Description
Discover how to make delicious gluten-free blueberry bagels with our step-by-step guide. Easy to bake, these bagels offer the best flavor and a delightful texture.
Ingredients
- 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast (one standard packet)
- 3 cups (420g) gluten-free all-purpose flour blend (containing xanthan gum, or add 1 tsp separately)
- 1 teaspoon xanthan gum (if not in blend)
- 1 ½ teaspoons salt
- ¾ cup (115g) fresh or frozen blueberries
- Optional: 1-2 tablespoons honey or maple syrup (for boiling water)
- Optional: 1 large egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- 1. Activate Yeast & Prepare Dough: In a large bowl, combine warm water, sugar, and yeast. Let foam for 5-10 mins. Whisk flour, xanthan gum (if needed), and salt in a separate bowl. Add dry to wet, mix until shaggy, then mix 3-5 more minutes until dough forms.
- 2. Incorporate Blueberries & First Rise: Gently fold in blueberries. Grease a bowl, transfer dough, cover, and let rise in a warm place for 45-60 minutes, or until visibly plumped.
- 3. Shape Bagels: Gently punch down dough onto a lightly floured surface. Divide into 8 equal pieces. Roll each into a ball, then poke a hole in the center and stretch to a 1-inch diameter, or form a rope and pinch ends to create a ring. Place on a parchment-lined baking sheet.
- 4. The Critical Boil: Preheat oven to 400°F (200°C). Bring a large pot of water to a rolling boil. Add honey/maple syrup if using. Boil 2-3 bagels at a time, 1 minute per side. Remove with a slotted spoon and return to baking sheet.
- 5. Bake for Beauty: If using, brush bagels with egg wash. Bake for 18-22 minutes, or until deeply golden brown and hollow-sounding when tapped. Cool on a wire rack completely before enjoying.
- Prep Time: 30 mins
- Cook Time: 20 mins