These gluten-free cinnamon crunch bagels start with the same dough from my gluten-free bagels, with a cinnamon paste swirled through the center so every bite has visible ribbons instead of a faint background flavor.
After boiling, the tops get pressed with a buttery brown sugar and cinnamon crumble that bakes into a crunchy, craggy crust. The dough still mixes, proofs, and boils exactly the same way as the original, so the texture and chew you already know stays the same.
Why You’ll Love This Recipe
More gluten-free bagels to try: gluten-free bagels / gluten-free pumpkin bagels / gluten-free blueberry bagels
Ingredient notes:
- Flour – This uses the same brown rice flour, tapioca starch, and potato starch combination as my other gluten-free bagels. Don’t swap in a one-to-one gluten-free blend here; each of the three flours is carrying different weight in the structure.
- Whole Psyllium Husk – Look for whole husk, not the powdered form, which clumps differently once it’s wet. I buy Anthony’s whole psyllium husk (affiliate link) and mix in warm water until it turns gel-like before adding anything else.
- Instant Yeast – This goes straight into the dry mix with no proofing step first, which is why I reach for instant over active dry.
- Cinnamon Paste – Cinnamon and water mixed into a thick paste, then dotted into the dough before shaping. Stop mixing while you can still see streaks; that’s what becomes the ribbon.
- Cinnamon Crunch Topping – Brown sugar, granulated sugar, a spoonful of gluten-free flour, cinnamon, and melted butter, rubbed together into a crumble. I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, the blue bag, for the flour here.
- Brown Sugar – Most bagel recipes call for a barley malt syrup solution for boiling, but that contains gluten. Brown sugar gives the same glossy, crackly crust without it.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How I Adapted My Bagel Dough for Cinnamon Crunch
The dough itself didn’t need to change at all. The same brown rice flour, tapioca starch, potato starch, and psyllium husk blend from my regular bagels holds up fine with a swirl of cinnamon running through it.
The challenge was keeping the cinnamon in ribbons instead of letting it dye the whole dough tan. Mixing a dry cinnamon-sugar blend straight into the dough spread it evenly instead of leaving streaks, so I switched to a thick cinnamon-and-water paste, dotted it around the dough, and mixed just a few seconds on low. Stopping while distinct streaks remain is what keeps the ribbons visible after baking.
For the topping, I used a mix of brown sugar, granulated sugar, a little flour, cinnamon, and melted butter. It gets pressed on right after the egg wash goes on, while that’s still wet, which is what gives the topping a craggy, crunchy texture instead of melting into a glaze.
Recipe FAQs
The paste keeps the cinnamon in distinct ribbons instead of dissolving into the dough. A dry cinnamon-sugar mix won’t hold together the same way when you dot it into the dough.
Brown sugar keeps the topping soft once baked, while granulated sugar helps it hold its shape and stay a little crisp in clumps.
You can dot in extra paste, but go easy. Too much at once blends into the dough instead of staying in distinct streaks.
Expert Tips
Storage Instructions
Storing: Best eaten the day they’re made. Once they’ve cooled, a sealed container on the counter keeps them fine for a day or two, though the topping loses some crunch. A few minutes in the toaster brings the texture right back.
Freezing: Let the bagels cool fully, slice them, then tuck them into a freezer-safe bag. They’ll hold for about three months and go straight from the freezer into the toaster, no defrosting required.
Serving Suggestions
These are good warm out of the oven, split and toasted with a swipe of salted butter, though whipped cream cheese plays well against the crunch of the topping too.
- Gluten-Free Breakfast Casserole – a savory bacon and egg bake that gives a brunch spread something besides sweets.
- Gluten-Free Quiche Lorraine – another savory option, built on the classic bacon and gruyere custard.
- Gluten-Free Pancakes – for a table with more than one sweet option, these go well right alongside.
- Chai Spice Mix – stir a mug of homemade chai using this spice mix while the bagels are still warm from the toaster.
Gluten-Free Cinnamon Crunch Bagels
Ingredients
Dry Ingredients:
- 190 g brown rice flour
- 115 g tapioca starch
- 50 g potato starch
- 25 g (2 tablespoons) granulated sugar
- 8 g (2 teaspoons) kosher salt
- 7 g (2¼ teaspoons) instant yeast
- 6 g (2 teaspoons) xanthan gum
Psyllium Gel:
- 16 g whole psyllium husk
- 160 g warm water - 100 to 110°F
Wet Ingredients:
- 140 g warm water - 100 to 110°F
- 28 g (2 tablespoons) olive oil
- 5 g (1 teaspoons) apple cider vinegar
Cinnamon Ribbons:
- 16 g (2 tablespoons) ground cinnamon
- 20 g (4 teaspoons) water
Cinnamon Crunch Topping:
- 67 g (⅓ cup) packed light brown sugar
- 37.5 g (3 tablespoons) granulated sugar
- 35 g (¼ cup) gluten-free 1-to-1 baking flour - I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, the blue bag
- 8 g (1 tablespoon) ground cinnamon
- 42 g (3 tablespoons) melted salted butter - cooled slightly
For Boiling:
- 8 cups water
- 3 tablespoons brown sugar
For the Egg Wash:
- 1 large egg - beaten
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Mix 67 g (⅓ cup) packed light brown sugar, 37.5 g (3 tablespoons) granulated sugar, 35 g (¼ cup) gluten-free 1-to-1 baking flour, and 8 g (1 tablespoon) ground cinnamon in a small bowl. Stir in 42 g (3 tablespoons) melted salted butter. Set aside to cool and firm while you make the bagel dough.
- Stir together 16 g (2 tablespoons) ground cinnamon and 20 g (4 teaspoons) water in a small bowl. Set aside.
- In the bowl of a stand mixer, whisk together 190 g brown rice flour, 115 g tapioca starch, 50 g potato starch, 25 g (2 tablespoons) granulated sugar, 8 g (2 teaspoons) kosher salt, 7 g (2¼ teaspoons) instant yeast, and 6 g (2 teaspoons) xanthan gum.
- Stir 16 g whole psyllium husk into 160 g warm water. Let stand for 2 to 3 minutes until thickened.
- Stir 140 g warm water, 28 g (2 tablespoons) olive oil, and 5 g (1 teaspoons) apple cider vinegar into the psyllium gel.
- Add the wet mixture to the dry ingredients. Mix with the dough hook on low until combined, then on medium for about 5 minutes until smooth and cohesive.
- Stop the mixer and dot small amounts of the cinnamon paste around the dough. Mix on low for 3 to 5 seconds, then check. Stop while distinct streaks remain. If needed, distribute with one gentle fold by hand rather than continuing to mix.
- Divide the dough into 6 equal portions. Gently form each into a smooth ball without excessive kneading.
- Poke a hole through the center of each ball and stretch it to about 1½ to 2 inches wide. Place on a parchment-lined baking sheet.
- Cover loosely and let rise for about 45 minutes, or until noticeably puffy but not doubled.
- Preheat the oven to 425°F during the final stretch of proofing.
- Bring 8 cups water and 3 tablespoons brown sugar to a gentle boil in a wide pot.
- Boil 2 to 3 bagels at a time for 45 seconds per side. Remove to a wire rack and let excess water drain for a few minutes.
- Return the bagels to the parchment-lined sheet. Brush the tops with 1 large egg, beaten. Break the cinnamon crunch topping into small clumps, divide evenly among the bagels, and gently press onto the tops.
- Bake at 425°F for 27 to 30 minutes, until the bagels are firm and the centers reach 205°F. Check the topping at 15 minutes and loosely tent with foil if it’s browning too quickly before the centers finish.
- Transfer to a wire rack and cool uncovered for at least 45 minutes before slicing.
Notes
- Flour blend: Do not substitute with a pre-made gluten-free flour blend. This recipe is built around a specific ratio of brown rice flour, tapioca starch, and potato starch. Each flour plays a specific role in the structure and chew of the bagel.
- Psyllium husk: Use whole psyllium husk, not powder. I use Anthony’s Whole Psyllium Husk (affiliate link). Mix it with the warm water first to form a gel before adding the remaining wet ingredients.
- Cinnamon ribbons: Mix the cinnamon paste into the dough just until streaks remain. Overmixing will swirl the cinnamon throughout the dough instead of leaving distinct ribbons.
- Storage: Bagels are best the day they’re made. Store in an airtight container at room temperature for up to 2 days or freeze sliced for up to 3 months.
