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!!
#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 ½ 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 Teaspoons active dry yeast or 2 packets
- 3 Tablespoons sugar
- 2 teaspoon salt
- 2 cups bread flour
- 1 ½ - 2 cups whole wheat flour
- ½ cup strawberries-cleaned hulled and sliced in small pieces
- EGG WASH
- 1 egg white and 1Tablespoon water
Instructions
Activate the yeast
- In a large bowl, dissolve the sugar in warm water. Add the yeast and let it sit for 5-10 minutes until foamy.
Make the dough
- In a separate bowl, whisk together the bread flour, 1½ cups whole wheat flour, and salt. Add the yeast mixture and mix until a dough forms.
Knead the dough
- Turn the dough onto a lightly floured surface and knead for about 5 minutes, adding more whole wheat flour as needed. The dough should be smooth and slightly firm. Gently knead in the strawberries at the end.
Let it rise
- Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Shape the bagels
- Divide the dough into 8-10 equal pieces. Roll each into a ball and let rest for 5 minutes.
- Flatten slightly, then press your thumb through the center and gently stretch into a bagel shape.
Rest
- Place on a parchment-lined baking sheet, cover, and let rest for 10 minutes.
Boil the bagels
- Preheat oven to 200°C. Bring 2 quarts of water to a gentle boil and add 1 tablespoon sugar.
- Boil 2-3 bagels at a time for 30 seconds per side. Remove and place back on the tray.
Egg wash and bake
- Brush with egg wash (both sides for an even finish).
- Bake for 30-35 minutes, or until golden brown.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Yield matters: This recipe makes 8-10 standard-size bagels. If you prefer mini bagels, divide into smaller portions and you'll get about 16-20.
- Strawberries add moisture: Fresh strawberries release water as you knead. If the dough feels sticky, add a little extra flour (1-2 tablespoons at a time) until it's smooth and workable.
- Chop strawberries small: This keeps the dough even and prevents wet pockets inside the bagels.
- Dough texture: Bagel dough should feel firm, not soft like bread dough. A slightly stiff dough = better chewy texture.
- Don't skip the boil: Boiling for 30 seconds per side gives that classic bagel chew and helps them hold their shape.
- Water bath tip: Keep the water at a gentle simmer, not a rolling boil so the bagels don't fall apart.
- Even browning: Brushing egg wash on both sides gives a more golden, bakery-style finish.
- Whole wheat balance: Using part whole wheat flour adds flavor but keeps the bagels from getting too dense. Don't swap 100% whole wheat unless you're okay with a heavier texture.
- Make ahead: After shaping, you can refrigerate the bagels overnight. This actually improves flavor and texture.
- Storage: Store at room temperature for 2 days or freeze for up to 1 month. Toast before serving for best texture.
Hello. I made these and they were excellent. They’re not a very large and fluffy bagel but a healthier bagel with the same great taste. I definitely want to add a strawberry purée next time to get a pink hue and maybe a little more strawberry flavor. They were delicious though. Thank you!!