Copycat Panera Bread Cranberry Walnut Bagelsby Todd Wilbur
Recreate the magic of your favorite bakery at home with these Copycat Panera Bread Cranberry Walnut Bagels, expertly crafted by Todd Wilbur. This delightful recipe combines the tart sweetness of dried cranberries and the satisfying crunch of chopped walnuts, all nestled within a perfectly chewy, golden-brown bagel. With step-by-step instructions on kneading, shaping, and boiling the dough, as well as a honey-infused water bath for that authentic bagel texture, this recipe ensures bakery-quality results in your own kitchen. These bagels are ideal for breakfast, brunch, or a midday snack, and pair beautifully with cream cheese, butter, or even a drizzle of honey. With just a handful of pantry staples and a little time, you can enjoy the irresistible flavor and aroma of freshly baked bagels that rival the beloved Panera classic.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Bread flour
- 2 tablespoons Granulated sugar
- 1 packet Instant yeast
- 2 teaspoons Salt
- 1.5 cups Water
- 0.75 cup Dried cranberries
- 0.5 cup Chopped walnuts
- 2 tablespoons Honey
- 1 tablespoon Cornmeal
Instructions
In a large mixing bowl, combine bread flour, sugar, yeast, and salt. Mix well.
Slowly add 1.5 cups of warm water (about 110°F). Use a wooden spoon or stand mixer with a dough hook to combine the ingredients until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until the dough is smooth and elastic. Alternatively, knead using a stand mixer on medium speed for 6-7 minutes.
Flatten the dough slightly, then sprinkle the dried cranberries and chopped walnuts over it. Knead by hand for another minute or two to incorporate the add-ins evenly.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.
Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball, then use your thumb to poke a hole in the center and gently stretch it into a bagel shape.
Place the shaped bagels on a parchment-lined baking sheet lightly dusted with cornmeal. Cover with a damp towel and let them rest for 20 minutes.
Meanwhile, preheat your oven to 425°F and bring a large pot of water to boil. Stir in the honey.
Gently drop the bagels into the boiling water, 2-3 at a time. Boil them for 1 minute on each side, then remove with a slotted spoon and place back on the prepared baking sheet.
Bake the bagels in the preheated oven for 18-20 minutes, or until golden brown and firm to the touch.
Cool on a wire rack before serving. Enjoy your homemade copycat Panera Bread Cranberry Walnut Bagels!
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4783 mg | 208% | |
| Total Carbohydrate | 540.8 g | 197% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 133.6 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
