Gluten-Free Blueberry Bagels (Print Version)

Soft, chewy bagels bursting with fresh blueberries. Ready in 90 minutes.

# What You 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 Mixture

09 - 2 quarts water
10 - 2 tablespoons honey or maple syrup

→ Toppings

11 - 1 egg, beaten for egg wash
12 - 1 tablespoon coarse sugar

# Directions:

01 - Whisk together gluten-free flour blend, granulated sugar, instant yeast, and salt in a large mixing bowl until thoroughly combined.
02 - Pour warm water, vegetable oil, and apple cider vinegar into the dry ingredients. Mix vigorously until a sticky, cohesive dough forms.
03 - Gently fold blueberries into the dough using a spatula, taking care to avoid crushing the berries and preserving their integrity.
04 - Lightly oil hands and shape dough into a smooth ball. Cover bowl with a clean towel and place in a warm, draft-free area for 45 minutes until dough becomes slightly puffy.
05 - Set oven to 425°F. Line a baking sheet with parchment paper and set aside.
06 - Dust work surface lightly with gluten-free flour. Divide risen dough into 8 equal portions using a bench scraper or knife.
07 - Roll each portion into a smooth ball. Create a hole in the center using your thumb and gently stretch outward to form traditional bagel shape, about 3 inches in diameter. Arrange on prepared baking sheet.
08 - Bring 2 quarts of water to a gentle boil in a large pot. Stir in honey or maple syrup if using, ensuring complete dissolution.
09 - Carefully lower 2-3 bagels into boiling water using a slotted spoon. Boil for 30 seconds, flip carefully, and boil for an additional 30 seconds. Remove and return to baking sheet. Repeat with remaining bagels.
10 - Brush each boiled bagel with beaten egg wash using a pastry brush. Sprinkle coarse sugar evenly over the tops for added crunch and sweetness.
11 - Place baking sheet in preheated oven and bake for 20-22 minutes until bagels achieve golden-brown color and sound hollow when tapped.
12 - Transfer baked bagels to a wire cooling rack. Allow to cool completely before slicing, toasting, and serving with cream cheese or desired spreads.

# Insider Tips:

01 -
  • These bagels actually have that satisfying chewy exterior and tender inside that gluten-free baked goods often miss
  • The blueberries burst during baking creating little pockets of jammy sweetness throughout
  • You can freeze half the batch and always have fresh bagels ready for busy mornings
02 -
  • Gluten-free dough is sticky and that is completely normal, so oil your hands before shaping or work with wet hands
  • Do not skip the boiling step because this creates the authentic bagel texture and crust
  • The water temperature for the dough should feel comfortably warm, not hot, or you might kill the yeast
03 -
  • Let the bagels cool completely before slicing or the steam will make the interior gummy
  • Try swirling cinnamon into the dough before shaping for a blueberry cinnamon variation

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