Gluten-Free Cinnamon Crunch Bagels
These gluten-free cinnamon crunch bagels swirl ribbons of cinnamon through the same lean dough from my gluten-free bagels, then get boiled for that classic chew and topped with a buttery cinnamon-sugar crumble before baking.
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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
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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.
