Cinnamon raisin bagels is a classic partner for your morning coffee. Though bagels may be a tad more difficult to make than other bread, making you want to buy some over the pastry store, still it’s worth a try. With the right ingredients, a little bit of passion and adherence to the following directions, you might just be surprised to see the hidden pâtissier in you.
Cinnamon Raisin Bagels
For the dough:
- 2 cups of brown rice flour
- ⅓ + ½ cup of tapioca starch (a.k.a. tapioca flour)
- ⅔ cup of potato starch
- ½ cup of millet flour
- 1 tbsp. of active dry yeast
- 2 tsp. of xanthan gum
- 2 tbsp. of light brown sugar, packed
- 2 large whole eggs, plus two egg yolks (reserve the whites for brushing)
- 1 tbsp. of cinnamon
- ¾ cup of raisins
- 1 tsp. ofgrape seed or canola oil
- 1 cup of warm water (prepare extra for adjustments)
- 1½ tsp. of kosher salt
- 1½ quarts of water
- ¼ cup of granulated sugar
- 1 tbsp. of baking soda
- Reserved egg whites, lightly beaten (see eggs under ingredients)
- Prepare baking sheet by lining it with silicon baking sheet or slightly oiled parchment paper.
- Mix in all the dry ingredients into a bowl of a stand mixer.
- Attach paddle and slowly incorporate ingredients until they are well distributed. This should be accomplished within half minute and then you can set aside the mixture.
- Whisk together the eggs, additional yolks, water and oil into a small bowl.
- Mix in the wet ingredients into the dry mixture and mix using speed of medium-high of stand mixer for about 2 minutes. The result should be slightly sticky dough and not a dry one. If it becomes too dry, adjust by adding 1 tablespoon of water at a time.
- Stop the mixer and add the raisins and cinnamon. Adjust the speed into medium and mix until the ingredients are evenly blended together.
- Next, dust your counter with tapioca starch sparingly.
- Measure your dough into approximately ½ cup portions and roll each on the counter using your hands. You should be able to make a smooth ball.
- Place the ball on the counter and with your thumb, punch a hole right at the center. Do this step to the remaining balls until they are all ready.
- Arrange the bagels into the baking sheet and press each of them slightly.
- Cover the bagels with oiled plastic wrap slightly and allow them to rise in a warm place. This should take around 1 hour and 15 minutes up to 1.5 hours. By then, they should be double in size.
- Preheat oven into 450-degree Fahrenheit and bring a large pot of water into a boil.
- Mix in sugar and baking soda into the water and proceed into dropping about 2-3 bagels into the pot. Boil them for about half a minute, flipping about half way through.
- Remove the bagels using a slotted spoon and drain.
- Bring them back onto the baking sheet and slightly brush the tops with the excess egg whites.
- Place the sheet on the center rack of the oven and bake the bagesl for about 5 minutes in 450-degree temperature. After that, reduce the heat into 425 and bake for another 15-20 minutes until they achieve the golden brown tan.
- Remove the bagels and let them cool before serving.