Paleo Cinnamon Raisin Bagels
Made with a variety of paleo flours and yeast, these bagels are both crisp on the outside and chewy on the inside. Perfect for breakfast or a snack!
Making homemade bagels may seem like a daunting task, but once you get the hang of it, the steps are pretty easy to manage. There is a 2 hour rise time, so a little planning ahead is required. If you like bagels, this recipe is well worth it!
How to Make Paleo Cinnamon Raisin Bagels
Preparing the Yeast
There are some detailed steps, so let's get into it! As always, it's best to gather your ingredients before diving in. The first step is to prepare the yeast which needs to sit for about 10 minutes, so this could be done prior to anything else. You want warm honey water for the yeast, at a temperature of about 90-100 degrees F. Adding the honey can reduce the temperature of the water, so it's best to check the temperature after the honey has been added. Sprinkle the yeast over the warm honey water and let it sit to bloom. It should look foamy and have some bubbles.
Dry Ingredients
Measure all the dry ingredients, flours, psyllium, salt, cinnamon, and coconut sugar, and combine in a mixing bowl. Whisk the eggs, measure the oil and the raisins and set it aside. Note that it's best to have a heavy duty mixer, but if that is unavailable, the dough can be mixed by hand in a medium sized bowl.
Making the Dough
After about 10 minutes or so, the yeast should be foamy with bubbles. It's now time to make the dough. Attach the mixing bowl containing the dry ingredients to the mixer and add the yeast water. Turn on the mixer to start mixing, then add the eggs and oil. Blend on low until combined, then turn to medium for about 1 minute. You may need to stop the mixer once or twice to scrape down the sides of the bowl. Lower the speed and add the raisins, mixing until combined.
Rise Time
Cover the dough with plastic wrap and let sit for 2 hours. The dough will not rise high during this time, but it will expand and soften. At the end of the rise time, you'll want to preheat a cast iron flat skillet or pizza stone in the oven. Make sure to move an oven rack toward the top of the oven.
Pizza Stone or Cast Iron Flat Skillet
It's helpful to bake your bagels on a pizza stone or cast iron flat skillet for evenly distributed heat. If you do not have either, you can use a baking sheet. However you'll want to check the bottoms of the bagels after 18 minutes of baking, as typically the bottoms will brown more on a baking sheet.
Boil the Water
Along with preheating the oven at the end of the rise time, put a medium size pot of water on the stove and start to boil. Add coconut sugar to the water and let dissolve. The coconut sugar helps with the flavor and color of the bagel.
Shaping the Bagel
After the dough has risen, it's time to shape the bagels. Using wet hands, scoop the dough out of the bowl. Break the dough into 6 equal balls. Roll them between your hands to make them round and to smooth out the outside. Slightly flatten between your hands, then using your finger, press down in the middle to create a hole. Continually stretch out the center and create a bagel shape. Repeat this process for all the pieces.
Boiling the Bagels
Boiling the bagels prior to baking helps give that crisp exterior and chewy interior. So this is an important step in the process! When the water is at a solid boil, add 2 bagels and boil for 60 seconds. Using a slotted spoon, flip over the bagels in the water and boil another 60 seconds. Once they have boiled, remove them from the pot and place on a piece of parchment paper that is resting on a flat pan or cutting board. Repeat this process until they have all boiled.
Baking
Now your paleo cinnamon raisin bagels are ready to bake! Open the oven door and carefully slide the parchment onto the pizza stone or cast iron flat skillet. If you are using a baking sheet instead of the pizza stone or skillet, make sure it is also placed toward the top of the oven. Set the timer and check the bottoms after 18 minutes. If not yet browned on the bottom, they can bake for 2 more minutes. When they are done baking, remove them from the oven and let cool on a cooling rack. They should be mostly cooled prior to eating.
Eating!
You can serve the bagels after they have mostly cooled. They can be sliced in half and eaten as is or toasted in a toaster. If not eaten the same day they are made, it is best to toast them first.
Paleo cinnamon raisin bagels can be served with ghee, grass-fed butter (if you consume), nut milk cream cheese, or fruit sweetened jam. They are nice with a cup of tea or coffee! Enjoy!
Storage
Store in an airtight bag for up to 2 days on the counter. They can also be sliced and stored in an airtight bag in the freezer. Remove from the freezer and place in the toaster prior to consuming.
Paleo Cinnamon Raisin Bagels
Equipment
- 1 heavy duty mixer see notes
- 1 pizza stone or cast iron flat skillet see notes
- 1 parchment paper
- 1 flat rimless baking sheet or cutting board
Ingredients
Bagel Dough
- 3/4 cup cassava flour this recipe used Anthony's Goods
- 1/4 cup almond flour
- 1 cup tapioca flour
- 1 tsp psyllium husk powder
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 2 tbsp coconut sugar
- 1/4 cup warm water 90-100 degrees
- 1 tbsp honey
- 1 tsp active dry yeast
- 3 eggs, whisked
- 2 tbsp avocado oil
- 1/3 cup raisins (heaping cup)
Water Bath
- 2 quarts water
- 2 tbsp coconut sugar
Instructions
- Place warm water and honey in a bowl and stir to combine. The honey water should be about 90-100°F. Sprinkle the yeast over the top. Let sit for about 10 minutes until it has bloomed. It should turn into foam and have small bubbles.
- While yeast is blooming, combine all the dry ingredients in a mixing bowl-cassava, almond, and tapioca flours, psyllium husk powder, salt, cinnamon, and coconut sugar. Stir to combine. Attach the bowl to the mixer and attach the mixer paddle. (See notes below if you do not have a heavy duty mixer.)
- Whisk the eggs and measure the avocado oil.
- When yeast has fully bloomed, add it to the dry ingredients. Turn the mixer on low to start mixing, then add the whisked eggs and avocado oil. Keep mixing until a dough has fully formed, scraping the sides of the bowl as necessary. When dough is combined, turn mixer on medium for about 1 minute.
- Add the raisins and mix for several more seconds until the raisins have integrated into the dough. Remove the bowl and paddle from the mixer. Using a spatula, scrape any dough off the sides of the bowl or the paddle. Pat the dough with the spatula to shape it into a ball.
- Cover the bowl of dough with plastic wrap and let rise for 2 hours. The dough will be slightly larger (but will not double in size).
- Near the end of the rise time, place a pizza stone or a cast iron flat skillet toward the top of the oven and preheat the oven at 450°F degrees. (See notes below if you do not have a pizza stone or cast iron flat skillet.) Bring 2 quarts of water in a medium sized pot to a boil. When the water is boiling, add the coconut sugar and stir to dissolve.
- Set of piece of parchment paper on the counter to use while shaping the dough. Using wet hands, remove the dough ball from the bowl. Divide the dough into 6 balls and place on the parchment paper. Continue to wet hands as needed. Roll each ball in your hands to make it round, then slightly flatten. Place the dough in one hand, then gently press into the center of the dough with your finger to create a hole. Pull and stretch out the hole in the middle while smoothing out any cracks in the dough, then place the shaped bagels back on the parchment paper. Do this for all the dough balls.
- Place another fresh piece of parchment paper on a flat rimless tray or cutting board and set aside for after the dough has boiled. When the water is fully boiling, place two shaped bagels in the pot of water. Boil the bagel for 60 seconds, gently flip over with a slotted spoon, then boil another 60 seconds. The bagel should rise to the top of the water during this process. When finished boiling, remove bagels with slotted spoon and place on the clean parchment paper for baking. Continue this process with the rest of the bagels.
- Carefully and gently slide the parchment off the tray or cutting board (with the bagels) and onto the pizza stone or cast iron skillet. Bake bagels for 18-20 minutes. Check the bottoms at 18 minutes. They should be golden brown when finished.
- Remove from the oven and place on a cooling rack. Once mostly cooled, they are ready to eat.
- Store in an airtight plastic bag on the counter for up to 2 days. They can also be cut in half and placed in the freezer in an airtight plastic bag for up to 3 months. If not eaten the same day, they are best when toasted in a toaster.