Gluten and Dairy Free Raisin and Cinnamon Bagels


  • 570g gluten free bread flour
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 7g dried active baking yeast
  • 400ml warm water
  • 30g dairy free spread
  • 2 tablespoons raisins
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1.5 litres water


  1. Place the bread flour, honey, salt, yeast, warm water, dairy free spread, raisins and cinnamon in a large bowl
  2. Mix together until you have a well combined dough
  3. Either knead by hand or with an electric dough hook for 7 minutes
  4. Leave to rise until doubled in size, about 1-2 hours
  5. Divide into 12 pieces of dough and shape into bagels making a hole in the middle about 2.5cm wide
  6. Leave to rise for another 30 minutes
  7. Bring the 1.5 litres of water to the boil in a large pan and stir in the baking powder
  8. Add the bagels in a couple at a time and boil for 2 minutes
  9. Place on a lined baking sheet
  10. Preheat the oven to 180 oC and bake the bagels for 25-30 minutes