Raisin Cinnamon Bagel Recipe

[mamatide]

I contacted Carol Fenster, Ph.D. and her publishers to get permission to share this recipe with you all because it is a wonderful recipe for real bagels that are hard to distinguish from the "real thing". They were pleased to give us permission to share this recipe in our forum!

I hope you will enjoy this as much as we do in our home.

Here you go:

reprinted with permission from "Wheat-Free Recipes & Menus" (p.18) by Carol Fenster, Ph.D., Avery

It's a great book and inexpensive, so I highly recommend you purchasing it. Carol Fenster also has a website where she gives a lot of her recipes for free at Open Original Shared Link

Bagels

(makes 8 bagels)

Surprisingly easy to make, these are best eaten warm from the oven. A “schmear” of cream cheese enhances a breakfast bagel. Or, use your favourite deli fixin’s to make a hearty sandwith.

2 1/2 Flour blend (see below)

1/2 cup potato starch

1/2 cup dry milk powder (or nondairy milk powder)

1 Tbsp active dry yeast

2 tsp. xantham gum

1 tsp. guar gum

1 tsp. salt

3/4 cup warm water (110F)

2 Tbsp. canola oil

3 Tbsp. honey

1 tsp. cider vinegar

1 large egg, lightly beaten

1 tsp. sugar

1 egg, beaten until foamy, for wash (optional)

1. Grease a large baking sheet or line a large baking sheet with parchment paper. Combine all ingredients, except the sugar and egg wash, in a large bowl. Beat with an electric mixer on low speed until well blended. Increase speed to medium and beat 2 minutes. The dough will be thick and stiff, and also very sticky.

2. Place the dough on a flat, white rice-floured surface. Divide into 8 equal portions. Dust each portion with rice flour to make it easier to handle and shape into balls. Flatten the balls to 3-inch circles and punch a hole in the centre of each, continuing to dust with rice flour, if necessary, to prevent sticking. Form into bagel shapes, turning the rough edges of the dough to the undersides. Be sure to make the hole at least 1 1/2 inches in diameter because the hole will grow smaller as the dough rises.

3. Place the bagels on the prepared baking sheet. Place the bagels in a cold oven; turn the oven temp control to 325F. Bake for 15 minutes. Remove the bagels from the oven, but leave the oven on. The bagels may look a little rough at this stage but they will become smoother during the boiling and final baking.

4. Meanwhile, bring 3 inches of water and the sugar to boil in a deep skillet or Dutch oven. Boil the bagels for 30 seconds on each side. Grease the baking sheet again if you’re not using parchment paper. Return the bagels to the baking sheet. For a nice sheen, brush the bagels with the egg wash.

5. Return the bagels to the oven and increase the oven temperature to 400F. Bake for 20 to 25 minutes, or until the bagels are nicely browned. If the bagels brown too quickly, cover them with aluminum foil. Remove bagels from the baking sheet and cool on a wire rack.

Flour blend (she has a few, this is the one I used):

(makes 4 1/2 cups)

1 1/2 cups sorghum flour

1 1/2 cups potato starch

1 cup tapioca flour

1/2 cup corn flour (or almond flour - I used almond)

Variation (which I highly recommend):

Cinnamon Bagels

- add 2 tsp. cinnamon and 1/2 cup of raisins in step 1.

[AndreaB]

This recipe sounds good. Thanks for posting.

I'd read that you can sub almond meal for the milk subs too. I forget where I read that though. I don't use milk or milk sub. products so I'd be trying it with the almond meal as a replacement. That is, when I get around to making them.

[Sweetfudge]

sounds most excellent! i'm excited to try! when I was in high school, i ate a blueberry bagel every morning! i miss that so much!!

[mamatide]

I don't use milk or milk sub. products so I'd be trying it with the almond meal as a replacement.

Have you ever used coconut milk as a substitute? I have in cakes and it turns out well and not as coconutty as I would have thought.

[AndreaB]

Have you ever used coconut milk as a substitute? I have in cakes and it turns out well and not as coconutty as I would have thought.

Haven't tried that. I will look into it whenever I got over being lazy with baking.

Homeschooling does take a bit of time though.

[imsohungry]

Another question from the clueless cook...

Can I just use 3 tsp. x-gum instead of the guar gum?

Also...

What exactly is potato starch? I've never seen it at my grocery store, but I just may have overlooked it.

Thanks for posting this recipe (I miss my bagels and cream cheese). I tried Kinninnick's bagels and thought that they were gross (just my personal opinion).

And, by the way, I think it's great you asked the author's permission to post.

[ArtGirl]

What exactly is potato starch?

It's the starch from potatoes - it is NOT ground up potatoes, that's potato flour.

I have found it in the Kosher section of the grocery store, and, of course, in health-food stores.

[imsohungry]

It's the starch from potatoes - it is NOT ground up potatoes, that's potato flour.

I have found it in the Kosher section of the grocery store, and, of course, in health-food stores.

Thanks! Your answer was detailed and to-the-point (which I need) and I'll check out the Kosher section at Kroger.

[Cheri A]

Thanks for sharing this recipe! We are all craving bagels so I may have to give it a try soon!!

[mamatide]

I was finding that these bagels are pretty flat so I've altered the recipe for the better!

In case anyone wants to try it again, after step 2 you need to put the pan of bagels into a warm turned off oven and let them rise for 80 minutes. Then proceed with step 3 (turn on the oven) and so forth.

Much much fluffier bagels.

Oh, BTW I've only ever made them with the raisin cinnamon option.

We eat these all the time toasted with cream cheese.

mamatide