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Strawberry Bagels

These delightful strawberry bagels offer a welcoming and comforting treat for breakfast, combining the sweetness of strawberries with the warmth of freshly baked bread.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8 bagels
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dough
  • 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
For the poaching
  • 8-10 cups water
  • ⅓ cup brown sugar
For the topping
  • 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
For the strawberry compote
  • 1 lb strawberries (fresh or frozen)
  • 1 tsp lemon juice
  • 2 tbsp brown sugar

Method
 

Preparation
  1. Chop strawberries and simmer with lemon juice and sugar until softened; mash slightly and let cool.
  2. Blend beet with water and sugar until smooth.
  3. In a bowl, mix water, yeast, and sugar. Let it sit until bubbly.
  4. Add flour, salt, and strawberry-beet mixture. Mix and knead until a dough forms. Add more flour if needed.
  5. Let dough rise covered for 1 hour until doubled.
  6. Divide the dough into 8-10 pieces, shape into balls, and rest for 30 mins.
  7. Poke holes to form bagels and place on parchment squares to rise again for 30 mins.
Cooking
  1. Boil water with brown sugar. Poach each bagel for 1 min per side. Remove to rack.
  2. Brush with egg wash and bake at 415°F for 20-25 mins until golden.
Serving
  1. Mix cream cheese, strawberries, vanilla, and sugar to make a strawberry spread.
  2. Split a warm bagel and slather it generously with the strawberry cream cheese while it’s still hot.

Notes

Use room-temperature ingredients for better yeast activation. Poaching is essential for a chewy texture. Beet is optional but adds delightful color.