a new month has begun (which happens to be celiac awareness month too). and with it comes a new challenge tackled with my other gluten-free ratio rally friends. this month… bagels.
these were my first ever bagels, gluten-free or not! and i’m so pleased that only two batches required to get the technique down just so. the first batch was delicious, just not so pretty. second batch, success!
cinnamon raisin was my choice for two reasons… first, to add to the options of breakfast breads. i’m not always a bagel sandwich kind of girl. especially of the gluten-free version. while i do love sandwiches, the proportion of bread to filling goodies just seems off to me when a bagel is involved. i prefer my bagels split, toasted, and topped with something yummy (usually involving butter first).
second, because bagels (cinnamon-raisin especially) meet the breakfast bread criteria, i wanted to add some more high-fiber, high-protein grains to increase the traditionally high-carb baked good’s nutritional value. teff is a fantastic grain… one of my new favorites. it is a whole grain and also a complete protein, and we all know those are two great things to include on your breakfast plate. not only does the teff flour add a gorgeous, dark color to the bagels, but it also imparts a rich, delicious flavor. (check out this super yum butterscotch streusel teff quickbread too.)

because i’m a newbie to bagel-making and ruhlman has no hard, fast ratio for them, i decided to consult and adapt from this here gluten-free bagel recipe and tutorial over at free eats. even though i changed several things with the ingredients and the method, it was a fantastic jumping off point (thanks, terris).

 chewy on the outside, soft and tender on the inside… perfect.

Cinnamon-Raisin Teff Bagels

455         grams (about 3 1/4 cups) kumquat’s all-purpose flour
175         grams (about 1 1/4 cups) teff flour
70           grams (about 1/2 cup) tapioca flour
3             tablespoons brown sugar
1             tablespoon quick-rise yeast
2 1/2       teaspoons salt
1 1/2       teaspoons ground cinnamon
2             tablespoons golden flaxmeal
4             tablespoons very hot water
3             large eggs
1             tablespoons canola oil
1             teaspoons vanilla
1 1/3       cups warm (120°-130°) water
1             cup raisins
Cooking spray
12           cups water
1/4          cup sugar
1             tablespoon baking soda
1             large egg
Combine all-purpose flour, teff flour, tapioca flour, brown sugar, yeast, salt, and cinnamon in the bowl of a mixer, standing mixer if possible. Stir for 30 seconds or until combined. 
Combine flaxmeal and hot water; stir to form a slurry and set aside. Combine 3 eggs, canola oil, and vanilla in a medium bowl. Stir slurry into mixture. Add egg mixture to flour and stir until combined. (start slowly with the beaters to keep the flours from coating your kitchen) Add warm water and beat mixture for 2 minutes or until combined. Add raisins; stir until combined. Dough should be tender but not terribly sticky. 
Line baking sheets with parchment and spray parchment with cooking spray. Scoop dough with a 1/3 cup heaping scoop onto surface lightly floured with additional all-purpose flour. Roll dough into a ball. Place dough on parchment and flatten just a bit. Continue with remaining dough. Spray dough balls with cooking spray. Cover with plastic wrap and allow to rise in a warm, draft-free space for 1 hour and 15 minutes.
About 10 minutes before the end of the rise period, bring 12 cups water, sugar, and baking soda to a boil in a large pot or Dutch oven. Preheat oven to 450°.
After rise time, quickly and gently reform dough into a slightly flattened ball. Poke your finger through center of dough ball to make a bagel form. Carefully drop bagel into boiling water. Boil bagel 1 1/2 minutes on each side. Repeat with remaining dough balls, boiling them in batches. (i boiled 2 at a time… depends on how big your pot is.) Return boiled bagels to parchment.
Lightly beat egg in a small bowl. Brush tops of bagels with egg. Bake bagels at 450° for 5 minutes. Without opening oven doors, reduce heat to 425° and bake for an additional 15-20 minutes, or until bagels are a dark amber and done.
Yield: about 11 bagels.
*bagels can be frozen. defrost and toast to enjoy at a later date…

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thanks to morri of meals with morri, who wrangled all of our bagels together. such a great challenge… certainly check out all of the other creations, click on the links and jump on over.
adina of gluten free travelette made garlic egg bagels
angela of angela’s kitchen made bagels with variations
caliegh of gluten free[k] made orange and caraway bagels
caneel of mama me gluten free made just plain bagels
heather of discovering the extraordinary made bagels with variations
 jean of gf doctor recipes made sourdough bagels
jenn of jenn cuisine made sundried tomato parmesan bagels
mary fran of frannycakes made cinnamon raisin bagels
meaghan of the wicked good vegan made vegan bagels
meg of gluten-free boulangerie made classic poppyseed bagels
morri of meals with morri made blueberry oat bagels
pete and kelli of no gluten, no problem made faux pumpernickel bagels
tr of no one likes crumbley cookies made classic bagels