Gluten-Free Blueberry Bagels (Print Version)

Soft, chewy bagels bursting with fresh blueberries. Entirely gluten-free and ready in under 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

→ Topping

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

# Preparation Steps:

01 - Whisk together the gluten-free flour, sugar, yeast, and salt in a large mixing bowl until thoroughly combined.
02 - Add warm water, vegetable oil, and apple cider vinegar to the dry mixture. Stir until a sticky, cohesive dough forms.
03 - Gently fold blueberries into the dough, taking care not to crush or burst the berries.
04 - Lightly oil hands and shape dough into a ball. Cover bowl with clean towel and place in warm area for 45 minutes until slightly puffy.
05 - Preheat oven to 425°F and line a baking sheet with parchment paper.
06 - Dust work surface with gluten-free flour. Divide dough into 8 equal portions.
07 - Roll each portion into a smooth ball. Poke hole through center and gently stretch to form bagel shape. Place on prepared baking sheet.
08 - Bring 2 quarts water to gentle boil in large pot. Stir in honey or maple syrup if using.
09 - Drop 2-3 bagels into boiling water. Cook 30 seconds per side. Remove with slotted spoon and return to baking sheet.
10 - Brush each bagel with beaten egg and sprinkle with coarse sugar if desired.
11 - Bake for 20-22 minutes until deeply golden brown. Cool completely on wire rack before slicing and serving.

# Expert Advice:

01 -
  • The texture is surprisingly close to traditional bagels, thanks to the right flour blend and technique
  • Fresh blueberries burst during baking creating little pockets of jammy sweetness
  • They freeze beautifully so you can meal prep breakfast for weeks
02 -
  • Gluten-free dough feels stickier than wheat dough, this is completely normal so resist adding extra flour
  • The boiling step is what creates that authentic bagel chewiness, do not skip it
  • Let them cool completely on a wire rack before slicing or the texture will be gummy inside
03 -
  • Use a kitchen scale to measure your flour blend by weight for the most consistent results
  • If the dough feels impossibly sticky, lightly oil your hands instead of adding more flour

Go Back