Gluten Free Cinnamon Raisin Bagels (Sourdough Discard Recipe)

Gluten Free Cinnamon Raisin Bagels are a delightful twist on the classic bagel, infused with warm cinnamon spice and studded with sweet raisins throughout. These bagels boast a soft and chewy interior, complemented by a slightly crisp crust that offers a satisfying contrast in texture. Plus they are made with gluten free sourdough discard which adds depth and complexity to the taste.

Recipe Ingredient Notes

Super Fine Brown Rice Flour: This is what gives these gluten-free cinnamon and raisin bagels their structure. I recommend using super fine brown rice flour. Regular ground brown rice flour will give the buns a gritty texture. I do NOT recommend using white rice flour. It is lower in protein and will cause a gummy texture in the dough.

Sorghum Flour: Sorghum Flour is high in protein, soft flour with light color. It helps the bagels to get their light texture but also a depth of flavor.

Potato Starch: Potato Starch lightens the crumb of gluten-free bagels. Potato Starch originates from the root tubers of potato plants and should not be confused with potato flour. It cannot be used interchangeably.

Tapioca Starch/Flour: Tapioca starch/flour gives baked goods a chewy texture, as well as contributes to the browning.

Gluten Free Sourdough Discard: Sourdough discard refers to a portion of the gluten free sourdough starter which is removed and discarded during the feeding process. While I do store my sourdough discard in the fridge (up to one week), I allow for it to sit at room temperature for 10-15 minutes before making these gluten free cinnamon raisin bagels. If there is a lot of "hooch" (dark liquid) on top of your sourdough starter, feel free to discard that liquid. This recipe is created for a 50:50 sourdough starter (made with equal parts gluten free flour and water). The sourdough discard does not replace the yeast in this bagel recipe.

Whole Psyllium Husk: This ingredient helps to reduce the crumbly structure often found in gluten free baked goods. It also gives the dough a wheat-like texture. I have only tested this recipe with Whole Psyllium Husks.

Milk Powder: Milk Powder is an optional ingredient. The casein found in milk powder helps gluten-free bread to rise higher and have a lighter crumb. It also contributes to the color of bread or other baked goods.

Raisins: For cinnamon raisin bagels, you can use any type of raisins depending on your taste preferences. I use Thompson Seedless Raisins. They are dark in color and have a sweet and mild flavor. Golden Raisins or a blend of raisins would be a fun way to change up the flavor profile.

Tools needed to make Cinnamon Raisin Bagels

To successfully make Cinnamon Raisin Bagels recipe, you will need a few tools you most likely already have in your kitchen.

Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amount under 10 grams I like to use this Precision Pocket Scale.

Stand Mixer: fitted with the dough hook will work the best to make this bagel recipe. The dough can be mixed by hand but it will be sticky.

You will also need: two baking sheets, parchment paper, a large pot or saucepan big enough to hold 12 cups of water, a slotted spoon or spatula, a pastry brush

Why add sourdough discard to Bagels?

Incorporating sourdough discard to a gluten-free bagel recipes can offer several benefits. Sourdough discard, the portion of gluten free sourdough starter removed before feeding, contributes unique flavors and enhances the texture of gluten-free baked goods. Here are some reasons why you might want to add sourdough discard to your gluten-free cinnamon raisin bagels:

Flavor Enrichment: Sourdough discard brings a tangy and complex flavor profile to your bagels, making them more interesting and flavorful.

Improved Texture: The natural acids in sourdough discard can help improve the overall texture of gluten-free baked goods, making them softer and more palatable.

Leavening Agent: Even though gluten-free flours lack the structure provided by gluten, the gases produced during sourdough fermentation can still contribute to some leavening. This helps the bagels rise and become lighter.

Extended Shelf Life: The acidity from sourdough can act as a natural preservative, potentially extending the shelf life of your gluten-free bagels.

Gluten Free Cinnamon Raisin Bagel Dough

I highly recommend using a stand mixer or an electric hand mixer to make the dough for gluten-free bagels. Mixing this by hand can be a workout. Plus gluten-free bread dough tends to be very sticky.

Step 1: Start by activating the active yeast in the warm water. Warm the water in a small bowl in your microwave for 30-60 seconds. The temperature should be around 110F (No hotter than 115F or you will kill your yeast). I recommend using a digital thermometer to check the temperature. Sprinkle the active dry yeast and a pinch of sugar over the warmed water and allow for it to sit for 10-15 minutes. Your yeast will be ready when it looks bubbly and frothy. IF the yeast is not bubbly and frothy after 10 minutes, don't use it since the yeast most likely is dead.

Step 2: Add the raisins to a small bowl and cover with some warm water. Allow them to soak and soften while you prepare the bagel dough.

Step 3: In the bowl of the stand mixer fitted with the dough hook attachment combine the superfine brown rice flour, sorghum flour, tapioca starch, potato starch, brown sugar, baking powder, milk powder (IF USING), kosher salt, psyllium husk, and xanthan gum. Whisk to combine. Add the gluten free sourdough discard.

Step 4: Once the yeast mixture is ready, add it to the dry ingredients along with the oil and vinegar. Mix the mixture at a low speed to combine. Once the dough starts to come together, increase the speed of your mixer to medium-high and mix for 3-4 minutes. The dough will look soft and not like your typical bread dough (This is normal for Gluten Free bread doughs)

Step 5: Allow the cinnamon raisin bagel dough to rest for 10 minutes before shaping the bagels. This will give the flours time to hydrate and bind the bagel dough.

Shaping and Proofing

Step 1: Line a baking tray with parchment paper and lightly spray with a nonstick cooking spray. Set aside. If you skip spraying the parchment paper, the bagels will most likely stick to the paper.

Step 2: When ready to shape the cinnamon raisin bagel, lightly dust your kitchen counter with some tapioca starch. Have some extra tapioca starch handy in case you need more. Transfer the bagel dough to the lightly floured workspace.

Step 3: Drain the raisins and discard the water. If needed, pat them dry with a paper towel. You don't want to add too much extra water to the bagel dough. That will cause for it to become sticky very quick.

Step 4: Flatten the bagel dough and sprinkle with the raisins. Work the raisins into the dough.

Step 5: Sprinkle the raisin dough with the cinnamon and work it into the dough. Start out with just a little bit and work it into the dough little by little. This can get messy if you add 1-2 teaspoons at once.

Step 6: Using a kitchen scale, divide the bagel dough into 5 equal pieces by weight. Weigh the entire dough and divide it by 5.

Step 7: Shape each piece of dough into tight dough balls and carefully use your thumb to press a hole in the center and widen the hole to around 1". If I feel like the dough is too sticky, I like to lightly oil a finger. The extra oil makes the shaping easier. Carefully transfer the shaped bagels to the prepared baking sheet. Make sure you leave each bagel with enough room to rise.

Step 8: Once all the gluten-free cinnamon raisin bagels have been shaped allow cover them with a clean tea towel or sprayed plastic wrap. Let the dough rise in a warm place until 50% bigger than their original size. I like to use my oven for this by preheating it for a few minutes until it’s around 100F (check your oven thermometer!!), TURN OFF and place the tray of bagels in the oven. Depending on how warm your kitchen/proofing environment is, this can take anywhere from 60-90 minutes. Bread does proof quicker during the warm summer months. You can also refrigerate the bagels and allow them to slowly rise in the refrigerator overnight.

Water Bath and Baking

Step 1: Once the cinnamon raisin bagels are puffy looking and 50% bigger than their original size, preheat your oven to 425F and arrange your oven rack in the center of the oven. If you proof you bagels in the oven make sure to remove them before turning on the oven.

Step 2: For the Water Bath, bring 8 cups of water to a boil in a large pot. While the water comes to a boil, line a baking pan with parchment paper and spray with non-stick spray, prepare the oil and your toppings of choice. Spraying the parchment paper with a non-stick spray is highly recommended unless you want your bagels to stick to the parchment paper after being baked.

Step 3: Once the water is at a boil, carefully add the baking soda and brown sugar. The baking soda will not only give the cinnamon and raisin bagels a nice chew, but it will also help with the browning without using an egg wash. The brown sugar will help with the shine of the crust and some additional flavor. You can also use maple syrup or honey instead.

Step 4: With a slotted spoon, carefully add 2-3 bagels to the boiling water bath and allow them to boil for 30 seconds on each side. Boiling the bagels longer than one minute on each may cause them to have a wrinkly crust. Remove the bagels from the water bath and place them on the prepared baking sheet. Repeat with all of them.

Step 5: Once all the gluten-free bagels have been boiled, brush them with some additional oil if you like. This gives them a shiny crust. Bake for 19-21 minutes until dark golden brown. I highly recommend keeping an eye on them after 18 minutes since every oven is different.

Step 6: Remove the baked gluten-free bagels from the oven and allow them to cool on the baking pan for a few minutes before transferring them to a wire rack to cool completely.

How to serve Cinnamon Raisin Bagels

Cinnamon raisin bagels can be enjoyed in various ways, and their sweet and slightly spiced flavor makes them versatile. Here are some delicious ways to serve cinnamon raisin bagels. Gluten Free Bagels and bagels in general are the best enjoyed the day they have been baked.

Toasted with Cream Cheese: Toast the cinnamon raisin bagel until golden and slightly crispy. Spread a generous layer of cream cheese on each half. If you like, sprinkle a bit of cinnamon on top of the cream cheese for extra flavor.

Cinnamon Raisin Bagel Sandwich: Use cinnamon raisin bagels as the base for a breakfast or lunch sandwich. Fill them with ingredients like smoked salmon, cream cheese, and fresh dill for a savory option. For a sweet option, consider spreading almond butter or peanut butter and adding banana slices or apple slices.

Gluten Free French Toast Cinnamon Raisin Bagels: This is a great way to use up leftover cinnamon raisin bagels. Slice the bagels into thick rounds. Dip each round in a mixture of beaten eggs, milk, a dash of vanilla and a bit of cinnamon. Cook the slices on a griddle or pan until golden brown on each side. Serve with maple syrup, whipped cream, or fresh fruit.

Storage & Freezing of Raisin Cinnamon Bagels

Homemade bagels don't contain the same preservatives as store-bought ones, so they are best enjoyed within a day for the freshest taste.

To store the bagels at room temperature, store them a bread box or a paper bag. Keep them in a cool, dry place away from direct sunlight. I recommend toasting them before enjoying them to re-crisp them. If possible, avoid placing them in the fridge since that will cause them to dry out very quickly.

To freeze bagels, wrap each individual bagel in plastic wrap and place it in a Ziplock bag or airtight container. For easy thawing, I recommend slicing them before freezing. This way you can pop them in your (gluten-free) toaster to thaw and reheat them. Freeze for up to 6 weeks.

FAQ - Cinnamon Raisin Bagels