These are a near clone of the Blueberry Bagels you can buy at the Einstein Brothers bagel shops. These bagels fill the house with the smell of a bagel shop. They taste awesome toasted with cream cheese.

Original recipe posted July 2008. Updated June 2022.

560g ORIGINAL BLEND: Better Batter Gluten Free Flour or ARTISAN BLEND: Gum/Rice Free Gluten Free Flour

Baker’s note : if using Artisan Flour, bagels might be a whole grain texture and color. You also must let the dough rest before shaping for 20 mins, this is key.

2 Tbsp sugar

2 Tbsp molasses

1 Tbsp salt

7 g 1 package dry active yeast

2 1/4 cups warm water 110° F

1 1/2 c dried blueberries

1 egg white, beaten with 1 tbsp cold water

Flour, for rolling

Water plus sugar for the water bath (1 Tbsp per 2 quarts)


Preheat oven to 375° F. Line three or four baking sheets with parchment paper and sprinkle with flour. Simmer 2 1/4 c warm water with 1/2 c blueberries and set aside to cool.

Mix all dry ingredients in a large bowl. Add the cooled blueberry water and molasses, and remaining dried blueberries. Knead with your hands until the mixture resembles very sticky play-doh.

Lightly flour a silpat or plastic wrap (it should barely be covered with a fine film of flour). Divide the dough into softball sized portions (you can make them smaller for a mini bagel, or larger for a deli-sized bagel).

Gently roll the dough balls on the floured surface of the silpat until they’re smooth. Flatten each ball into a disk, about 4 inches by 1 1/2 inches thick.

Very gently, with floured hands, poke a hole into the center of the dough and work it until the hole is about 1 1/2 inch in diameter. Repeat with all the dough.

Let the bagels rise for 30 minutes.

Heat a pan full of water, at least 3 inches deep to boiling. Add about 1 tablespoon of sugar per 2 quarts of water. Drop no more than 3 bagels in at a time (they swell as they cook)!

Simmer for 3 minutes, gently turn over, and simmer for another 4 minutes.

Place back on parchment paper. When the tray is full, place in the oven and bake for 10 minutes.

Remove from oven and brush all over with egg white mixture. Return to oven and bake for 20-30 minutes more, or until deep golden brown.

Let cool completely before slicing.