Introduction

These strawberry bagels are a delightful twist on a classic favorite, combining a subtle berry flavor and vibrant color. Perfect for breakfast or brunch, they come with a luscious homemade strawberry cream cheese spread that enhances every bite.

A close-up view of a sliced bagel showing its soft, light purple inside texture with small air pockets, surrounded by the smooth, light brown exterior crust. Behind the sliced bagel, there are three whole bagels with the same color and shine. On the left side, three fresh red strawberries with green leaves add a bright pop of color. In the background on the right, a white bowl with white cream and a white closed jar are partially visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup warm water
2 tsp dry active yeast
2 tbsp granulated sugar or honey
3 cups all-purpose flour
1 tsp salt
1 lb strawberries (fresh or frozen)
1 tsp lemon juice
2 tbsp brown sugar
½ beet, chopped
1 tbsp water (for beet mixture)
8–10 cups water (for poaching)
⅓ cup brown sugar (for poaching)
1 egg (for egg wash)
1 tbsp water (for egg wash)
8 oz cream cheese, softened
⅓ cup strawberries, chopped (for spread)
1 tsp vanilla extract
1 tbsp granulated sugar (for spread)

Instructions

Step 1: Chop the strawberries and place them in a saucepan with lemon juice and 2 tablespoons of brown sugar. Simmer gently until the strawberries soften, then mash slightly and set aside to cool.
Step 2: Blend the chopped beet with 1 tablespoon of water and 2 tablespoons of brown sugar until smooth to create the beet mixture.
Step 3: In a large bowl, combine warm water, yeast, and granulated sugar or honey. Let the mixture sit until it becomes bubbly, about 5–10 minutes.
Step 4: Add the flour, salt, and the beet-strawberry mixture to the yeast mixture. Mix and knead until a smooth dough forms, adding extra flour as needed to prevent stickiness.
Step 5: Cover the dough and let it rise in a warm place for 1 hour, until it doubles in size. Then divide the dough into 8–10 equal pieces, shape each into a ball, and let them rest for 30 minutes.
Step 6: Create bagels by poking holes through the center of each dough ball, stretching gently to form rings. Place them on parchment paper squares and allow them to rise for another 30 minutes.
Step 7: Bring 8–10 cups of water and ⅓ cup brown sugar to a boil in a large pot. Poach each bagel for 1 minute on each side, then transfer them to a wire rack to drain.
Step 8: Whisk the egg with 1 tablespoon of water to make an egg wash. Brush each bagel thoroughly before baking.
Step 9: Preheat the oven to 415°F (210°C). Bake the bagels for 20–25 minutes or until golden brown.
Step 10: While the bagels bake, prepare the strawberry cream cheese spread by mixing the softened cream cheese with chopped strawberries, vanilla extract, and 1 tablespoon of granulated sugar until smooth and creamy.

Tips & Variations

Use frozen strawberries if fresh are not in season; just thaw and drain excess liquid before cooking.
For a sweeter bagel, increase the sugar slightly in the dough or egg wash.
Try adding a handful of chopped nuts or dried fruit into the dough for extra texture.
Substitute the beet with natural food coloring or other fruit purees for a different zing and color.

Storage

Store leftover bagels in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months. Reheat frozen bagels by toasting or warming in the oven. Keep the cream cheese spread refrigerated and use within 3–4 days.

How to Serve

A close-up image shows a group of pink bagels resting on a white marbled surface. One pink bagel is sliced open and positioned in front of the whole bagels, revealing a soft, airy interior with a light purple-pink crumb and a porous texture. In the background, there is a blurred white glass jar filled with a creamy white liquid. The lighting highlights the smooth, slightly shiny surface of the bagels and the delicate, spongy inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw them first and drain any excess liquid before cooking to avoid making the dough too wet.

What can I use instead of beet for coloring?

You can substitute the beet with other natural purees like raspberry or cherry, or use a natural food coloring if preferred. This will alter the flavor slightly but maintain the appealing color.