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.

Blackberry Fruit Dumplings

The Fruit Dumplings from East Side Ovens are things of beauty. It’s this little pocket that sort of looks like a rounded out star / mini hand pie, filled with delicious, sweet, fruity goo in the most perfect flakey crust. It’s what dreams are made of.

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East Side Ovens sells them in local farmer’s markets and grocery stores. They don’t advertise themselves as being vegan at farmer’s markets, but after stumpling into a sampling promotion at the Health Hut last month, I learned that all of their products are totally dairy free! #win. I wonder why they don’t advertise this way at markets. My guess is so that people who aren’t particularly open-minded about vegan baked goods don’t automatically skip over their delicious goodies. Which I’m sure, sadly, a lot of people would. But no one does! These babies sell like HOT CAKES every place they’re available. Which is awesome for the little local business, and proves that if people aren’t told any different, many don’t even know they’re eating something vegan when secretly they are. #tricky

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Last Monday I was having a good day, even after work. I was in a happy pants mood and wanted to celebrate so I popped on into Health Hut to celebrate. Because I reward myself with health-food grocery shopping because it’s like my favorite hobby. I know, right? I’m the coolest and most exciting human you’ve ever met.

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I bought these cherry dumplings from East Side Ovens while I was at the Health Hut. They also have really good rhubarb ones. And many other kids. But last Monday, all Health Hut had was cherry. And cherry is one of my top 5 favorite fruits of all times. So cherry it was!

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I brought them home and ate one that night. I saved one for Tuesday and looked forward to it allllll afternoon while I was working. I could not wait to get home and make coffee and have my cherry dumpling. So I got home from work and got my coffee going and put my dumpling on the counter. Then I went upstairs to pee and get my phone charger. Five minutes later I return downstairs. And like, certainly more than half of my fruit dumpling had mysteriously vanished. I’m not pointing any fingers but I’m 100% certain it was Pita. OOF.

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I was sad, but still savored what was left of my little dumpling. Actually, in retrospect, I’m lucky she didn’t eat the whole thing. And like honestly, if she did, I couldn’t have blamed her. They’re just so yummy. Perfect combo of crunchy/flakey crust, gooey sweet fruity filling, and sweet crunchy frosting glaze white stuff. Heavenly. I made her promise we return the the Health Hut soon to get more and just to go gawk at the Health Hut because it’s so beautiful and has so many fine, healthy, delicious food products. Wow I love grocery shopping. I really need a social life.

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Anyways, this event also sparked me to want to make my own fruit dumplings, so on Sunday Funday I gave it a whirl and whipped up these babies. I used blackberries, because we had leftover frozen blackberries in the freezer from when I made these wonderful wonderful Blackberry Cornmeal Pancakes (seriously, make them). You can use whatever berry or fruit you’d like. Frozen berries worked really well in this dish, as you cook ’em down anyways.

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The end result was much like the Fruit Dumpling experience from East Side Ovens, with a few differences: you still get the crunchy meets gooey/fruity/sweet. Except these are a little less, puffy, I guess you could say. Next time I’m going to try layering the dough to make it puffier and flakier. We’ll see. These are more like a crispy tart. Still wonderful and delicious in its own right, just a slightly different crust texture than the OG. But cooking is all about making things your own anyways! So next time you want something delicious that will fill your heart and soul with joy and your kitchen with wonderful wafts of fruity pies, whip up a couple of these babies. Not only do they sort of look like stars, they taste like them, too. 😉 #cheesy #corny #gowithit

xoxo, kbakes !

Prep Time: 1 hour

Cook Time: 20-30 minutes

Level: Easy

Makes 2 small fruit pies [serves 2]

Ingredients – Crust:

  • 1/4 cup cold coconut oil or non-dairy spread such as Earth Balance
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/3-1/2 cups cold water

Ingredients – Filling:

  • 1 cup fresh or frozen blackberries (or any berries/fruit!)
  • 3 tablespoons granulated sugar
  • 1 1/2 tablespoons all-purpose flour
  • juice of 1/2 lemon
  • 1 teaspoon vanila extract

Ingredients – Glaze:

  • Either drizzle 1/2 cup vanilla coconut milk yogurt (that’s what I did)
    • OR combine 1/4 cup nondairy spread at room temperature (such as Earth balance) with 1 1/2 cups powdered sugar using a hand mixture or kitchen aid mixture until well-combined. Add almond milk and/or more powdered sugar as needed until desired consistency is reached

Directions:

1. Preheat oven to 400 degrees.

2. In a food processor, combine whole wheat pastry flour, all purpose flour, salt, and sugar. Pulse until mixed well. Cut up coconut oil or non-dairy spread into pieces, sprinkle into the food processor, and continue pulsing until well slightly combined. Add 1/4 cup cold water and pulse until a loose crumbly dough begins to form. If needed, add more water, 1 tablespoon at a time.

3.  Removed dough from food processor and form into a ball. Wrap or place in a small bowl and place in the refrigerator.

4. Meanwhile, combine blackberries, sugar, flour, vanilla, and lemon juice in a small saucepan. Bring to a low boil, stirring constantly, then reduce heat and allow to simmer, stirring occasionally, until the liquid has reduced and the fruit mixture is the consistency of a loose jelly.

5. Remove dough from refrigerator. Cut in half. Roll each half into a thin circle.

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6. Place half of fruit mixture in the center of each circle of dough.

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7. Fold over one edge of the circle like an envelope so that the crust covers about 1/4 inch of the fruit, but the majority is still in the center. From the top of this fold, fold over the two sides diagonally to make an obtuse angle covering the right and left corner of the top fold.

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8. Repeat at the bottom; this time fold the dough inwards so that the center is exposed but the edges are framing the fruit. Press down dough to seal any potential points of leakage (such as the edges) as necessary.

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9. Repeat with second circle. Place dumplings onto a parchment-paper lined baking sheet and place in the oven for 22-30 minutes until the crust has browned and the bottom easily releases from parchment paper if you try to peak at/lift up a corner. Remove from oven and allow to cool.

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10. If desired, add as much or as little glaze or icing as you’d like. Enjoy ! 🙂 I used coconut yogurt, but if you want to make a vegan buttercream, simple combine 1/4 cup non-dairy vegetable spread with 1 1/2 cups powdered sugar using a hand mixture or kitchen aid mixture until well-combined. Add almond milk and/or more powdered sugar as needed until desired consistency is reached. Decorate to your heart’s content.

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