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.
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…
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.
- 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
- 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
- Proof your yeast by whisking in the yeast and sugar into the lukewarm water. Leave alone for 10 minutes until it froths up.
- 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.
- 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.
- 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.
- Cover and rise for 45-60 minutes. Your bagels won't expand too much--just give the dough time to rest.
- Preheat your oven to 375 degrees.
- 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.
- Allow to cool fully and then slice. Toast when you are ready to eat.
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.
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!