Homemade Strawberry Bagels
Making bagels from home is easier than you might think, and these strawberry bagels are a beautiful, delicious twist on the classic. The dough gets its gorgeous pink hue from a mix of fresh strawberries and a touch of beetroot, making these bagels not only tasty but visually stunning.
As one of my favorite flavors, the sweet and fruity strawberry flavor shines through. Adding a strawberry jam to the dough helps enhance its flavor more than it would if we just added chopped strawberries. It adds a subtle sweetness and delicious fruity flavor, signature to strawberries. To up the strawberry flavor even more, I like to pair these bagels with homemade strawberry cream cheese spread. The spread is tangy from the cream cheese and sweetened by the berries and little bit of sugar. The combo of the spread and the bagels is perfect for breakfast or a fun treat at any time of day!
FAQs
Q: Can I follow this recipe for blueberry bagels?
A: Yes, this recipe should work with blueberries. Just note that this hasn’t been tested, so the exact end result is not guaranteed.
Q: How do I store homemade bagels?
A: Let the bagels cool completely then store in an airtight container or plastic bag for up to 2 days. If you want longer storage, put in a freezer safe container for up to 3 months. Just make sure you slice them in half before freezing to make reheating easier.
Homemade Strawberry Bagels
Ingredients
For the dough:
- ⅔ cup warm water
- 2 tsp dry active yeast
- 2 tbsp granulated sugar or honey
- 3 cups flour all purpose
- 1 tsp salt
- 1 lb strawberries fresh or frozen
- 1 tsp lemon juice
- 2 tbsp brown sugar
- ½ beet chopped + 1 tbsp water
For the poaching:
- 8-10 cups water
- ⅓ cup brown sugar
For the egg wash:
- 1 egg
- 1 tbsp water
For the strawberry cream cheese:
- 8 oz cream cheese softened
- ⅓ cup strawberris fresh or frozen, chopped
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
Instructions
- Rough chop the strawberries & add to a pot over medium heat with lemon juice, zest and sugar. Cover and let simmer, gently mash down some of the strawberries and let cool. In a food processor or blender, add the chopped beets + sugar + water, pulse until smooth.
- In a large bowl, add the water, dry yeast & sugar. Stir until sugar is dissolved & let it stand for about 5 mins or until it gets bubbly. Add the flour, salt & strawberry + beet mix to the bowl & stir until well combined. If too sticky, add more flour 1 tbsp at a time until a dough ball forms.
- Knead dough for several minutes & leave in a oiled bowl covered with a damp towel. Let rise until it doubles in size, about 1 hr. Punch the dough and cut into 8-10 equal pieces, roll into a ball and cover again with the towel to let rise for 30 mins.
- Poke a hole in the center of each risen dough ball to form the bagel shape. place a parchment paper square under each bagel & allow these to rise once more for another 30 mins under the damp towel. While these rise, prepare your poaching water, bringing water + brown sugar to a gentle boil.
- Using a spider or a slotted spoon, place a bagel including the parchment paper into the simmering water (2 will fit in the pot at once), poach each side for 1 min and set on a baking rack (keeping the parchment square on the bottom) once removed from the pot while you poach the rest.
- Using a pastry brush, mix the egg + 1 tbsp water and coat the bagels in the egg wash.
- Arrange bagels on their parchment squares on a baking sheet & bake at 415 F for 20-25 mins; until very lightly browned.
For the strawberry cream cheese:
- Combine softened cream cheese, strawberries, vanilla and sugar in a small bowl. Mix to combine
Notes
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