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Soft and fluffy on the inside with a chewy, lightly crisp exterior, these Cinnamon Raisin Bagels are a fabulous gluten-free breakfast option. They’re easy to make from scratch and great for meal prep!
Easy Gluten-Free Cinnamon Raisin Bagel Recipe
If there’s one thing we know in New York and New Jersey, it’s bagels. They are so much more than just round bread with holes in the middle! They have a chewy exterior that’s almost difficult to rip apart with your teeth, but once you break through, the interior is soft and fluffy.
Prior to my gluten-free days, there was nothing like a run to the local bagel shop. I’d get myself a classic cinnamon raisin bagel almost every time. I just adore their subtle hint of cinnamon and sweet pockets of raisin goodness. When they’re nice and warm with a generous amount of cream cheese or a bit of melted butter—be still my heart!
After settling for store-bought gluten-free bagels for too long, I finally decided to create a homemade version. They were so much easier and more delicious than I had expected! If you’re a lifelong bagel lover turned gluten-free like me, this recipe is going to make you one happy camper.
What You’ll Need
These easy gluten-free bagels start with a fool-proof ingredient lineup. Enter the items below.
- Brown Rice Flour: You can find this in the natural foods aisle or the gluten-free section of your local 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 – it adds that hint of malt flavor that makes traditional bagels so tasty.
- Active Dry Yeast: To facilitate the rise of the dough.
- Xanthan Gum: A gluten-free baking staple, this acts as a binder.
- Kosher Salt
- Large Eggs: You will need two eggs plus two additional yolks. Make sure you reserve the extra whites for brushing over the bagels.
- Grapeseed Oil: Or canola oil.
- Water: You’ll need some for the dough and more to boil the bagels prior to baking them.
- Granulated Sugar
- Baking Soda: To supplement the yeast.
How to Make Cinnamon Raisin Bagels From Scratch
These bagels do take a couple of hours to make, but the majority of that time is dedicated to the rising of the dough. They’re seriously simple from start to finish!
Make the Dough
- Prep Baking Sheet: Line a baking sheet with a silicone mat or a lightly oiled sheet of parchment paper.
- Combine Dry Ingredients: Place the dry ingredients (brown rice flour, tapioca starch, potato starch, millet flour, brown sugar, yeast, xanthan gum and salt) into the bowl of your stand mixer. Slowly mix the ingredients with the paddle attachment until everything is evenly distributed, about 30 seconds. Set the mixture aside.
- Combine Wet Ingredients: Whisk together the eggs, yolks, oil and water in a small bowl.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and slowly increase the mixer speed to medium-high, then mix the dough for about two minutes. The dough will be slightly sticky.
- Add Cinnamon & Raisins: Stop the mixer, add the cinnamon and raisins and mix on medium speed until incorporated.
- Roll Dough Into Balls: Lightly dust your counter with tapioca starch – you don’t need much, as the dough is easier to roll if it remains a little sticky. Measure out approximately half a cup of dough at a time and roll the dough on the counter or in your hands to form a smooth ball.
- Make Holes: Place the dough balls onto the counter and press them straight down in the center with your thumb to form the holes, moving your thumb around a bit to widen the holes a little.
- Transfer to Pan: Place your cinnamon raisin bagels onto the prepared pan and press them down to flatten them slightly.
- Let Rise: Lightly cover the bagels with oiled plastic wrap and allow them to rise in a warm place for about an hour and 15 minutes to an hour and a half, until they are puffy and almost double in size.
Cook the Bagels
- Heat Oven & Boil Water: 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 & Baking Soda: Add the sugar and baking soda to the water.
- Boil Bagels: Drop 3 or 4 bagels at a time into the pot and boil them for about 30 seconds, flipping them over about halfway through.
- Return to Pan: Remove the bagels with a slotted spoon, drain off the excess water, then return them to the sheet pan.
- Brush With Egg Whites: Brush the tops of the bagels gently with the egg whites.
- Bake: Bake the bagels on the center oven rack for 5 minutes. Then reduce the heat to 425°F and bake them for 15-20 more minutes, until they develop a deep golden brown color.
- Let Cool: Remove your bagels from the oven and let them cool completely.
- Enjoy! Cut each bagel in half and serve it with cream cheese or butter.
Do I Have to Boil the Bagels Before I Bake Them?
Boiling the bagels prior to baking them is a very important step. It allows them to hold their shape in the oven and helps them develop that chewy golden-brown exterior. The sugar and baking soda in the water will also help create that caramelized crust, as will the egg whites brushed on top of the bagels.
Tips for Success
Determined to master the art of gluten-free bagel-making? These tips are here to guide you in the right direction.
- 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: In order for your dough to fully rise, it must be in a warm environment. 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.
Cinnamon raisin bagels have a special place in my heart, but there are tons of other tasty bagel flavors to enjoy as well. Feel free to mix it up!
- Plain Bagels
- Everything Bagels
- Chocolate Chip
- Poppy Seed
- Garlic & Herb
- Asiago Cheese
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 some 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!
Storage and Reheating
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.
To warm up your bagels, simply slice them in half and pop them into the toaster or toaster oven!
Do Homemade Bagels Freeze Well?
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.
Gluten Free Cinnamon Raisin Bagels
- 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
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.
- 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.
More Gluten-Free Breakfast Ideas
Start your mornings off right with a satisfying gluten-free breakfast. You’ll love the following recipes!