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Wednesday, 9 April 2014

Apple-Cinnamon Bagels - Gluten-Free!

We do love bagels in my house. They're great breakfasts, great quick lunches, great snacks.  And sometimes, yes, they're dinner around here.  This is a slight variation on the cinnamon-sugar bagels we've been enjoying.  I've always loved pancakes, sourdough pancakes, German apple pancakeswaffles, sourdough waffles, and apple-cinnamon muffins with apple diced into them, so it seemed only proper I should turn another breakfast favorite, the cinnamon-sugar bagels into an apple-cinnamon bagel variety.  Enjoy!

Bagel with cream cheese, ready to be eaten!

Apple-Cinnamon Bagels - Gluten Free!
Makes 4-5 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.

Once dough has mixed thoroughly, fold in: 
1/2 apple, peeled and diced finely (I used a Cortland apple)
My half apple, finely diced.

Mix the following topping together while your batter is mixing: 
1 Tbsp white sugar
1 Tbsp brown sugar
3/4 tsp ground cinnamon

Put batter into a Ziploc (I like the freezer bags because they’re stronger).  Cut ¾” – 1” off one corner.  Pipe 4-5 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 topping lightly on top of wet bagels.

Let rise in a warm location for 30-40 minutes.  They’ll look a bit puffier, but won’t fully double in size.
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. These are great fresh with cream cheese, or if you eat them later, toasted with cream cheese.


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