Strawberry Bagels

5 from 4 votes

These homemade strawberry bagels are soft, slightly sweet, and made with fresh strawberries and whole wheat flour. Easy recipe for bakery-style bagels at home.

Prep Time1

Cook Time30

Total Time1 26

Course: Breakfast

Cuisine: American

Keyword: bagels, Strawberries, yeast bread

Servings: bagels

Calories: 136kcal

Author: Lora

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.

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.

Nutrition