Gluten-Free Blueberry Bagels (Printable)

Soft, chewy bagels bursting with sweet 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 (375 g)
02 - 2 tablespoons granulated sugar (25 g)
03 - 2¼ teaspoons instant yeast (7 g)
04 - 1 teaspoon salt

→ Wet Ingredients

05 - 1¼ cups warm water (300 ml, 110°F)
06 - 2 tablespoons vegetable oil (30 ml)
07 - 1 teaspoon apple cider vinegar

→ Add-ins

08 - 1 cup fresh or frozen blueberries (140 g)

→ Boiling

09 - 2 quarts water (2 liters)
10 - 2 tablespoons honey or maple syrup (optional)

→ Topping

11 - 1 egg, beaten (optional, for egg wash)
12 - 1 tablespoon coarse sugar (optional)

# How to Make It:

01 - Whisk together gluten-free flour blend, sugar, instant yeast, and salt in a large mixing bowl until thoroughly blended.
02 - Pour warm water, vegetable oil, and apple cider vinegar into the dry mixture. Stir vigorously until a sticky, cohesive dough forms.
03 - Gently fold blueberries into the dough using a spatula, taking care to avoid crushing the berries.
04 - Lightly oil hands and shape dough into a smooth ball. Cover bowl with clean towel and place in warm area for 45 minutes until dough becomes slightly puffy.
05 - Preheat oven to 425°F. Line baking sheet with parchment paper and set aside.
06 - Dust work surface with gluten-free flour. Divide dough into 8 equal portions. Roll each piece into a ball, create a hole in center, and gently stretch to form traditional bagel shape.
07 - Bring 2 quarts water to gentle boil in large pot. Stir in honey or maple syrup if using.
08 - Carefully lower 2-3 bagels into boiling water. Cook 30 seconds per side. Remove with slotted spoon and place back on prepared baking sheet.
09 - Brush each bagel with beaten egg if desired, then sprinkle with coarse sugar.
10 - Bake at 425°F for 20-22 minutes until deep golden brown. Transfer to wire cooling rack. Allow to cool completely before slicing.

# Expert Hacks:

01 -
  • The texture is surprisingly close to traditional bagels, with that perfect chewy exterior and soft interior we all crave
  • Fresh blueberries burst in every bite, creating little pockets of jammy sweetness that elevate a simple breakfast into something special
  • Everything comes together in one bowl without any complicated techniques or fancy equipment
02 -
  • Gluten-free dough will always feel stickier and more fragile than wheat dough, so resist the temptation to keep adding flour which makes bagels tough and dry
  • Let the bagels cool completely on a wire rack before slicing or storing, otherwise trapped steam creates a gummy texture
  • The boiling step might seem fussy but it's essential for that chewy bagel texture, so don't skip it even when you're pressed for time
03 -
  • Weigh your ingredients instead of using cup measurements, since gluten-free flours pack differently and precision makes or breaks the final texture
  • Let the boiled bagels sit on the baking sheet for 5 minutes before popping them in the oven, which helps set the exterior for better oven spring

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