• Gluten Free Cinnamon Raisin Bagels

    by Ellen on July 31, 2010 · 15 comments

    Cinnamon Raisin bagels

    Pre-Celiac, I was never a fan of Cinnamon Raisin bagels, but these bagels rock my gluten free world. I swear, I will never complain about wishing I could eat the old gluten-filled bagels again.

    I’m a make-it-from-scratch kinda gal. I don’t mind hauling out what seems like a million containers of flour from my pantry just to make 12 muffins or 8 bagels or a loaf of bread. But we had houseguests, so I awoke before everyone else, tiptoed down to the kitchen and got to work. I wanted everyone to awake to the aroma of freshly baked bagels. I dug around and found a bag of Bob’s Red Mill Cinnamon Raisin bread mix in my pantry and in a few hours, we sat down to a delicious breakfast of freshly baked bagels and coffee.


    Cinnamon Raisin Bagels
    9 large bagels

    click here for printable recipe

    1 1/2 cups + 1 tbsp warm water (105 degrees)
    1 tsp agave (or other sweetener)
    1 bag Bob’s Red Mill Cinnamon Raisin Bread mix (includes yeast packet)
    1 tsp ground cinnamon
    3 tbsp raisins
    1/4 cup + 1 tbsp oil
    2 eggs (room temperature)
    1 tbsp sugar for boiling water
    cornmeal
    2 tbsp turbinado sugar mixed with 2 tsp ground cinnamon

    Preheat oven to 450 degrees. Sprinkle cornmeal onto a 2 baking pans.

    Sprinkle the yeast into the water and add agave. Cover with plastic wrap and let sit in order to develop a foamy skin. This is how you know the yeast is active.

    Meanwhile, place the bread mix, ground cinnamon, and raisins into the bowl of a stand mixer. Turn mixer on low speed and blend. Leaving the blender on low, add the oil, eggs (you can quickly bring them to room temperature by placing in bowl of hot water for about 5 minutes), and water/yeast/agave mixture. Once the wet ingredients are mixed into the dry ingredients, turn the mixer on high and blend for 2 minutes.

    Oil the inside of a large ice cream scoop (or use well-oiled hands or an oiled measuring cup – size will determine size of bagels). Scoop out the bagel batter and place on the two baking pans. When all the batter has been used, wet the palm of your hand and gently flatten each scoop of batter. You will have to re-wet your hand frequently.

    Wet your pointer finger and “drill” a hole into the center of each unbaked bagel. You will have to wet your finger before making the hole in each bagel. Cover with a towel and allow to rise for one hour.

    About 45 minutes into the rising time, fill a large pot with water and add one tbsp of sugar. Cover and bring to a boil (covering the pot will help the water boil faster).

    After the bagels have risen for one hour, oil a spatula. Gently lift each bagel and place in boiling water – you should only be able to fit 3 or 4 at a time into the boiling water. After 1 minute, use a slotted spoon to flip the bagels in the boiling water. After another minute, remove and place on cooling rack so that the water drips off the bagel. Allow to drain for a few minutes and then transfer to baking pan. Repeat with all bagels.

    Brush each bagel with some water. Sprinkle with the turbinado sugar mixture. Bake for 30 minutes. Remove pan from oven; after 5 minutes, transfer bagels to cooling rack.

    If you can wait, it is best to let them sit for at least 30 minutes before eating. It’s worth the wait, trust me:).

    { 15 comments… read them below or add one }

    Anonymous August 1, 2010 at 8:19 am

    thanks so much for the bagel recipe from this life long new yorker and celiac. looks and sounds mighty tasty, can't wait to try.

    would you be so brave, so bold, as to now venture into sesame seed, poppy seed, and toasted onion bagel-land? we'd *love* to hear you tell about your adventures and recipes from there too. thanks a bunch! ( or dozen. :) )

    Reply

    Alisa August 1, 2010 at 10:35 am

    Ellen those look sensational! I can eat the gluten-filled ones, but haven't in a long time and would rather have gluten-free ones like these. I am curious to look up which flours are in that mix!

    Reply

    Jessica August 1, 2010 at 12:04 pm

    Wow, Mom. They look like real bagels! Go you!

    Reply

    delph August 2, 2010 at 6:26 am

    Miam !…as we say in France.
    That seems great !

    Reply

    Lisa August 3, 2010 at 9:46 am

    Awesome idea, thank you so much for posting it. I made Asiago cheese bagels that are sliced and in my freezer. Then they are all eaten, I'm going to give these a try.

    Reply

    Tasty Eats At Home August 3, 2010 at 12:25 pm

    These are super-impressive. I don't really miss bagels, but I'm sure I could change my mind once I tried these!

    Reply

    I Am Gluten Free August 4, 2010 at 9:45 pm

    Anonymous….yes, I would be happy to venture into other variations on a bagel theme!

    Alisa – I'm not positive about the flours, but I think it included sorghum, tapioca, and rice flour.

    Jessica – thank you sweetie! I'll make them for you when you come home next.

    Lisa – yum…your variation sounds great.

    Tasty Eats At Home – yes, I think you'd change your mind!

    Reply

    Piper August 5, 2010 at 6:46 pm

    These look so good, I am new to this Gluten free world and missing my bagels right about now. Thanks for the recipe!

    Reply

    Aubree Cherie August 6, 2010 at 7:00 am

    Hi Ellen! I wanted to let you know that I added this recipe to my favorite recipes from last week post. Thanks!

    ~Aubree Cherie

    Reply

    Jenn/CinnamonQuill August 7, 2010 at 11:35 am

    Wow; these look perfect. Haha, and I loved how you said you generally love hauling countless containers of flours out to make something…Oh, how I resonate :) But it is nice to have tried and true shortcuts sometimes, too. I get that, completely.

    Hey, would it be alright if I featured one of these photos at my new site, glutenfreefeed.com? It's kind of like a giant pictorial directory of GF recipes. :)

    Reply

    I Am Gluten Free August 7, 2010 at 12:05 pm

    Piper – welcome! Anytime you have a question, feel free to email me through my contact page on my blog. Good luck!

    Jenn – yes, by all means!

    Reply

    Sophie August 14, 2010 at 5:57 pm

    Waw!! these buns look incrdibly tasty & ooh so fabukous too!

    I will make these stunning buns!!

    Kisses from Brussels!

    Reply

    goodbyegluten August 19, 2010 at 6:19 pm

    Oh my goodness. Cinnamon. Raisins. Bagels…. that I can eat!

    I need to try this recipe. It looks fantastic!

    Yum.

    Nikki :)

    Reply

    Allison September 15, 2010 at 11:37 am

    This is excellent! I happen to have a bag of that particular flour blend in my cupboard! I picked it up when I was in WA 3 weeks ago!! Bagels here we come!

    Reply

    Amy January 14, 2011 at 3:10 pm

    That looks great. I think I will try that. I have the Bob's Red Mill cinnamon raisin bread mix at home, I will make them this weekend!!

    Reply

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