Dive into the delightful world of Panera Bread with our roundup of 18 mouthwatering recipes perfect for any occasion! Whether you’re craving cozy comfort food, seeking quick dinner solutions, or looking for seasonal favorites to spice up your menu, we’ve got you covered. These easy-to-follow recipes will bring the warmth and flavor of Panera right to your kitchen. Keep reading to discover your next favorite dish!
Panera Bread Broccoli Cheddar Soup
Oh, there’s something deeply comforting about a bowl of Panera Bread’s Broccoli Cheddar Soup, especially on a day when the world feels a bit too much. It’s like a warm hug in a bowl, with its creamy texture and the sharp, tangy bite of cheddar perfectly balanced with the earthy broccoli.
Ingredients
- A couple of tablespoons of butter
- Half a cup of chopped onion
- A quarter cup of flour
- 2 cups of half-and-half
- 2 cups of chicken stock
- A couple of cups of broccoli florets
- A cup of shredded carrot
- A pinch of nutmeg
- 2 cups of shredded sharp cheddar cheese
- A splash of hot sauce
- Salt and pepper, just enough to season
Instructions
- Melt the butter in a large pot over medium heat, swirling it around until it’s fully liquid and just starting to bubble.
- Toss in the chopped onion, stirring occasionally, until they’re soft and translucent, about 5 minutes.
- Sprinkle the flour over the onions, stirring constantly to combine, and cook for another minute to get rid of the raw flour taste.
- Slowly pour in the half-and-half and chicken stock, whisking continuously to avoid lumps.
- Add the broccoli florets and shredded carrot, then let the soup simmer for about 15 minutes, until the vegetables are tender.
- Stir in the nutmeg, hot sauce, and season with salt and pepper, adjusting to your liking.
- Reduce the heat to low and gradually add the shredded cheddar, stirring until the cheese is completely melted and the soup is smooth.
- Let the soup sit for a couple of minutes off the heat to thicken slightly before serving.
Velvety and rich, this soup wraps you in layers of flavor, from the sharp cheddar to the subtle kick of hot sauce. Serve it with a crusty bread for dipping, or pour it over a baked potato for a hearty twist.
Panera Bread Fuji Apple Chicken Salad
Calmly, as the summer breeze whispers through the trees, let’s embrace the simplicity and freshness of a salad that feels like a gentle hug. This dish, with its crisp apples and tender chicken, is a reminder of the joy found in combining simple, wholesome ingredients.
Ingredients
- 2 cups of chopped romaine lettuce, because every good salad starts with a crisp base
- 1 cooked chicken breast, sliced into bite-sized pieces, for that protein punch
- 1 Fuji apple, thinly sliced, adding a sweet crunch
- A handful of candied pecans, for a touch of sweetness and texture
- A couple of tablespoons of crumbled blue cheese, because what’s a salad without a bit of boldness?
- A splash of apple cider vinaigrette, to tie all the flavors together
Instructions
- Start by laying the chopped romaine lettuce as the foundation in a large salad bowl.
- Arrange the sliced chicken breast evenly over the lettuce, ensuring every forkful gets a bit of protein.
- Scatter the thinly sliced Fuji apple on top, distributing the sweet crunch throughout.
- Sprinkle the candied pecans and crumbled blue cheese over the salad, adding layers of flavor and texture.
- Drizzle the apple cider vinaigrette lightly over the top, tossing gently to coat everything evenly without crushing the delicate ingredients.
Mmm, the contrast between the crisp apples and the tender chicken, with the occasional burst of blue cheese, makes every bite a delightful experience. Serve it with a slice of crusty bread to soak up any extra dressing, or enjoy it as is for a light, refreshing meal.
Panera Bread Tomato Basil Soup
Perhaps there’s no comfort quite like a bowl of tomato basil soup, especially when it’s reminiscent of Panera Bread’s beloved version. This recipe is a humble homage to that creamy, herb-kissed classic, perfect for those days when you need a little warmth in your bowl and your heart.
Ingredients
- a couple of tablespoons of olive oil
- one medium onion, diced
- two cloves of garlic, minced
- a 28-ounce can of crushed tomatoes
- two cups of vegetable broth
- a splash of heavy cream
- a handful of fresh basil leaves, chopped
- a pinch of sugar
- salt and pepper to your liking
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
- Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
- Stir in the minced garlic and cook for another minute, just until fragrant.
- Pour in the crushed tomatoes and vegetable broth, then bring the mixture to a gentle boil.
- Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together beautifully.
- Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
- Stir in the heavy cream and chopped basil, then season with a pinch of sugar, salt, and pepper.
- Simmer for another 5 minutes, just until everything is heated through and the basil has softened.
You’ll love the velvety texture of this soup, with the fresh basil adding a bright note against the rich, creamy tomatoes. Try serving it with a grilled cheese sandwich for the ultimate comfort meal, or drizzle with a little extra cream and a few basil leaves for a touch of elegance.
Panera Bread Mediterranean Veggie Sandwich
Just like the gentle warmth of the sun on a quiet afternoon, the Panera Bread Mediterranean Veggie Sandwich brings a comforting yet vibrant touch to your meal. It’s a delightful harmony of flavors and textures that feels both nourishing and indulgent.
Ingredients
- a couple of slices of your favorite artisan bread
- a generous spread of hummus
- a handful of fresh baby spinach
- a few slices of cucumber
- a couple of slices of tomato
- a sprinkle of feta cheese
- a drizzle of olive oil
- a splash of balsamic vinegar
- a pinch of salt and pepper
Instructions
- Start by toasting your artisan bread slices to a light golden brown, about 2-3 minutes in a toaster or on a grill pan for a bit of char.
- While the bread is toasting, mix a drizzle of olive oil with a splash of balsamic vinegar and a pinch of salt and pepper in a small bowl to create a quick dressing.
- Once the bread is ready, spread a generous layer of hummus on one slice. Tip: For extra flavor, try roasting the hummus lightly before spreading.
- Layer the fresh baby spinach on top of the hummus, followed by the cucumber and tomato slices.
- Sprinkle the feta cheese over the vegetables, then drizzle with the olive oil and balsamic dressing you prepared earlier. Tip: Crumbling the feta with your fingers gives a more rustic and even distribution.
- Top with the second slice of bread, press gently, and slice the sandwich in half if desired. Tip: Letting the sandwich sit for a minute before slicing helps the flavors meld together beautifully.
With its crisp vegetables, creamy hummus, and tangy feta, this sandwich is a textural dream. Enjoy it with a side of sweet potato fries or a crisp apple for a meal that’s as satisfying as it is wholesome.
Panera Bread Mac and Cheese
Comfort comes in many forms, but few are as universally beloved as a creamy, indulgent bowl of mac and cheese. Today, let’s recreate the warmth of Panera Bread’s version, a dish that feels like a hug in a bowl, with its rich, velvety cheese sauce and perfectly tender pasta.
Ingredients
- a couple of cups of elbow macaroni
- a splash of whole milk
- a generous cup of white cheddar cheese, shredded
- a handful of American cheese, torn into pieces
- a tablespoon of unsalted butter
- a pinch of salt
- a dash of Dijon mustard
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the elbow macaroni and cook for exactly 7 minutes, stirring occasionally to prevent sticking.
- While the pasta cooks, melt the butter in a separate saucepan over medium heat until it’s just bubbling.
- Whisk in the milk, a little at a time, to create a smooth base for your cheese sauce.
- Lower the heat and gradually add the white cheddar and American cheeses, stirring constantly until the sauce is smooth and no lumps remain.
- Stir in the Dijon mustard and a pinch of salt, then remove the sauce from heat.
- Drain the pasta well and immediately toss it with the cheese sauce until every noodle is coated.
- Let the mac and cheese sit for a couple of minutes off the heat; this allows the sauce to thicken slightly.
Lusciously creamy with a slight tang from the mustard, this mac and cheese is a testament to simplicity and comfort. Serve it straight from the pot for a cozy night in, or top with breadcrumbs for a bit of crunch.
Panera Bread Autumn Squash Soup
Lingering over a bowl of Panera Bread’s Autumn Squash Soup feels like wrapping yourself in a cozy blanket on a crisp fall day. It’s a harmonious blend of sweet and savory, with a velvety texture that comforts from the first spoonful.
Ingredients
- a couple of cups of butternut squash, peeled and cubed
- a splash of olive oil
- a pinch of salt and pepper
- a couple of cloves of garlic, minced
- a cup of vegetable broth
- a splash of heavy cream
- a sprinkle of cinnamon
- a handful of pumpkin seeds for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the butternut squash cubes with olive oil, salt, and pepper on the baking sheet, spreading them out in a single layer. Roast for 25 minutes, or until they’re tender and slightly caramelized.
- While the squash roasts, heat a splash of olive oil in a pot over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.
- Add the roasted squash and vegetable broth to the pot. Bring to a simmer, then reduce the heat and let it cook for 10 minutes to meld the flavors.
- Use an immersion blender to puree the soup until smooth. For a silkier texture, you can strain it through a fine mesh sieve.
- Stir in the heavy cream and a sprinkle of cinnamon, then taste and adjust the seasoning if needed.
- Serve hot, garnished with pumpkin seeds for a bit of crunch.
Creamy and rich, this soup carries the warmth of autumn in every bite. Try serving it with a slice of crusty bread or a dollop of crème fraîche for an extra layer of indulgence.
Panera Bread Bacon Turkey Bravo Sandwich
Lingering over the thought of a sandwich that feels like a warm hug, the Panera Bread Bacon Turkey Bravo Sandwich comes to mind. It’s a delightful blend of smoky, savory, and sweet, perfect for those days when you crave something comforting yet sophisticated.
Ingredients
- 2 slices of your favorite artisan bread, lightly toasted
- a couple of slices of smoked turkey breast
- a few strips of crispy bacon
- a handful of fresh arugula
- a generous smear of signature Bravo sauce
- a slice of smoked Gouda cheese
- a splash of olive oil for toasting
Instructions
- Preheat your skillet over medium heat and add a splash of olive oil to coat the bottom lightly.
- Place the slices of bread in the skillet, toasting them for about 2 minutes on each side until they’re golden and crisp. Tip: Keep an eye on the bread to prevent burning.
- Layer the smoked turkey breast on one slice of the toasted bread, followed by the crispy bacon strips.
- Add a handful of fresh arugula on top of the bacon for a peppery crunch.
- Spread a generous amount of the signature Bravo sauce on the other slice of toasted bread. Tip: The sauce is key to the sandwich’s flavor, so don’t skimp!
- Place the slice of smoked Gouda cheese on top of the arugula, allowing the residual heat to slightly melt the cheese.
- Combine both slices of bread to form the sandwich, pressing down gently. Tip: Let the sandwich sit for a minute before cutting to allow the flavors to meld.
You’ll love the contrast of textures in every bite, from the crisp bread to the creamy cheese and the crunchy arugula. Try serving it with a side of sweet potato fries for a meal that’s both hearty and satisfying.
Panera Bread Greek Salad
Remembering the first time I tasted Panera Bread’s Greek Salad, it was like a breeze from the Aegean Sea had swept through my kitchen, bringing with it the freshness of crisp vegetables and the tang of feta. It’s a dish that feels both indulgent and light, perfect for those days when you crave something wholesome yet flavorful.
Ingredients
- A couple of cups of chopped romaine lettuce
- A handful of grape tomatoes, halved
- A splash of red wine vinegar
- A drizzle of extra virgin olive oil
- A pinch of dried oregano
- A small handful of pitted kalamata olives
- A few slices of cucumber
- A generous sprinkle of crumbled feta cheese
- A couple of tablespoons of diced red onion
Instructions
- Start by washing the romaine lettuce thoroughly under cold water, then pat it dry with a clean towel to ensure your salad isn’t watery.
- Chop the lettuce into bite-sized pieces and place them in a large salad bowl for easy mixing.
- Halve the grape tomatoes and add them to the bowl, distributing them evenly for a burst of color and sweetness in every bite.
- Peel and slice the cucumber into thin rounds, then toss them into the mix for a refreshing crunch.
- Dice the red onion finely to avoid overpowering the salad, scattering it over the top for a sharp contrast.
- Add the kalamata olives whole or halved, depending on your preference, for a salty depth.
- Sprinkle the crumbled feta cheese generously over the salad, letting its creamy texture mingle with the crisp vegetables.
- In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, and dried oregano until well combined, then drizzle this dressing over the salad just before serving to keep everything fresh.
- Toss the salad gently with your hands or salad tongs to ensure every ingredient is lightly coated with the dressing, being careful not to crush the delicate components.
Just as the last leaf is tossed, the salad comes alive with textures and flavors—crisp, creamy, tangy, and fresh. Serve it alongside a warm piece of crusty bread to soak up the dressing, or top it with grilled chicken for a heartier meal.
Panera Bread French Onion Soup
Zestfully wandering through the flavors of comfort, today’s dish brings a warm embrace to the soul, much like a quiet evening spent in reflection. Panera Bread’s French Onion Soup, with its rich, caramelized depths, offers a spoonful of nostalgia and a bowlful of warmth.
Ingredients
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- a splash of dry white wine
- 4 cups beef broth
- a couple of sprigs fresh thyme
- 1 bay leaf
- a pinch of salt and black pepper
- 4 slices of baguette, toasted
- 1 cup grated Gruyère cheese
Instructions
- In a large pot, melt the butter over medium heat until it’s just beginning to foam.
- Add the sliced onions and a pinch of salt, stirring occasionally. Cook for about 40 minutes until they’re deeply golden and caramelized. Tip: Lower the heat if they’re browning too quickly.
- Pour in the splash of white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add the beef broth, thyme, and bay leaf. Bring to a simmer, then reduce the heat to low. Let it gently bubble for 20 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer broth.
- Preheat your oven’s broiler to 450°F. Ladle the soup into oven-safe bowls, top with a slice of toasted baguette, and sprinkle generously with Gruyère cheese.
- Broil for 3-5 minutes, until the cheese is bubbly and golden. Tip: Watch closely to prevent burning.
Melted into each spoonful, the cheese stretches like a warm hug, while the broth carries the sweet, slow-cooked essence of onions. Serve it with a side of quiet contentment, perhaps alongside a crisp green salad for contrast.
Panera Bread Chipotle Chicken Avocado Melt
Comfort comes in many forms, and today, it’s nestled between slices of artisan bread, with the smoky whisper of chipotle and the creamy embrace of avocado. This dish is a hug in sandwich form, perfect for those days when you need a little extra warmth.
Ingredients
- a couple of boneless, skinless chicken breasts
- a splash of olive oil
- a pinch of salt and pepper
- a tablespoon of chipotle powder
- a ripe avocado, sliced
- a cup of shredded Monterey Jack cheese
- two slices of sourdough bread
- a tablespoon of mayonnaise
- a teaspoon of lime juice
Instructions
- Preheat your skillet over medium heat and add a splash of olive oil.
- Season the chicken breasts with a pinch of salt, pepper, and the chipotle powder, then cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- While the chicken cooks, mash the avocado with the lime juice in a small bowl for a quick guacamole.
- Spread a thin layer of mayonnaise on one side of each sourdough slice, then layer the cooked chicken, avocado mash, and shredded cheese on one slice.
- Top with the second slice of bread, mayo side down, and press gently.
- Return the sandwich to the skillet, cooking over medium heat for about 3-4 minutes on each side, or until the bread is golden and the cheese has melted.
- Let the sandwich rest for a minute before slicing to keep all the fillings inside.
Avocado adds a buttery texture that contrasts beautifully with the smoky chicken, while the melted cheese brings everything together. Try serving it with a side of sweet potato fries for a meal that’s as satisfying to eat as it is to make.
Panera Bread Cream Cheese Bagel
Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s comfort awaits—a homemade version of the beloved Panera Bread Cream Cheese Bagel. It’s a simple pleasure, really, the kind that turns an ordinary morning into something a little more special.
Ingredients
- A couple of cups of high-gluten flour
- A tablespoon of sugar
- A teaspoon of salt
- A packet of active dry yeast
- A splash of warm water (about 110°F)
- A dollop of cream cheese
- A pinch of everything bagel seasoning
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Dissolve the yeast in the warm water and let it sit for about 5 minutes, until it’s frothy.
- Mix the yeast mixture into the dry ingredients until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.
- Punch down the dough and divide it into equal portions. Shape each portion into a bagel.
- Bring a large pot of water to a boil and preheat your oven to 425°F.
- Boil each bagel for about 1 minute on each side, then place them on a baking sheet.
- Bake for 20 minutes, or until the bagels are golden brown.
- Let the bagels cool slightly, then spread a generous amount of cream cheese on top and sprinkle with everything bagel seasoning.
Each bite offers a delightful contrast—the bagel’s chewy interior against the creamy, tangy spread, with the seasoning adding a crunchy, savory finish. Try serving it with a side of fresh fruit for a balanced breakfast that feels indulgent yet wholesome.
Panera Bread Sierra Turkey Sandwich
Zipping through my memories of cozy lunches, the Panera Bread Sierra Turkey Sandwich stands out as a comforting embrace. It’s a melody of flavors that sings of simplicity and satisfaction, a reminder of how uncomplicated ingredients can create something truly memorable.
Ingredients
- a couple of slices of your favorite artisan bread
- a generous smear of chipotle mayo
- a handful of sliced turkey breast
- a few slices of crisp applewood smoked bacon
- a slice of sharp cheddar cheese
- a handful of fresh arugula
- a splash of balsamic vinaigrette
- a couple of thin slices of red onion
Instructions
- Start by toasting your artisan bread slices to a golden perfection, about 2 minutes per side on a medium heat skillet for that ideal crunch.
- While the bread is toasting, cook the applewood smoked bacon in the same skillet until it’s crispy, about 4 minutes per side, then set it aside on a paper towel to drain.
- Layer the chipotle mayo on one side of the toasted bread, creating a flavorful base that’ll meld everything together beautifully.
- Arrange the sliced turkey breast over the mayo, followed by the crispy bacon, ensuring each bite will have that perfect smoky crunch.
- Place the slice of sharp cheddar cheese on top of the bacon, allowing the residual heat to slightly melt it, enhancing its creamy texture.
- Toss the arugula with a splash of balsamic vinaigrette and layer it over the cheese, adding a peppery freshness that cuts through the richness.
- Top with a few thin slices of red onion for a sharp bite, then crown it with the other slice of toasted bread.
- Press the sandwich gently together, slice it diagonally for that classic deli presentation, and serve immediately.
Now the sandwich boasts a delightful contrast of textures, from the crispy bacon to the creamy cheese and the fresh crunch of arugula. The flavors are a harmonious blend of smoky, spicy, and sweet, with the balsamic adding a subtle tang. Try serving it with a side of sweet potato fries for a meal that’s as comforting as it is delicious.
Panera Bread Black Bean Soup
How comforting it is to find warmth in a bowl of soup, especially one as hearty and flavorful as Panera Bread’s Black Bean Soup. This dish, with its rich blend of spices and tender beans, feels like a hug on a chilly evening.
Ingredients
- 2 cups of black beans, soaked overnight
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 medium onion, diced
- 1 teaspoon of cumin
- A pinch of cayenne pepper
- 4 cups of vegetable broth
- A handful of fresh cilantro, chopped
- Salt to your liking
Instructions
- Heat a splash of olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Stir in the cumin and cayenne pepper, letting the spices toast for a minute to unlock their flavors.
- Drain the soaked black beans and add them to the pot, along with the vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low, covering the pot to let it simmer for about 45 minutes, or until the beans are tender.
- Once the beans are cooked, use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend only half.
- Stir in the chopped cilantro and adjust the salt as needed before serving.
Best enjoyed with a dollop of sour cream or a slice of crusty bread on the side, this soup boasts a velvety texture with a kick of warmth from the spices. The cilantro adds a fresh contrast, making each spoonful a delightful experience.
Panera Bread Asiago Cheese Bagel
Venturing into the warmth of a kitchen, the thought of baking something as comforting as a Panera Bread Asiago Cheese Bagel brings a sense of quiet joy. It’s a simple pleasure, really, the way the golden crust gives way to a soft, cheesy interior, perfect for those slow mornings or a thoughtful snack.
Ingredients
- 2 cups of bread flour, because it gives the bagel that perfect chew
- A tablespoon of sugar, just to sweeten the deal a tiny bit
- A teaspoon of salt, because every good recipe starts with it
- A packet of active dry yeast, to get those bagels rising
- A cup of warm water, not too hot or you’ll scare the yeast
- A couple of tablespoons of olive oil, for a bit of richness
- A generous cup of shredded Asiago cheese, because cheese is the star here
- An egg, beaten, for that shiny, golden top
Instructions
- Start by mixing the bread flour, sugar, salt, and yeast in a large bowl. Tip: Make sure your yeast is fresh for the best rise.
- Slowly add the warm water and olive oil to the dry ingredients, mixing until a dough forms. Tip: The dough should be slightly sticky but manageable.
- Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Tip: This is your workout for the day, put some love into it.
- Place the dough back in the bowl, cover with a damp cloth, 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 pieces. Roll each piece into a rope and form a circle, pinching the ends together to make the bagel shape.
- Preheat your oven to 425°F and bring a large pot of water to a boil. Boil each bagel for 1 minute on each side, then place them on a baking sheet.
- Brush the tops with the beaten egg and sprinkle generously with Asiago cheese. Bake for 20-25 minutes until golden brown.
Zesty with a crispy exterior and a soft, chewy middle, these Asiago cheese bagels are a delight. Serve them warm with a smear of cream cheese or simply enjoy them as they are, letting the flavors speak for themselves.
Panera Bread Thai Chicken Salad
Gently, as the evening light fades, I find myself craving something that balances the zest of life with the comfort of home. This Panera Bread Thai Chicken Salad does just that, weaving together vibrant flavors and textures in a dish that feels both nourishing and indulgent.
Ingredients
– A couple of boneless, skinless chicken breasts
– A splash of olive oil
– 1 cup of shredded carrots
– 1 cup of shredded red cabbage
– A handful of fresh cilantro, roughly chopped
– 1/4 cup of chopped peanuts
– 2 tbsp of Thai peanut dressing
– 1 tbsp of lime juice
– A pinch of salt and pepper
Instructions
1. Preheat your oven to 375°F and lightly coat the chicken breasts with olive oil, then season with salt and pepper.
2. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F, ensuring it’s juicy and fully cooked.
3. While the chicken bakes, toss the shredded carrots and red cabbage in a large bowl for a colorful base.
4. Once the chicken is done, let it rest for 5 minutes before slicing it thinly against the grain for tender bites.
5. Add the sliced chicken to the bowl with the vegetables, then drizzle with Thai peanut dressing and lime juice, tossing gently to coat everything evenly.
6. Sprinkle the chopped cilantro and peanuts over the top for a fresh, crunchy finish.
7. Serve immediately, or let it sit for 10 minutes to allow the flavors to meld together beautifully.Perfect for those days when you need a meal that’s as vibrant as your mood, this salad offers a delightful crunch from the peanuts and cabbage, balanced by the creamy, tangy dressing. Try serving it in a hollowed-out pineapple for an extra touch of tropical flair.
Panera Bread Cinnamon Crunch Bagel
Now, as the morning light filters through the kitchen, there’s something deeply comforting about the thought of a Panera Bread Cinnamon Crunch Bagel. It’s not just a breakfast item; it’s a moment of warmth, a sweet pause in the rush of daily life.
Ingredients
- 2 cups of bread flour, because it gives the bagel that perfect chew
- A tablespoon of sugar, just to sweeten the deal
- A teaspoon of salt, to balance the flavors
- A packet of active dry yeast, about 2 1/4 teaspoons
- A cup of warm water, not too hot to touch
- A couple of tablespoons of vegetable oil, for that tender crumb
- A half cup of cinnamon chips, because they’re the star of the show
- A splash of vanilla extract, for that aromatic depth
- A quarter cup of brown sugar, for the crunchy topping
- A tablespoon of cinnamon, because you can never have enough
- A couple of tablespoons of melted butter, to brush on top
Instructions
- In a large bowl, whisk together the bread flour, sugar, salt, and yeast.
- Add the warm water and vegetable oil to the dry ingredients, stirring until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a bit more flour, but sparingly to keep the bagels tender.
- Gently knead in the cinnamon chips and vanilla extract until evenly distributed.
- Place the dough in a greased bowl, cover with a damp towel, 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 pieces. Shape each into a ball, then poke a hole in the center to form the bagel shape.
- Preheat your oven to 425°F and bring a large pot of water to a boil. Boil each bagel for 1 minute per side, then transfer to a baking sheet. Tip: Boiling gives the bagels their signature chewy texture.
- Mix the brown sugar and cinnamon together, then brush each bagel with melted butter and sprinkle generously with the cinnamon sugar mixture.
- Bake for 20-25 minutes, until golden brown and the sugar topping is crisp. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
As you pull them from the oven, the aroma of cinnamon and sugar fills the air, promising a bite that’s crispy on the outside, soft and chewy inside. Enjoy one fresh with a smear of cream cheese, or toast it lightly the next day to revive that irresistible crunch.
Panera Bread Roasted Turkey and Avocado BLT
Under the soft glow of the kitchen light, there’s something deeply comforting about assembling a sandwich that feels both indulgent and wholesome. The Panera Bread Roasted Turkey and Avocado BLT is just that—a harmonious blend of textures and flavors that seems to slow time with every bite.
Ingredients
- a couple of slices of sourdough bread
- a tablespoon of mayonnaise
- a handful of mixed greens
- a few slices of roasted turkey breast
- half an avocado, sliced
- a couple of strips of crispy bacon
- a slice of tomato
- a pinch of salt and pepper
Instructions
- Toast the sourdough bread slices until they’re golden and crisp, about 3 minutes in a toaster set to medium.
- Spread a thin layer of mayonnaise on one side of each toasted bread slice.
- Layer the mixed greens on top of the mayonnaise on one slice, creating a small bed for the other ingredients.
- Arrange the roasted turkey breast slices over the greens, folding them gently to fit.
- Place the avocado slices on top of the turkey, then add the bacon strips.
- Add the tomato slice on top of the bacon, seasoning it lightly with salt and pepper.
- Top with the second slice of bread, mayonnaise side down, pressing lightly to hold everything together.
- Cut the sandwich diagonally for easier handling and serve immediately.
For an extra crunch, toast the bread a minute longer. If the avocado isn’t quite ripe, a quick mash with a fork can make it easier to spread. And for those who love a bit of heat, a drizzle of sriracha mayo adds a nice kick. Fresh from the first bite, the creamy avocado and crispy bacon play off each other beautifully, while the turkey adds a savory depth that makes this sandwich a fulfilling meal. Try serving it with a side of sweet potato fries for a delightful contrast.
Panera Bread Vegetarian Creamy Tomato Soup
Venturing into the warmth of a homemade soup brings a comforting pause to the day, especially when it’s as rich and inviting as this creamy tomato version. It’s a dish that whispers of lazy afternoons and the simple joy of savoring each spoonful.
Ingredients
- a couple of tablespoons of olive oil
- one medium onion, diced
- two cloves of garlic, minced
- a 28-ounce can of crushed tomatoes
- a cup of vegetable broth
- a splash of heavy cream
- a teaspoon of sugar
- a pinch of salt and pepper
- a handful of fresh basil leaves, torn
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle boil.
- Reduce the heat to low, simmering uncovered for 20 minutes to let the flavors meld.
- Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
- Return the soup to the pot and stir in the heavy cream, sugar, salt, and pepper, warming through for another 5 minutes.
- Garnish with torn basil leaves before serving.
Unassuming in its simplicity, this soup boasts a velvety texture and a balance of tangy and sweet flavors that play off each other beautifully. Try serving it with a grilled cheese sandwich for a classic comfort meal, or drizzle with a bit of balsamic glaze for an elegant touch.
Conclusion
Ready to elevate your home cooking with these 18 Panera Bread-inspired recipes? Whether you’re planning a cozy family dinner or a festive gathering, this roundup has something for every occasion. We’d love to hear which recipes become your favorites—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy baking and cooking!
