Bagels are very round bread with a single hole at the very center. No, they aren’t donuts for the process of doing a perfect bagel consists of boiling and baking. The result should be a hard crust and fluffy, soft inside. For our cinnamon raisin bagel recipe, the method should be the same to achieve the desired texture. A hint of cinnamon and right amount of raisins should do the trick for this luscious recipe.
For the dough:
- ¾ cup of raisins
- 1 tbsp. of cinnamon
- 2 cups of brown rice flour
- ⅔ cup of potato starch (do not substitute with potato flour
- ⅓ cup (plus another ½ cup) of tapioca starch/ tapioca flour
- ½ cup of millet flour
- 1 tbsp. of active dry yeast
- 2 large whole eggs, plus two egg yolks*
- 2 tsp. of xanthan gum
- 2 tbsp. of light brown sugar (do not leave out this ingredient!)
- 1½ tsp. of kosher salt
- 1 tbsp. ofgrapeseed or canola oil
- 1 cup of warm water
- * Set aside the whites to be later used for brushing of bagels.
- **You can add 1-4 tablespoons if you need it))
- 1½ quarts of water
- ¼ cup of granulated sugar
- 1 tbsp. of baking soda
- Reserved egg whites, lightly beaten
For the dough:
- First, line baking sheet with lightly oiled parchment paper or silicon baking sheet.
- Into a bowl, stir in with stand mixer the dry ingredients. Use paddle attachment to completely mix all the ingredients for about half minute. Put away the mixture until needed.
- Into another bowl, whisk together the yolks, whole eggs, oil and water.
- Pour the wet ingredients into the dry mixture and mix using the mixer. Adjust the speed into medium-high and mix for about two minutes. The result should be slightly sticky dough, so if it is dry, add one tablespoon of water at a time to adjust the consistency. (See note with double asterisk**.)
- Stop the mixer and add then the cinnamon and the raisins. Adjust the speed into medium and mix again until you achieve well-mixed dough.
- Dust your counter slightly with tapioca starch.
- Get at least half cup portions of the dough and roll each of them into a smooth ball. Arrange them on the counter and using your thumb, press a hole right into the center. Make the hole wider by moving the dough around a bit.
- Line the bagels onto the baking pan and press down each of them lightly.
- Cover the bagels with greased plastic rise and allow them to rise in a warm place for about 1 hour and a quarter (or 1 hour and a half). By then, the cinnamon raisin dough should be doubled in size.
- Near the end of the allotted time for the rising of dough, preheat your oven into 450-degree Fahrenheit temperature. Bring a large pot filled with water into a boil and then add baking soda to the water.
- Place about 3-4 bagels per session into the pot and boil for about half a minute.
- Remove the bagels using a slotted spoon and transfer them into a colander to drain off excess water. After draining the excess H20, line them again onto the baking sheet.
- After boiling all the bagels, brush their tops with the egg whites. (See note with single asterisk*.)
- Place baking sheet into the center rack and bake the bagels in 450-degree Fahrenheit temp for about 5 minutes. Diminish the heat after 15-20 minutes into 425-degree Fahrenheit. The color of the bagels should be dark golden brown.
- Remove the bagels from the oven and let them cool a bit before serving.