What makes the crunchy topping in this recipe so special?

The magic is in the texture! I’ve found that the key to the perfect Bagel Recipe with Crunchy Topping Like Panera is using three types of sugar (brown, granulated, and coarse). This combination creates that signature crackly crust that caramelizes beautifully without falling off when you take a bite.

Can I make these bagels without the overnight refrigeration?

While you could, I don't recommend it for this recipe. In my experience, the overnight cold fermentation is what gives this Bagel Recipe with Crunchy Topping Like Panera its authentic, chewy texture and deep flavor. It’s a crucial step you don’t want to skip!

Why do we boil bagels before baking?

I always boil my bagels because this step creates that distinctive chewy exterior and helps set the shape. The baking soda in the water enhances browning and gives the crust its beautiful shine and characteristic flavor.

Can I freeze the bagel dough instead of shaped bagels?

Yes! I sometimes freeze the dough after shaping but before boiling. When ready to bake, I thaw the frozen shaped dough overnight in the refrigerator, then proceed with boiling and baking as usual.

How do I keep the crunchy topping from burning?

That's a great question, as it can be a concern with any Bagel Recipe with Crunchy Topping Like Panera due to the high sugar content. If I notice the topping browning too quickly, I loosely cover the bagels with aluminum foil for the last few minutes of baking. Positioning the rack in the middle of the oven also helps.

The #1 Bagel Recipe with Crunchy Topping Like Panera (Easy!)

Easy Bagel Recipe with Crunchy Topping Like Panera

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Bakery-style bagels that are chewy inside and topped with a buttery cinnamon-sugar crunch, just like Panera’s favorite treat.

Author: Emily Rose Carter
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 9 hours
Yield: 12 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1½ cups warm water (110–115°F)
2 tablespoons granulated sugar
3 teaspoons active dry yeast
4 cups bread flour
2 teaspoons kosher salt
1 tablespoon brown sugar
¼ cup unsalted butter, melted
⅓ cup brown sugar
⅓ cup granulated sugar
1 tablespoon coarse sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons baking soda (for boiling)
1 egg, beaten (for egg wash)

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Instructions

In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
Add flour, salt, and brown sugar. Mix and knead until smooth and elastic, about 8–10 minutes.
Place dough in a greased bowl, cover, and refrigerate overnight for 8 hours.
Let dough rest 30–60 minutes at room temp. Divide into 12, shape into rings.
Preheat oven to 425°F. Boil bagels in water with baking soda, 30–45 seconds per side. Drain.
Mix melted butter, sugars, cinnamon, flour, and vanilla to make topping.
Brush bagels with egg wash. Top with crunch mix, gently pressing it in.
Bake for 18–22 minutes until golden and topping is crisp. Cool on rack.

Notes

Store in paper bag for 2 days.
Freeze individually wrapped for up to 3 months.

Nutrition

Serving Size: 1 bagel
Calories: 290 kcal
Sugar: 12g
Sodium: 330mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 7g
Cholesterol: 25mg

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