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.

Cinnamon Raisin Bagels
Cinnamon Raisin Bagels



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))


To finish:

  • 1½ quarts of water
  • ¼ cup of granulated sugar
  • 1 tbsp. of baking soda
  • Reserved egg whites, lightly beaten



For the dough:

  1. First, line baking sheet with lightly oiled parchment paper or silicon baking sheet.
  2. 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.
  3. Into another bowl, whisk together the yolks, whole eggs, oil and water.
  4. 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**.)
  5. 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.
  6. Dust your counter slightly with tapioca starch.
  7. 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.
  8. Line the bagels onto the baking pan and press down each of them lightly.
  9. 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.


To finish:

  1. 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.
  2. Place about 3-4 bagels per session into the pot and boil for about half a minute.
  3. 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.
  4. After boiling all the bagels, brush their tops with the egg whites. (See note with single asterisk*.)
  5. 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.
  6. Remove the bagels from the oven and let them cool a bit before serving.
Cinnamon Raisin Bagels
Cinnamon Raisin Bagels