into 8-10 equal-sized strips.
  9. Twist each strip and then twist into a bagel knot-like shape. Place on the prepared sheet pan. Repeat with remaining dough.
  10. Let the bagel knots rise another 1-2 hours, until doubled in size.
  11. Preheat oven to 425F. Place a oven-safe dish on the bottom rack.
  12. Brush with the egg wash and garnish with the remaining cinnamon crunch crumbles.
  13. Add the bagels to the oven and then add water into the hot dish to create steam.
  14. Bake for 20-25 minutes, until golden brown on top. Enjoy with cream cheese!

Check out my original bagel recipe here! These are LEGIT bagels and can be customized with your favorite toppings.

And if you have sourdough, then I highly recommend giving my Easy Overnight Sourdough Bagels recipe a try. It's my family's favorite!

How to store bagels?

Store your bagels in a storage bag at room temperature or freeze them for up to 2 months. Just make sure your bagels are not warm still before you store them or they will turn soggy! And contrary to popular belief, refrigerating your bagels will make them go stale more quickly.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Cinnamon Crunch Bagel Knots

Those tempting Panera cinnamon crunch bagels just got an upgrade!

PREP:
20
MINS
HOURS
COOK:
20
MINS
HOURS
TOTAL:
40
MINS
HOURS
TOTAL:
40

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

  1. In the bowl of a stand mixer, whisk the warm water, yeast, and honey together. Let sit for 5 minutes.
  2. Add the flour and salt. Using the knead attachment, mix the dough until smooth and pliable, about 6-8 minutes.
  3. Cover with a damp tea towel or plastic wrap to sit in a warm environment for 1-2 hours, until doubled in size.
  4. Prepare 1-2 sheet pans lined with parchment paper.
  5. Punch down the dough and transfer to a lightly floured surface. Roll out the dough to 1/2" thick rectangle.
  6. In a small bowl, mix all the cinnamon crunch ingredients together. Spread half of the cinnamon crunch mixture over half of the dough.
  7. Fold the other half of the dough over the cinnamon crunch side of the dough. Press down with your hands to seal together.
  8. Using kitchen scissors or a sharp knife, carefully slice into 8-10 equal-sized strips.
  9. Twist each strip and then twist into a bagel knot-like shape. Place on the prepared sheet pan. Repeat with remaining dough.
  10. Let the bagel knots rise another 1-2 hours, until doubled in size.
  11. Preheat oven to 425F. Place a oven-safe dish on the bottom rack.
  12. Brush with the egg wash and garnish with the remaining cinnamon crunch crumbles.
  13. Add the bagels to the oven and then add water into the hot dish to create steam.
  14. Bake for 20-25 minutes, until golden brown on top. Enjoy with cream cheese!

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