Makes 4 large bagels or 6 small.
*If you don't have tapioca flour, arrowroot flour is a great substitute.
**I've provided a range for the water in case they seem crumbly, add a touch more water. Start with 2 tbsp and then keep adding up until 5 tbsp if necessary. If they are too sticky, then you've got too much water. Add 1 tbsp more tapioca flour and continue adding more until they form easily to troubleshoot.
***Rehydrate raisins in a little water just to plump them up. Discard water.
VEGAN OPTION: Omit eggs and use 2 chia eggs as follows. 2 tbsp chia + 5 tbsp water. Let sit for a few minutes before adding. Add an additional 10 tbsp of water to the recipe as well. It needs more moisture when you remove the eggs. It also takes longer to boil because they are denser so just keep this in mind!