Gluten-Free Cinnamon Raisin Bagels
Craving warm gluten-free cinnamon raisin bagels? Learn our simple, fail-proof recipe for chewy, delicious gluten-free sweet breakfast bagels with step-by-step instructions.
You know that feeling when you wake up craving a warm bagel with cinnamon and raisins, but most store-bought options either taste like cardboard or leave you feeling sluggish? Well, I’ve been there too—and that’s exactly why I fell in love with making homemade gluten-free cinnamon raisin bagels.
What makes these gluten-free cinnamon raisin bagels so special is their chewy, satisfying texture and that perfect balance of warm spice and sweet raisins. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is forgiving, straightforward, and honestly? It feels like a tiny celebration every time you pull them from the oven.
These gluten-free sweet breakfast bagels come together in about an hour and a half, making them perfect for weekend meal prep or that special Sunday brunch. Plus, your kitchen will smell absolutely incredible while they’re baking.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Purified water (warm) | 1¾ cups |
| Brown sugar | 4 tablespoons (divided: 2 tbsp + 2 tbsp) |
| Active dry yeast | 2¼ teaspoons |
| Gluten-free flour blend* | 2 cups |
| Ground cinnamon | 3 teaspoons |
| Packed raisins | ½ cup |
| Sea salt | ⅛ teaspoon |
| Maple syrup (for boiling water) | 2–3 tablespoons |
*See notes section for flour blend recommendations and weight-based adjustments.
Instructions
Step 1: Activate Your Yeast
Microwave your purified water for about 20 seconds until it’s warm to the touch—you’re aiming for around 110°F, not scorching hot. In a small bowl, whisk together the warm water, 2 tablespoons of brown sugar, and your yeast, then let it sit undisturbed for 5–7 minutes until it becomes bubbly and foamy.
This bubbling magic tells you your yeast is alive and ready to work its rising charm on your gluten-free cinnamon raisin bagels.
Step 2: Build Your Dough
Pour that yeasty mixture into the bowl of your stand mixer fitted with the paddle or bread hook attachment. Add your 2 cups of gluten-free flour blend, the remaining 2 tablespoons of brown sugar, salt, cinnamon, and raisins all at once.
Mix on low speed until everything is just incorporated, then gradually turn up the speed until a soft, cohesive dough forms—it should feel slightly tacky but not sticky. If you prefer mixing by hand, absolutely go for it; just combine everything in a large bowl and stir until combined.
Step 3: Shape and Prepare for Rising
Turn your dough onto a silicone mat and gently shape it into a rough oval or rectangle. Using a clean knife, divide it into 6–7 equal pieces (you’ll typically get 6 with some flour blends and 7 with others, depending on moisture content).
Depending on your flour blend, you may or may not need to dust your surface with extra flour—I’ve found that some blends are forgiving while others benefit from a light dusting. Trust your instincts here.
Step 4: Form Your Bagels
For each piece of dough, you have two shaping methods: poke your finger through the center and gently stretch to form the hole, or my preferred method—roll the dough into a thick rope, then gently pinch the ends together to seal and create that classic bagel shape.
Rolling and pinching typically gives you a better, chewier texture in the final bake, especially with gluten-free doughs.
Step 5: First Rise
Loosely drape plastic wrap over your shaped bagels and place them in a warm, draft-free spot. For best results, preheat your oven to 175°F, then turn it off and prop the door slightly open—this creates the perfect cozy rising environment.
Let your gluten-free cinnamon raisin bagels rise for 30–45 minutes until they’ve roughly doubled in size; the exact time depends on your specific flour blend and kitchen temperature.
Step 6: Prepare for Boiling
Once your bagels have risen beautifully, preheat your oven to 425°F. Bring a large pot of water mixed with 2–3 tablespoons of maple syrup to a rolling boil—this sweetness gives your bagels their signature tender, golden exterior.
Working with one bagel at a time, gently place it in the boiling water and boil for 45 seconds, then carefully flip it and boil the other side for 40 seconds.
Step 7: Bake to Golden Perfection
Using a large slotted spoon, carefully remove each boiled bagel and transfer it to a parchment-lined baking sheet, letting excess water drip away. You can skip the egg wash entirely for these gluten-free cinnamon raisin bagels since we’re not adding toppings—but if you’re feeling fancy, a light brush of beaten egg does create a beautiful shine.
Bake for 20–22 minutes until the tops are golden brown and they feel slightly firm when tapped. Baking time can vary based on the size and thickness of your bagels, so trust your eyes and nose.
Step 8: Cool and Enjoy
Let your gluten-free sweet breakfast bagels cool on a wire rack for at least 10 minutes before slicing—I know it’s hard to wait! This resting time allows them to set up perfectly and makes slicing so much cleaner.
Once cooled, slice, toast, and enjoy with your favorite spread or cream cheese. These are equally delicious warm or at room temperature.
Substitutions for Your Gluten-Free Cinnamon Raisin Bagels
Flour Blend Options
I’ve tested this recipe with Authentic Foods Steve’s Bread Blend and Cup4Cup with fantastic results. You can also use a quality homemade blend of brown rice flour, tapioca starch, and potato starch in a 1:1:1 ratio by weight.
Different blends vary slightly in hydration and rise time, so be prepared to adjust your water quantity by 1–2 tablespoons if your dough feels too dry or overly sticky.
Swap Out the Raisins
Not a raisin person? Dried cranberries, dried blueberries, or chopped dried apricots bring wonderful tartness and texture to your gluten-free cinnamon bagels.
You can also mix raisins with unsweetened chocolate chips or chopped pecans for a cozy autumn twist on this recipe.
Adjust the Cinnamon
If you love bold spice, bump the cinnamon up to 3½ teaspoons for an even more pronounced flavor. For a gentler approach, try 2½ teaspoons, or add a pinch of nutmeg and cardamom alongside your cinnamon for a warm chai-inspired flavor profile.
Dairy-Free Topping Ideas
These bagels shine with dairy-free cream cheese or nut-based spreads if you’re avoiding dairy. Almond or cashew butter also pairs beautifully with the warm cinnamon and sweet raisins.
Explore our complete gluten-free baking guide for more breakfast inspiration.
Troubleshooting Tips for Gluten-Free Cinnamon Raisin Bagels
My Dough Is Too Sticky
Gluten-free doughs tend to be wetter than traditional ones, which is totally normal. If yours feels impossibly sticky, dust your hands lightly with extra flour blend as you shape, or let it rest for 5 minutes to firm up slightly before handling.
You might also need to reduce your water by ¼ cup on your next batch if the consistency remains problematic.
My Bagels Didn’t Rise Properly
This usually happens when your water temperature was off (too cold to activate yeast) or your rising environment wasn’t warm enough. Check that your water hits around 110°F—use a thermometer if you have one.
For future batches, ensure your proofing spot is consistently warm, and give them a full 45 minutes if needed. Some gluten-free blends just take longer.
They’re Too Dense or Heavy
Overmixing your dough can make bagels dense. Mix just until combined and the raisins are distributed, then stop—you’re not kneading traditional bread here.
Also verify you’re using an actual gluten-free bread blend, not all-purpose gluten-free flour, as bread blends have better structure for yeast-based recipes.
Bagels Spread Instead of Rising
If your shaped dough spreads flat rather than rising up, your flour blend might need a binding agent. Try adding 1 teaspoon of xanthan gum or psyllium husk to your next batch to improve elasticity and rise.
Storage and Meal Prep for Gluten-Free Cinnamon Raisin Bagels
Short-Term Storage
Cool your bagels completely, then store them in an airtight container at room temperature for up to 3 days. They’re wonderful fresh, but they also hold up beautifully if you need to spread your enjoyment across a few mornings.
Freezing for Later
Freeze cooled bagels in a freezer-safe bag for up to 3 months—honestly, they freeze like champions and taste nearly identical when thawed. Pop a frozen bagel directly into your toaster for a quick, delicious breakfast anytime.
Make-Ahead Dough Option
You can prepare your dough the night before, shape it, cover it loosely, and refrigerate overnight. Let it come to room temperature for about 30 minutes the next morning, then proceed with your first rise. Man, oh man, does this make busy mornings so much easier.
Serving Suggestions and Pairings
Classic Spreads
Cream cheese—plain, whipped, or herbed—is the traditional partner for these gluten-free cinnamon raisin bagels, and honestly, there’s a reason why. You could also try almond butter, sunflower seed butter, or a touch of honey mixed into ricotta for something creamy and slightly sweet.
Build a Breakfast Board
Pair your warm bagels with fresh fruit (berries are gorgeous), a soft cheese, jam, and maybe some smoked salmon if you’re feeling indulgent. It feels special without any fuss.
Coffee Shop Vibes
Toast your bagels and top with a simple spread plus a sprinkle of fleur de sel and a drizzle of honey. Serve alongside your favorite coffee and pretend you’re at your favorite local café.
Variations and Dietary Adjustments
Make Them Vegan
Replace the egg wash (if using) with a simple water or plant-based milk mixture brushed on before baking. The rest of the recipe is already vegan-friendly, so you’re all set with these delicious gluten-free cinnamon bagels.
Kid-Friendly Version
Reduce the cinnamon slightly if you have spice-sensitive little ones, and consider swapping raisins for mini chocolate chips or dried fruit they actually enjoy eating. Kids love helping shape the bagels too—it makes them excited to eat them.
Lower-Sugar Option
Cut the brown sugar in half, reduce the maple syrup for boiling to 1 tablespoon, and rely on the natural sweetness of the raisins. Your gluten-free sweet breakfast bagels will be less sweet but still totally delicious.
Nut-Free Preparation
This recipe is naturally nut-free, but make sure your gluten-free flour blend didn’t have contact with tree nuts during manufacturing if that’s a concern for your household.
FAQs About Gluten-Free Cinnamon Raisin Bagels
Can I use regular all-purpose gluten-free flour instead of a bread blend?
All-purpose gluten-free flour lacks the structure needed for yeast breads, so your gluten-free cinnamon raisin bagels will be too crumbly and won’t rise properly. Stick with a dedicated bread blend for the best results—it truly makes a difference.
How do I know my water temperature is right without a thermometer?
If the water feels comfortably warm to your pinky finger (not too hot to hold), you’re in the right zone. Too hot kills the yeast; too cold means it won’t activate—aim for that “nice warm bath” temperature.
Why does my bagel dough feel so much wetter than regular bread dough?
Gluten-free doughs are naturally wetter and stickier because they lack gluten’s structure. This is completely normal and actually desirable—it helps your gluten-free sweet breakfast bagels stay tender and chewy rather than dry and crumbly.
Can I make these without a stand mixer?
Absolutely you can. Mix everything together in a large bowl using a sturdy wooden spoon or your hands until combined, then knead gently on your silicone mat for a couple of minutes. Hand mixing takes a few extra minutes but works beautifully.
Best way to reheat leftover bagels?
Pop them in the toaster—even from frozen—for about 2–3 minutes until warmed through. Toasting revives them perfectly and makes them taste nearly as good as fresh. You can also wrap them in foil and warm them in a 325°F oven for 10 minutes if you prefer that method.
What’s the difference between boiling and baking bagels?
Boiling creates that signature chewy, dense bagel texture with a tender crust, while skipping the boil step gives you more of a bread roll texture. The boiling water (especially with a touch of maple syrup) is what makes these gluten-free cinnamon raisin bagels authentically bagel-like.
Final Tips for Success
Well, here’s the truth: making gluten-free bread takes a tiny bit more patience and attention than traditional baking, but these gluten-free cinnamon raisin bagels are so worth the effort. Start by weighing your flour if possible—gluten-free flour can be packed differently, and weight measurements prevent the biggest baking mishaps.
Don’t stress if your first batch isn’t perfect. Each flour blend behaves slightly differently, so take notes on hydration and rise time. By your second or third attempt, you’ll have dialed in exactly what works for your kitchen and flour preference.
The joy of pulling a tray of warm, homemade bagels from the oven never gets old—especially when you’ve nailed this recipe. You’ve got this, and I’m genuinely excited for your bagel-baking adventure.
For more on gluten-free flour blend functionality and structure, research from the American Association of Cereal Chemists provides trusted gluten-free baking science that informs formulations like these.
Gluten-Free Cinnamon Raisin Bagels
Equipment
- Stand mixer with paddle or bread hook attachment
- Silicone mat
- Large mixing bowl
- Small bowl
- Kitchen knife
- Plastic wrap
- Large pot
- Slotted spoon
- Parchment paper
- Wire rack
- Thermometer (optional)
Ingredients
Wet Ingredients
- 1¾ cups Purified water, warm 110°F for proper yeast activation
- 2¼ teaspoons Active dry yeast
- 4 tablespoons Brown sugar divided: 2 tbsp + 2 tbsp
Dry Ingredients
- 2 cups Gluten-free flour blend See notes for specific blend recommendations and weight measurements
- 3 teaspoons Ground cinnamon
- ½ cup Packed raisins
- ⅛ teaspoon Sea salt
For Boiling
- 2-3 tablespoons Maple syrup for boiling water
Instructions
- Step 1: Activate Your Yeast Microwave your purified water for about 20 seconds until it’s warm to the touch—you’re aiming for around 110°F, not scorching hot. In a small bowl, whisk together the warm water, 2 tablespoons of brown sugar, and your yeast, then let it sit undisturbed for 5–7 minutes until it becomes bubbly and foamy. This bubbling magic tells you your yeast is alive and ready to work its rising charm on your gluten-free cinnamon raisin bagels.
- Step 2: Build Your Dough Pour that yeasty mixture into the bowl of your stand mixer fitted with the paddle or bread hook attachment. Add your 2 cups of gluten-free flour blend, the remaining 2 tablespoons of brown sugar, salt, cinnamon, and raisins all at once. Mix on low speed until everything is just incorporated, then gradually turn up the speed until a soft, cohesive dough forms—it should feel slightly tacky but not sticky. If you prefer mixing by hand, absolutely go for it; just combine everything in a large bowl and stir until combined.
- Step 3: Shape and Prepare for Rising Turn your dough onto a silicone mat and gently shape it into a rough oval or rectangle. Using a clean knife, divide it into 6–7 equal pieces (you’ll typically get 6 with some flour blends and 7 with others, depending on moisture content). Depending on your flour blend, you may or may not need to dust your surface with extra flour—I’ve found that some blends are forgiving while others benefit from a light dusting. Trust your instincts here.
- Step 4: Form Your Bagels For each piece of dough, you have two shaping methods: poke your finger through the center and gently stretch to form the hole, or my preferred method—roll the dough into a thick rope, then gently pinch the ends together to seal and create that classic bagel shape. Rolling and pinching typically gives you a better, chewier texture in the final bake, especially with gluten-free doughs.
- Step 5: First Rise Loosely drape plastic wrap over your shaped bagels and place them in a warm, draft-free spot. For best results, preheat your oven to 175°F, then turn it off and prop the door slightly open—this creates the perfect cozy rising environment. Let your gluten-free cinnamon raisin bagels rise for 30–45 minutes until they’ve roughly doubled in size; the exact time depends on your specific flour blend and kitchen temperature.
- Step 6: Prepare for Boiling Once your bagels have risen beautifully, preheat your oven to 425°F. Bring a large pot of water mixed with 2–3 tablespoons of maple syrup to a rolling boil—this sweetness gives your bagels their signature tender, golden exterior. Working with one bagel at a time, gently place it in the boiling water and boil for 45 seconds, then carefully flip it and boil the other side for 40 seconds.
- Step 7: Bake to Golden Perfection Using a large slotted spoon, carefully remove each boiled bagel and transfer it to a parchment-lined baking sheet, letting excess water drip away. You can skip the egg wash entirely for these gluten-free cinnamon raisin bagels since we’re not adding toppings—but if you’re feeling fancy, a light brush of beaten egg does create a beautiful shine. Bake for 20–22 minutes until the tops are golden brown and they feel slightly firm when tapped. Baking time can vary based on the size and thickness of your bagels, so trust your eyes and nose.
- Step 8: Cool and Enjoy Let your gluten-free sweet breakfast bagels cool on a wire rack for at least 10 minutes before slicing—I know it’s hard to wait! This resting time allows them to set up perfectly and makes slicing so much cleaner. Once cooled, slice, toast, and enjoy with your favorite spread or cream cheese. These are equally delicious warm or at room temperature.
