The Softest Gluten-Free Bagels You’ll Ever Bake
Comfort smells like cinnamon and coffee. Bake these gluten-free cinnamon raisin bagels and fill your kitchen with warmth.
Jump to:
Some days arrive heavier than others, settling on your shoulders without warning. In my college apartment, a small place on a noisy street that always smelled faintly of coffee after rain. That heaviness came to stay one week in early winter.
Papers piled high on my desk, dishes leaned against each other in the sink, and the walls felt smaller than usual. I had friends, I had my classes, I had my tiny kitchen. Yet homesickness still managed to find a quiet corner to sit in.
The light came through the blinds in thin stripes. I thought about the scent of home, of cinnamon and cardamom, of my mother’s steady hands shaping dough, of my father’s tea brewed too strong. My chest tightened in that quiet way it does when you miss people you can’t quite reach. So I turned to what I always did when the ache grew too loud. Baking.
The cupboard held a half bag of gluten-free flour, a jar of raisins, and a tin of cinnamon I’d carried from my parents’ kitchen. It wasn’t much, but it was enough. I thought of the bagels from my childhood. Dense, chewy, the kind my grandmother served with labneh or honey in the summers.
I began to mix, to knead, to find calm in the small rhythm of it all. I was halfway through shaping the dough when there was a knock on the door.
When I opened it, there they were. My parents smiling like they had simply taken a walk through the city and found me by accident. They said they were in town for a quick errand and thought they’d stop by. I remember laughing, the kind of half-surprised, half-relieved laugh that escapes before you can think.
My apartment barely fit two people, and suddenly there were three of us in that tiny space, moving around each other as though we’d done it a hundred times. I stood there, holding a wooden spoon, watching them fall into routine as though no time had passed.
A Hole Lot of Comfort
The scent of cinnamon deepened as the oven warmed, curling through my small apartment like a promise. I talked the way daughters do when they finally feel safe, about exams that wouldn’t end, professors who forgot to answer emails. My parents listened, interrupting only to offer the kind of advice I pretended not to need. The kettle whistled, the coffee brewed, and the kitchen filled with the soft sounds of clinking spoons and quiet conversation.
When the first batch of bagels came out golden and soft, we stood shoulder to shoulder at the counter, tearing pieces straight from the tray. My father poured coffee into mismatched mugs while my mother reached for the honey jar. We ate in silence for a while, the kind that speaks louder than words, where gratitude hums quietly in the background.
It struck me then how comfort often comes unplanned, how mixing flour and yogurt can open a small doorway back to home, how cinnamon can pull people closer, how something as simple as gluten-free bagels can hold pieces of so many places stitched into memory.
Now, when I bake them in my own kitchen, Leo and Lin sit at the table while my husband reads nearby. Leo sneaks raisins when he thinks I’m not looking, and Lin brushes the egg wash with careful concentration. The kitchen looks different, but the comfort feels the same.
As they bake, the air fills with echoes of every place I’ve encountered the comfort of cinnamon: in the sweetness of cinnamon apples in a yogurt parfait, the tang of my spelt orange pecan cinnamon buns, and the cinnamon spice of my mother in law’s Colombian Avena. Sometimes I add a touch of Pumpkin Pie Spice, and it feels as though all those memories gather quietly in one kitchen, speaking the same language of care.
That day taught me that comfort doesn’t need grandeur. Just a knock on the door, a shared cup of coffee, and the simple act of shaping dough beside those who love you.
Ingredients
- Gluten Free All-Purpose Flour – This is what makes these bagels both light and satisfying without gluten. I reach for a blend that includes xanthan gum, it helps mimic that classic chewiness of wheat flour. If you can’t find one with xanthan gum, add a small pinch separately for better texture.
- Ground Cinnamon – The trick is to mix the cinnamon with a splash of water before adding it in, letting streaks of spice wind through the dough rather than disappear into it. If you’re out of cinnamon, pumpkin pie spice makes a gentle, autumnal substitute.
- Raisins – These are little bursts of sweetness that balance the earthiness of the cinnamon. I soak them in hot water before mixing them in. Dried cranberries or chopped dates work well too, though raisins remain my quiet favorite.
- Greek Yogurt – Greek yogurt binds the dough while keeping the bagels moist and tender. It also adds protein, making these bagels a filling start to any morning. Dairy-free yogurt can be used if needed, though you’ll lose a bit of that signature richness.
- Honey – A touch of sweetness that ties everything together. It deepens the cinnamon’s flavor and adds warmth to every bite. For a sugar-free version, you can swap it for a few drops of stevia or monk fruit sweetener.
See the recipe card for full list and exact quantities.
How to Make Gluten-Free Cinnamon Raisin Bagels Recipe
If you’re craving something soft, golden, and comforting, these gluten free cinnamon raisin bagels come together easily, filling the kitchen with the scent of cinnamon and honey. Perfect for days that need a little calm.
Preheat the Oven
Set the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. This helps the bagels bake evenly and keeps them from sticking.
Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, ground cinnamon, baking powder, and raisins. Mixing the dry ingredients first helps distribute the cinnamon evenly so every bite tastes balanced. The raisins, softened from soaking, add sweetness that feels like small bursts of nostalgia.
Combine the Wet Ingredients
In a separate bowl, stir together the Greek yogurt and honey until smooth. The yogurt keeps the dough soft and chewy while the honey adds a faint warmth that deepens during baking.
Form the Dough
Pour the yogurt mixture into the bowl with the dry ingredients. Use a spatula to bring the dough together, then switch to your hands and knead gently until it feels smooth and no longer sticky. If it clings too much, add a spoonful of flour at a time, no more than two total.
Shape the Bagels
Divide the dough into five equal pieces. Roll each into a rope, then connect the ends to form a circle. Place them on the prepared baking sheet, leaving space between each.
Brush with Egg Wash
Beat one egg and lightly brush it over the tops. This will give the bagels their golden sheen once baked.
Bake to Perfection
Bake for about 25 minutes, until the tops turn golden and the kitchen smells like cinnamon and comfort.
Cool and Serve
Let the bagels cool slightly before slicing. Serve them warm with butter, honey, or cream cheese, or simply eat them plain, as I often did that first morning they reminded me of home.
Storage
Store the bagels in an airtight container at room temperature for up to two days to keep their soft texture. For longer storage, wrap each bagel in parchment or plastic and freeze for up to one month. When ready to enjoy, toast straight from frozen or warm in the oven at 325°F (160°C) for about 8–10 minutes until soft and fragrant again. The cinnamon aroma returns as if they were freshly baked.
Top Tips
Soak the Raisins First – let the raisins sit in hot water for a few minutes before adding them to the dough. It keeps them plump and prevents the bagels from drying out!
Oil Your Hands, Not the Dough – when shaping, lightly coat your hands with oil instead of adding extra flour. It keeps the dough smooth and workable without losing its soft texture, something I discovered after too many crumbly gluten-free attempts.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you’ve got any questions, please let me know in a comment.
Gluten-Free Cinnamon Raisin Bagels
Soft, golden gluten-free cinnamon raisin bagels filled with cinnamon and honey warmth
Prevent your screen from going to sleep
Ingredients
- 1 cup gluten-free all-purpose flour plus extra if needed
- 2 tsps ground cinnamon
- ½ cup raisins
- Pinch of salt
- ½ teaspoon baking powder
- 1 cup plain Greek yogurt
- 1 tablespoon honey
- 1 large egg for egg wash
Instructions
-
Preheat to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
-
In a medium bowl, whisk together the gluten-free flour, cinnamon, baking powder, and raisins. The flour should feel airy, with cinnamon evenly distributed throughout.
-
In another bowl, mix the Greek yogurt and honey until smooth and creamy. This mixture forms the backbone of your dough’s moisture and chew.
-
Add the wet mixture to the dry ingredients. Stir with a spatula until a rough dough forms, then knead gently with your hands until it feels smooth and pliable. If sticky, sprinkle in extra flour, one tablespoon at a time (no more than two total).
-
Divide the dough into five equal portions. Roll each piece into a rope and connect the ends to form a circle. Press gently to seal and place them on the prepared baking sheet.
-
Brush each bagel with the beaten egg for a golden finish. My daughter Lin loves this step, it’s where the bagels start to come alive.
-
Bake for 25 minutes, until the tops are golden and your kitchen smells like cinnamon and home.
-
Let them cool for a few minutes before slicing. Serve warm with butter, honey, or cream cheese, or enjoy plain, straight from the tray.
Nutrition
Calories: 176kcalCarbohydrates: 35gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 35mgSodium: 71mgPotassium: 182mgFiber: 3gSugar: 14gVitamin A: 51IUVitamin C: 1mgCalcium: 105mgIron: 1mg
Pastry brush (for egg wash)
Measuring Cups and Spoons
Post Comment