Last week I had been walking home from my normal morning workout and suddenly smelled an mind-boggling bagel aroma in the air flow.

My goodness, perhaps you have ever endured that happen to you? It’s truly a breakfast phoning like no other and therefore produced my stomach rumble for another 20 minutes. Through the entire remaining day, I held considering bagels and couldn’t end. In fact, I couldn’t even recall the final time I needed a bagel. Claim WHAT?!

Honestly, we generally had bagels in our pantry we were young. My mom was enthusiastic about them and never failed to fill up the pantry with different flavors – egg or onion for her, and cinnamon or blueberry for me personally. Bagels were eaten any time of day inside our home and I hardly ever minded. We frequently toasted them until these were wonderful and golden dark brown with crispy sides, then spread a little pat of creamy butter at the top and a sprinkle of sodium (Mom was constantly the salt lover within the family members). The butter sunk in to the top of each warm, fantastic bagel half and each salty small bite was even more perfect then the one before.

I guess you can say I’ve an emotional connection to bagels; they remind me of my great Mom and all the laughter we had scarfing down our bagels.

Well obviously after considering all of this and smelling the bagel aroma, I knew what needed to be done. Bagel makin’ period! This time, I thought it would be fun to create a gluten free bagel using Pamela’s Loaf of bread Mix ; I know that if I were gluten free of charge I’d still want to be able to like a delicious bagel every occasionally. Another great benefit is that the fungus packet is already contained in the bread mix!

I chose to develop a cinnamon blueberry bagel edition because it’s what We enjoyed most as a youngster. Although these is probably not the prettiest bagels, trust me when I state that they are delicious and flavor like the genuine deal. I used fresh new blueberries, which turned out to be a little more difficult to utilize then the dried out – but sometimes dried blueberries could be difficult to acquire.

Given that I’m a little older, I usually toast my bagels then top them with peanut butter and strawberries or blueberries. If you loved this post and you would like to get more facts concerning eggplant stuffed zucchini boats kindly visit our own web site. Let’s not really joke, it’s actually because I’m obsessed with nut butters. LITERALLY how good would this bagel be with my chocolates almond butter + blueberries/strawberries on top.

Okay, I must say i need that Right now.

QUESTION: What’s your preferred bagel flavor and what would you top it all with?

If you produce anything from AK, be sure to label #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 of charge Cinnamon Blueberry Bagels

Calories from fat: 288

Fat: 5.5g

Sugars: 60.2g

Sugar: 20g

Fiber: 6.5g

Proteins: 2.5g

Prep time:


2 teaspoons ground cinnamon

2 tablespoons coconut sugar

2 1/4 teaspoon yeast

2 1/2 tablespoons melted coconut or essential olive oil

1/2 heaping glass fresh blueberries

1 egg white

2 teaspoons water


Use a heavy duty stand mixer, combine dry blend, cinnamon, coconut sugars, yeast, oil and water. Combine on medium velocity for 2-3 minutes. Gently fold in blueberries. For ease, I really do recommend using dried out blueberries, but if you are up for it fresh work very well too. Do not use frozen.

Make use of about 1/2 glass dough for every bagel and put on greased cooking sheet. Layer hands with a little coconut oil and form a bagel shape. (I form a circular ball, after that poke my thumb in the centre and loosen up the dough.) Cover the bagels and let the dough rise for one hour.

After rising for one hour, reshape bagels as necessary. Preheat range to 400 degrees F.

While oven is preheating, bring a large pot of water to a boil. Once water is usually boiling, boil each bagel for 30 mere seconds, then remove with a slotted spoon and transfer back again to a greased cooking sheet.

To guarantee the bagels possess a nice golden topping, in a moderate bowl whisk jointly egg white and water. Clean each bagel with the egg white-water mixture. In a little bowl, mix together coconut glucose and cinnamon with a fork. Sprinkle a small amount together with each bagel.

Bake bagels for 25 moments or until golden brown on top. Makes 8 moderate bagels. Bagels are greatest when toasted.

It is possible to shop online Pamela’s Products here or search their store locator to get their products near you.

Leave a Comment

Your email address will not be published. Required fields are marked *