Cherry Vanilla Bagels {Copycat Recipe} – Cherry studded bagels enhanced with delicious vanilla. A Panera copycat recipe. Chewy flavorful bagels baked at home.
I visit one of my favorite eateries about once a month. Sometimes I meet a friend for lunch. Other times I’m there just to grab a bagel. I simply can’t resist their bagels. It’s a chain restaurant. It’s starts with a ‘P’ and ends with Bread. Yes, you got it Panera bread.
That place is just downright delicious. So last time I walked in I was staring at the beautiful array of bagels and noticed something new. The flavor sounded good. Cherry Vanilla. I love vanilla and usually I like cherries. But I was a bit skeptical. Or maybe that’s not the right word. I guess I was just wondering if I would regret it and if I should have just gone with one of my favorites like Cinnamon Crunch or Blueberry.
But this awesome manager told me, “Try it and if you don’t like I’ll give you another variety for free. But I think you’ll like it.” That’s all these ears needed to hear. Sold. 1 Cherry Vanilla Panera Bread bagel to Melanie. I savored every bite of those 300+ calories. And it was delicious.
Of course, as always I thought I should make this at home. So this recipe has been in the making for 3+ weeks. I’ve made it twice just to be confident before sharing it with you. I’m oh so happy with the results.
It’s slightly crispy on the outside.
Beautiful plump cherries bake up nicely.
The vanilla flavor shines through brilliantly.
The interior is chewy and delicate.
I’m in love! I think you will be too!
Tools that will make the job easier:
Sheet Pan
Parchment Paper or Baking Mats
Cooling Rack
Thanks for being here friends!
Til we meet and eat again,
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Cherry Vanilla Bagels
Ingredients
- 1 Tablespoon barley malt syrup or honey
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/4 cups plus 2 tablespoons lukewarm water 90-100 degrees
- 3 1/2 cups 16 ounces - 4 cups (22 ounces) unbleached bread flour
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon vanilla extract
- 2/3 cup dried cherries chopped or cherry infused cranberries
- cornmeal or semolina flour for dusting pans
- 1 tablespoon baking soda
Instructions
- To make the dough, stir the malt syrup (or honey), yeast, and salt into the lukewarm water. Place 3 1/2 cups flour into a mixing bowl and pour in the malt syrup mixture, brown sugar, honey and vanilla extract.
- Using a stand mixer fitted with the dough hook, mix on the lowest speed until dough comes together, about 2-3 minutes. Add the cherries. You may need to add a few teaspoons of flour with the cherries for proper kneading. Increase speed to medium and mix until dough is smooth about 5-6 minutes. Add additional flour if necessary. The dough should form a stiff, smooth ball. All ingredients should be hydrated. If dough seems too dry add a few drops of water.
- If mixing by hand, use a large, wooden spoon and stir for about 3 minutes, until well mixed. Then add cherries. Then knead again for 7-10 minutes until you have a smooth dough.
- The dough should be stiff but smooth and satiny.
- Immediately divide dough into 8 equal pieces. About 4 - 4.5 ounces each.
- Roll each piece into a round ball and poke a hole in the center of dough. Gently rotate your thumb around the hole to loosen dough and widen the hole. Try to make it stretch evenly so it's equal thickness all the way around.
- Place each bagel on cornmeal dusted parchment lined baking sheets allowing, 2 inches of space between. Mist lightly with oil. Cover with a double layer of plastic wrap. Refrigerate overnight.
Next day:
- - 1 1/2 hours before baking remove bagels from refrigerator.
- Preheat oven to 500 degrees placing rack in the center of the oven. Bring a large pot of water to boil and add baking soda.
- Gently drop dough rings, three at a time into boiling water. Flip after 30 seconds. After a total of 1 minute remove using a slotted spoon. Place on a wire rack for a minute to drain. Meanwhile sprinkle parchment with cornmeal or semolina flour. Remove bagels to baking sheets. Bake for 5 minutes. Rotate pans. Lower heat to 450 degrees. Bake for another 5-7 minutes or until golden brown.
- Let cool for 15 minutes on wire rack.
- Store at room temperature in a sealed container or in double layer of plastic for up to 3 days.
- Bagels can be frozen. Wrap first in plastic then in aluminum foil. Or you use freezer top bags or freezer containers. Should keep for about a month in the freezer.
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Melanie, these bagels are speaking to me on so many levels! I love the cherries in them–I bet it gives it that perfect burst of fruity flavor!
Glad they’re speaking to you Amy! Wish I could physically share. 🙂
Panera is one of my favorite places! I love their soups, salads, and just about everything else! I’ve never had their cherry vanilla bagels before though. Yours definitely looks better than Panera’s! Love the flavor of these, Melanie!
One of my favs too. Thanks for the sweet words Gayle! I appreciate it. 🙂
I love the cherry vanilla bagels at Panera! I haven’t yet tried making bagels at home, so these might have to be my first ones. They look so good! Pinned 🙂
Thanks Jill! Give it a try! You can do it. 🙂
I adore bagels – but never made them – Melanie, these vanilla, honey, cherry bagels look and sound incredible!
Thanks Shashi!
I have always wanted to try homemade bagels at home!!! These look delicious!!! Pinning and saving for later. . I need to try this!!! Soon!!
Thanks so much Alice! Hope you find the time to make them. 🙂
A panera just opened across the street from my work. So good! I’m going there often for a healthy breakfast or lunch on the go. This bagel sounds delicious! I’ve never made bagels myself, but now I must try it!
Across the street? That would be major temptation for me!
Thanks for your sweet words Natalie!
I love Panera bread and these look like they came right from their oven! I have never made my own bagels before. I am going to have to start with this recipe!! 🙂
You definitely should give it a try. So fun!
You are the bread queen! Well technically these are bagels – but anything with yeast you are the pro 🙂 The flavors sound divine!! Pinned 🙂
You’re so kind Chelsea! Thanks for the pin!
I LOVE the fun flavored panera bagels…like these, for instance! Definitely going to try them. Yours look like bagel perfection!
I love fun bagels too Joanne. Maybe someday we can share a breakfast together! 🙂
I go carb crazy every time I walk into Panera. All those bagels look so good. I love you recipe. Great instructions and recipe 😀
I go to Panera all the time but I’ve never tried this bagel. Making homemade bagels has been on my cooking bucket list for a long time. This sounds like a wonderful flavor combination to try!
Yum! Those bagels look fantastic! I love the cherry and vanilla combination 🙂
These look yummy. I love bagels, but have not tried making them at home. After seeing your post I know that I need to put it my to do list.
I’m an absolute sucker for any kind of bagel, but these. Omg vanilla and cherry sounds like an awesome combo! Totally dying over these, Melanie! Pinned. 🙂
These bagels are beautiful Melanie! Total perfection and I love cherry and vanilla together! Pinned!
I would be in trouble if I could make my own bagels 🙂 These look just perfect!
I’ve said it once and I’ll say it again… and again… you are the bread-baking wizard!!! These look perfect Melanie! I need you in my kitchen!!!
Count me in for a dozen of these amazing sounding bagels! My one daughter may turn into a bagel shes eats so many of them! Making this tomorrow with her so she can eat until her hearts content! PINNED because it’s amazing! Stopping by from it’s time to sparkle link party!
Cathy
Thanks Cathy! So glad you stopped by. And thanks for the pin.
These look amazing!!!!!! They sound sooo delicious too!
I made these last weekend and they were fantastic! Thanks for sharing your recipe!
That’s awesome Rachel! So glad they turned out well for you. I love these flavors together. I really appreciate the feedback from readers.
Have a great weekend.
I just found this recipe after a google search. On the Panera site, it says that they have “cherry chips” in them too. Do you think those are necessary? I have not been able to find them, so will try yours without them. I cannot wait overnight, so will do the lazy one day method. 😉
Good for you for searching! I honestly don’t even know what cherry chips are! Haha. So, I don’t think they are necessary. This recipe is as close as I could come to theirs. Enjoy! Happy baking!
Hello, I just wanted to let you know how much I enjoy this recipe. I have been learning to make bagels now for about 5 years with mixed results. Other recipes use too much yeast, some not enough, some use a starter, blah blah blah. I like yours because it is a no-fuss recipe. There is nothing worse than jumping through hoops and rising for hours for some artisan bread that turns out horrible in the end.
I was thrilled to run across this recipe which has become my all time favorite. I have not found another that consistently gives me such great results.
I discovered Pink Ribbon Bagels during Breast Cancer Awareness Month at Panera. They were shaped like a pink ribbon but are not available all year.
I live in Florida where the humidity is a beast and the amount of water used in any bread recipe varies greatly depending on the time of year. Once I figured out that this dough needs to be stiff (I mean really stiff) my bagels stay nice and puffy and barely wrinkle. I store them in the freezer and eat one per day for breakfast with peanut butter on it.
I urge anyone thinking about baking them to just do it! If you don’t get perfect results, try again. Maybe I am nuts, but finding a great recipe is worth it. I make this at least twice a month. Thank you.
Any, thank you so much for taking the time to leave your feedback. It’s appreciated so much! I’m glad you found a recipe that works well for you and thanks for your tips for high humidity.
Hope you’re having a great January! Hope you’ll stop back often. 🙂
I found this site by searching for cherry vanilla bagels. I can only get them in October at Panera. I made them ! They were great. I forgot the baking soda in the water but they still turned out wonderful. My first bagels but not my last.
Thank you so much for this recipe.
Barbara, this is great to hear.
I’m so glad you found them and that the bagels turned out well.
I appreciate that you took the time to write.
Come back soon!