Cinnamon Raisin Bagels

4 cups Better Batter Gluten Free flour

2 Tbsp c sugar

2 Tbsp molasses

1 Tbsp salt

1 package active dry yeast

3 cups warm water
1 1/2 Tbsp cinnamon
1/2 c raisins or zante currants

1 egg white, beaten with 1 tbsp cold water

 

Flour, for rolling
Water plus sugar for the water bath (1 Tbsp per 2 quarts)
Cornmeal for dusting the pans

Instructions

Preheat oven to 375 degrees. Line three or four baking sheets with parchment paper and sprinkle with cornmeal.
 
Mix all Dry ingredients in a large bowl. Add the water and molasses, cinnamon and raisins,  and knead with your hands until the mixture resembles very sticky play-doh.
 
Lightly flour a silpat or plastic wrap (it should barely be covered with a fine film of flour). Divide the dough into softball sized portions (you can make them smaller for a mini bagel, or larger for a deli-sized bagel).
 
Gently roll the dough balls on the floured surface of the silpat until they're smooth. Flatten each ball ito a disk, about 4 inches by 1 1/2 inches thick.

Very gently, with floured hands, poke a hole into the center of the dough an work it until the hole is about 1 1/2 inch in diameter. Repeat with all the dough.
 
Let the bagels rise for 30 minutes.

Heat a pan full of water, at least 3 inches deep to boiling. Add about a tablespoon of sugar per 2 quarts of water. Drop no more than 3 bagels in at a time (they swell as they cook)!

Simmer for 3 minutes, gently turn over and simmer for another 4 minutes.

Place back on parchment paper. When the tray is full, place in the oven and bake for 10 minutes.

Remove from oven and brush all over with egg white mixture. Return to oven and bake for 20-30 minutes more, or until deep golden brown. Let cool completely before slicing.