Kristin's Mini Blueberry Bagels

We love bagels!   There's nothing like re-creating some of your favorite (and longed-for) bagel flavors, especially for the little kids who may not even remember enjoying a delicious blueberry bagel.  This recipe is easy and delicious!  It's very similar to my cinnamon-raisin bagel recipe, which has also been a big hit.  Enjoy!

Mini Blueberry Bagels

Note: It’s best to make these with sweet, fresh blueberries. Depending on type of berry (and time of year), some berries are tasty, but rather bitter.  The sweeter ones work the best for flavor in this recipe because there is no sugar and only a little honey to sweeten the dough.

Line cookie sheet with silicon mat or parchment paper.

 

In a 1 cup measuring cup mix and let rest 5 minutes:

1/3 cup warm water

2 Tbsp honey

1 tsp rapid rise yeast (quick-rise yeast)

 

Add to yeast mixture:

1 egg

2 Tbsp oil

 

Set liquids aside, and mix together in a mixer:

2/3 cup tapioca starch

½ cup brown rice flour

2 Tbsp potato starch

1 ¼ tsp xanthan gum

½ tsp salt

 

Add liquids to mixer.  Mix on low, until combined.  Then mix on medium speed, scraping occasionally, for 2-3 minutes.  Batter will be nice and smooth.

 

Fold in gently:

½ cup fresh & sweet blueberries (thawed or canned & drained would be okay, but you’ll end up with very swirled/blue bagels – you’ve probably seen some like this before)

 

Put batter into a Ziploc (I like the freezer bags because they’re stronger).  Cut ½”- ¾” off one corner.  Pipe 7-8 mini bagels onto prepared cookie sheet, leaving big holes in the center to account for rising and puffing up during baking.  You can wet your fingers to help smooth any areas that need fixing.  (If you have large blueberries, you may find you need to cut a larger hole and can make only 6-7 bagels. This is OK, but try to make no fewer than 6 bagels or it affects the final state of the bagel)

 

Let rise in a warm location, uncovered, for 30 minutes.  They may not look like they’ve risen much, but they’ll rise more in the oven.

 

Seriously, this is the bagels after 30 minutes of sitting on top of the warm oven.  I find they look a bit smoother, but not noticeably bigger. (and I had rotated the pan a few times, so you're looking at the ones that were in the back compared to the picture above)

 

Bake at 350F for 20-25 minutes until browned.  Cool on cooling rack.  Once cooled, you can slice and freeze if you aren’t planning to eat them right away. Enjoy!

 

Fresh out of the oven! Amazing how much they rise, right!?

 

Cooled, sliced and ready for cream cheese (or whatever you enjoy on your blueberry bagel).