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
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
- 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.
- 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.
- 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.
- 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.
- First Rise: Cover the dough and let it rise in a warm place for 1 hour until it doubles in size.
- 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.
- 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.
- 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.
- 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.
- 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
