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.

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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.

{Healthier, Vegan} Pumpkin Muffies

I love Panera. “Meet me at Panera Bread” is one of my favorite phrases to hear. Perhaps it’s a nostoglia thing (I ate a lot of Panera growing up) but p-bread forever has a soft spot in my heart. Those sourdough rolls. The baguettes. Their Strawberry Poppyseed Salad. Dat soup. The bread bowls. The bagels. The Med Veg sandwich with the cilantro-jalepeño hummus. The fact that my bestie Sarah Cath worked there. The unlimited in-house coffee refills. I could go on forever.

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When it comes to the baked goods Panera has to offer, Pumpkin Muffies also have a special place in my heart. To me, pumpkin muffies represent surprises my dad would bring me if he had grabbed lunch there during work, a (welcomed) treat on rare school mornings, or special weekend breakfast noms. I remember the excitement I’d feel every time I’d get that signature brown paper bag with that Panera criss-cross pattern and could see the bottom had a slight greasy oil circle at the bottom. At that moment, I knew: it was a Pumpkin Muffie, just waiting to give me a powder sugar mustache.

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Fluffy, sweet, pumpkin-y, and with those strange powder sugar balls, these babies are incredible and I love them unconditionally. I don’t quite know why I’ve never tried to make them at home before, but yesterday morning for whatever reason I just needed to do so. And that’s just what I did.

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I made mine with oat flour because it results in super soft baked goods, which is exactly what I was aiming for, and they’re whole grain, so they feel less junk-y than the original ones. The muffins themselves are super fluffy, almost bouncy, cinnamon-y, and are a bit less sweet than the Panera version.

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I used chia seeds + water as an egg substitute/nutritional booster, but you can also use flax, applesauce, or an egg if that’s more your style. The topping? That’s still pure sugary goodness. And that is totally fine.

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How do you make them muffies you ask? I placed a biscuit cutter on my baking sheet, put two generous spoonfuls of batter into it, allowed to batter to kind of adhere to its shape for a hot second, then lifted the biscuit cutter and repeated this 12 times until I had 12 muffies. You could also use a circular cookie cutter, pipe in a circle using a wide-tipped pastry bag or plastic bag with a large corner end snipped off, or do your best and try to spoon the batter into circular shapes. It’s up to you. Even if you bake them in a muffin tin as regular muffins, they will still taste delicious, don’t you worry. 😉

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Prep Time: 10 minutes

Cook Time: 15-20 minutes

Level: Easy

Ingredients – Muffies:

  • 2 1/4 cups oat flour (all purpose would also work)
  • 1/2 cup almond or soy milk
  • 1 teaspoon vinegar (any kind will do)
  • 1 tablespoon chia seeds or flax seed + 2 tablespoons water (can also use 3 tablespoons apple sauce)
  • 1 cup canned pumpkin
  • 3/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • dash of salt

Ingredients – Topping:

  • 1/3 cup powdered sugar
  • 1/3 cup brown sugar

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a small bowl, combine almond or soy milk and vinegar. Set aside and allow to curdle for at least 10 minutes. In another small bowl, combine chia seeds + flax seeds and water and set that aside too.

3. In a large bowl, combine oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Whisk until well combined.

4. Add canned pumpkin, sugar, almond milk + vinegar mixture, and chia seeds + water into the bowl with the dry ingredients. Use a spatula or spoon to fold the wet ingredients into the dry ingredients.

5. Place a silicone baking pad or sheet of parchment paper on a baking sheet. Place a biscuit cutter or circular cookie cutter down on the sheet. Place two generous spoonfuls of batter into the biscuit cutter. Allow the batter to form to the shape of the circle. Lift the biscuit cutter, and repeat 12 times until you’ve made 12 circular muffies.

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6. Place muffies in the oven for 15-20 minutes, until puffy, fragrant, bouncy upon touch, and a toothpick placed in the center of the muffies comes out clean.

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7. Place muffies on a cooling rack and allow to cool. Meanwhile, combine powder sugar and brown sugar in a small bowl and mix together.

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8. Once muffies have cooled, sprinkle topping all over them. I recommend doing this right once muffies are COMPLETELY cool, and/or preferably right before eating, otherwise the powder sugar may absorb into the muffies and they’ll look shiny and weird. Store in plastic baggies or an airtight container in the fridge for up to 3 days. These also freeze and reheat well. Especially in the toaster. Yummies = when you have toaster muffies. Hooray! Muffies all week long. Happy Monday everyone :)!

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Making Froyo Cakes + An Influx of Puppy Pics.

I got home a little over a week ago. Since then I’ve somehow ended up working back at Yo Mama, a local froyo shop doing a million different things. Like working in their new “Party Room.” And helping out in the back making froyo cakes and chocolate dipped rice krispies and pretzels and pizzelle cookies. When I’m working with the pastry stuff I can’t believe I’m getting paid to do it because it’s like getting paid to do my hobby. Hours whizz by and I barely look at the clock. When I’m scrubbing cookie dough off the floor or cleaning the bathrooms I feel slightly differently.

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i made dis!

Along with seeing how much work and planning goes into opening and running a food shop,this week I was lucky enough to learn the valuable life skill that is ice cream cake making. Let’s be honest – who doesn’t love ice cream cake?

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There’s the ice cream layers.

And there’s the crust.

And there’s the fudge layer.

And that frozen frosting.

It’s just too good. Such a good combo of crunchy, gooey, and cold and creamy in every bite. It’s like, perfect. And as much as I love fine pastries and cakes, you better believe I go ape-shit when I see a DQ cake.

And now I know the process of how to make them. It’s not necessarily difficult, it just kinda takes a lot of steps. It’s time consuming. Not really a set-it-and-forget-it type thing. Kind of like croissants. Just a lot of steps. Anyways if you want an ice cream cake, I can do dat for ya. Please don’t hesitate to ask 🙂

I also made really really really wonderful whole-wheat blueberry muffins this week. They were not-too-sweet. Perfect for breakfast. I almost have the recipe *perfected* and I think a key was apple sauce and greek yogurt. HOLY FLUFFY! Recipe soon.

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 I posted this pic to my Instagram (@katherinebaker4) and infatuation (#eeeeats) liked it. I felt momentarily cool. Then embarrassed for feeling cool and back-hashing the eeeeats thing. How lame.  All photos in this post were taken with my iPhone. I’ve yet to whip out my DSLR since being home. Not sure why. I think it’s still packed somewhere. I’ll find it. I have the day off today. I’m probably gonna do a lot of baking and cooking and blogging and puppy hanging. I’m pretty jazzed about this.

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Speaking of puppies, I had some good times with Millie this week. We went to a park with my mom (her grandma) and my family dog, Sasha. A good time was had by all. Sasha is nearly 14. She’s a sweetie-pie and melts my heart. I’m very lucky to have such great dogs in my life. Millie is exploring this whole new world that is nature. She still usually chooses to pee and poop on concrete over grass (a true city-pup for sure) but is really enjoying chasing birdies and butterflies and seeing trees and open grassy fields and whatnot. Such adventure! Many wonders!

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Millie and I also went to Panera to dine al-fresco. It was fun. Except some lady outside didn’t like her and had to give us a dirty look and move inside. That’s her problem though b/c Millie’s frickin’ awesome. I feel like you can learn a lot about people by how they treat animals. Very telling.

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I ended up working a lot this past week, and it broke my heart to leave lil nugget home alone so much. According to my mom this is how it feels to be a working parent. Lord help me. I worry myself sick about my pup (even when her grandma is watching her!), I’m not sure how I’ll handle real children. I’ll cross that bridge when we get there. In like, 5ever. Anyways, her grandma watched her yesterday when I worked a long shift. Apparently after I left, she howled and cried and peed on the floor in protest of my leaving. *guilt* Seems I’m working too much for her liking. She’s become quite a spoiled lady. Looks like we’ll be having a mommy-daughter day today. She’s currently curled up in my feet. Not a bad start to the day.

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Other than that this week I’ve just been talking to people and picking their brains about life as I try to figure out my own. Post-grad life is pretty awkward for most people. More on this later. For now, I need a nugget walk and maybe a trip to Alterra (or collectivo or w/e you call it). Happy Monday everyone!