Can I use fresh blueberries?

Yes! I would recommend cooking them down in a sauce pan before proceeding with the recipe to help better release the natural juices in the fruit.

Can this be made gluten-free?

Unfortunately, at this time I do not have a gluten-free recommendation for this particular recipe. Gluten-free flours do not behave the same as regular flour and I would not recommend swapping the flour in this recipe for gluten-free flour. Adding it to the boiling bath would cause the bagel to disintegrate. I will be working on an alternative, so please be patient in the meantime.

Why is my dough so sticky?

The dough will be slightly sticky, but if it is impossibly sticky, this can happen for a number of reasons. If you are baking in a humid location, this can unexpectedly add more moisture than needed to the dough. It can also be related to improper measuring, so when possible use a kitchen scale measure instead of just measuring cups to accurately measure the blueberries and flour. If the dough is too sticky to work with, try adding 1 extra tablespoon of flour and knead the dough again.

Yes! It’s the best way to store them if you aren’t enjoying them right away. Allow the bagels to cool completely then place in a freezer safe bag and place in the freezer for up to 3 months. Allow the bagel to thaw then toast as desired before enjoying.

Vegan Blueberry Bagels - Plant Based RD

Description

These blueberry bagels are easy to make and require less than 10 ingredients. They are light, perfectly chewy and bursting with spring flavor.

Ingredients

Scale

144g frozen blueberries (1 cup)
1 tsp lemon juice
2 tbsp cane sugar
Zest of 1 lemon
520g bread flour (4 cups)
1 packet instant yeast (2 1/4 tsp)
1 1/2 tsp salt
Water

Water Bath & Baking

2 liters of water
2 tbsp light brown sugar
Plant Based Milk of choice

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Instructions

Add your blueberries to a small microwave safe dish and cook in the microwave, covered, for 1 minute. Once thawed, carefully mash the blueberries with a fork to release all of their juices.
Place a small sieve over a large measuring cup and pour the mashed blueberries into it to separate the juices. Set the mashed berries aside and to the measuring cup add enough warm water to the juice to fully measure 1 and 1/4 cup liquid then add the lemon juice.
To a small bowl add the cane sugar and lemon zest. Rub the mixture together with your fingers to release the natural oils in the zest.
To a large mixing bowl add the flour, lemon sugar, yeast and salt and whisk together. Pour in the blueberry juice and the mashed blueberries and stir well to form a thick dough.
With your hands or in a stand mixer, knead the dough for at least 10 minutes to develop the gluten. If the dough is incredibly sticky, add a tablespoon of flour. If the dough feels too dry, add a tablespoon of water. Form the dough into a smooth ball and transfer the dough to a greased bowl then cover and place in a warm place to rise.
Once the dough has doubled in size, punch down the dough and transfer the dough to a lightly floured surface and roll into a ball and cut the dough into 8 equal sized pieces. Roll each piece into a round, smooth dough ball. Poke a hole through the center with a flour dusted finger. Carefully pull the hole and use your hands to form a classic bagel shape and place on a parchment lined baking tray. Repeat this with the remaining dough.
Lightly cover and allow the bagels to rest while you bring a large pot of water to a boil and stir in the brown sugar.
Preheat the oven to 425F. Place the bagels into the pot of boiling water, 3-4 at a time. Cook the dough for 2-3 minutes, then flip and cook another 2-3 minutes on the other side. Remove the dough from the water, drain well and place on a parchment lined baking sheet.
Brush your bagel with plant based milk. Place the bagels on the baking tray and bake in the oven for 25 minutes. Allow the bagels to cool for 10 minutes on a cooling rack before enjoying.