Blueberry Bagels

I've made mini blueberry bagels, mini cinnamon raisin bagels, everything bagels, and jalapeno-cheddar bagels, poppyseed bagels, apple-cinnamon bagels, cinnamon-sugar bagels, and I decided the time had come to make some full sized blueberry bagels. Berries are in season and so delicious to use in baking.  Plus, I find bagels freeze really well, so you can enjoy them anytime!  I have more pictures of the piping, rising, etc. in my other bagel recipes, in case you're wanting to see more details.  I find that despite not having been boiled, these are wonderfully chewy and have a great bagel texture.  One of those quirks of gluten-free cooking - we can't always do things like we used to do them.  In this case, it's a win-win! Happy bagel making! Enjoy!

Fresh from the oven! 

Blueberry Bagels

Makes 5 – 6 large bagels

Line cookie sheet with silicon mat or parchment paper.

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

2/3 cup warm water

4 Tbsp honey

2 tsp rapid rise yeast (quick-rise yeast)

Add to yeast mixture:

2 egg

4 Tbsp oil

1 tsp apple cider vinegar

Set liquids aside, and mix together in a mixer:

1 1/3 cup tapioca starch

1 cup brown rice flour

5 Tbsp potato starch

1 ½ tsp xanthan gum

1 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:

Scant 1 cup fresh blueberries, rinsed

Put batter into a Ziploc (I like the freezer bags because they’re stronger).  Cut 1” off one corner.  Pipe 5 – 6 bagels onto prepared cookie sheet.

Using wet hands, spread bagels so the holes are nice and big. You can also smooth out any areas that are a bit lumpy. 

Let rise in a warm location for 30-40 minutes.  They’ll look a bit puffier, but won’t fully double in size.

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 get them right away. These are great toasted with cream cheese.

Enjoy!