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!