3 tbsp caster sugar

1½ tsp table salt

1¼ tsp fast-action dried yeast

2 tsp ground cinnamon

115g raisins

1 tsp xanthan Gum



1 egg yolk, beaten for glossing

1 tbsp milk for glossing

2 tbsp brown sugar mixed with 1 tsp cinnamon – for decorating

2 tbsp caster sugar for adding to the water


Additional Equipment

wok or large saucepan

parchment baking tray/sheet

cling film

large slotted spoon



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1. Preheat oven to 200°C/180°CFan/Gas Mark 6. Lightly oil a spare mixing bowl, ready for later.

2. In a separate large bowl (not the oiled one) mix the flour, sugar, salt, yeast, cinnamon and raisins. Make a well in the centre, pour in 300ml of hand-hot water and mix together with a pallet knife to form a soft dough.

3. Turn out onto a floured work surface and knead until smooth before shaping into a ball. Place in the lightly oiled bowl, cover with clingfilm and leave in a warm place for an hour until it has doubled in size.

4. Lightly oil a large baking sheet.

5. Knock back (punch down once or twice) and knead for 1 minutes. Cut into 8 equal pieces and roll into balls. Using a finger covered in flour, make  a 2.5cm hole in the centre of each ball and transfer to the baking sheet. Leave in a warm place for 30 minutes until nearly doubled in size. While they are proving, fill a wok or large pan with boiling water add 2 tbsp sugar and leave to a steady, rolling low boil.

6 Drop the bagels, one at a time, into a large pan of boiling water and cook for 30 seconds on each side. Remove with a slotted spoon or fish slice, drain well and return to the baking sheet.

7. Mix the egg yolk with 1 tbsp of milk and brush over the bagels. Sprinkle over the cinnamon and sugar mix and bake for 15-20 minutes until golden.


Best enjoyed on the day of baking or can be frozen for up to 1 month.

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