Cinnamon Raisin Bagels
Soft and fluffy on the inside, golden and chewy on the outside, a homemade cinnamon raisin bagel is easier to make than you think. You’re going to love this cinnamon raisin bagel recipe. These taste just like bagels from a NY bakery! They’re great for meal prep and a delicious breakfast smeared with cream cheese.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Medium
If there’s one thing we know in New York and New Jersey, it’s bagels. The best bagels have a crisp, chewy exterior that gives way to a soft and fluffy interior. Before my gluten-free days, a cinnamon and raisin bagel was my order at the local bagel shop. I love the subtle hint of spice and sweet pockets of raisins. When it’s nice and warm with a generous amount of cream cheese or melted butter, I can’t think of a better breakfast!
Store-bought bagels are fine, but homemade gluten-free bagels are better. So, I finally decided to create homemade versions of cinnamon raisin and everything bagels. They were so much easier and more delicious than I expected, and I think you’re going to love them, too!
About This Gluten-Free Cinnamon Raisin Bagel Recipe
- One rise. Yes, bagels are yeasted dough. But these cinnamon raisin bagels are a great beginner’s recipe if you’re just starting to bake with yeast, or if you haven’t made bagels before. The dough comes together easily with a single rise.
- Authentic taste and texture. I go all out and boil my homemade bagels before I bake them. A baking soda bath is the secret to that perfect chewy, soft texture and golden-brown color.
- Sweet cinnamon spice. Eating one of these cinnamon raisin bagels feels like eating dessert! They’re full of sweetness from the raisins and spice, the perfect contrast to tangy cream cheese.
Key Ingredients
Below is a list of the ingredients you’ll need to gather to make this cinnamon raisin bagel recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Brown Rice Flour: I buy this in the natural foods aisle or the gluten-free section at the grocery store.
- Tapioca Starch: Also called tapioca flour.
- Potato Starch: Not to be confused with potato flour, which is totally different.
- Millet Flour: This is made from a ground grain in the same family as grass.
- Light Brown Sugar: Don’t leave this out! Brown sugar adds that hint of malt flavor that makes traditional bagels so tasty.
- Active Dry Yeast: To facilitate the rise of the dough. Ensure that the yeast you’re using hasn’t expired.
- Xanthan Gum: A gluten-free baking staple, this acts as a binder.
- Large Eggs: You will need two eggs plus two additional yolks to enrich the dough. Make sure you reserve the extra whites for brushing over the bagels. It gives them a traditional, glossy sheen.
- Grapeseed Oil: Or canola oil.
- Cinnamon and Raisins: Our star ingredients. You could also try this recipe with dried cranberries or currants for something different.
- Baking Soda: For boiling the bagels in a water bath. It’s the key to bagels’ deep brown color and chewy exterior.
How to Make a Cinnamon and Raisin Bagel From Scratch
These homemade bagels do take a couple of hours to make, but most of this is rising time. The steps are simple, and they come out delicious!
How Long Does the Dough Take to Rise?
Like pretzel dough, the cinnamon raisin bagel dough will need to rise somewhere warm for about 1 hour to 1 hour and 30 minutes. After you’ve mixed the dough, divide and roll it into even-sized balls. Using your finger, press the holes through the centers. Then, arrange the bagels on a baking sheet, cover them with plastic wrap, and let them rise until they’re doubled in size.
Boiling the Bagels in an Alkaline Bath
… a.k.a., baking soda bath! Before baking, these bagels need to soak in a mix of boiling water, baking soda, and sugar for about 15 seconds per side. Not only does this flavor the dough, but it also helps the bagels hold their shape and creates that perfect chewy, caramelized crust on the outside once they’re baked. If you want bakery-worthy bagels at home, don’t skip the alkaline bath!
When Are Bagels Done?
I usually start my cinnamon raisin bagels in a 450ºF oven for 5 minutes, and then lower the temperature to 425ºF while they bake for another 15-20 minutes. Starting high and finishing low helps the bagels puff up and brown quickly, and then the inside finishes baking. Once they’re baked through with a deep golden brown color, the bagels are done.
Tips for the Best Gluten-Free Bagels
- Adjust the consistency of the dough. When your bagel dough is finished, it should have a tacky texture. If the dough is too dry, add additional water one tablespoon at a time until it’s a little bit sticky and not too stiff.
- Let the dough rise in a warm place. Dough needs a warm environment in order to fully rise. I like to heat my oven to about 80°F and keep the prepared dough in there.
- Use a slotted spoon to handle boiling bagels. When you’re dropping your bagels into the boiling water, flipping them over, or removing them, do so with a slotted spoon. If you try to use tongs, you could ruin the shape of the bagels.
- Let the bagels cool completely. I recommend letting your bagels cool all the way down to room temperature, even if you plan to serve them warm. Once they’ve cooled, you can cut them in half with ease and then reheat them in the toaster oven.
Storing and Reheating Cinnamon Raisin Bagels
- Store airtight. Once cooled, leftover bagels should be stored in an airtight container at room temperature. They’re best within 2 days after they’re made, but they will last for 3-4. To keep them fresher for longer, store them in a heavy-duty Ziploc bag with all of the air removed.
- Reheat. To warm up your bagels, simply slice them in half and pop them into the toaster or toaster oven!
Do Homemade Bagels Freeze Well?
Yes, these bagels freeze well for up to 1 month. Once they’ve cooled, slice them in half and wrap them in aluminum foil to prevent freezer burn. Place the wrapped bagels into a heavy-duty freezer bag and store them. Thaw them in the fridge or on the counter and reheat them before serving if desired.
Make It a Meal
From adding homemade spreads to making breakfast sandwiches, there are plenty of ways to serve a bagel. Here’s how you can incorporate yours into a complete meal:
- Bagel Toast: Try cutting your cinnamon raisin bagel in half, spreading Greek yogurt onto both sides, and loading them up with your favorite toppings! Fresh blueberries and granola are my go-tos.
- PB&J: Turning these bagels into peanut butter and jelly sandwiches might become your new obsession. Enjoy them alongside fresh veggies or a banana to complete the meal.
- Serve with Sides: Bagels always go great with other morning classics like bacon and eggs. Pair them with this gluten-free sausage, broccoli, and tomato quiche for an unforgettable brunch!
More Gluten-Free Breakfast Recipes
Gluten-Free Cinnamon Raisin Bagel Recipe
Equipment
- Stove
- Oven
Ingredients
- 2 cups brown rice flour
- 5/6 cup tapioca starch also called tapioca flour, divided (1/3 cup + 1/2 cup)
- 2/3 cup potato starch not flour
- 1/2 cup millet flour
- 2 Tablespoons light brown sugar packed (see notes)
- 1 Tablespoon active dry yeast
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons kosher salt
- 2 large eggs
- 2 large egg yolks (reserve the whites for brushing the bagels)
- 1 tablespoon grapeseed oil or canola oil
- 1 cup warm water plus 1-4 additional tablespoons if needed
- 1 Tablespoon cinnamon
- 3/4 cup raisins
- 1 1/2 quarts water
- ¼ cup granulated sugar
- 1 Tablespoon baking soda
- 2 Reserved egg whites lightly beaten
Instructions
Make the Dough
- Line a baking sheet with a silicon baking sheet or lightly oiled parchment paper.
- Place the dry ingredients (brown rice flour through salt) in the bowl of your stand mixer.
- With the paddle attachment, slowly mix ingredients until evenly distributed, about 30 seconds, and set aside
- In a small bowl, whisk together the eggs, yolks, oil, and water.
- Add the wet ingredients to the dry ingredients and slowly increase the mixer speed to medium-high, and mix for about two minutes. Dough will be slightly sticky, so if it is to dry, add additional water one tablespoon at a time until it is a bit sticky and not too stiff.
- Stop mixer, add cinnamon and raisins and mix on medium until incorporated.
- Lightly dust your counter with tapioca starch – you don’t need much, as they roll easier if they remain a little sticky.
- Measure out approximately one half cup portions of dough at a time and roll the dough on the counter or in your hands into a smooth ball. Place on the counter and press straight down in the center with your thumb to form the hole, moving it around a bit to widen the hole a little.
- Place the bagel on the prepared sheet pan and press it down to flatten slightly. Repeat with remaining dough.
- Lightly cover the bagels with oiled plastic wrap and allow them to rise in a warm place for about and hour and 15 minutes to an hour and a half until they are puffy and almost double in size. I warmed my oven to about 80°F and kept them in there.
Cook the Bagels
- As you approach the end of the rise time, preheat your oven to 450°F and bring a large pot of water to a boil (about 1 1/2 quarts). Add sugar and baking soda to the water.
- Drop about 3 or 4 bagels at a time into the pot and boil for about 30 seconds, flipping about halfway through.
- Remove them with the slotted spoon, draining off the excess water, and return them to the sheet pan.
- Brush the tops of the bagels gently with the egg whites.
- Bake the bagels on the center rack of the oven for 5 minutes at 450°F. Reduce the heat to 425°F and bake for 15-20 more minutes, until dark golden brown.
- Remove from the oven and cool bagels on racks.
Notes
- To Store: Store cooled bagels in an airtight container at room temperature. They’re best within 2 days but will last for 3-4.
- To Reheat: Warm bagels up in the toaster or toaster oven.
- To Freeze: Slice cooled bagels in half and wrap them in aluminum foil to prevent freezer burn. Place wrapped bagels into a heavy-duty freezer bag and store. Thaw in the fridge or on the counter before reheating/serving.
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If you’re at all near Pikesville in MD, the bagels to get are from Goldbergs.. if you ever feel the need to find yourself a gluten-filled bagel again. Though, I can’t imagine you would with this recipe! I totally feel ya though.. California doesn’t know bagels either haha. I completely agree, they’re not worth the calories!
I worked in a bagel bakery for several years. Nothing beats a bagel fresh from the oven!
Oh you lucky, lucky girl 🙂
I love Cinnamon Raisin Bagels and I love that you made these GF! Great recipe!
What a great recipe, saving it to try for my gluten free friends.
I love bagels. I can’t make them in the tiny kitchen I had, but I will definitely be trying these in the new kitchen.
Wait…what? gluten-free bagels you said? That sounds like winning a jackpot! I love bagels and can’t wait to try this gluten free recipe.
I’ve always wanted a good bagel from the East Coast. Your cinnamon raisin bagels look so beautiful, especially cut in two and taosted with a little butter to sweeten the deal! Thanks for telling me about your food culture!
I think it’s amazing the number of GF choices available these days! I bet these are wonderful. Thanks for sharing!