Aug
10

Last week I was walking home from my usual morning workout and suddenly smelled an overwhelming bagel aroma in the air.

My goodness, have you ever had that happen to you? It’s truly a breakfast calling like no other and therefore made my stomach rumble for the next 20 minutes. Throughout the rest of the day, I kept thinking about bagels and couldn’t stop. In fact, I couldn’t even recall the last time I had a bagel. SAY WHAT?!

GLUTEN FREE CINNAMON BLUEBERRY BAGELS

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Truth be told, we always had bagels in our pantry growing up. My mom was obsessed with them and never failed to stock up the pantry with different flavors — egg or onion for her, and cinnamon or blueberry for me. Bagels were eaten any time of day in our house and I never minded. We often toasted them until they were nice and golden brown with crispy edges, then spread a little pat of creamy butter on top and a sprinkle of salt (Mom was always the salt lover in the family). The butter sunk into the top of each warm, golden bagel half and each salty little bite was even more perfect then the one before.

I guess you could say I have an emotional connection to bagels; they remind me of my wonderful Mom and all the laughter we had scarfing down our bagels.

GLUTEN FREE CINNAMON BLUEBERRY BAGELS

Well obviously after thinking about all of this and smelling the bagel aroma, I knew what had to be done. Bagel makin’ time! This time, I thought it would be fun to create a gluten free bagel using Pamela’s Bread Mix; I know that if I were gluten free I’d still love to be able to enjoy a delicious bagel every once in a while. Another great perk is that the yeast packet is already included in the bread mix!

I chose to create a cinnamon blueberry bagel version because it’s what I enjoyed most as a kid. Although these might not be the prettiest bagels, trust me when I say that they are delicious and taste like the real deal. I used fresh blueberries, which turned out to be a little more difficult to work with then the dry — but sometimes dried blueberries can be difficult to find.

GLUTEN FREE CINNAMON BLUEBERRY BAGELS

Now that I’m a bit older, I usually toast my bagels then top them with peanut butter and strawberries or blueberries. Let’s not joke, it’s really because I’m obsessed with nut butters. LITERALLY how good would this bagel be with my dark chocolate almond butter + blueberries/strawberries on top.

Okay, I really need that NOW.

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QUESTION: What’s your favorite bagel flavor and what do you top it with?

If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram — I love seeing your creations and featuring followers! You can also find me on Facebook, Twitter, Pinterest and Snapchat (username: ambitiouskitch).

Gluten Free Cinnamon Blueberry Bagels
 
Author: 
Nutrition Information
  • Serves: 8 bagels
  • Serving size: 1 bagel (based on 8)
  • Calories: 288
  • Fat: 5.5g
  • Carbohydrates: 60.2g
  • Sugar: 20g
  • Fiber: 6.5g
  • Protein: 2.5g
Recipe type: Gluten Free, Breakfast, Dairy Free, Bagels
Prep time: 
Cook time: 
Total time: 
Gluten free blueberry bagels with a touch of cinnamon & sugar. Wonderful toasted!
Ingredients
  • 1 bag Pamela's Gluten Free Bread Mix
  • 2 teaspoons ground cinnamon
  • 2 tablespoons coconut sugar
  • 2 1/4 teaspoon 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
Instructions
  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.
  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.
  3. After rising for an hour, reshape bagels as necessary. Preheat oven to 400 degrees F.
  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.
  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.
  6. Bake bagels for 25 minutes or until golden brown on top. Makes 8 medium bagels. Bagels are best when toasted.
Notes
Slightly adapted from Pamela's bagel recipe.

This post is in partnership with Pamela’s Products. Thank you for supporting AK and the brands who help make it possible for me to bring you recipes. 

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