Gluten Free Cinnamon Crunch Bagels
After experimenting with gluten free bagels, I am finally satisfied with the final product. For those who are used to GF baked goods, this recipe is the closest thing to a normal bagel that I’ve tried. The bagels come out soft and bouncy, not dense and stiff like a brick. Unlike wheat flour, GF flour mixes contain starches and gums that absorb liquid a lot more than regular flour so the key is to avoid over-flouring. The dough may seem too soft/sticky to work with so handle gently, the final product is worth it.
Notes: I highly recommend to eat these the day of or to freeze any leftovers, after a day they stiffen up and crumble (still yummy, just might need to go heavier on the cream cheese).
I’ve tried this recipe using Bob’s Red Mill, King Arthur, and Cup4Cup, they all work well. These brands contain xanthan gum in their ingredients so I only add 1/4 tsp to the recipe. If the flour mix does NOT contain xanthan gum then I would add 3/4 tsp to the recipe instead.
The crunch topping is optional, I’ve tried with and without and both taste great. Just brush with an egg wash and bake as is.
GF Cinnamon Crunch Bagels:
dry yeast, 2 tsp
brown sugar, 1 Tbsp for yeast + 2 Tbsp for the cinnamon sugar mix
warm water, 1 1/2 c
GF 1:1 flour, 3 c or 360 grams + more for kneading
salt, 2 tsp
xanthan gum, 1/4 tsp
cinnamon, 1 1/2 Tbsp
egg or oil for brushing
Boiling:
baking soda, 2 Tbsp
molasses or brown sugar, 2 Tbsp
Crunch Topping (optional):
cinnamon, 2 Tbsp
brown sugar, 3 Tbsp
granulated sugar, 1 Tbsp
Method:
Start by activating the yeast with 1 Tbsp brown sugar and warm water. Add to a large bowl and let sit for 5-8 minutes, foam should start forming on the top. If the foam doesn’t form then the water was too hot/cold or the yeast is expired.
Add the gf flour, salt, xanthan gum, and cinnamon to the bowl, mix until incorporated. Knead by hand or in a stand mixer for about 3-5 minutes. If it’s too sticky add small increments of flour, if too dry add a tiny bit of water. Continue kneading until the dough is a smooth consistency, about 6-8 minutes total.
Mix the cinnamon and remaining brown sugar together, flatten the dough out on the counter and sprinkle the cinnamon sugar and raisins on. Using the sourdough fold method, fold the dough over and continue sprinkling the cinnamon sugar and raisins. Once folded, form into a ball and place in a greased bowl and cover with a towel or clear wrap. Let rise in a warm environment for at least an hour, it should double in size.
After rising, remove the air bubbles by punching the center of the dough. Place onto a floured surface and work into a ball. The dough should be very soft and delicate, so work carefully. Cut the dough into 8-10 pieces and form into round balls. Using your finger, gently poke a hole in the center and shape into a bagel. Once they’re all formed, cover and let proof another 15 minutes.
While waiting, preheat the oven to 420° and prepare a baking tray for the bagels. Next start the water bath by bringing a pot of water to a boil, then add the baking soda and molasses (or brown sugar). For the crunch topping just mix together the cinnamon, sugar, and brown sugar on a plate.
After resting, boil the bagels for about a minute each side. Make sure not to overcrowd the pot. Remove with a slotted spoon and let cool before brushing with an egg wash. After the egg wash, dip the top in the cinnamon crunch topping and assemble on the baking tray. Once they’re all done, place onto the top rack of the oven and bake about 25-30 minutes, rotating pan halfway through.
Once ready, let cool before serving. Eat the day of or freeze for best results.
