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Sourdough Bagels with Cinnamon and Raisins

These bagels satisfy that sweet craving you sometimes need. Sweet from the cinnamon sugar topping, plus the raisins … then a little tangy from the sourdough. Once you add the cream cheese it’s divine!
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Ingredients
  

  • 100 g sourdough starter

To Activate the Gluten Free Starter

  • 40 g brown rice flour
  • 40 g quinoa organic
  • 118 g filtered water

Remaining Ingredients

  • 60 g brown rice flour
  • 30 g buckwheat flour
  • 30 g sweet white rice flour
  • 110 g quinoa flour
  • 15 g cassava flour or tapioca starch
  • 15 g coconut flour
  • 1 tsp salt
  • 6 g ground flax seeds
  • 10 g whole psyllium husk
  • 45 g brown sugar
  • 360 g filtered water
  • 60 g raisins
  • 15 g fancy molasses
  • 30 g golden syrup or honey
  • 1 tsp gingerbread spice (epicure)
  • 1 tsp cinnamon (epicure)

Bagel Topping

  • 60 g butter melted
  • 1 tbsp powdered cinnamon
  • 60 g sugar

Instructions
 

  • Take 30 g starter from the fridge and feed it with 40 g brown rice flour and 45- 50g water to activate – for at least 4 hours.

To the 100g active starter, add:

  • 40g brown rice flour
    40g quinoa flour
    118g water
    Leave at room temperature until actively bubbling
  • Beat in all of the remaining ingredients including the fully active starter. This is quite a wet batter but if you feel it is too runny, then add another tablespoon of coconut flour to absorb some moisture.
  • Let rest at room temp for 20 mins
  • Put dough into doughnut pan and leave to rise (mine was left overnight)
  • Note: Because this is such a wet mixture, it does need a pan or some sort of support for the sides.
  • Bake for 40 mins at 350°F and cool.

Bagel Topping

  • Melt butter in pan
  • Dunk the cooled bagel top in the butter and press into sugar and cinnamon mix that has been combined.