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.
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These strawberry bagels are one of those recipes I keep coming back to every spring. The moment good strawberries appear at the market, this is where I want them to go - kneaded right into a chewy, slightly sweet bagel dough that fills the kitchen with the most incredible smell while it bakes.
They are the kind of thing that feels ambitious but is completely doable on a weekend morning when you have a little time and good berries.
Bagels are a two-stage process: a rise, then a quick boil before they go into the oven. The boil is what gives them that signature chew and glossy crust - and it takes less than a minute per batch. These use both bread flour and whole wheat flour, which gives the dough enough structure to hold the berries and just enough nuttiness to balance the sweetness of the strawberries.
I sliced one open while it was still warm and spread on cream cheese with a few extra strawberry slices. There are worse ways to spend a Sunday morning. If you are new to yeasted baking, also take a look at my Blueberry Cream Cheese Bread - it uses a similar enriched dough and is a great entry point to working with yeast.
Ingredient Notes
- Warm water: The water needs to be around 110°F - warm enough to activate the yeast but not so hot it kills it. It should feel comfortably warm on your wrist, not hot. Too cool and the yeast will not activate; too hot and it dies.
- Active dry yeast: Two standard packets (4½ teaspoons). You will know it is alive when the mixture becomes foamy after 5 to 10 minutes in the warm sugared water. If it does not foam, the yeast is dead and the batch needs to start over with fresh yeast.
- Sugar: Used twice - a small amount in the dough to feed the yeast, and a tablespoon in the boiling water. The sugar in the water helps the bagel skin set quickly on contact with the heat, creating that elastic, slightly shiny crust. Both uses matter.
- Salt: Added to the flour, not the yeast mixture. Salt in direct contact with yeast slows activation, so keep them separate until the dry ingredients and wet ingredients come together.
- Bread flour: Higher protein content than all-purpose flour, which develops more gluten and gives bagels their distinctive chew. Do not substitute all-purpose here - the texture will be noticeably softer and less chewy, which is the opposite of what a bagel should be.
- Whole wheat flour: Start with 1½ cups and add more as needed during kneading. Whole wheat absorbs liquid more slowly, so the dough may feel slightly sticky at first. If you prefer all white flour, use bread flour for the full amount.
- Fresh strawberries: Hull and chop them finely - pieces no larger than ½ inch. Large pieces create wet pockets in the dough and can make it sticky. Blot the chopped berries with a paper towel if they are very juicy. Fresh strawberries only; frozen release too much liquid and will make the dough unworkable.
- Egg white: Just the white, not the whole egg. Mixed with water and brushed over the bagels before baking, it creates a glossy, golden crust without making the surface too dark. Brush both sides for even color.
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!!
Tips
- Make the holes bigger than looks right. When you shape the bagels, the hole should look almost too large. It will close up noticeably during the boil and then again in the oven. A hole that looks right before boiling will close almost entirely by the time the bagel is baked.
- Chop the strawberries small and blot them dry. Large pieces create wet pockets in the dough and make it sticky. Finely chopped pieces distribute evenly and stay tucked into the dough. If your berries are very ripe and juicy, blot them with a paper towel before adding.
- Keep the boiling water at a gentle simmer. A rolling boil can break the bagels apart before they have had a chance to set. Lower the heat slightly after the water comes to a boil so it stays at a steady, gentle simmer while you work.
- Make ahead option: After shaping the bagels and placing them on the parchment-lined tray, cover loosely with plastic wrap and refrigerate overnight. The slow rise improves both flavor and chew. The next morning, pull them out while the oven preheats, boil, and bake as directed.
- Serve with cream cheese and fresh strawberries. Slice while slightly warm and spread with cream cheese. A few sliced fresh berries on top is all these need.
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!!