These are a near clone of the Cinnamon Raisin Bagels you can buy at the
Einstein Brothers bagel shops. These bagels fill the house with the
smell of a bagel shop. They taste awesome toasted with butter.
4 cups (16oz – 1 lb – or 454g) Better Batter Gluten Free flour
2 Tbsp sugar
2 Tbsp molasses
1 Tbsp salt
1 package active dry yeast
2.25 cups warm water
1 1/2 Tbsp cinnamon
1/2 c raisins or zante currants
1 egg white, beaten with 1 tbsp cold water
Flour, for rolling
Water plus sugar for the water bath (1 Tbsp per 2 quarts)
Cornmeal for dusting the pans
Preheat oven to 375 degrees. Line three or four baking sheets with parchment paper and sprinkle with cornmeal.
all Dry ingredients in a large bowl. Add the water and molasses, cinnamon and raisins, and
knead with your hands until the mixture resembles very sticky play-doh.
flour a silpat or plastic wrap (it should barely be covered with a fine
film of flour). Divide the dough into softball sized portions (you can
make them smaller for a mini bagel, or larger for a deli-sized bagel).
roll the dough balls on the floured surface of the silpat until they’re
smooth. Flatten each ball ito a disk, about 4 inches by 1 1/2 inches
Very gently, with floured hands, poke a hole into the center of the
dough an work it until the hole is about 1 1/2 inch in diameter. Repeat
with all the dough.
Let the bagels rise for 30 minutes.
Heat a pan full of water, at least 3 inches deep to boiling. Add
about a tablespoon of sugar per 2 quarts of water. Drop no more than 3
bagels in at a time (they swell as they cook)!
Simmer for 3 minutes, gently turn over and simmer for another 4 minutes.
Place back on parchment paper. When the tray is full, place in the oven and bake for 10 minutes.
Remove from oven and brush all over with egg white mixture. Return to oven and bake for
20-30 minutes more, or until deep golden brown. Let cool completely