Gluten-Free Cinnamon Raisin Bagels

Instructions

<ol>
<li>In a medium bowl, combine warm water and yeast, let it sit for 5 minutes.</li>
<li>In a large bowl of a stand mixer with a dough hook attached, combine flour, salt and brown sugar on medium speed. Slowly drizzle water and yeast mixture and vanilla. Mix for about 8 minutes adding the raisins at the last minute.</li>
<li>Mix granulated sugar and cinnamon in a small bowl.</li>
<li>Sprinkle sugar cinnamon on a dry surface. Shape the dough into a ball by hand and roll over the sugar cinnamon. Knead the dough to pick up all the cinnamon and sugar.</li>
<li>Grease a large bowl and place the dough turning to coat all sides. Cover with plastic wrap and let it sit for 1½ hours until doubled in size.</li>
<li>Line 2 large baking pans with parchment paper.</li>
<li>Combine the water and honey in a large pot and let it boil.</li>
<li>Whisk the egg white and 1 tablespoon water in a small bowl.</li>
<li>Place a wire rack over another pan.</li>
<li>Preheat oven to 425 degrees F.</li>
<li>Gently punch the dough to remove air bubbles and place on a lightly floured surface.</li>
<li>Section the dough into 8 equal parts and form into balls. Make a hole in the middle about 1½ inch diameter. Boil the bagels 2 to 3 pieces at a time for about 2 minutes per side then transfer them to the wire rack.</li>
<li>Brush with egg wash and place them to the baking pan with parchment paper.</li>
<li>Continue until done then bake for 20 to 23 minutes. Best when serve warm. Yum!</li>
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