Cinnamon Raisin Bagels
This Cinnamon Raisin Bagel recipe is perfect if you have a special celebration coming up. These Easy Homemade Bagels are perfectly dense & chewy, and packed with spicy cinnamon and juicy raisins. They are easy to make with no special equipment or ingredients, and no refined sugar!
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Servings: 4 people
Calories: 260kcal
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Ingredients
For the dough:
- 2 cups brown rice flour
- ⅓ + ½ cup tapioca starch a.k.a. tapioca flour
- ⅔ cup potato starch
- ½ cup millet flour
- 1 tbsp. active dry yeast
- 2 tsp. xanthan gum
- 2 tbsp. light brown sugar packed
- 2 large whole eggs plus two egg yolks (reserve the whites for brushing)
- 1 tbsp. cinnamon
- ¾ cup raisins
- 1 tsp. grape seed or canola oil
- 1 cup warm water prepare extra for adjustments
- 1½ tsp. kosher salt
To finish:
- 1½ quarts water
- ¼ cup Granulated sugar
- 1 tbsp. baking soda
- Reserved egg whites lightly beaten (see eggs under ingredients)
Instructions
- Cinnamon Raisin Bagels
- 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.
Video
Notes
Cinnamon Raisin Bagels simple method
If you want the bread puffier and softer until the next day, you should boil them longer than the recommended time. If you want, you can also put some toppings before baking the bagels.Nutrition
Serving: 1bagel | Calories: 260kcal | Carbohydrates: 54g | Protein: 8g | Fat: 5g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.