Gluten Free Cinnamon Raisin Bagels

Gluten Free Cinnamon
Raisin Bagels

3 Cups Gluten Free
Pizza Mix
1 tablespoon GF Yeast
2 teaspoons Cinnamon
1 Cup plus 1 Tablespoon Water
1 teaspoon apple cider vinegar
2 Tablespoons Honey
2 Tablespoons Vegetable Oil
1 Egg, lightly beaten
1 Egg White
1 Cup Raisins
Combine Pizza Mix,
yeast, cinnamon and salt.
Heat water to 110degrees (lukewarm), add vinegar, honey, oil
and eggs and beat together.
In a standing mixer combine the wet and dry ingredients and mix
for 2 minutes, until completely combined. Carefully fold in raisins.
Work individual balls of dough into the shape of bagels.
Grease your hand with extra oil for better control of dough. Form bagels, place
on lined cookie sheet and allow to rise in warm place for 20-30 minutes.
In a large pot of boiling water, carefully place in a few
bagels. Allow to cook for 30 seconds on each side. Using slotted spoon, or tool carefully remove from
pan. Continue to boil the remaining bagels.
Brush with egg whites
Bake at 425 for 20 minutes until lightly browned. Remove
from oven and sprinkle with cinnamon while still hot.
Allow to cool on wire rack – best served warm with your
favorite topping. Store in freezer and toast at future desire.