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Monday, 23 June 2014

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.

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