Strawberry Bagels are lovely way to welcome warmer temperatures and sunny mornings. These lovely yeast bagels are bursting with fresh berries and are worth the effort
I don’t know why one of my most favorite breads isn’t baked more often here. Possibly because of the planning involved in making bagels. Now that strawberry bagels have been baked, this won’t be the last time they will be seen in my kitchen!
Because they are AMAZING!!
I have shared a couple bagel posts here already. I used the same dough I used in my whole wheat sea salt bagels last year. If you don’t want to use any whole wheat flour, just use all bread flour.
#TwelveLoaves theme was an easy decision to make. I know it may be us here in Florida that are enjoying fresh strawberries at every market. I also know that many of you are still suffering with horrible snowstorms and thought it was time to brighten up our baking a little!!
- Strawberry Almond Quick Bread by Renee from Magnolia Days
- Strawberry Bread with Rhubarb and Bananas by Renee from Kudos Kitchen
- Brioche Loaves with Fresh Strawberry Jam by Alice from Hip Foodie Mom
- Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
- Balsamic Strawberry Cinnamon Rolls by Felice from All That’s Left Are The Crumbs
- Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
- Strawberry Dessert Rolls by Dionne from Try Anything Once Culinary
- Strawberry Hazelnut Buttermilk Quick Bread by Heather from girlichef
- Strawberry Swirl Sweet Rolls by Donna from Cookistry
- Strawberry Bread by Holly from A Baker’s House
- Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
- Strawberry Cream Cheese Muffins by Deepti from Baking Yummies
- Strawberry Danish by Karen from Karen’s Kitchen Stories
- Strawberry Bagels by Lora from Cake Duchess
- Strawberry Pound Cake by Kathya from Basic N Delicious
Read more at https://magnoliadays.com/2014/strawberry-almond-quick-bread/#9eZiKYvF2vfPSbBk.99
- Strawberry Almond Quick Bread by Renee from Magnolia Days
- Strawberry Bread with Rhubarb and Bananas by Renee from Kudos Kitchen
- Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
- Balsamic Strawberry Cinnamon Rolls by Felice from All That’s Left Are The Crumbs
- Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
- Strawberry Dessert Rolls by Dionne from Try Anything Once Culinary
- Strawberry Hazelnut Buttermilk Quick Bread by Heather from girlichef
- Strawberry Swirl Sweet Rolls by Donna from Cookistry
- Strawberry Bread by Holly from A Baker’s House
- Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
- Strawberry Cream Cheese Muffins by Deepti from Baking Yummies
- Strawberry Danish by Karen from Karen’s Kitchen Stories
- Strawberry Bagels by Lora from Cake Duchess
#TwelveLoaves March: Strawberries. February was a delicious month of Chocolate breads! We are ready for spring and chose Strawberries for our March theme! Choose a recipe featuring strawberries. (Your bread of choice could be accented with fresh or dried strawberries, strawberry preserves) Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with STRAWBERRIES. Let’s get baking!
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.
As it is with baking any bread with yeast, bagels are a little time consuming to put together. But they are so worth the work and the time needed to create them in your own kitchen!
You work with the dough in two portions. After cutting the dough in half (after it has risen), you cover one portion with a towel and start working with the uncovered portion
Because there were fresh berries in the dough, I had to be careful. I didn’t want exposed strawberries everywhere. I tried to maneuver my individual portions of dough so that the berries would be tucked into the dough.
I was a little braver this time with making the holes in the middle. I did stretch them out more than the last time I baked them. The last time I baked bagels, the holes almost closed up. So it’s OK to stretch it out more. It sort of closes up as it boils.
How long do you boil bagels in water?
It’s a super quick process. They are only in there for about 40 seconds total.
Add one tablespoon of sugar to a large pot with water and bring to a boil. The sugar helps the bagels get an elastic crust that helps them rise when they bake. The adding the bagels to the simmering water is really quite simple,
Just be careful not to burn yourself. If you’re unsure, don’t add more than 2 bagels (or even 1) at a time. I used a slotted very wide spoon to remove the bagels one at a time and drained them before adding them to my parchment lined baking tray. I had I think 3 parchment lined trays waiting for my bagels.
After you brush them with the egg wash, they are ready to go into the oven! I can’t tell you how lovely it smells while they are baking. The flavor was incredible. It wasn’t overwhelming because I only used a 1/2 cup of chopped strawberries. As soon as they cooled a little, I sliced one open and I smeared on the cream cheese and sprinkled on some more strawberries.
I am normally not a fruit bagel fan, but these homemade strawberry bagels are now my favorite bagel!!
Happy beginning of MARCH to you! Thanks for stopping by…to the bakers that bake along with us every month, THANK YOU!
Strawberry Bagels
Ingredients
- 1 ½ cups warm water a little warmer than your body temperature- 110 F degrees
- 4 ½ Tablespoons active dry yeast or 2 packets
- 3 Tablespoons sugar
- 2 tsp salt
- 2 cups bread flour
- 1 ½ – 2 cups whole wheat flour
- 1/2 cup strawberries-cleaned hulled and sliced in small pieces
- EGG WASH
- 1 egg white and 1Tablespoon water
Instructions
- Dissolve sugar in water and add yeast. Let stand until the mixture bubbles, a few minutes.
- Meanwhile, sift together the bread flour, 1 ½ c of the whole wheat flour, and salt. Make a well in the center and add the yeast mixture. Stir to combine. (this time I used my mixer and the dough hook attachment until it was time to add the strawberries).
- Turn onto a lightly floured surface knead for about 5 minutes, adding extra whole wheat flour as needed. Gently knead in the strawberries.
- Place dough in a large, greased bowl. Cover and set in a warm place- let rise until doubled size, about an hour.
- Divide dough in half.
- Cover 1/2 of the dough with a towel. With the other half, divide dough into small pieces with a bench scraper/knife.
- Shape each piece into a ball and allow to relax for a few minutes.
- Flatten each round with the palm of your hand.
- With thumb press deep into the center of bagel and tear open a hole in the center with your fingers. Pull the hole open. Cover bagels with a kitchen towel and let rest for about 10 minutes.
- Repeat process with other part of dough.
- Preheat oven to 400.
- Bring about 2 quarts of water to a boil and add 1 T of sugar. Reduce heat to maintain a gentle simmer. Put 2-3 bagels at a time in to the simmering water for about 30 seconds, turning once. Drain and place on parchment-lined baking sheets.
- Brush with egg wash and sprinkle with toppings. Using a spatula or your fingers- flip bagels over and repeat with egg wash and toppings.
- Bake for 30-35 mins or until browned.
Wow, nice bagels! You're reminding me that I haven't made any in a really long time. I guess I should do something about that.
I think I would be in heaven having one of these split open with cream cheese! I love strawberries!
I love that you made bagels with strawberries, Lora! These go perfectly with cream cheese and extra strawberries. The perfect breakfast!
Bagels are one of those things that I bake every once in a while because they haven't been available most places I've lived, but your beautiful strawberries ones have reminded me that I've never ever done a bagel post.
Homemade Bagels are the best!
As much as I love eating bagels and baking bread, I have yet to make bagels myself. I don't know why, I'm just so intimidated! Yours look perfect, Lora. And I love that you used strawberries. The flavour must be incredible!
I've made different kinds of bagels before, but not with strawberries…yet! Very jealous of your in-season strawberries in Florida btw!!
It's been way too long since I've had a bagel. These look awesome! I am so over winter, but luckily I've been buying lots of strawberries, usually from Florida, at the store. They've helped me get through winter.
I really do need to tackle making bagels this year. It's been on my to-do list for far too long. I hope I can make some as beautiful as yours. Lovely choice for this month's challenge.
Lora,
Your bagels look delicious. I brought Strawberry Monkey Bread this month. Sorry I haven't been able to participate the past few months.
Annamaria
[…] Deepti from Baking Yummies Strawberry Danish by Karen from Karen’s Kitchen Stories Strawberry Bagels by Lora from Cake […]
[…] week was no exception. Bound and determined to make something spectacular, I embarked on this month’s Twelve Loaves challenge with plans to produce a tray of flaky, delicate biscuits, tangy with goat cheese and loaded with […]
[…] celebrate (and to participate in #TwelveLoaves) I decided to use some fresh strawberries. It won’t be long and we will be picking fresh […]
These bagels looks so good, Lora. Love the strawberries!
[…] Strawberry Bagels by Lora from Cake Duchess […]
This looks amazing! Thank you, I will try this right away)
Lora, thanks! These bagels are faaantastic! My kids would love it!
Lora, that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
I tried this recipe today and I’m waiting for it to finish baking right now! One major problem I had was the flour to water ratio. Usually when I make bagels, there is a 1 1/4 cups of water per 3 1/2 cups of flour. I was very surprised when I saw that there was only 2 cups of flour!!! Also, I was extremely confused as to why there was so much yeast. typically I used 2, maybe 2 1/4, teaspoons of yeast. But this recipe has 4 1/2 TABLESPOONS. My theory is that the flour and yeast’s numbers were mixed up, but I’m not totally sure. Possibly there was 4 1/2 cups of flour needed because strawberries give more moister into the mix. One thing I learned was that I always need to add more flour for the fruit used.
For this recipe I am combining it with a blueberry bagel recipe that I have tried before. I am not sure it’s going to come out well because the strawberry dough keeps oozing and losing shape. But the shape doesn’t matter because it’s all about the taste!!!!! I just know the taste is going to be delicious!!!!!!!!
Also, it is VERY sticky and hard to handle. Even after I added more flour because the dough was soooooo wet, it was making me break down and almost cry. But, the dough looks amazing and smells AMAZING. I cannot wait to try them in about 10 minutes!!!
Hi Cadence-I think you missed my ingredient list details: it is TWO cups bread flour and 1 1/2 to TWO cups whole wheat flour, 4 1/2 Tbsp yeast (I indicate it is 2 packets-it is written correctly). So, yes, it is FOUR cups of flour and yes it is, 2 packets of yeast. The ingredients were not reversed, it is as it is written. And yes, it is a wet dough and the berries make it tricky to work with.
Happy your dough made following a different bagel recipe sounds like it was turning out great. I had no problem with this dough just as is (you can see detailed photos that show the bagels were forming nicely and also not too wet). Happy Baking!