Gluten-Free Vegan Blueberry Bagels

Picnics are not just for the lunch-lovers anymore. Let us not neglect my favorite meal of the day: Breakfast! Shall we pack up a basket and stuff it with some coffee and homemade gluten-free vegan blueberry bagels? I had a feeling you would like that. Quick though, blueberry bagels are my favorite flavor in the bagel kingdom so we might have to arm wrestle for the last one.


Lucky for you my arms resemble noodles more than anything so chances are you will rank higher than I will with winning that battle. Note to self: Start building more muscle on my arms.

 Gluten-Free Vegan Blueberry Bagels

A word about this recipe (you didn’t think I would go on without talking about it now did you?). These bagels call for dried blueberries. I found mine at Trader Joe’s after a tough fight with fresh ones. Note to friends: Do not substitute dried with fresh. Because they are larger than the dried, it created larger divots in the dough that make it more difficult to smooth out, not to mention that if they fall off along the edges it will leave a nice gap. Then again, if you want to try it by all means do so. Just know that I warned you…

Gluten-Free Vegan Blueberry Bagels

Of course I cannot go through an entire post without talking about gluten-free flours. If you have issues with the flours/starches mentioned feel free to sub them out.  This post here can really help you. Please note that when you sub out a different flour they all vary in their weight and liquid absorbency. Why do I mention that? This dough needs to be a little more on the sticky side so whatever you do use make sure that the end result semi-sticks to your fingers but isn’t difficult to work with when you lightly flour your hands. I tested this blueberry bagel recipe out 3 different times and that is the consistency I found to have the best results with the entire process. Just keep that in mind.

5.0 from 2 reviews
Blueberry Bagels
Prep time
Cook time
Total time
With an incredible bite, you wouldn't believe that these blueberry bagels were actually gluten-free and vegan.
Serves: 4 bagels
Wet Ingredients
  • 1 c. lukewarm water
  • 1½ tsp. dry active yeast
  • 1 tsp. sugar
  • 2 Tbsp. mild-flavored oil
  • 1 Tbsp. apple cider vinegar
  • ⅓ c. dried blueberries
Dry Ingredients
  • ⅔ c. superfine brown rice flour
  • ⅔ c. white rice flour
  • ⅓ c. potato starch
  • ⅓ c. arrowroot powder
  • 3 Tbsp. ground pysllium husk
  • 2 tsp. brown sugar (packed)
  • 1 tsp. xanthan gum
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. cinnamon
  • ¼ tsp. salt
  1. Proof your yeast by whisking in the yeast and sugar into the lukewarm water. Leave alone for 10 minutes until it froths up.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the middle and pour the yeast mixture in as well as the remainder of the wet ingredients.
  3. Using a wooden spoon, stir the ingredients together until a dough is formed. Your dough should be slightly sticky but not sticky enough that you cannot handle it.
  4. Divide dough into 4 even balls and roll between lightly floured hands until completely smooth. Set on a baking sheet lined with parchment paper and lightly coated with corn meal. Form into a bagel shape (approx. 4" in diameter) and create a hole in the middle with your thumb.
  5. Cover and rise for 45-60 minutes. Your bagels won't expand too much--just give the dough time to rest.
  6. Preheat your oven to 375 degrees.
  7. Bake bagels for 20-23 minutes until they are nicely browned. You might want to flip them over half way through the baking time to get an even brown.
  8. Allow to cool fully and then slice. Toast when you are ready to eat.
Nutrition Information
Calories: 318 Fat: 8.3g Carbohydrates: 58g Sugar: 4.8g Sodium: 280mg Fiber: 3g Protein: 5g


I did the measurements and ingredients a little differently this time around, not to mention that I also experimented with not boiling the bagels before baking, unlike my other bagel recipes here and here. I found that they still tasted great and it reduced the amount of work that went into this recipe. Yay for laziness! I also like the texture more with the addition of xanthan gum and use of rice flours.

 Gluten-Free Vegan Blueberry Bagels

Want a cashew cream cheese recipe? Try this one. Instead of the garlic and herbs, I suggest sweetening it instead with maple syrup or agave after it has set and throw in some chopped walnuts for a creamy bagel spread.

Okay kids, now go make bagels!




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  1. Hello! I follow a dairy and gluten-free diet, but not egg free. What are the egg replacers in this recipe? I’m interested in seeing what the nutrition and calories would look like if I replace some of these powders with egg. Thanks!

  2. Hi and thank you for the great recipes! We had a little bagel-making-girl-time get together last night and made the everything bagels and these blueberry bagels. They turned out so delicious!! We had a really fun time making them too. I made most of the flours in my Vitamix and tonight (solo) tried a few new combos with your handy flour guide. Thanks! I didn’t even need to adjust for elevation. (We are at 5300ft) Have you been to Albuquerque? Come!! We can bake at night here in the summer cause it gets cooler!! All the best!!! Julia

  3. nicole dziedzic says:

    One of my favorite flavors is blueberry, these bagels are perfect toasted! Very yummy!

  4. OMG… So happy I found your blog! I am vegan and gf. I worked as a gf baker for over a year and love doing my own thing. I cant wait to try your recipes!!!

  5. Fantastic site. Lots of useful info here. I’m sending it to some friends ans additionally sharing in delicious.

    And obviously, thanks on your sweat!

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  7. These look beautiful Cara!! I just love them! Love your presentation too! I posted some blueberry muffins last month and have been eating them weekly since….I think it’s time to switch to some bagels now. Yum!!

  8. These look sooooooo amazing. It’s been so long since I’ve had a bagel that I might have almost reared up when I saw this 😉

  9. Blair Thompson says:

    Are these healthy?

    • Define healthy Blair :) I would probably never call a bagel a health food BUT I do think they are great as a treat every once in a while.

  10. Oh my goodness Cara, if you could just makes these and send them on to me I would be so very very grateful!
    Seriously, I love your photos, presentations, recipes, etc. I just need to learn to cook like you! Please let me know if you ever start on-line ordering!!!

    • You know, that’s not a bad idea. Fork and Beans Delivery service. I can always start small, say, if you live in southern Cali we can start there :) Thank you though for your incredibly KIND words to me. Wow. Thank you! Much love Lynn, Cara

  11. hippymomelizabeth says:

    These look so delicious, thanks for always beinging so nice and responding I appreciate you, I wrote on another ladys blog for 7 months with no response to my comments and I truly was so excited waiting every week and she never would talk to me, I bought her book and everything only to feel like she hated me or
    something. Thanks for being so nice It means the world to me…especially while Im working on my health…

    • Girl, I totally get it! I do the same thing too and when I see that people don’t interact with me I get the impression that the readers aren’t of importance (which I don’t like). YOU are so important to me! Thank you for even taking the time to READ this stuff and then to WRITE a comment!! Means more to me than you will ever know. I appreciate you! xo

  12. These look amazing. I never made bagels, or bread and never worked with yeast. Can you use a thermomix to make these? Can you leave them to settle over night and bake in the am for brekkie?

    • Hi Vicki! What is a thermomix? :/ And about setting over night, I think that should be fine. I’m not 100% sure though but try it!

  13. Rachelle Saldate says:

    Could you use your all purpose blend for this instead? Would you still use the pysllium husk?

    • You can definitely try it. I like the texture/flavor of the rice flours however that is a great blend to use in most recipes. Also, yes, I would still use the pysllium :) Hope that helps!

  14. So awesome! You are the queen of everything. That is all.


  15. These look soooooo good. I want to make some soon! Thanks for sharing.

  16. Also RSVPing for this amazing breakfast picnic, especially if it’s on the beach! 😉

    Blueberry bagels are the BEST and these look super delicious and easy. Yay for laziness indeed! 😉 Also loving your generous use of dried blueberries – yuuum!!

  17. I have never made bagels, but now I really want to try! These look wonderful.

    • Now you HAVE to make bagels Kelly! You will see that they really are simple to make. Thanks for the comment 😉 xo

  18. Yesssssssss! Count me in for this spectacular picnic. I love blueberry bagels and it has been ages since I have had one :)

    PS: You can also get great dried blueberries at Costco, if you were curious!

    • Great tip, thank you Nora! Oh and, bring some coffee to the picnic, what do you say? 😉

    • Nora, are the dried blueberries at Costco a good quality? any added ingredients we should know about? If not, I’m going to get them there.

  19. Oh lord! These look amazing 😀 They’re next on my boyfriends baking list 😛 Thank you for making gf and vegan baking easy (our first 10 recipes failed), you’re blog is my favourite food one. Well done :)
    Laura x

    • Put that man to work, girl! And thank you SO much for the compliment–that has always been my intention so I am so happy that it’s working for you. Much love!

  20. Blueberry bagels? What will she think of next!


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