Gluten Free Cinnamon Crunch Bagel (Panera Copycat)
  • (you won't use it all)
  • ¼ cup raw demerara sugar
  • ¼ cup brown sugar or coconut sugar
  • 2 tsp ground cinnamon
  • ⅛ tsp ground clove
  • 1 Tbsp coconut oil
  1. Use a thermometer to heat liquid to 110 degrees F. Add yeast and mix, allow to sit for 5 minutes or until foamy.
  2. In a separate bowl mix flour, gum and salt.
  3. In large bowl combine yeast liquid and oil. Gradually mix in all the flour mixture to avoid big lumps. Mix by hand or with a stand mixer until all incorporated and smooth- about 5-10 minutes.
  4. Use a large cookie scoop or an oiled ½ cup. Form the dough into a ball with wet hands and use your pinkie finger to poke a hole in the center. Slightly flatten the dough to give a bagel shape only expanding the hole a little (a smaller hole will help hold toppings in place). Place on top of an individual piece of parchment paper on a baking sheet lined with parchment paper.
  5. Lightly spray tops with oil and cover with plastic and allow to rise in a warm place for about 20 minutes. (Don't allow to double in size or else it will lose its shape and fall apart in the bath.)
  6. Bring a large pot of water to a rapid boil. Gently drop a max of 2 bagels in the water and boiled each side for only 30 seconds each side. Remove individual parchment paper pieces and place back on baking sheet. Drain any excess water from the center of bagel with a paper napkin.
  1. Mix spices and sugar together until incorporated. Add coconut oil and microwave 10 seconds or until oil just begins to melt. Gently mix to until sugar is coated.
  2. Apply 1-2 Tbsp full of sugar mixture per bagel, slightly pressing down to help stick to edges.
  3. Bake at 450 degree for 14-16 or until golden brown.
Recipe by Petite Allergy Treats at