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Strawberry Bagels

These strawberry bagels are soft, a little sweet, and perfect for summer, served warm with a delightful strawberry cream cheese spread.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 8 bagels
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

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
  • ½ beet chopped + 1 tbsp water
Strawberry Mixture
  • 1 lb strawberries (fresh or frozen)
  • 1 tsp lemon juice
  • 2 tbsp brown sugar
Poaching Ingredients
  • 8-10 cups water (for poaching)
  • ⅓ cup brown sugar (for poaching)
Egg Wash
  • 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

Method
 

Prepare Strawberry Filling
  1. Chop strawberries and simmer with lemon juice and brown sugar until softened; mash slightly and let cool.
Prepare Beet Mixture
  1. Blend beet with water and brown sugar until smooth.
Make Dough
  1. In a bowl, mix warm water, yeast, and granulated sugar. Let sit until bubbly.
  2. Add flour, salt, and strawberry-beet mixture. Mix and knead until a soft dough forms.
  3. Let dough rise covered for 1 hour until doubled in size.
  4. Divide dough into 8-10 pieces, shape into balls, and let rest for 30 minutes.
Shape Bagels
  1. Poke holes through the dough balls to shape into bagels. Place on parchment squares and let rise for another 30 minutes.
Poach Bagels
  1. Bring water and brown sugar to a boil, poach each bagel for 1 minute on each side, then remove.
Bake Bagels
  1. Brush bagels with egg wash and bake at 415°F for 20-25 minutes until golden.
Make Cream Cheese Spread
  1. Mix cream cheese, chopped strawberries, vanilla, and granulated sugar to make the strawberry spread. Chill if desired.

Notes

Use ripe strawberries for the best natural sweetness. Don't skip the poaching step for the traditional chew and glossy crust.