Gluten-Free Blueberry Bagels (Printable Version)
Soft, chewy gluten-free bagels loaded with fresh blueberries. Perfect breakfast or snack ready in 90 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 3 cups gluten-free bread flour blend (with xanthan gum)
02 - 2 tablespoons granulated sugar
03 - 2¼ teaspoons instant yeast
04 - 1 teaspoon salt
→ Wet Ingredients
05 - 1¼ cups warm water (110°F)
06 - 2 tablespoons vegetable oil
07 - 1 teaspoon apple cider vinegar
→ Add-ins
08 - 1 cup fresh or frozen blueberries
→ Boiling
09 - 2 quarts water
10 - 2 tablespoons honey or maple syrup
→ Topping
11 - 1 egg, beaten
12 - 1 tablespoon coarse sugar
# Directions:
01 - Whisk together gluten-free flour, sugar, yeast, and salt in a large mixing bowl until thoroughly combined.
02 - Pour warm water, vegetable oil, and apple cider vinegar into the dry mixture. Stir vigorously until a sticky, uniform dough forms.
03 - Gently fold blueberries into the dough using a spatula, taking care not to crush or burst the berries.
04 - Lightly oil your hands and shape dough into a smooth ball. Cover the bowl with a clean towel and place in a warm, draft-free area for 45 minutes until slightly puffy.
05 - Preheat oven to 425°F and line a baking sheet with parchment paper.
06 - Dust work surface with gluten-free flour. Divide dough into 8 equal portions. Roll each into a smooth ball, press a hole through the center with your thumb, and gently stretch to form the bagel ring. Arrange on prepared baking sheet.
07 - Bring 2 quarts of water to a gentle boil in a large pot. Stir in honey or maple syrup if using.
08 - Carefully lower 2-3 bagels into the boiling water. Cook for 30 seconds per side, then remove with a slotted spoon and return to the baking sheet. Repeat with remaining bagels.
09 - Brush each boiled bagel with beaten egg wash and sprinkle generously with coarse sugar.
10 - Bake for 20-22 minutes until deep golden brown. Transfer to a wire cooling rack and let cool completely before slicing and serving.
# Expert Tips:
01 -
- The texture actually mimics real bagels without that strange sandy mouthfeel most gluten-free baked goods have
- They freeze beautifully so you can meal prep breakfast for weeks
02 -
- The dough will feel stickier and more fragile than regular bagel dough, this is completely normal
- Boiling the bagels is non negotiable, it creates the texture and crust that makes them actual bagels
03 -
- Use a kitchen scale to measure your flour, gluten-free baking is less forgiving with volume measurements
- Let the boiled bagels drain on the slotted spoon for a few seconds before returning to the baking sheet