Soft Chewy Blueberry Bagels (Printable Version)

Soft, chewy bagels loaded with fresh blueberries. Perfect gluten-free breakfast or snack option.

# 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 (optional)
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 combined.
02 - Pour warm water, vegetable oil, and apple cider vinegar into the dry ingredients. Mix vigorously until a sticky, uniform dough forms.
03 - Gently fold blueberries into the dough using a spatula, taking care not to crush or bruise the berries.
04 - Lightly oil hands, shape dough into a smooth ball, and place back in bowl. Cover with a clean towel and let rise in a warm area for 45 minutes until slightly puffy.
05 - Set 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. Roll each into a ball, press thumb through center to create a hole, and gently stretch into bagel shape. Arrange on prepared baking sheet.
07 - Bring 2 quarts of water to a gentle boil in a large pot. Stir in honey or maple syrup if using.
08 - Carefully lower 2-3 bagels into boiling water. Cook for 30 seconds per side. Remove with slotted spoon and return to baking sheet. Repeat with remaining bagels.
09 - Brush each bagel with beaten egg wash if desired and sprinkle with coarse sugar.
10 - Bake for 20-22 minutes until golden brown. Transfer to wire rack and cool completely before slicing.

# Expert Tips:

01 -
  • You get that authentic bagel shop texture without any wheat or gums that upset your stomach
  • The blueberries burst in every bite creating little pockets of jammy sweetness
  • They freeze beautifully so you can meal prep breakfast for weeks
02 -
  • Gluten-free dough behaves differently than wheat dough it will remain sticky and that is completely normal
  • The boiling step is not optional it creates the chewy bagel texture and makes them shiny
  • Let them cool completely before slicing or they may become gummy inside
03 -
  • If your dough feels too wet to shape refrigerate it for 15 minutes to firm up slightly
  • A kitchen scale makes consistent portioning so much easier than eyeballing
  • Line your baking sheet with fresh parchment after boiling to prevent sticking

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