The BEST Gluten-Free Bagels (dairy-free and wild blueberry flavor!)
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Time to read 2 min
20 min
25 min
8 bagels
Breakfast
United States
I absolutely love cooking and baking when I am in my luteal phase. I spent my most recent luteal phase perfecting gluten-free bagels. It took me three times, but I have finally figured it out! I like to add wild blueberries and dark chocolate chunks to mine, but you can choose to leave those out of your bagel recipe if desired. Additionally, you could top your bagel with sesame, sunflower, or pumpkin seeds depending on which phase of your cycle you are in. I always give credit where credit is due, and this fluffy gluten-free bagel recipe was adapted from Sophisticated Gourmet 's recipe.
Enjoy these fluffy, chewy, delicious, and healthier bagels! To digest these better, and to support your overall gut health for optimal hormone health, try my organic herbal tummy bitters.
To prevent PMS in the luteal phase, try my organic Soothe tincture . Pair Soothe with Crampy for immediate period cramp and pain relief.
Ingredients
- 2 teaspoons active dry yeast
- 4 ½ teaspoons granulated monkfruit
- 1 ¼ cups warm filtered water
- 3 ½ cups 1-1 gluten-free flour
- 1 ½ teaspoons sea salt
- 1/2 cup frozen wild blueberries
- 1-2 oz dark chocolate chopped
- 1 organic, pasture-raised egg
Directions
Step 1
Activate the Yeast:
In a bowl, combine 1/2 cup warm water, the yeast, and the monk fruit sugar. Let it sit for 5 minutes, then mix thoroughly.
Step 2
Prepare the Dry Ingredients:
In a separate bowl, mix the gluten-free flour and salt. Create a well in the center of the flour mixture.
Step 3
Combine Wet and Dry Ingredients:
Pour the yeast mixture into the well in the flour. Mix together until combined. Add 1/2 cup of warm water and mix. Gradually add the remaining 1/4 cup of water if needed, depending on your location's humidity.
Step 4
Add Mix-ins:
Fold in the blueberries and dark chocolate chunks.
Step 5
Knead the Dough:
Lightly flour a counter surface or use a stand mixer. Transfer the dough to the floured surface and knead for 10 minutes until it becomes smooth and elastic.
Step 6
First Rise:
Lightly oil a bowl with olive or coconut oil. Place the dough in the bowl, turning it to coat it with oil. Cover the bowl with a damp paper towel or cotton towel. Let the dough rise in a warm spot for 1-2 hours, or leave it covered in the fridge overnight for a slow rise.
Step 7
Shape the Bagels:
Once the dough has risen, gently punch it down to release the air. Slice the dough into 7-8 equal pieces (or fewer for larger bagels). Roll each piece into a smooth ball. Using your floured finger, poke a hole through the center of each ball to form a ring.
Step 8
Prepare for Boiling:
Place the shaped bagels on an oiled cookie sheet and let them rest while you prepare the water bath.
Step 9
Boil the Bagels:
Bring a pot of filtered water to a boil. Add 1 tablespoon of honey (optional) and 1 tablespoon of baking soda per 16 oz of water. Boil each bagel for 2 minutes on each side. Transfer the boiled bagels to a wire rack to drain.
Step 10
Bake the Bagels:
Preheat your oven to 425ºF (220ºC). Transfer the bagels back to the oiled baking sheet or line it with parchment paper. If desired, brush each bagel with a whisked egg for a crunchy exterior. Bake for 20 minutes.
Step 11
Cool and Enjoy:
Let the bagels cool on a wire rack. Once cooled, slice open and enjoy your freshly made blueberry dark chocolate bagels!
Notes:
- These bagels are best enjoyed fresh on the first day. However, you can store them in a sealed container or bag in the refrigerator for up to 5 days.
To freeze them, allow them to cool after cooking, then slice them. Place a piece of parchment paper between each slice, and store them in a container before freezing.
