Strawberry Bagels with Cream Cheese and Fresh Strawberry Spread Recipe

Introduction

These strawberry bagels boast a soft, fluffy texture with a beautiful natural pink color from real strawberries and beets. Perfect for a vibrant breakfast or brunch, they come with a luscious strawberry cream cheese spread to delight your taste buds.

Ingredients

• ⅔ cup warm water
• 2 tsp dry active yeast
• 2 tbsp granulated sugar or honey
• 3 cups all-purpose flour
• 1 tsp salt
• 1 lb strawberries (fresh or frozen)
• 1 tsp lemon juice
• 2 tbsp brown sugar
• ½ beet, chopped + 1 tbsp water
• 8–10 cups water (for poaching)
• ⅓ cup brown sugar (for poaching)
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)
• 8 oz cream cheese, softened
• ⅓ cup strawberries, chopped
• 1 tsp vanilla extract
• 1 tbsp granulated sugar

Instructions

1. Step 1: Chop the strawberries and simmer them with lemon juice and 2 tablespoons brown sugar until softened. Mash slightly and let the mixture cool.
2. Step 2: Blend the chopped beet with 1 tablespoon water and the same amount of brown sugar until smooth.
3. Step 3: In a large bowl, combine warm water, dry yeast, and granulated sugar or honey. Let it sit until bubbly, about 5-10 minutes.
4. Step 4: Add flour, salt, and the cooled strawberry-beet mixture to the yeast mixture. Mix and knead until a dough forms, adding more flour if needed to prevent stickiness.
5. Step 5: Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
6. Step 6: Divide the dough into 8 to 10 equal pieces. Shape each piece into a ball and let them rest for 30 minutes.
7. Step 7: Form bagels by poking holes through the center of each dough ball. Place them on parchment paper squares and let rise again for 30 minutes.
8. Step 8: Bring 8 to 10 cups of water and ⅓ cup brown sugar to a boil in a large pot. Poach each bagel for 1 minute on each side, then remove and place on a wire rack to drain.
9. Step 9: Whisk together egg and 1 tablespoon water to make an egg wash. Brush each bagel generously with the wash.
10. Step 10: Bake bagels in a preheated oven at 415°F (210°C) for 20 to 25 minutes, until golden brown.
11. Step 11: While bagels bake, mix softened cream cheese, chopped strawberries, vanilla extract, and 1 tablespoon granulated sugar to make the strawberry cream cheese spread.

Tips & Variations

• Use honey instead of granulated sugar for a more natural sweetness in the dough.
• For a deeper color, increase the beet quantity slightly or use frozen strawberries for a more concentrated flavor.
• Toast bagels before serving to enhance their texture and flavor.
• Try adding a handful of chopped nuts or seeds to the cream cheese spread for extra crunch.

Storage

Store leftover bagels in an airtight container for up to 3 days at room temperature. For longer storage, freeze them and thaw before use. Reheat bagels by toasting or warming in the oven to regain their crispness and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries work well. Thaw and drain excess liquid before simmering to avoid a watery dough.

Why do I need to poach the bagels before baking?

Poaching sets the bagel’s shape and creates its characteristic chewy crust, helping the dough develop the perfect texture during baking.

Strawberry Bagels with Cream Cheese and Fresh Strawberry Spread Recipe

---

★★★★★

5 from 87 reviews

• Author: anna
• Total Time: 1 hour 45 minutes
• Yield: 8 bagels 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Soft and airy strawberry bagels with a natural pink color from fresh strawberries and beets, perfect for a colorful and flavorful breakfast or brunch. These bagels are poached then baked to achieve a golden crust with a tender interior and served with a delightful strawberry cream cheese spread.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• ⅔ cup warm water
• 2 tsp dry active yeast
• 2 tbsp granulated sugar or honey
• 3 cups all-purpose flour
• 1 tsp salt
• 1 lb strawberries (fresh or frozen)
• ½ beet, chopped
• 1 tbsp water (for blending beet)
• 1 tsp lemon juice
• 2 tbsp brown sugar

Poaching Liquid

• 8–10 cups water
• ⅓ cup brown sugar

Finishing

• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)

Strawberry Cream Cheese Spread

• 8 oz cream cheese, softened
• ⅓ cup strawberries, chopped
• 1 tsp vanilla extract
• 1 tbsp granulated sugar

---

Instructions

1. Prepare Strawberry Mixture: Chop the strawberries and simmer them with lemon juice and 2 tablespoons of brown sugar until softened. Mash the mixture slightly with a fork and let it cool completely.
2. Make Beet Puree: Blend the chopped beet with 1 tablespoon of water and some sugar until smooth to add natural color and earthiness to the dough.
3. Activate Yeast: In a mixing bowl, combine warm water, dry active yeast, and 2 tablespoons of granulated sugar or honey. Let sit until the mixture is bubbly and activated, about 5-10 minutes.
4. Form the Dough: Add the all-purpose flour, salt, and the strawberry-beet mixture into the yeast mixture. Mix and knead the ingredients until a cohesive dough forms, adding more flour if necessary to prevent stickiness.
5. First Rise: Cover the dough and let it rise in a warm place for 1 hour until it doubles in size.
6. Shape Bagels: Divide the dough into 8 to 10 equal pieces. Shape each piece into a ball and let them rest for 30 minutes to relax the gluten.
7. Form Bagel Holes: Poke a hole through the center of each dough ball to form the classic bagel shape. Place each bagel on parchment paper squares and let them rise again for 30 minutes.
8. Poach Bagels: Bring 8 to 10 cups of water and ⅓ cup brown sugar to a rolling boil. Poach each bagel for 1 minute on each side, then remove and place on a wire rack to drain.
9. Egg Wash and Bake: Whisk together 1 egg and 1 tablespoon of water to make an egg wash. Brush each bagel with the egg wash. Bake the bagels in a preheated oven at 415°F (210°C) for 20 to 25 minutes until they are golden brown.
10. Prepare Strawberry Cream Cheese Spread: Mix softened cream cheese, chopped strawberries, vanilla extract, and 1 tablespoon of sugar until smooth and well combined. Serve spread on warm or toasted bagels.

Notes

• Store bagels in an airtight container at room temperature for up to 3 days to maintain freshness.
• For enhanced flavor and texture, toast the bagels lightly before spreading with strawberry cream cheese.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: strawberry bagels, homemade bagels, breakfast bagels, strawberry cream cheese, pink bagels, natural food coloring, baked bagels, brunch recipe