Blueberry Bagels

Makes: 4 bagels
Difficulty: Moderate
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes

• 2 cups gluten free all purpose flour, plus more for dusting
• 1 tsp. xanthan gum
• 1 package active yeast (equivalent to 1 tbsp.)
• 2/3 cup & 2 tbsp. warm water (~105 degrees Fahrenheit)
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 cup fresh blueberries
• 1 tsp. oil (I used olive, but canola or coconut would work)

Directions: Heat 2/3 cup & 2 tbsp. water in the microwave or stove until the temperature reaches approximately 105 degrees. It should be just under “hot”. In a small bowl, mix the warm water and yeast together, gently stirring for a few seconds. Set aside to let the yeast proof for five minutes.

In a mixer, combine the gluten free flour, xanthan gum, and salt. Toss the ingredients and wait for the yeasty water to finish proofing. Once the yeast is foamy, pour the mixture over the flour and mix with a dough hook for 3-4 minutes, or until the dough forms a ball. It should be pretty thick and should stick together nicely. Using your hands, gently fold in the blueberries (beware of popping).

Once the blueberries have been folded in, cover with a towel and place in a warm, dark area (I use my oven – not turned on!!!) for approximately an hour, or until the dough rises. After your dough rises, split the dough into four equal sized parts. To form your bagels, cover a flat surface with flour for dusting, and either roll the dough into a flat ball and poke a hole through the middle or roll out like a snake (remember playing with play-doh?) and form into a circle.

Heat a medium saucepan with water and 1 tsp. sugar. Once the water is at a rapid boil, gently drop the bagels into the water (one at a time) and allow to boil for 2-3 minutes. Gently remove the bagels with a slotted spoon and place on a baking sheet. Once all the bagels are done boiling, cook in a 400 degree Fahrenheit oven for 20 minutes, flipping once halfway through.