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Friday, 26 April 2013

Kristin's Fantastic Mini Cinnamon Raisin Bagel Recipe

Bagels are such a popular snack in our house.  However, gluten-free bagels are terribly expensive and usually not that tasty.  After lots (and lots) of experimentation, I've come up with a great AND easy recipe for mini bagels!  Hooray!  These are SO awesome because you literally pipe them onto your cookie sheet using a ziploc bag.  You don't even have to cover them while they rise. Awesome! While properly boiled and baked bagels are fantastic, I think you'll find these are just as tasty. They've got a chewy inside and crispy outside. They toast up well, too!  Enjoy!!!

Mini Cinnamon Raisin Bagels
Line cookie sheet with silicon mat or parchment paper.
In a 1 cup measuring cup mix and let rest 5 minutes, until yeast mixture looks nice and frothy:
1/3 cup warm water
2 Tbsp 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:
2/3 cup tapioca starch
½ cup brown rice flour
2 Tbsp potato starch
1 ¼ tsp xanthan gum
½ tsp salt
½ tsp cinnamon
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.
Fold in:
¼ cup raisins
Put batter into a Ziploc (I like the freezer bags because they’re stronger).  Cut ½”- ¾” off one corner.  Pipe 7-8 mini bagels onto prepared cookie sheet, leaving big holes in the center to account for rising and puffing up during baking.

You could go even a little bigger with the holes, but this works pretty well.

Let rise in a warm location for 30 minutes, uncovered! They may not look like they’ve risen much, but they’ll rise more in the oven.
Bake at 350F for 20-25 minutes until browned.  Cool on cooling rack.  Once cooled, you can slice and freeze if you aren’t planning to eat them right away. Enjoy!


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