Description
This delicious strawberry bagels recipe combines fresh strawberries and beetroot for a natural pink hue, resulting in visually appealing and flavorful bagels. The bagels are boiled and baked to perfection, then served with a creamy strawberry spread made from cream cheese and chopped strawberries. Perfect for breakfast, brunch, or a special treat, these bagels offer a fruity twist on a classic favorite.
Ingredients
Scale
Bagel Dough
- 2 cups Fresh Strawberries (Frozen can be used if fresh unavailable)
- 1 small Beetroot (for color)
- 4 cups Bread Flour (or all-purpose flour for softer texture)
- 2 teaspoons Active Dry Yeast (fresh)
- 2 tablespoons Brown Sugar (or granulated sugar)
- 2 tablespoons Lemon Juice (fresh preferred)
- 1 teaspoon Salt
- 1 large Egg (for egg wash)
- 1 cup Warm Water
Creamy Strawberry Spread
- 8 ounces Cream Cheese (full-fat recommended)
- 1 teaspoon Vanilla Extract (optional)
- 1 cup Chopped Strawberries
- 1 cup Powdered Sugar (adjust to taste)
Instructions
- Prepare Strawberry Mixture: Chop fresh strawberries and combine with lemon juice and brown sugar in a saucepan. Simmer over medium heat for about 10 minutes until the strawberries are soft. Mash lightly and then set aside to cool.
- Make Beetroot Color Extract: Blend a small beetroot with a splash of water and a teaspoon of sugar until smooth. Strain the mixture to collect the colored liquid that will enhance the dough’s pink hue.
- Activate Yeast: Combine one cup of warm water with active dry yeast and a tablespoon of sugar. Let it stand for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dough Ingredients: In a large bowl, whisk together bread flour and salt. Pour in the yeast mixture along with the cooled strawberry and beetroot blend. Stir until a shaggy dough begins to form.
- Knead Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Add flour as needed to prevent sticking.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a towel and let it rise in a warm place for about 1 hour or until doubled in size.
- Divide and Rest: Punch down the risen dough, divide it into equal portions, and shape each into a ball. Let them rest covered under a towel for 30 minutes.
- Shape Bagels: Poke a hole in the center of each ball to form the classic bagel shape. Place them on a baking sheet and let rise again for 30 minutes.
- Boil Bagels: Bring a pot of water to a boil and add brown sugar. Poach each bagel in the simmering water for 1 minute on each side, then transfer back onto the baking sheet.
- Bake Bagels: Preheat the oven to 415°F (210°C). Brush each bagel with the beaten egg wash and bake for 20-25 minutes until golden brown.
- Prepare Creamy Spread: In a bowl, combine softened cream cheese, chopped strawberries, vanilla extract, and powdered sugar. Mix until the spread is smooth and creamy.
- Serve: Allow the bagels to cool slightly, then slice in half. Serve warm with the creamy strawberry spread for a delightful treat.
Notes
- Fresh strawberries are preferred but frozen can be used if thawed properly.
- Using a small beetroot adds a natural pink color without affecting flavor.
- Ensure yeast is fresh for proper rising.
- You can substitute bread flour with all-purpose flour for a softer texture.
- Adjust powdered sugar in the spread to your sweetness preference.
- Boiling the bagels with brown sugar helps develop a shiny crust and adds subtle sweetness.
- Serve bagels warm for best flavor and texture.
