Strawberry bagels are a fun twist on your breakfast! These soft bagels are blended with delicious strawberry flavor that makes them sweet and yummy.
Perfect for a bright morning, I love to smear cream cheese on mine. You should definitely give it a try – it’s like a mini celebration on a plate! 🍓🥯
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your bagels. If you’re looking for a higher protein option, bread flour could give you chewier bagels. Whole wheat flour can also be used for a healthier twist, but start with a mix of half whole wheat and half all-purpose for best results.
Fresh Strawberries: Fresh strawberries are key for flavor. In a pinch, you could use frozen strawberries, but make sure to thaw and drain them well to avoid extra moisture in the dough.
Active Dry Yeast: If you don’t have active dry yeast, instant yeast works too. Just add it directly to your dry ingredients without dissolving it first. If you’re not keen on yeast, a quick option would be baking powder, though the texture will differ.
Honey or Agave Syrup: Both options add natural sweetness. If you’re looking for a vegan alternative, agave syrup is perfect. Maple syrup or even brown sugar could work well, adding a slightly different flavor.
How Do I Get the Perfect Bagel Shape?
Shaping your bagels right helps create that classic look and texture. Here’s how to do it simply:
- After dividing your dough, roll each piece into a ball. Make sure your hands are lightly floured to prevent sticking.
- Use your finger to poke a hole in the center of each ball. This is often the trickiest part! Gently stretch the hole as you rotate the bagel. Aim for about a 1-2 inch diameter hole, as it will shrink while boiling and baking.
Practice will help! Don’t worry if they don’t look perfect; they’ll still taste amazing.
How to Make Strawberry Bagels
Ingredients You’ll Need:
For the Bagels:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup fresh strawberries, chopped (plus extra for topping)
- 1 tbsp honey or agave syrup (optional, for dough sweetness)
- 1 tbsp olive oil or melted butter (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh strawberry puree or juice (from fresh strawberries)
For the Toppings:
- Freeze-dried strawberry bits or chopped dried strawberries
- Toasted sesame seeds (optional)
How Much Time Will You Need?
This recipe will take about 2 hours in total. You’ll need roughly 15 minutes to prep the ingredients and make the dough, about 1-1.5 hours for the dough to rise, and then around 30 minutes to shape, boil, and bake the bagels. Let’s get started!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes frothy. This shows that the yeast is active and ready to help your bagels rise.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, salt, and the remaining sugar. Make sure everything is well mixed so that the flavors are even throughout your dough.
3. Combine Wet and Dry Ingredients:
Add the frothy yeast mixture and honey (if you’re using it) to the bowl with your dry ingredients. Stir everything together until it forms a dough. Don’t worry if it looks a bit shaggy; that’s normal!
4. Knead the Dough:
Transfer your dough to a lightly floured surface and knead it for about 8-10 minutes. You want it to become smooth and elastic. If it’s too sticky, sprinkle a bit more flour as needed.
5. Fold in the Strawberries:
Gently fold the chopped strawberries into the dough. Be careful not to crush them too much; you want nice pieces throughout your bagels for yummy bites!
6. Let the Dough Rise:
Place the dough in a greased bowl and cover it with a clean cloth or plastic wrap. Let it rise in a warm spot for about 1-1.5 hours, or until it doubles in size. This is where the magic happens!
7. Shape the Bagels:
Once the dough has risen, punch it down gently to release some air. Divide the dough into 6 equal pieces. Roll each piece into a ball, then use your finger to poke a hole in the center and gently stretch it to shape it like a bagel.
8. Prepare for Boiling:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Next, bring a large pot of water to a boil. This is where the bagels will get their chewy texture!
9. Boil the Bagels:
Boil the bagels, 2-3 at a time, for about 1 minute on each side. They will puff up a bit! Use a slotted spoon to carefully remove them and place them onto your prepared baking sheet.
10. Bake the Bagels:
Bake the bagels in the preheated oven for 15-20 minutes, or until they turn golden brown. They’ll smell amazing!
11. Make the Strawberry Glaze:
While the bagels are baking, mix the powdered sugar with strawberry puree in a bowl until you get a smooth, pourable glaze. Adjust the amount of puree to reach your desired consistency.
12. Glaze and Top the Bagels:
Once the bagels are out of the oven and still warm, spread or drizzle the glaze over the top. Immediately sprinkle extra chopped strawberries, freeze-dried strawberry bits, and sesame seeds for flavor and texture.
13. Enjoy!
Let the glaze set for a few minutes before serving. Enjoy your fresh, fruity strawberry bagels with a delightful sweet glaze!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just be sure to thaw and drain them well to avoid excess moisture in your dough. Chopped fresh strawberries will give you the best flavor and texture, but frozen is a good alternative if you don’t have fresh on hand.
How Can I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them in plastic wrap and place them in the freezer for up to 3 months. Just thaw and toast them when you’re ready to enjoy!
What If I Don’t Have Active Dry Yeast?
If you don’t have active dry yeast, you can substitute it with instant yeast. Simply mix it directly into your dry ingredients without activating it first. If you’re looking for a non-yeast option, you could try baking powder, but the texture will be different and won’t yield the classic bagel chewiness.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and let it rise, then punch it down and cover it tightly in the refrigerator for up to 24 hours. Just let it come to room temperature before shaping and boiling the bagels.
