Gluten-Free Blueberry Bagels (Printable)

Soft, chewy bagels bursting with sweet blueberries. Perfect gluten-free 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

# How-To Steps:

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. Stir vigorously until a sticky, cohesive dough forms.
03 - Gently fold blueberries into the dough using a spatula, taking care to avoid crushing the fruit.
04 - Lightly oil hands and shape dough into a ball. Cover bowl with clean towel and place in warm area for 45 minutes until dough becomes slightly puffy.
05 - Set oven to 425°F. Line 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, create hole in center, and stretch gently to form classic bagel shape. Arrange on prepared baking sheet.
07 - Bring 2 quarts water to gentle boil in large pot. Add honey or maple syrup if desired and stir to dissolve.
08 - Carefully lower 2-3 bagels into boiling water. Cook for 30 seconds on each side. Remove using slotted spoon and return to baking sheet. Repeat with remaining bagels.
09 - Brush each bagel with beaten egg wash and sprinkle coarse sugar over top surface.
10 - Place baking sheet in preheated oven and bake for 20-22 minutes until golden brown. Transfer to wire cooling rack and cool completely before serving.

# Expert Advice:

01 -
  • The texture will make you forget theyre gluten-free, genuinely chewy and substantial
  • Fresh blueberries burst during baking creating little pockets of sweetness throughout
  • You can have warm bagels on a weekday morning without spending hours at it
02 -
  • Gluten-free dough will always feel stickier and more fragile than wheat dough, this is completely normal
  • The boiling step might feel like overkill, but skipping it gives you bread shaped like bagels, not actual bagels
  • Let them cool completely on a wire rack or they'll steam and get gummy inside
03 -
  • Use a kitchen scale to weigh your flour, gluten-free blends vary wildly in density
  • If your dough feels impossibly sticky, chill it for 15 minutes before shaping
  • A silicon baking mat works even better than parchment for preventing sticking

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