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Guys. Cinnamon Crunch Bagels!

Cinnamon Crunch Bagels

Yeah, I know.

They’re not the prettiest bagels you have ever laid eyes on, but they are the best you have ever tasted.

Cinnamon Crunch Bagels mean, cinnamon crunch!

They are just, well, the best. Nothing is better than a fresh homemade bagel. Especially when it is covered in a crunchy cinnamon sugar-coating. This is a bagel that makes people’s eyes roll back upon their first bite.

This is the kind of bagel that stops people dead in their tracks.

Cinnamon Crunch Bagels

Today it is Cinnamon Crunch Bagel time!

Not pancakes, not toast, not waffles. Not eggs. Not even cinnamon rolls.

Yes, all those things are delicious. Really delicious, but today is all about the homemade bagel. The bagel you’re gonna want to have around at all times. You know for when that cinnamon sugar craving hits you hard and fast. These are going to be what you want.


Cinnamon Crunch Bagels

When we used to live in Cleveland my mom would sometimes buy the cinnamon crunch bagels from Panera. I remember those things being the best thing ever! Gosh my brothers and I loved them.

We would toast them and then load them up with butter. Best breakfast ever.




Cinnamon Crunch Bagels

I have not been to Panera in years, but that doesn’t mean I forgot about these bagels. They are not a bagel you forget.

Really these bagels could not be better. They are everything you love about a bagel + everything you love about a cinnamon roll + a little crunch! And the crunch? The crunch is good.

It’s Sunday so hopefully you have absolutely nothing to do and since these bagels are calling your name you should probably stop listening (reading) to me babble and just go make them. You should even double the recipe and throw some in the freezer. Ah yes, you should do that ,it’s a genius idea!

Cinnamon Crunch Bagels

Cinnamon Crunch Bagels

Prep Time 15 minutes
Cook Time 40 minutes
Rest 1 hour 20 minutes
Total Time 2 hours 15 minutes
Servings: 15 Bagels
Calories Per Serving: 305 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



Cinnamon Crunch Topping


  • In the bowl of your electric mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 10-15 minutes. Once foamy, gradually add in salt, cinnamon, 2 cups of flour and 2 cups of white whole wheat flour with the mixer on low speed. After 5 minutes or so, if the dough is still sticky, add the remaining bread flour and white whole wheat flour a 1/4 cup at a time until the dough pulls away from the sides of the bowl. Knead for 3 minutes longer and then knead in the white chocolate chips and knead until evenly distributed. Remove the dough from the bowl (it should be thick and stiffer than most yeast breads) and knead a few times with your hands, forming it into a ball. Some of the white chocolate chips are going to want to fall out, just push them back in.
  • Brush a large bowl with oil. Place the dough inside, turning to coat. Cover the bowl with a wet towel or plastic wrap. Allow the dough to rise in a warm place until doubled in size – about 1 hour.
  • Once doubled, punch down the dough and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 13-15 balls. Sometimes I use my scale to weigh the dough and then figure out how big each piece should be, but for these bagels I just eyeballed it and ended up with some larger bagels and and some smaller. Line two baking sheets with parchment paper and preheat the oven to 425 degrees.
  • Working with one piece of dough at a time, shape it into a ball and then use your fingers to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on the prepared baking sheet. Repeat with remaining pieces of dough. Cover the baking sheet lightly with plastic and let the bagels rise for about 15-20 minutes.
  • While the bagels rise, melt the butter for the topping. In a separate bowl combine the dry ingredients for the crunchy topping (brown sugar, sugar, cinnamon). Don't mix the dry ingredients with the butter.
  • Meanwhile, bring a large pot of water to a boil. Line a baking sheet with parchment paper and spray with nonstick cooking spray. When the bagels are ready, lower two or three at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1 additional minute. Using a slotted spoon or spider strainer, remove the bagels from the pot letting the water drain. Transfer to the second baking sheet you prepared. Continue until you've boiled all of the bagels.
  • Once the bagels are all boiled, brush each bagel with butter and then generously sprinkle cinnamon sugar. Try to clump the cinnamon sugar together so some of it will get crunchy (I did not use all the cinnamon sugar, I had about a 1/4 cup left).
  • Bake for 20-30 minutes, or until the bagels are golden brown and the cinnamon sugar has hardend. Allow the bagels to cool. Slice, toast, eat whole, slather with butter or cream cheese!
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Cinnamon Crunch Bagels

Crunch! Crunch!


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    1. HI! I do not think using all almond flour will work very well. I don’t think the bagels will have a good texture. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  1. Just learned how to make new York style bagels and used Christina Tosi’s recipe for the everything topping. Can’t wait to make them with your topping next. I don’t have a website or anything. Just a guy who likes to cook for his family when he gets home from work. Such good therapy, and a way to bless your family. Of course I love the Panera version also, but would much rather make it myself.

    1. 2 packets of yeast = 4 1/2 teaspoons of yeast. So it is the same thing. Does that make sense? Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  2. I have tried to use the email button to share your recipes, but have not been able to email. Not sure what the problem is.

    1. HI Mary Ann Naylor!! Thank you so much for letting me know you are having and issue. I will look into this right away. Please let me know if you continue to have issues after the next few days. Thank you so much!!

    1. Hi amanda! I am sure they will still be awesome without them and taste pretty similar to Panera’s. Hope you love them!

  3. I am totally pinning these! I love making my own bagels. Stopping by from GSC. I hope you’ll come and share these at Pinworthy Projects on Friday!

  4. Oh goodness! These are my absolute FAVORITE bagels in the universe. I love love love them! The only thing I can imagine that’s better than Panera’s version is a homemade version so thank you!!

  5. Those look and sound delicious! =) Thank you for linking up at the Pinterest Power Party! This recipe is being featured in tomorrow’s party – hope you’ll swing by and link up again! Plus, be sure to grab one of our new “featured” buttons – it’ll be in the party tomorrow!


    1. Thank you so much for the Feature!!! I will be sure to check it out! So glad you liked these Danielle! Thanks again!

  6. The bagels look awesome! The cinnamon crunch bagels are my favorite at panera, I had never thought to try and make them at home! Thanks for sharing this. I’m pinning it to remember to make them!

    Kristy O @ 3 Peppers Recipes

  7. I miss bagels, TRUE!
    With the CRUNCH FOR Breakfast or lunch too!
    Your photos make me want to try!
    LOTS of fond childhood memories is WHY! 🙂
    What’s On The List?
    Foodie Friends Friday

  8. When I was at a layover in Chicago, there was a bagel place that had cinnamon crunch donuts. I thought they sounded AMAZING because hello, CINNAMON. CRUNCH. And since I don’t live close enough to Chicago (sad times) I have been thinking about them and here they are! They look AWESOME.

  9. These sound delicious! I love everything that has cinnamon in it or that is made of dough. 😉 Thanks for sharing.