Soft Chewy Gluten-Free Blueberry Bagels (Printable)

Soft, chewy gluten-free bagels bursting with fresh blueberries for a perfect breakfast treat.

# Ingredient List:

→ 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

# How to Make:

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 dry ingredients. Mix thoroughly until a sticky, uniform 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 let rise in warm area for 45 minutes until slightly puffy.
05 - Preheat oven to 425°F and line 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, create hole in center, and gently stretch to form bagel shape. Arrange on prepared baking sheet.
08 - Bring 2 quarts water to gentle boil in large pot. Stir in honey or maple syrup if using.
09 - Carefully lower 2-3 bagels into boiling water. Boil 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 golden brown. Cool on wire rack before serving.

# Expert Tips:

01 -
  • You get that authentic New York bagel shop texture without any wheat whatsoever
  • The blueberries create these gorgeous purple streaks and pockets of jammy sweetness throughout
  • Everything comes together in one bowl with zero fancy equipment required
02 -
  • Gluten-free dough will never feel like wheat dough. It is stickier and more fragile, so resist the urge to keep adding flour.
  • The boiling step is non-negotiable. Without it, you will have blueberry muffin tops instead of proper bagels.
  • Let them cool completely on a wire rack before slicing. Cutting into warm bagels makes them gummy inside.
03 -
  • Use a kitchen scale to weigh your flour. Gluten-free baking is less forgiving than wheat baking, and precise measurements make a huge difference.
  • Place your oven rack in the center position for even baking. If the bottoms brown too fast, slide a baking sheet underneath to shield them.

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