Gluten Free Cinnamon Blueberry Bagels

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Ambitious Kitchen

Total Time

1 hour and 55 minutes

Prep Time

1 hour and 30 minutes

Cook Time

25 minutes

Rating

(0)

Ingredients

8 servings

1 bag Pamela's Gluten Free Bread Mix
2 teaspoons ground cinnamon
2 tablespoons coconut sugar
2 1/4 teaspoons yeast
1 1/3 cup warm water
2 1/2 tablespoons melted coconut or olive oil
1/2 heaping cup fresh blueberries*
1 egg white
2 teaspoons water
2 teaspoons coconut sugar
1/2 teaspoon cinnamon

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Preparation

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Step 1

Use a heavy duty stand mixer, combine dry mix, cinnamon, coconut sugar, yeast, oil and water. Mix on medium speed for 2-3 minutes. Gently fold in blueberries. For ease, I do recommend using dried blueberries, but if you are up for it fresh work well too. Do not use frozen.

Step 2

Use about 1/2 cup dough for each bagel and place on greased baking sheet. Coat hands with a little coconut oil and form a bagel shape. (I usually form a round ball, then poke my thumb in the middle and stretch out the dough.) Cover the bagels and let the dough rise for one hour.

Step 3

After rising for an hour, reshape bagels as necessary. Preheat oven to 400 degrees F.

Step 4

While oven is preheating, bring a large pot of water to a boil. Once water is boiling, boil each bagel for 30 seconds, then remove with a slotted spoon and transfer back to a greased baking sheet.

Step 5

To ensure the bagels have a nice golden topping, in a medium bowl whisk together egg white and water. Brush each bagel with the egg white-water mixture. In a small bowl, mix together coconut sugar and cinnamon with a fork. Sprinkle a small amount on top of each bagel.