Copycat Vegan Cinnamon Crunch Panera Bagels

I JUMPED on a chance to make these babies for a project for Spoon University (where I sometimes write, lol). VerticalKatherineBaker_Bagels_Cinnamon_Crunch_Panera

So I’m also sharing the recipe here.

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Cinnamon Crunch bagels at Panera contain dairy, and are therefore not vegan. And technically you don’t have to make this recipe vegan if you don’t want to (swap non-diary butter for butter). Do what works for you. I’m not here to tell you how to live your bagel life.

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While you’re checking out that post, check out my two smoothie recipes I also did for Spoon this week: Copycat Panera Green Goddess, and Strawberry Smoothie. nom

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Speaking of fruit and smoothies, can we talk about a recent food trend for a hot second? The fruit-is-bad-for-you-and-messes-with-your-hormones garbage has GOT to go.

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What is with these Instagram influencers who have *zero* nutrition or science education background giving health and diet advice and info with nothing to back it up? Makes my skin boil.

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Guess what ladies? Eating bananas will not ruin your hormonal cycle. And I’m so sorry people with hundreds of thousands of followers are telling you so. Eat bananas and be happy, y’all.

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Anyways, rant over. Here are the bagels.

*KatherineBaker_Bagels_Cinnamon_Crunch_Panera

Also published on Spoon University.

Copycat Panera Cinnamon Crunch Bagels

Prep Time: 10 hrs
Cook Time: 0 mins
Total Time: 10 hrs 20 mins
Servings: 6 bagels

Ingredients:

  • 1 teaspoon active dry yeast
  • 1 cup + 2 tablespoons warm water
  • 2 1/2 tablespoons sugar or honey – divided
  • 2 1/2 teaspoons salt – divided
  • 3 1/2 cups flour
  • 2-3 tablespoons butter or non-dairy butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon baking soda

Method:

  1. In a large bowl, combine warm water, yeast, 1 tablespoon sugar or honey, and 1 1/2 teaspoons salt. Allow yeast to bloom for about 10 minutes.
  2. Add flour and mix with an electric mixer and a dough hook for 3 minutes, or by hand for about 5 minutes. The dough should be tacky and fully moistened, but not wet. If the dough is dry, add a bit more water, 1 tablespoon at a time.
  3. Allow dough to rest for 10 minutes. Then, knead with an electric mixer and dough hook or by hand for an additional 4 minutes.
  4. Transfer dough to a clean, oiled bowl and allow to rest at room temperature for at least an hour. Bagels will rise better if rested overnight or for at least 4 hours. If resting overnight, move to the refrigerator.
  5. If chilling dough, allow dough to come to room temperature for about an hour before shaping.
  6. When dough is at room temperature, shape bagels. You can shape bagels by rolling dough into 8-inch logs about 1 inch thick in diameter and then pressing the dough together to form a loop. Or you can roll out the dough to be about 1 inch thick and use a large circular cutter to cut a large ring, and then cut a small ring in the middle with a sharp knife or small circular cookie cutter.
  7. Allow shaped bagels to undergo a second proof on an oiled sheet pan for an additional 60-90 minutes.
  8. After second proofing, preheat the oven to 500°F and prepare poaching liquid by combining 8-12 cups water to a boil.
  9. While waiting for water to boil and oven to preheat, prepare topping by combining sugars and cinnamon in a small bowl and melting butter in a small microwave-safe dish. Set aside.
  10. Once water is boiling, add 1 tablespoon baking soda, the additional 1 1/2 tablespoons sugar or honey, the additional 1 teaspoon salt, and stir gently.
  11. Grab a slotted spoon, wooden spoon, or spatula. Gently lower bagels into simmering pot, 1-2 at a time (the bagels should float). After 1 minute of boiling, flip bagels, and boil for an additional 30-60 seconds before removing and transferring back to the oiled tray, domed side up.
  12. Brush the tops of the bagels with melted butter or non-dairy butter, and sprinkle cinnamon sugar on top of the melted butter. Drizzle any remaining butter over the tops of the bagels.
  13. Once all bagels have been poached in water, lower the heat of the oven to 450°F and place the bagels into the oven.
  14. Bake for 15-20 minutes, turning the tray halfway through to ensure even browning.
  15. Allow bagels to cool and enjoy.

Vegan Falafel Sliders

Happy July! It’s July already?!? Yeah, I don’t know how that happened either. June flew by. Last thing I knew it was Jimmy’s birthday and now suddenly Summerfest is half over and everyone is getting ready for the 4th.

Vegan Falfel Sliders!

Ahh yes, the 4th of July. Just the mention of such a holiday fills me with Katy Perry song-spirit. The 4th of July means food, and fun, and BBQ. It’s a great excuse to get outside with friends and family and come together to eat good food, enjoy the sunshine, play some weird outdoor games while half drunk, and explode things in the sky.

Falafel Sliders

Personally fireworks confuse me from a waste and ecological standpoint. I just don’t think they’re worth it. Also, they sound funny and my dog doesn’t like the loud booms. But you don’t care about my opinions anyway, do you? You care about what most people care about on the 4th of July which is tacky patriotic outfits and food. Fun food. Party food. Grilled food. Finger food. Basically, ALL DA NOMS.

Vegan Falafel Sliders

When it comes to being a vegetarian or vegan at a BBQ, things can get awkward. I’ve gotten used to the BYOVB (bring your own veggie burger) way of life. Which works for me. I’d rather bring something and know I have a good option than show up to a sad empty bun with a side of grapes, and/or a grilled portabella “burger,” Ugh. No thanks. I have nothing against portabella mushrooms, but I cannot stand the whole portabella mushroom “burger” concept.I kind of wish I did like it, because it’s so often offered to me at BBQs. But it’s just not my taste. Pass me the veggie burgers, plz & thank you.

Falafel Sliders with Muhammara Sauce - Vegan

So I usually come with my own veggie burger (or 4) in hand, and have a happy time. But last night I was eating falafel from Trader Joe’s on pita bread with simultaneously eating these amazing dinner rolls I had. And then it hit me – I could make falafel sliders! What a cute, delicious finger food for the 4th of July or any party! Or my lunch! Excitement flooded my entire being as I stuffed myself with falafel-y goodness.

Vegan Falfel Sliders !

You can also use Trader Joe’s frozen falafels as an excellent shortcut in making these babies. You simply microwave them and they are pretty damn tasty. You can also make your own. These Waffle’d Falafel Patties I made last year would work great. As would other pre-made falafels, or whatever falafels you make from your favorite recipe.

Falafels from Trader Joe's

The concept here is pretty simple: a falfel patty on a little dinner roll with whatever fixin’s and toppings you’re feelin’. I added lettuce, tomato, and a sauce I whipped up using Trader Joe’s Muhammara spread and unsweetened plain coconut milk yogurt. This was a delicious, flavorful, slightly spicy yet cool and creamy topping for the sliders. If you haven’t had the new(ish) Trader Joe’s Muhammara spread, you must.

Muhammara - Trader Joe's

I don’t really mean to tell you that you absolutely need this in your life to survive, but the truth is you actually really need this in your life to survive. Holy yum. It’s a hummus-like spread made of walnuts, roasted red peppers and pomegranate juice. It’s basically a spreadable flavor bomb.

Falfel Sliders - Vegan

If you can’t get access to this, you can sub roasted red pepper hummus. And/or any other spread you may like on your falafels. Like tahini or tzatziki. It’s up to you. Anyway you sauce, these falafel sliders are the boss. They’re tasty, satisfying, and obviously mini and adorable. Cheers to you and happy 4th of July!

Vegan Falafel Sliders

Prep Time: 10 minutes
Cook Time: 10-20 minutes (depending on falafels used)
Level: Easy!

makes 8 falafel sliders

Ingredients:

  • 8 dinner rolls
  • 8 cooked falafel patties – [ I bought the frozen ones from Trader Joe’s which are vegan and quite good for a quick shortcut; you can also make your own – I recommend this Waffle’d Falafel Balls from last year (#tbt) and/or any other recipe you may already like 🙂 ]
  • 2 small roma (or other) tomatoes, sliced
  • lettuce
  • 1/2 cucumber, sliced (optional)
  • 1/4 cup Trader Joe’s Muhammara – (so, so good; can’t stress this enough. can also sub roasted red pepper hummus, and/or any hummus of choice, and/or sub with 2 tablespoons hot sauce)
  • 1/4 cup lain unsweetened coconut milk yogurt or other unsweetened yogurt (I used this one)
    • note: if you can’t find these ingredients, and/or are not dairy free, feel free to mix equal parts roasted red pepper hummus or any hummus with any unsweetened plain yogurt of your choice, or a few tablespoons hot sauce with any neutral base like unsweetened plained yogurt or veganaze, for your own dipping sauce. you could also sub Tahini sauce or Tzatziki Sauce – it’s all up to you!) 

Directions:

1. Prepare falafel according to instructions.

2. Prepare sauce by combining Muhammara (or roasted red pepper hummus) and unsweetened coconut milk yogurt in a small bowl and mixing well.

Vegan Falafel Sliders

3. Cut dinner rolls in half. Slice tomatoes, cucumbers, and lettuce into small slices. Place a piece or two of lettuce, a piece of tomato, and a cucumber slice on each bun. Add one falafel to each sandwich. Top with a dollop of sauce and place top of bun on falafel.

Falafel Sliders

4. Place a toothpick in each slider and serve. Happy summer fun! 🙂

Whole Wheat Oatmeal Dinner Rolls

Carbs. Carbs. Carbs. Give me all the carbs. Make it rain whole grains. Take me to bagel land. Burry me in sweet potatoes and bananas. Shove a cake in my face. Any way you carb me up, I’ll probably be a happy camper.

Oatmeal Whole  Wheat Dinner  Rolls Vegan

The other morning was Easter morning. To celebrate I asked my sister and her husband if they’d enjoy going on a little outting with all our pups. Millie loves to visit her cousins and Auntie Jenn and Uncle Tyler, and as I rarely have Sundays off I thought it would be the perfect opportunity for a Sunday stroll.

Oatmeal Whole Wheat Dinner  Rolls Vegan

Imagine my delight and aw when I arrived to the Jackson residence to the smell of fermenting yeast and baking carbs. That’s right – Tyler was making homemade bagels. Win.

Vegan Oatmeal Whole Wheat Dinner Rolls

I had brought fruit because we were planning to have a mini brunch of sorts, but I was not expecting homemade whole wheat bagels. What a treat! Better than a fancy overpriced Easter brunch that requires pants, in my humble opinion.

Dinner Rolls Oatmeal Whole Wheat Vegan

Besides the fact that deciding we NEEDED peanut butter for our bagels and my sister and I going on a 30 minute mission to get some which ended with us analyzing why Piggly Wiggly makes so uncomfortable, the Easter morning mini brunch thang was a simple, stress-free epic success. Which was followed by a lovely beach-front stroll with the pups. 🙂 Happy times.

Dinner Rolls Oatmeal Whole Wheat Vegan

Homemade bagels had me wanting more homemade carbs. After finishing off a 12-pack of Angelic Bakery dinner rolls by myself in 72 hours, I decided I wanted more rolls. Inspired by the rolls and Tyler’s bagels, I created these Whole Wheat Oatmeal Rolls, with whole wheat flour and oat flour.They are the perfect hearty yet fluffy, curnchy-outside-soft-inside roll to eat alongside soup or salad, with butter, nut butter and jelly, or to enjoy just as they are, as homemade bread has a way of being outstanding in its own simple right.

Dinner Rolls  Oatmeal Whole Wheat Vegan

Easy to make and even easier to eat, these little rolls will brighten your day and make your house smell yum tastic. Just be careful you don’t end up like and eat 3/4ths of the pan in one sitting. D’OH!

Oatmeal Whole  Wheat Dinner Rolls Vegan

Prep Time: 90 minutes
Bake Time: 20-30 minutes
Level: easy

makes 12 rolls 

Ingredients:

  • 1 cup warm water
  • 1 package dry active yeast
  • 2 tablespoons sugar, divided
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil or non-dairy butter
  • 1 1/4 cup oat flour
  • 1 1/4 cup whole wheat flour
  • 1 1/2 tablespoons  ground flax
  • 1/4 cup rolled oats for garnish (optional)

Directions:

1. Warm water to 110-115 °F. Add package of yeast and 1 tablespoon sugar and allow to sit for at least 10 minutes, until yeast is foamy and fragrant.

2. In a stand mixer, add water/yeast mixture, oat flour, flax, remaining sugar, salt, and oil. Mix with stand mixer until well combine. If you do not have a stand mixer, you can get a good arm workout by doing this in a bowl with a wooden spoon.

3. Add whole wheat flour 1/4 cup at a time, mixing as you go, until a ball of dough forms. The dough should not be sticky. If it is, add more flour a few tablespoons at a time.

4. Once ball of dough has formed, cover and allow to rise for about an hour.

5. Punch down dough and knead a few times. Cut dough into 12 even pieces. This can be done with a dough cuter or a large sharp knife. Grease a rough 9″ cake pan and arrange dough balls in a circle in pan. If desired, add rolled oats for garnish (you can also add them after baking by first brushing with a bit of melted non-dairy butter). Allow to rise for an addition 30-60 minutes.

Oatmeal Whole Wheat Dinner Rolls Vegan

6. Preheat oven to 400 °F. Once preheated, bake rolls for 20-30 minutes until browned, fragrant, and hollow-sounding upon tapping with finger. Remove from oven and EAT with butter substitute, coconut butter, almond butter, peanut butter, jelly, jam, to mop up soup, etc etc etc~! Enjoy!

Oatmeal Whole  Wheat Dinner Rolls Vegan