4 Ingredient Vegan Gluten-Free Blueberry Bagels
When I was in my 20s I worked for a PR agency on Michigan Avenue in downtown Chicago. Every morning I had a bagel with cream cheese and a hot chocolate at my desk at 7 a.m.
I've changed my eating habits since then, but I still love a good bagel. Only problem is...finding a diary free, egg free, gluten-free bagel is nearly impossible and if you find one that doesn't taste like cardboard it will cost you about $8.
So they used to be an occasional treat from Erin McKenna's Bakery here in LA, but thanks to this recipe, I can have a healthy, delicious bagel at home without spending a ton of money or hours baking.
1 cup gluten-free flour (I used King Arthur Gluten Free Measure for Measure)
3/4 up of Kite Hill blueberry yogurt (or dairy free yogurt of your choice)
1 tsp baking powder
1/2 tsp pink Himalayan sea salt
frozen wild blueberries
Combine ingredients in a large bowl and mix by hand until they form a dough ball.
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
Dust your counter or cutting board with a little gluten-free flour and knead the dough ball for about a minute until you get a nice consistency. Don't over knead it.
Divide it into 4 even pieces. These make perfect size (smaller) bagels. For really big bagels like you get in the store divide in half.
Roll each piece out until you get a rope like shape. Bring the ends together to form a circle and gently press together.
Lay out on baking sheet and bake for 20-25 minutes.
Optional Change Ups:
Use unsweetened plain yogurt and add 1 TBSP lemon juice and sprinkle the top with lemon zest and poppy seeds for a lemon poppy seed bagel.
Use unsweetened plain yogurt and sprinkle the top with Everything But the Bagel Seasoning Mix from Trader Joe's
Use unsweetened plain yogurt and mix in chopped herbs like chives & rosemary.
You can top these with vegan butter, nut butters and fresh fruit or my personal favorite....mashed avocado and sautéed mushrooms and onions.