I JUMPED on a chance to make these babies for a project for Spoon University (where I sometimes write, lol).
So I’m also sharing the recipe here.
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.
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
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.
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.
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.
Anyways, rant over. Here are the bagels.
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
- 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
- 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.
- 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.
- Allow dough to rest for 10 minutes. Then, knead with an electric mixer and dough hook or by hand for an additional 4 minutes.
- 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.
- If chilling dough, allow dough to come to room temperature for about an hour before shaping.
- 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.
- Allow shaped bagels to undergo a second proof on an oiled sheet pan for an additional 60-90 minutes.
- After second proofing, preheat the oven to 500°F and prepare poaching liquid by combining 8-12 cups water to a boil.
- 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.
- 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.
- 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.
- 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.
- Once all bagels have been poached in water, lower the heat of the oven to 450°F and place the bagels into the oven.
- Bake for 15-20 minutes, turning the tray halfway through to ensure even browning.
- Allow bagels to cool and enjoy.
Girl Scout Cookies.
Don’t pretend you don’t like them. Almost everybody has a soft spot for at least one of those delicious, seasonal sweet treats.
Coincidentally, several varieties of Girl Scout Cookies are vegan (#bless). Which is honestly such a gift to dairy-free and vegan people. It’s so nice to not miss out on the Girl Scout cookie fun.
Thin Mints: vegan. S’mores cookies: vegan. Peanut butter patties: vegan.
But what’s not? Sadly, samoas (or caramel delites, depending on who you ask). Boo.
Now. I have seen a million line-extensions of Girl Scout cookie products on the shelves that hypothetically I could enjoy. Girl Scout cookie cereals, granola bars, candy bars, even teas – but nothing is quite as satisfying as the cookies themselves.
So when life won’t give me a vegan Caramel DeLite, I will make one myself. Because I am a strong, independent woman and I do not need a mass-bakery to support my inner-cookie-lover. I will get creative and I will succeed. Just watch me.
So here we are: vegan samoas. I played around with two versions. One batch I made used date caramel. The other used this Coconut Milk Caramel. You could also just melt a bunch of these heavenly nuggets and use that instead. You do you. I’m not here to tell you how to live your best samoa life.
Anyways ~ On to the cookies. A little prep work is involved, yes, but I promise it’s worth it. Perfect and impressive and tasty for your next party or Instagram. Or in my case, empty Friday night.
#bless up, Girl Scouts:
1/4 cup coconut oil, melted (can sub additional vegan butter)
3/4th cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/4 cup whole-wheat pastry flour (can sub additional AP flour)
dash of salt
Vegan Samoas (Caramel DeLights) with Date Caramel
Prep Time: 30 minutes
Cook Time: 20 minutes, and at least 20 additional minutes or refrigeration
Servings: 12 cookies
8 ounces pitted dates (roughly 1 cup)
1 teaspoon vanilla extract
2 tablespoons sunflower seed butter, cashew butter, or coconut oil (optional, adds richness)
1/4 teaspoon salt
2 cups shredded coconut
Date Caramel Coconut Layer:
1 cups dark chocolate chips or chopped chocolate
1 tablespoon coconut oil (optional)
Preheat oven to 350F.
In a large bowl combine softened vegan butter and melted coconut oil. Add sugar and vanilla extract and whisk well. Add flour and fold into dough until just combined. If dough seems dry, add a tablespoon or 2 of water or non-dairy milk. Place dough in refrigerator to set, about 30 minutes.
Meanwhile, soak dates in 1 cup water for at least 10 minutes. Once dates have softened, drain them and place in a food processor. Add sunflower seed butter, vanilla and salt. Pulse until a smooth caramel dough forms; the caramel should be sticky.
Transfer date caramel to a bowl. Add shredded coconut and mix until coconut is coated in date caramel.
Remove dough from refrigerator. Roll out dough to be about 1/8th inch thick. Use a circle cookie cutter, and/or an inverted drinking glass to cut dough into circles. Use a knife to cut a smaller hole in the middle of each cookie, to resemble a doughnut shape.
Place cookies onto a parchment paper-lined pan and place in the oven until golden brown, about 18-23 minutes.
Remove cookies from oven and allow to cool.
Once cookies have cooled, use a spoon or your fingers (fingers are much easier, honestly) to distribute date caramel around cookies. Aim for about 1/4-1/3th inch of date caramel.
Once cookies have caramel layer, melt chocolate in a microwave safe bowl in the microwave using 30 second increments, and stirring occasionally. This will take 2-4 minutes. Once chocolate is melted, stir in coconut oil.
Pipe chocolate or drizzle it in a zig-zag pattern using a pastry bag, and/or by letting it run off the back of a spoon. Once all cookies have a chocolate drizzle, dip the bottom of each cookie into the remaining chocolate, placing back onto the parchment baking sheet after each dip.
Allow cookies to set in the refrigerator until chocolate has hardened, at least 30 minutes.
Alternatively, you can sub one batch of this Coconut Milk Caramel