Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. If making cinnamon-raisin or any bagel with mix-in ingredients, start here, otherwise proceed to step 3. Incorporate 1 teaspoon of cinnamon and the 1/2 cup of raisins (or whatever mix-ins you've chosen) into the dough. Once the dough is kneaded, add another half teaspoon of cinnamon and twist to form streaks throughout.
3. Dust a clean work surface or a sheet of parchment paper with a little extra tapioca starch. Divide the dough into 4 equal pieces and form each into smooth balls of dough. Place the dough on your work surface and just slightly flatten them with your hand to get them a little wider (and bagel shaped!) Use your thumb to punch a hole in the center of each bagel.
4. If you're not using toppings, skip this step and proceed to step 5. If you're making sesame bagels or adding toppings of your choice, mix together the sesame seeds and seasoning (or whatever toppings you like) and set aside on a small plate or shallow bowl.
5. In a small saucepan, bring the 5 cups of water to a boil. Once the water is boiling, add one bagel and boil for 2 minutes, flipping once halfway through. Use a heat-resistant slotted spoon to check that the bagel doesn't stick to the bottom of the pot when you first put it in. Remove with the slotted spoon and repeat the process with the 3 remaining bagels.
6. If you're adding toppings, while the bagels are still wet but cool enough to handle, dip the tops in the topping mixture.
7. Bake the bagels on the parchment lined baking sheet for approximately 15 minutes or until a toothpick inserted into the bagel comes out clean and the middle no longer looks "gummy".
8. Best served fresh and tastes great toasted. Store any uneaten bagels refrigerated in an airtight container and reheat in the microwave or toaster when serving later.