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

My goodness, perhaps you have ever had that eventually you? It’s truly a breakfast calling like no other and therefore made my stomach rumble for another 20 minutes. Throughout the remaining day, I held considering bagels and couldn’t end. In fact, I couldn’t actually recall the last time I had developed a bagel. Express WHAT?!

Honestly, we usually had bagels in our pantry we were young. My mom was obsessed with them rather than failed to stock up the pantry with different tastes – egg or onion on her behalf, and cinnamon or blueberry for me personally. Bagels were consumed any time of day in our home and I hardly ever minded. We frequently toasted them until these were fine and golden brown with crispy sides, then spread a little pat of creamy butter at the top and a sprinkle of salt (Mother was constantly the salt lover in the family). The butter sunk into the top of every warm, golden bagel half and each salty little bite was even more perfect then your one before.

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

Well certainly after thinking about all of this and smelling the bagel aroma, I knew what needed to be done. Bagel makin’ period! This time around, I thought it might be fun to create a gluten free bagel using Pamela’s Loaf of bread Mix ; I understand that easily were gluten free I’d still want to have the ability to like a delicious bagel every occasionally. Another great benefit is that the yeast packet is already contained in the bread mix!

We 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 state that they are delicious and flavor like the actual deal. I used new blueberries, which turned out to be a bit more difficult to work with then the dried out – but occasionally dried blueberries can be difficult to find.

Given that I’m a bit older, I toast my bagels then top them with peanut butter and strawberries or blueberries. Let’s not really joke, it’s actually because I’m enthusiastic about nut butters. LITERALLY how great would this bagel end up being with my chocolates almond butter + blueberries/strawberries on top.

Okay, I must say i need that Today.

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

If you produce anything from AK, be sure to tag #ambitiouskitchen on Instagram – I love seeing your masterpieces and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).

Gluten Free Cinnamon Blueberry Bagels

Calorie consumption: 288

Body fat: 5.5g

Carbohydrates: 60.2g

Sugars: 20g

Fiber: 6.5g

Proteins: 2.5g

Prep period:


2 teaspoons floor cinnamon

2 tablespoons coconut sugar

2 1/4 teaspoon yeast

2 1/2 tablespoons melted coconut or essential olive oil

1/2 heaping cup fresh blueberries

1 egg white

2 teaspoons water


Use a durable stand mixing machine, combine dry combine, cinnamon, coconut glucose, yeast, essential oil and water. Combine on medium rate for 2-3 minutes. Gently fold in blueberries. For ease, I do recommend using dried blueberries, but if you are up for this fresh work well too. Do not use frozen.

Use about 1/2 cup dough for every bagel and put on greased baking sheet. Coat hands with just a little coconut oil and type a bagel shape. (I usually form a round ball, then poke my thumb in the centre and loosen up the dough.) Cover the bagels and allow dough rise for just one hour.

After rising for an hour, reshape bagels as necessary. Preheat oven to 400 degrees F.

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

To ensure the bagels possess a nice golden topping, inside a moderate bowl whisk collectively egg white colored and water. Clean each bagel using the egg white-water mixture. In a little bowl, mix collectively coconut sugar and cinnamon with a fork. Sprinkle a small amount together with each bagel.

Bake bagels for 25 moments or until golden brown on top. If you are you looking for more information in regards to stuffed zucchini boats ground turkey visit the site. Makes 8 medium bagels. Bagels are greatest when toasted.

You can shop online Pamela’s Products here or search their store locator to find their products in your area.