Gluten-Free Blueberry Bagels (Printable Version)
Soft, chewy gluten-free bagels loaded with fresh blueberries. Perfect for breakfast with cream cheese or your favorite spread.
# 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 Liquid
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 dry ingredients. Mix 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 - Shape dough into a smooth ball, cover bowl with a clean towel, and let rise in a warm area for 45 minutes until slightly puffy.
05 - Preheat oven to 425°F and line a baking sheet with parchment paper.
06 - Divide dough into 8 equal portions on a lightly floured surface. Roll each into a ball, poke a hole through the center, and stretch gently to form bagel rings. Place on prepared baking sheet.
07 - Bring 2 quarts water to a gentle boil in a large pot. Stir in honey or maple syrup if using.
08 - Carefully lower 2-3 bagels at a time into boiling water. Cook for 30 seconds per side, then remove with a slotted spoon and return to baking sheet.
09 - Brush each bagel with beaten egg and sprinkle generously with coarse sugar.
10 - Bake for 20-22 minutes until deeply golden brown. Transfer to wire rack and cool completely before slicing.
# Expert Hints:
01 -
- You get that authentic bagel shop chew without any gluten whatsoever
- Fresh blueberries burst in every bite, making each bagel feel like a treat
- They freeze beautifully, so you can have warm bagels on busy weekdays
02 -
- Gluten-free dough is stickier than wheat dough, so oil your hands generously when shaping
- The boiling step is non-negotiable, it's what creates that distinctive bagel texture and crust
- Letting them cool completely prevents the inside from becoming gummy
03 -
- Weigh your flour instead of using cup measurements for consistent results every time
- Let the boiling water return to a gentle simmer between batches for even cooking