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!
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.
Notes
If you don't have a heavy duty mixer, paleo cinnamon raisin bagels can still be made by hand. Using either a spoon or your hands, make sure that the dough is mixed well and thoroughly combined.
If you do not have a pizza stone or cast iron flat skillet, you can use a baking sheet. The baking sheet should be placed toward the top of the oven. Check the bottoms of the bagels after 18 minutes of baking.
Nutrition
Calories: 299kcalCarbohydrates: 49gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 82mgSodium: 262mgPotassium: 126mgFiber: 2gSugar: 9gVitamin A: 120IUVitamin C: 1mgCalcium: 61mgIron: 2mg
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