Strawberry bagels are a special kind of bagel that taste like strawberries. They are pink and have a sweet flavor. These bagels are made with fresh berries and are a nice treat for breakfast or a snack. They are chewy and a little sweet, and you can eat them with cream cheese or toast them lightly. Making these bagels might take some planning, but they are really tasty and worth it!
Strawberry Bagels Ingredients
Strawberries: They are the main flavoring ingredient for the bagels, providing a fruity and sweet taste.
Meyer Lemon (zested and juiced): Adding a citrusy flavor to the bagels, it enhances the strawberry taste and provides a tangy note.
Brown Sugar (divided): It provides sweetness and helps to caramelize the strawberries during the baking process, adding depth of flavor to the bagels.
Lukewarm Water: This is used to activate the yeast, which is essential for the dough to rise and become light and airy.
Active Dry Yeast: As the leavening agent, it causes the dough to rise and become fluffy.
Unbleached All-Purpose Flour: This is the base ingredient for the bagel dough, providing structure and texture.
Kosher Salt: It enhances the flavors of the other ingredients and balances the sweetness of the strawberries and brown sugar.
Water: Used in the boiling process before baking to give the bagels a shiny, chewy crust.
Granulated Sugar: Added to the boiling water to help caramelize the outside of the bagels and create a crispy crust.
How To Make Strawberry Bagels
First, I diced about 2 cups of fresh berries and mixed them with lemon zest, juice and brown sugar. Occasionally mashing the strawberries released their flavors.
While they macerated, I added water to my stand mixer bowl. Sprinkling the yeast and pinch of sugar over top, I let it proof for 10 minutes until bubbly.
Once activated, I incorporated the strawberry mixture, flour and salt into the yeast. Kneading formed a soft dough that wasn’t too sticky.
I covered the dough and let it rise until doubled in size, which took about an hour. This step is important for proper texture.
Once puffy, I punched it down and divided it into balls. Shaping them smooth, I covered to relax 20 minutes.
Next, the water bath! I gently simmered the dough balls just a few at a time. What an amazing aroma filled my kitchen.
Baked to golden brown, the finished focaccia had a lovely chew. Cutting into it revealed the gorgeous pink berry filling.
Pro Tips
Activating the Yeast: Make sure the water for activating the yeast is lukewarm (about 110°F or 43°C). Too hot water can kill the yeast, and too cold will prevent it from activating properly.
Macerating the Strawberries: Give the strawberry mixture time to release its juices. You can mash it more thoroughly if you want to infuse the dough with more strawberry flavor. However, be careful not to over-mash the strawberries if you want some chunks in your bagels for texture.
Dough Consistency: The dough should be tacky but not overly sticky. If it’s too sticky, add a bit more flour during the kneading process until you get the right texture. If it’s too dry, add a tiny splash of water.
Kneading: Knead the dough until it becomes smooth and elastic. This is essential for the bagels to have that chewy, traditional bagel texture. If using a stand mixer, make sure to switch to the dough hook after adding all the flour to prevent over-mixing.
Resting the Dough: Don’t rush the rising process. Let the dough rest and rise until it doubles in size. A longer rise time can lead to better flavor, so consider letting it rise in a warm, draft-free place.
Shaping Bagels: When forming the bagels, make sure to pinch the seams tightly at the bottom to avoid the bagels opening up while boiling and baking.
Water Bath: The water bath is crucial for bagels to develop their characteristic chewy texture. Be sure the water is at a gentle boil and add the sugars to help caramelize the bagels as they cook. Only boil for 2 minutes on each side to prevent them from becoming too dense.
Baking: For an extra-crispy crust, you can brush the tops of the bagels with a little bit of egg wash (1 egg beaten with a tablespoon of water) before baking. This will give them a golden, shiny finish.
Cooling: Let the bagels cool completely on a wire rack before slicing to preserve their texture.
Variations and Substitutions
Flour: If you want a healthier option, you can use whole wheat flour or a combination of whole wheat and all-purpose flour. Just keep in mind that whole wheat flour may result in denser bagels.
Sweetener: If you prefer a different sweetener than brown sugar, you can try using honey, maple syrup, or coconut sugar. However, keep in mind that this may alter the taste slightly, especially with honey.
Fruit Flavors: Instead of strawberries, you could try using other fruits like raspberries, blueberries, or blackberries. You can follow the same method for macerating these fruits, though you may want to adjust the sweetness to match the fruit’s natural flavor.
Lemon Zest & Juice: For a more pronounced lemon flavor, increase the zest or add a little lemon extract to enhance the citrusy notes in the bagels. Alternatively, you can substitute regular lemon for Meyer lemon if you can’t find Meyer lemons, though the flavor will be slightly sharper.
Adding Seeds: For a bit of crunch and extra flavor, try adding poppy seeds or sesame seeds on top of the bagels before baking. Simply brush the tops with egg wash and sprinkle the seeds on top right before baking.
Dairy-Free Version: To make the recipe dairy-free, you can substitute oil for butter and use a dairy-free yogurt or almond milk instead of any milk (if needed for other bagel recipes).
Vegan Bagels: If you want to make these bagels vegan, replace the egg used for the water bath (if using) with a vegan option like a flaxseed or chia egg (1 tablespoon ground flax or chia mixed with 2.5 tablespoons water). You can also substitute the honey or egg wash with a plant-based glaze.
Adding Nuts: For a more textured bagel, consider adding finely chopped almonds, walnuts, or pecans to the dough. This can add both flavor and crunch.
Sweet Glaze: After baking, drizzle a simple glaze made with powdered sugar, lemon juice, and a little milk or water for a sweet touch. It will complement the tangy lemon and strawberry flavors.
Fun Flavor Combinations
Strawberry-Basil Bagels: Add some fresh basil into the dough for a unique strawberry-basil combination. Basil’s herbal notes will contrast nicely with the sweet strawberries.
Strawberry-Coconut Bagels: Stir some shredded coconut into the dough for a tropical twist. The coconut pairs beautifully with the fruity strawberry and lemon combination.
Strawberry-Rose Bagels: For a floral touch, try adding a teaspoon of rose water or rose petals. This delicate flavor complements the strawberry and lemon perfectly.
Strawberry-Chocolate Chip Bagels: Mix in some chocolate chips for a decadent treat. Dark or milk chocolate chips can enhance the sweetness of the strawberries and lemon.
More Strawberry Desserts
- Strawberry Crunch Cupcakes
- Strawberry Crunch Cheesecake Cones
- Strawberry Float Cake
- Strawberry Coconut Cake
Strawberry Bagels
Ingredients
- 1/2 pound strawberries
- 1/2 Meyer lemon, zested
- 1/2 tsp Meyer lemon juice
- 1 1/2 tbsp + a pinch brown sugar, divided
- 2 tbsp lukewarm water
- 1 1/8 tsp active dry yeast
- 2 1/4 cups unbleached all-purpose flour, plus more for shaping
- 1 tsp kosher salt
Water Bath
- 1 quart water
- 1 tbsp brown sugar
- 1/2 tbsp granulated sugar
Instructions
- First, dice about 2 cups of fresh strawberries into small pieces. In a mixing bowl, combine the strawberries with lemon zest, lemon juice and brown sugar. Stir the mixture occasionally and mash the solids with the back of a spoon or potato masher to extract the juices from the berries. Set aside.
- Next, add water to the bowl of a stand electric mixer. Sprinkle the yeast and a pinch of brown sugar over the water's surface and stir to combine. Let it sit for 10 minutes until bubbles appear, indicating the yeast is activated.
- Once activated, add the macerated berries, one cup of flour and salt to the yeast mixture. Use the paddle attachment or a wooden spoon to blend everything together well. Then gradually mix in the remaining flour until a thick, tacky dough forms that cleans the sides of the bowl. Change to the dough hook and knead for about 5 minutes.
- Grease a large mixing bowl with oil. Transfer the kneaded dough to the bowl and coat it evenly with additional oil. Cover with plastic wrap and let rise for 1 to 1.5 hours until doubled in size.
- Once risen, turn the dough out onto a floured work surface and divide into 12 equal portions. Shape each portion into a smooth, tight ball, pinching the bottom seams. Place the balls on a tray covered with plastic wrap and let rest for 20-30 minutes.
- While resting, heat water and sugars in a large pot to a gentle boil. Grease two baking sheets with parchment paper and preheat oven to 425°F.
- Working with one ball at a time, poke a hole through the center and stretch into a 1-inch diameter ring. Cook batches of 4 bagels each for 2 minutes per side in the simmering water. Bake for 20-25 minutes until golden brown. Cool completely before serving.