Description
Discover how to make delicious gluten-free blueberry bagels with this step-by-step recipe. Easy to bake, these bagels have the best flavor and a wonderfully chewy texture!
Ingredients
- 1 ½ cups warm water (105-115°F / 40-46°C)
- 1 tablespoon granulated sugar (plus more for boiling water, optional)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- 3 cups gluten-free all-purpose flour blend (with xanthan gum or psyllium husk, or add separately)
- 2 tablespoons psyllium husk powder (if your flour blend doesn’t contain it, or for extra chew)
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 egg yolk + 1 tablespoon water (for egg wash, optional)
Instructions
- 1. Activate Yeast: In a large bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy.
- 2. Mix Dough: Add gluten-free flour, psyllium husk powder, salt, and apple cider vinegar to the yeast mixture. Mix until a shaggy dough forms, then fold in blueberries.
- 3. Knead: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smoother and less sticky.
- 4. First Rise: Lightly grease a bowl, place dough in it, cover, and let rise in a warm place for 60-90 minutes.
- 5. Shape Bagels: Gently punch down dough, divide into 8-10 pieces, and shape into balls. Poke a 1-inch hole in the center of each, stretching gently. Place on a parchment-lined baking sheet.
- 6. Boil Bagels: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil. Boil bagels 2-3 at a time for 60 seconds per side. Remove and return to baking sheet.
- 7. Bake: (Optional) Brush with egg wash. Bake for 20-25 minutes, or until golden brown. Cool completely on a wire rack before serving.
- Prep Time: 25 mins
- Cook Time: 25 mins