Name: Cinnamon Raisin Bagels Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup Cassava Flour; 1/2 cup Tapioca Starch; 2 teaspoons Baking Powder; 2 teaspoons Baking Soda; 1 tablespoon Ground Cinnamon; 1/4 cup Raisins; 2 Eggs; 2 tablespoons Maple Syrup; 1 tablespoon Apple Cider Vinegar; 3 tablespoons Olive Oil; 2 tablespoons Water (plus more if needed)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2: In a large bowl, mix together cassava flour, tapioca starch, baking powder, baking soda, and ground cinnamon until well combined.

Step 3: In a separate smaller bowl, whisk the eggs, maple syrup, apple cider vinegar, olive oil, and water until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and mix thoroughly using a hand mixer if possible. Fold in the raisins gently.

Step 5: Gather the dough into a ball using your hands. If the dough feels too dry or cracks, add water gradually, one tablespoon at a time, until it holds together without cracking.

Step 6: Divide the dough into four equal portions and form each into a ball slightly larger than a golf ball. Flatten each ball slightly and poke a hole through the center with your finger to shape into bagels.

Step 7: Bring a large pot of water to a boil. Gently add each bagel, one at a time, and boil for 1-2 minutes until they float to the surface. Avoid sticking by stirring gently if needed.

Step 8: Transfer the boiled bagels directly onto the prepared baking sheet. Bake in the oven for 20 minutes or until cooked through and golden.

Tips & Variations

For extra softness, brush the bagels with olive oil after baking while still warm.

You can substitute raisins with dried cranberries or chopped dried apricots for a different fruity twist.

If the dough feels sticky, chill it in the fridge for 10-15 minutes before shaping.

Adding a sprinkle of coarse sugar or cinnamon sugar on top before baking adds a nice sweet crust.

Storage

Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze bagels wrapped tightly in plastic wrap and placed in a freezer bag for up to 1 month. To reheat, toast them directly from frozen or warm in the oven for a few minutes until soft and heated through.

FAQs

Can I make this recipe vegan?

This particular recipe uses eggs for structure and moisture, which are important here. To make it vegan, you’d need to try egg substitutes like flax eggs or chia eggs, but results may vary and the texture might change.

Why do I boil the bagels before baking?

Boiling the bagels briefly helps create their signature chewy texture and ensures the crust forms nicely during baking. It also helps the bagels rise and hold their shape.