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A close-up of several blueberry bagels on a white surface, showing golden-brown crusts and visible blueberries baked into the dough.
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Gluten-Free Blueberry Bagels

These gluten-free blueberry bagels are chewy and dense, with fresh blueberries worked into the dough and dried blueberries folded in at the end. Fresh blueberries replace the water in this gluten-free bagel dough. They're boiled in a brown sugar water bath before baking, just like a real New York-style bagel. Chewy, dense, and the most beautiful shade of purple!
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Prep Time 20 minutes
Cook Time 30 minutes
Inactive Time 45 minutes
Total Time 1 hour 35 minutes
Servings 6 bagels

Ingredients

Dry Ingredients:

  • 190 g brown rice flour
  • 115 g tapioca starch
  • 50 g potato starch
  • 25 g granulated sugar
  • 8 g kosher salt
  • 7 g instant yeast
  • 6 g xanthan gum

Psyllium Gel:

  • 16 g whole psyllium husk - do not use powdered psyllium husk
  • 160 g warm water - 100 to 110°F

Wet Ingredients:

  • 170 g fresh blueberries - lightly mashed
  • 28 g avocado oil - or other neutral oil
  • 5 g apple cider vinegar

Add-ins:

  • 142 g dried blueberries - 5 oz, about a heaping ¾ cup

For Boiling:

  • 8 cups water
  • 3 tablespoons brown sugar

For Topping:

  • 1 large egg - beaten (for the egg wash)

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Mix the dry ingredients:

  • In the bowl of a stand mixer, whisk together 190 g brown rice flour, 115 g tapioca starch, 50 g potato starch, 25 g granulated sugar, 8 g kosher salt, 7 g instant yeast, and 6 g xanthan gum.
    A glass mixing bowl holds a mound of gluten-free flours and a small pile of yeast. A blue-and-white striped kitchen towel is next to the bowl on a light countertop.

Make the psyllium gel:

  • In a small bowl, combine 16 g whole psyllium husk and 160 g warm water. Stir well and let sit for 2 to 3 minutes until a thick gel forms.
    A close-up of a thick, psyllium gel mixture in a glass measuring cup with a metal spoon.
  • Add the psyllium gel to the dry ingredients.
    A glass bowl containing psyllium husk gel. A striped cloth is partially visible underneath the bowl.

Mix the dough:

  • Lightly mash 170 g fresh blueberries and add them directly to the bowl with 28 g avocado oil and 5 g apple cider vinegar.
    A glass bowl holds several slightly crushed blueberries, some with their juice leaking, on a striped blue and white cloth on a marble surface.
  • Mix with the dough hook attachment on low until combined, then increase to medium and mix for about 5 minutes until you have a smooth, cohesive dough.
    A close-up of a metal mixing bowl with purple bagel dough that contains dried blueberries sticking to the sides and the mixer attachment.
  • Add 142 g dried blueberries and mix on low for about 1 minute until incorporated.
    Purple blueberry bagel dough and whole dried blueberries sit on the side of a metal mixing bowl, with part of a blue and white striped cloth visible in the background.

Divide and shape:

  • Divide the dough into 6 equal portions, about 125g each.
    Purple blueberry bagel dough cut into six triangular wedges, arranged in a circular pattern on a lightly floured white surface.
  • To shape each bagel, take one portion of dough and cup your hand over it and use a circular motion to roll it against the surface until it forms a smooth, tight ball. Use the friction between your hand and the surface to help it come together. You shouldn't really need flour on your surface.
    A ball of purple bagel dough with dried blueberries in it sits on a lightly floured white marble surface, casting a soft shadow to the right.
  • Lightly dust your thumb with tapioca starch and poke it through the center of the ball.
    A round, purple dough ball with dried blueberries, sits on a white marble surface. The dough has a small hole in the center.
  • Gently stretch the opening with both hands, rotating as you go, until the hole is about 1 to 1.5 inches wide.
    A close-up of hands stretching purple dough with embedded blueberries, with dough sticking to the fingers.
  • Place on a parchment-lined baking sheet and repeat with remaining portions.
    Six unbaked, purple blueberry bagels on a parchment-lined baking sheet, ready to go into the oven.

Proof:

  • Cover loosely and let rise for about 45 minutes until noticeably puffy but not completely doubled in size.
    Six unbaked, purple blueberry bagels with visible blueberries are arranged on a parchment-lined baking sheet, ready to be baked.
  • About 30 minutes before the proof is done, preheat the oven to 425°F.

Boil:

  • Bring 8 cups water and 3 tablespoons brown sugar to a gentle boil in a wide pot.
  • Gently lower 2 to 3 bagels at a time into the boiling water. Boil for 45 seconds, flip, then boil for another 45 seconds. Remove with a slotted spoon and place on a wire rack. Let sit for a few minutes to let excess water drip off.
    Three uncooked gluten-free blueberry donuts are boiling in a water and brown sugar mixture inside a white pot. The donuts are light purple with visible blueberries.

Top and bake:

  • Transfer the bagels back to the parchment-lined baking sheet. Brush each bagel with beaten egg wash (1 large egg beaten).
    Six unbaked blueberry donuts with a light purple hue rest on a baking sheet lined with parchment paper.
  • Bake at 425°F for 27 to 30 minutes until deep golden brown and firm on the outside. The internal temperature should reach 205°F.
    Six baked bagels with visible dried blueberries are arranged on a parchment-lined baking sheet. The bagels are golden brown with small spots of gooey blueberries.

Cool:

  • Let cool on a wire rack for at least 45 minutes before slicing so the crumb can set.
    A close-up of golden brown gluten-free bagels, some topped with a mix of sesame and poppy seeds, arranged on a parchment-lined surface.

Notes

  • Flour blend: Do not substitute with a pre-made gluten-free flour blend. This recipe is built around a specific ratio of brown rice flour, tapioca starch, and potato starch. Each flour plays a specific role in the structure and chew of the bagel.
  • Fresh blueberries: fresh works best. If using frozen, let them thaw completely and weigh out 170 g before mashing.
  • Dried blueberries: use the chewy kind, not freeze-dried.
  • Psyllium husk: Use whole psyllium husk, not powder. I use Anthony's Whole Psyllium Husk (affiliate link). Mix it with the warm water first to form a gel before adding the remaining wet ingredients.
  • For a more vibrant purple color: microwave the fresh blueberries for 30 to 60 seconds before mashing. The taste is the same, the color is way deeper, though.
  • Storage: Bagels are best the day they're made. Store in an airtight container at room temperature for up to 2 days or freeze sliced for up to 3 months.

Nutrition

Calories: 416kcal | Carbohydrates: 84g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 589mg | Potassium: 411mg | Fiber: 9g | Sugar: 26g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
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