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Fluffy Gluten-Free Cinnamon Raisin Bagels Recipe

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3.8 from 4 reviews

Enjoy these fluffy gluten-free cinnamon raisin bagels, perfect for a cozy breakfast or snack. Made with a special gluten-free flour blend and spiced with cinnamon, these bagels have a delightful chewiness and a hint of sweetness from the raisins and maple syrup boiling step. Easy to make with a stand mixer or by hand, they rise warm in the oven and bake to golden perfection.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Yeast Mixture

  • 1 ¾ cup purified water
  • 4 tablespoons brown sugar (divided)
  • 2 ¼ teaspoons active dry yeast

Bagel Dough

  • 2 cups gluten free flour blend (see notes for specific blend details and weights)
  • 3 teaspoons ground cinnamon
  • ½ cup raisins (packed)
  • ⅛ teaspoon salt

Boiling

  • 2-3 tablespoons maple syrup

Instructions

  1. Warm water and activate yeast: Microwave the 1 ¾ cups of purified water for 20 seconds until warm (not exceeding 110ºF). Stir in 2 tablespoons of brown sugar and the yeast. Let sit for 5-7 minutes until bubbly and activated.
  2. Mix dough ingredients: Pour the yeast mixture into the bowl of a stand mixer fitted with a paddle or bread hook attachment. Add the gluten free flour blend, remaining 2 tablespoons of brown sugar, cinnamon, raisins, and salt. Mix on low speed until combined, then gradually increase speed until dough forms. Alternatively, mix by hand in a large bowl.
  3. Shape dough and portion: Remove dough onto a silicone mat and form into an oval or rectangle. Cut into 6-7 pieces (6 bagels with some blends, 7 with others).
  4. Shape bagels: You can either poke a hole with your finger in each piece and stretch it out, or roll each piece into a rope and pinch the ends together to form a bagel shape. The rope method yields better texture.
  5. First rise: Preheat oven to 175ºF, then turn off. Place shaped bagels on a tray, loosely cover with plastic wrap, and place in the warm oven with door cracked open. Let rise 30-45 minutes or until doubled in size.
  6. Preheat baking oven: Increase oven temperature to 425ºF for baking.
  7. Boil bagels: Bring a pot of water with maple syrup to a rolling boil. Boil each bagel for 45 seconds on one side, then flip and boil an additional 40 seconds. Remove with a slotted spoon and drain.
  8. Bake bagels: Place boiled bagels on a baking sheet and bake for 20-22 minutes or until golden and cooked through. Baking time depends on bagel size and thickness.
  9. Cool: Transfer bagels to a wire rack and cool before serving.

Notes

  • Water temperature is crucial for yeast activation; it should be warm but not hot (max 110ºF) to avoid killing the yeast.
  • Flour blend choice impacts dough handling; some blends like Cup4Cup may require dusting the surface for shaping, while others do not.
  • Egg wash is optional and typically used to help toppings stick; this recipe skips toppings so it’s omitted.
  • Rising time may vary slightly depending on the gluten free flour blend used.
  • Using purified water is recommended for best results.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/fluffy-gluten-free-cinnamon-raisin-bagels-recipe/