Gluten-Free Blueberry Bagels (Print Version)

Soft, chewy bagels loaded with fresh blueberries. Entirely gluten-free and perfect for breakfast

# 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 blend, 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 sticky, cohesive dough forms.
03 - Gently fold blueberries into dough using light folding motion to avoid crushing fruit. Distribute berries evenly throughout.
04 - Shape dough into smooth ball with lightly oiled hands. Cover bowl with clean towel. Place in warm area for 45 minutes until 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 using bench scraper or knife.
07 - Roll each portion into smooth ball. Create hole in center using finger. Gently stretch and shape into classic bagel form. Transfer to prepared baking sheet.
08 - Bring 2 quarts water to gentle boil in large pot. Stir in honey or maple syrup until dissolved.
09 - Carefully lower 2-3 bagels into boiling water using slotted spoon. Boil 30 seconds per side. Transfer back to baking sheet. Repeat with remaining bagels.
10 - Brush each bagel with beaten egg wash using pastry brush. Sprinkle coarse sugar evenly over tops.
11 - Bake at 425°F for 20-22 minutes until deep golden brown. Cool on wire rack for at least 15 minutes before slicing.

# Expert Tips:

01 -
  • The texture is chewy and substantial, nothing like the crumbly gluten-free alternatives you might be used to
  • Fresh blueberries burst during baking creating little pockets of jammy sweetness throughout
  • You can actually shape these into proper bagels without them falling apart or feeling like a science experiment
02 -
  • Gluten-free dough behaves differently than wheat dough. It will be stickier and more fragile. Trust the process and do not keep adding flour to make it feel like traditional dough.
  • The boiling step is not optional. Without it, you will have blueberry bread, not bagels. The hot water sets the exterior structure creating that chewy crust.
  • These bagels are best enjoyed the day they are made. They freeze beautifully and can be toasted straight from frozen for a quick breakfast.
03 -
  • Use a kitchen scale for the flour. Gluten-free blends vary dramatically in density and cup measurements can be unreliable.
  • If your blueberries are large, cut them in half before adding to prevent them from creating holes in the dough structure.

Go Back