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Thursday, 16 January 2014

Cinnamon Sugar Bagels - Gluten-Free!

I always loved the bagels with the wonderfully crispy cinnamon-sugar topping on them.  These bagels have the chewy inside and crispy outside without requiring the boiling that typical bagels require.  They can be easily mixed together and piped onto a pan and left to rise, then baked.   We've happily been eating cinnamon-raisin bagels, blueberry bagels, everything bagels, and jalapeno-cheddar bagels - but I felt like it was time to branch out a bit.  These were a hit! Enjoy! 
Fresh cinnamon-sugar bagel, sliced and ready for cream cheese.

Cinnamon Sugar Bagels - Gluten Free!
Makes 4 bagels (you can easily double the recipe)

Line cookie sheet with silicon mat or parchment paper.

In a 1 cup measuring cup mix and let rest 5 minutes:
1/3 cup warm water
2 Tbsp brown sugar (or honey)
1 tsp rapid rise yeast (quick-rise yeast)

Add to yeast mixture:
1 egg
2 Tbsp oil

Set liquids aside, and mix together in a mixer (it's important to mix the dry ingredients before adding wet so the xanthan gum gets thoroughly mixed in):
2/3 cup tapioca starch
½ cup brown rice flour
2 Tbsp potato starch
1 ¼ tsp xanthan gum
½ tsp ground cinnamon
½ tsp salt

Add liquids to mixer.  Mix on low, until combined.  Then mix on medium speed, scraping occasionally, for 2-3 minutes.  Batter will be nice and smooth.

Mix the following topping together while your batter is mixing: 
2 Tbsp white sugar
2 Tbsp brown sugar
1 1/2 tsp ground cinnamon

Put batter into a Ziploc (I like the freezer bags because they’re stronger).  Cut ¾” – 1” off one corner.  Pipe 4 bagels onto prepared cookie sheet. Using wet hands, spread bagels so the holes are nice and big. You can also smooth out any areas that are a bit lumpy. 

Sprinkle cinnamon-sugar mixture generously on top of wet bagels.
Make sure you're generous with your cinnamon-sugar mixture, so you have plenty of crispy topping once cooked.

Let rise in a warm location for 30-40 minutes.  They’ll look a bit puffier, but won’t fully double in size.
Bagels after rising 30-40 minutes in a warm location. You do NOT need to cover these during the rise.

Bake at 350F for 20-25 minutes until browned.  Cool on cooling rack.  
These baked for 20 minutes, until a nice golden brown. Yum!

Once cooled, you can slice and freeze if you aren’t planning to eat them right away. These are great fresh with cream cheese, or if you eat them later, sliced and toasted with cream cheese.


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