2 1/3 cups gluten-free flour mix
3 tbs dry milk powder
1/2 tsp salt
1 1/2 tbs plus 2 tsp sugar
1/2 tsp cinnamon
2 1/4 tsp yeast
2 tbs butter, melted and cooled
2 eggs, at room temperature
2 egg whites, at room temperature
1/2 cup warm water (110 degrees), plus 1 tsp water
Preheat the oven to 200°F.
When the oven reaches that temperature, turn it off.
Place the flour mixture, milk powder, salt, 1 1/2 tablespoons of sugar, cinnamon, and yeast in a medium mixing bowl.
With the mixer on low, blend the ingredients.
Add the butter, egg, and two egg whites to the dry mixture.
Whip on low speed until blended.
Add the water.
Beat for 3 1/2 minutes.
Remove the dough from the mixing bowl and divide it into 8 balls.
Roll each ball into a 7-inch rope and then connect the ends of the rope to form a circle, sealing the ends securely.
Lightly grease a baking sheet with olive oil.
Place each bagel on the baking sheet.
Cover the bagels with wax paper that has been lightly oiled.
Set the baking sheet in the oven for 40 minutes to allow the dough to rise. Remove the baking sheet from the oven and preheat the oven to 400°F
Fill a large saucepan with water (about 4 inches deep) and add the remaining 2 teaspoons of sugar.
Bring the water to a boil.
Place 4 bagels at a time in the boiling water and boil for 1 minute, turning each bagel over after 30 seconds.
Cover the baking sheet with parchment paper and spray the paper lightly with cooking spray.
Remove the bagels from the water with a slotted spoon and lay them on the paper.
Repeat with the remaining 4 bagels.
In a small bowl, whip the remaining egg white with 1 teaspoon of water until frothy.
Brush the mixture on top of the bagels.
If desired, sprinkle tops with sesame seeds, chia seeds or poppy seeds.
Bake the bagels for 20 minutes
Add 1/2 cup raisins + 1tsp cinnamon, or
Add 1/2 cup fresh blueberries (when you add the wet ingredients.)