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Cinnamon Raisin Bagels

These bagels are absolutely wonderful - packed with flavour and nourishing ingredients, gluten-free and paleo-friendly. This is a recipe you'll make on repeat for years to come!
Dec 16, 2020 | Joy McCarthy

This recipe is paleo bagel perfection! What makes it paleo? It’s grain-free, yeast-free, gluten-free and made with only 100% whole food ingredients. Don’t let that intimidate you though. It is a super easy recipe to create and it is incredibly rewarding making bagels from scratch.

Cinnamon Raisin Bagels Paleo

The only decision you’ll need to make once it’s baked is to eat it plain (yes, it’s that delicious) or to slather it with some nut or seed butter like I did, then top it with some bananas and raw honey. You’ve got the perfect power breakfast to fuel you all morning or an afternoon snack which is my daughter’s preference.

Cinnamon Raisin Bagels Paleo

One of the keys to a successful bagel is having the right tools. I used the new KitchenAid 7 Speed Cordless Variable Hand Mixer to mix the wet and dry ingredients into perfection - this is key to a well-mixed bagel. I love this hand mixer because it’s cordless which I really appreciate because I have a condo sized kitchen and outlets are not always in the most convenient spot. Even if you aren’t constrained by a small space like I am, the fact it’s cordless gives you the freedom and space to make whatever you want, however you choose!

You might be worried it loses its charge quickly but it can make up to 200 cookies in one go if it’s fully charged. Not that I will be making that many cookies anytime soon, but if you are, feel free to send me some! KitchenAid actually just launched a family of cordless small appliances including a hand blender, great for blending up soups and a food chopper which I will be using all the time!

KitchenAid Cordless appliances

I will admit, I used to be intimidated making bagels from scratch but once I started the experimentation it only took me three tries to nail this one. That’s not too bad? The experimental bagels were still tasty!

I made these bagels with cassava flour and tapioca flour. Cassava, also known as yuca (not to be confused with a yucca plant) is actually a root like a potato, it is low on the glycemic index and it is rich in insoluble fibre which is excellent for gut health. It’s also a prebiotic! Both these flours are excellent choices if you’re avoiding gluten and grains. You can find both these flours at your local health food store and you may even find them in a big box grocery store in the natural foods section. Failing that, definitely check online with Pure Feast in Canada or Thrive Market in the States.

Ingredients for Cinnamon Raisin Bagels Paleo

When you’re mixing these flours together because they are so light and airy, dust might fly up unless you’re using a gigantic bowl. That is totally normal, it’s just the nature of the flour. That’s when an apron can come in handy!

Cinnamon Raisin Bagels

I took the extra step of boiling the bagels in hot water before baking them and I highly recommend this because it helps them to chewier and helps the crust set before baking.

Here’s the recipe

cinnamon raisin bagels

Breakfast & Brunch
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Ingredients
  • 1 cup cassava flour
  • 1/2 cup tapioca* flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 medium eggs
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 2-5 tbsp water**
  • 1/4 cup raisins, soaked***
Instructions
  1. Preheat oven to 400F and line a large baking sheet with parchment paper.
  2. In a large bowl, combine dry ingredients - cassava flour, tapioca flour, baking powder, baking soda and cinnamon.
  3. In a smaller bowl, whisk together wet ingredients - 2 eggs, maple syrup, apple cider vinegar, olive oil and 2 tbsp water.
  4. Pour wet ingredients into dry ingredients and mix well with a hand mixer ideally. Fold in raisins. Then using your hands, form the dough together in a ball and then ... if the dough is too dry (it should not crack) slowly add more water tbsp by tbsp. If too sticky, see notes.
  5. Divide dough into 4 and form into a ball slightly larger than a golf ball. Form into a bagel by flattening the ball slightly and poking a hole through with your finger (see my video).
  6. Boil a large pot of water. Add each bagel one by one and let boil for 1-2 minutes or until the bagel rises to the top of the water. Be careful the bagel doesn't get stuck on the bottom of the pot.
  7. Place bagel from water directly on to parchment paper covered baking sheet. Bake for 20 minutes or until the bagel is cooked through.

Notes

Makes 4 large bagels or 6 small.
*If you don't have tapioca flour, arrowroot flour is a great substitute.
**I've provided a range for the water in case they seem crumbly, add a touch more water. Start with 2 tbsp and then keep adding up until 5 tbsp if necessary. If they are too sticky, then you've got too much water. Add 1 tbsp more tapioca flour and continue adding more until they form easily to troubleshoot.
***Rehydrate raisins in a little water just to plump them up. Discard water.

VEGAN OPTION: Omit eggs and use 2 chia eggs as follows. 2 tbsp chia + 5 tbsp water. Let sit for a few minutes before adding. Add an additional 10 tbsp of water to the recipe as well. It needs more moisture when you remove the eggs. It also takes longer to boil because they are denser so just keep this in mind!

Watch the video so you can see how I formed the bagels! 

I am excited for you guys to try out this recipe. I’ve also made them with garlic and rosemary and darn, are they good! That will be a future recipe.

Enjoy!

Joy xo

This post was created in partnership with KitchenAid Canada. However, all opinions are always my own. Read more about partnership ethos here.

29 Comments
Julie   •   December 17, 2020

Sounds great! For those of us who don't like raisins, do we keep the apple cider vinegar? I'm assuming it's not related to the raisin and cinnamon flavours?

Reply
Joy McCarthy   •   December 18, 2020

Mary-Jo   •   December 18, 2020

Made these today. Super delicious. They rose right away in the boiling water so I thought I should boil longer. Should have removed as soon as they rose. Good thing I doubled recipe, second dip in boiling water worked out great. Put blueberry sauce on them. Didn’t have raisins so I used cranberries. Even the soggy ones taste great!

Reply
Joy McCarthy   •   December 18, 2020

Anne   •   December 18, 2020

If I wanted to make these more savory (without raisins and cinnamon) would you still add maple Syrup?

Reply
Joy McCarthy   •   December 18, 2020

Chantal   •   December 19, 2020

I tried these this morning, as per the recipe. The mixture was quite runny still. I ended up having to add almost 1/3 cup of cassava to make it not stick too much. When I tried to form a ball, it was still a little sticky. Once it hit the water, it basically turned to a soggy mess! Help! I have no clue how I could have gone wrong...

Reply
Joy McCarthy   •   December 20, 2020

Sina C.   •   December 19, 2020

Joy, once all the ingredients are mixed, does the texture look crumbly? Do you have a video for this recipe?

Reply
Sina C.   •   December 19, 2020
Joy McCarthy   •   December 20, 2020

Inna B.   •   December 20, 2020

Hi Joy! I originally added 4 tablespoons of water to wet ingredients and the dough came out very liquid! I had to add a lot of flour to make the consistency like the one in your video. Should I mix all the ingredients without water and add it only if the dough is to crumbly? Thank you, Inna

Reply
Joy McCarthy   •   December 20, 2020

Thismomcooks   •   December 20, 2020

I am so going to make these this holiday. Also, there is a small typo in your text— backing instead of baking (I think).

Reply
Joy McCarthy   •   December 21, 2020

Inna B.   •   December 21, 2020

Hi Joy! Can I double the recipe? Thank you, Inna

Reply
Joy McCarthy   •   December 22, 2020

Jess   •   December 28, 2020

I made them with chia seed eggs cause I ran out of eggs and they ended up soooo gooey on the inside.

Reply
Joy McCarthy   •   December 29, 2020

Kirsten   •   January 1, 2021

Hi Joy! These look delicious:) do you think they would work with gelatin eggs?

Reply
Joy McCarthy   •   January 6, 2021

Lynda DuPont-Blackshaw   •   January 3, 2021

Help....I desperately want to make these but I’m allergic to maple syrup (I know it sucks!). Can I use agave syrup or blackstrap molasses as a substitute?

Reply
Joy McCarthy   •   January 6, 2021

Alisa   •   January 5, 2021

I made these twice this.week and both times they had a very bad starchy after taste... Help! I believe it is from the tapioca flour...

Reply
Joy McCarthy   •   January 6, 2021

Carolyn   •   January 10, 2021

Hello! I am allergic to vinegar, would lemon juice work (or verjus or sherry)?

Reply
Joy McCarthy   •   January 14, 2021

Brianne   •   January 12, 2021

Have you tried with almond flour instead of cassava?

Reply
Joy McCarthy   •   January 14, 2021

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