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.Print
- Prep Time: 60 mins
- Cook Time: 25 mins
- Total Time: 1 hour 25 mins
- Yield: 4 bagels 1x
With an incredible bite, you wouldn’t believe that these blueberry bagels were actually gluten-free and vegan.
- 1 c. lukewarm water
- 1 1/2 tsp. dry active yeast
- 1 tsp. sugar
- 2 Tbsp. mild-flavored oil
- 1 Tbsp. apple cider vinegar
- 1/3 c. dried blueberries
- 2/3 c. superfine brown rice flour
- 2/3 c. white rice flour
- 1/3 c. potato starch
- 1/3 c. arrowroot powder
- 3 Tbsp. ground pysllium husk
- 2 tsp. brown sugar (packed)
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 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.
- Calories: 318
- Sugar: 4.8g
- Sodium: 280mg
- Fat: 8.3g
- Carbohydrates: 58g
- 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.
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!
I ground my own brown rice flour in a mill. I used long grain brown rice.. The texture seems fairly fine. Do you think it matters if I grind short vs. long grain brown rice? For flavor sake, would brown basmati or brown jasmine be better?
Also, do you think that I could use all brown flour and not the white? Is the white rice flour in the recipe less fine than the brown?
I’m new to dealing with rice flour..
My family has so many health issues, so I strive for the best nutrition for every bite 🙂
Hi Deborah! I foresee a couple of issues here: Milling at home might still not be fine enough. I don’t mill my own flour so I could totally be wrong here but if you are saying it seems rather fine, that’s always a plus! The issue is the amount. If it isn’t the same superfine consistency as store-bought, you will need to use more flour in the recipe. Secondly, if you do choose to use all brown rice, you are looking at a more dense baked good. The white flour adds a more fluffiness to the texture. You can always try but I just cannot guarantee it will work perfectly. As for the different rices to use, it’s really up to you and your taste preferences. Good luck!
Thanks for your reply. I ended up grinding (with a Vitamix) white jasmine rice for my white flour. ( I put the rice in the fridge the night before grinding. and then ground for 3 minutes, sifted it and then put it back in the Vitamix for another 3 minutes and sifted again)
My dough was not sticky at all, it was a tiny bit crumbly. I ended up wetting my hands to form the bagels.
They ended up tasting great!! Thanks !!! Perhaps next time I should add a bit more liquid.. Do you think I should use water, rice milk, or perhaps coconut milk?
It wasn’t sticky simply because the flour you created was absorbing more liquid than what the recipe flour mix does. Try reducing the flour amount by 1/4 c. next time and then add if needed. Glad they tasted great!
i just made this! it’s so GOOD, thank you Cara! and i do love your guide to gluten free flours. It’s bookmarked in my browser 🙂
here’s a pic!
Can you make a bunch of these and slice and freeze them? My little one with celiac and egg sensitivity LOVES these. They are so much better than the frozen allergy friendly bagels we sometimes buy. Would be nice to have them on hand in the freezer all the time.
yes would like to know if this freezes well too. too yummy to last long.
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!
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
One of my favorite flavors is blueberry, these bagels are perfect toasted! Very yummy!
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!!!
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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The Vegan 8
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!!
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 😉
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.
Cara does each bagel have the noted 1312 calories?
Haha, absolutely not! This is what happens when you switch over recipe plug ins and it doesn’t transfer the nutritional info correctly. Changing now!
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
You are most welcome. And I am quite serious about the on-line ordering thing!!!
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
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!
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!
Shirley @ gfe & All Gluten-Free Desserts
So awesome! You are the queen of everything. That is all.
Oh stop, Shirley! I will, however, gladly accept the title of Queen of Insanity 🙂
These look soooooo good. I want to make some soon! Thanks for sharing.
Thank you Kayse! Hope you love them..xo
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!!
I am currently sitting in the sand waiting for your arrival!
Ahh!! Can’t get there soon enough! 😉
Kelly @ The Pretty Bee: Cooking + Creating
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
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.
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 🙂
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!
Blueberry bagels? What will she think of next!
Strawberry? xo 😉