Gluten-Free Blueberry Bagels (Printable)

Soft, chewy gluten-free bagels loaded with sweet blueberries. Perfect breakfast treat ready in 90 minutes.

# Ingredient List:

→ 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

# Steps:

01 - In a large mixing bowl, whisk together the gluten-free flour, sugar, yeast, and salt until thoroughly combined.
02 - Add the warm water, vegetable oil, and apple cider vinegar to the dry ingredients. Mix until a sticky, uniform dough forms.
03 - Gently fold in the blueberries using a light hand to avoid crushing the fruit and discoloring the dough.
04 - Lightly oil your hands and shape the dough into a smooth ball. Cover the bowl with a clean towel and let rise in a warm, draft-free spot for 45 minutes or until slightly puffy.
05 - Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
06 - Dust your work surface with a small amount of gluten-free flour. Divide the risen dough into 8 equal pieces.
07 - Roll each portion into a smooth ball, then poke a hole through the center with your finger. Gently stretch and shape into an even bagel ring. Place on the prepared baking sheet.
08 - Bring 2 quarts of water to a gentle boil in a large pot. Stir in the honey or maple syrup if using.
09 - Carefully drop 2-3 bagels at a time into the simmering water. Boil for 30 seconds per side, then remove with a slotted spoon and return to the baking sheet.
10 - Brush each boiled bagel with beaten egg and sprinkle with coarse sugar for a glossy, sweet finish.
11 - Bake for 20-22 minutes until golden brown and firm to the touch. Transfer to a wire cooling rack and let cool completely before slicing.

# Expert Advice:

01 -
  • You get that perfect chewy bagel texture without ever touching wheat flour
  • The blueberries burst in your mouth creating pockets of sweet jammy goodness
  • Your gluten-free friends will finally know the joy of a real bagel again
02 -
  • The dough will feel sticky and messy compared to wheat dough, this is completely normal
  • Boiling is what separates bagels from bread, do not skip this step
  • Let them cool completely before slicing or they will steam and get gummy inside
03 -
  • Use a kitchen scale to weigh your flour, gluten-free blends vary wildly in density
  • If the dough spreads too much while boiling, your water was not at a gentle simmer
  • Add 5 minutes to baking time if you prefer a crunchier crust

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