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Delicious Gluten-Free Blueberry Bagels

  • Total Time: 50 minutes
  • Yield: 8-10 bagels 1x

Description

Unlock the secret to perfectly chewy, golden-brown gluten-free blueberry bagels with this expert recipe. Enjoy a classic breakfast treat without the gluten, bursting with juicy blueberries.

Ingredients

Scale
  • 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)
  • 1 tablespoon active dry or instant yeast
  • ¼ cup (50g) granulated sugar or honey/maple syrup
  • 2 tablespoons vegetable oil
  • 3 ½ cups (420g) all-purpose gluten-free flour blend (with xanthan gum, or add 1 tsp extra)
  • 1 teaspoon xanthan gum (if not in blend)
  • 1 ½ teaspoons salt
  • 1 cup (150g) fresh or frozen blueberries (toss with 1 tsp GF flour if frozen)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash, optional)
  • Additional 1 tablespoon sugar or honey for boiling water

Instructions

  • 1. Proof Yeast (if active dry): If using active dry yeast, combine warm water, 1 tablespoon sweetener, and yeast in a large bowl. Let stand for 5-10 minutes until foamy. If using instant yeast, proceed to step 2.
  • 2. Combine Dry Ingredients: In a separate large bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), salt, and remaining sweetener.
  • 3. Mix Dough: Add the proofed yeast mixture (or just water, 1 tbsp sweetener, and oil if using instant yeast directly in flour) and vegetable oil to the dry ingredients. Mix with a sturdy spoon or a stand mixer with a paddle attachment until a cohesive dough forms, about 5-7 minutes. Gently fold in the blueberries.
  • 4. First Rise: Form the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 60-90 minutes, or until about 1.5 times in size.
  • 5. Shape Bagels: Punch down the dough and divide into 8-10 equal pieces. Roll each piece into a ball, then poke a hole through the center with your thumb and gently stretch to widen the hole to 1.5-2 inches. Place on parchment-lined baking sheets.
  • 6. Second Proof and Preheat: Cover shaped bagels and let proof for 20-30 minutes. Preheat oven to 425°F (220°C). Bring a large pot of water to a rolling boil and add 1 tablespoon sugar or honey.
  • 7. Boil Bagels: Carefully place 2-3 bagels at a time into the boiling water. Boil for 1 minute per side. Remove with a slotted spoon, drain, and return to baking sheets.
  • 8. Bake: Brush bagels with egg wash (if using). Bake for 18-22 minutes, rotating halfway through, until golden brown. Cool completely on a wire rack before serving.
  • Prep Time: 30 mins
  • Cook Time: 20 mins

Find it online: https://mytastedz.com/gluten-free-blueberry-bagels/