Print

Strawberry Bagels with Cream Cheese and Strawberry Spread Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

This delightful Strawberry Bagels recipe combines the sweet and tangy flavors of fresh strawberries with a subtle hint of beet for natural color. These homemade bagels are poached and baked to achieve the perfect chewy texture and topped with a luscious strawberry cream cheese spread. Ideal for breakfast or brunch, they bring a fruity twist to a classic favorite.

Ingredients

Scale

Bagel Dough

  • 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

Poaching Liquid

  • 8–10 cups water
  • ⅓ cup brown sugar

Egg Wash

  • 1 egg
  • 1 tbsp water

Strawberry Cream Cheese Spread

  • 8 oz cream cheese, softened
  • ⅓ cup strawberries, chopped
  • 1 tsp vanilla extract
  • 1 tbsp granulated sugar

Instructions

  1. Prepare the strawberry mixture: Chop the strawberries and combine them with lemon juice and brown sugar in a saucepan. Simmer gently until the strawberries are softened, then mash slightly to create a chunky spread. Allow this mixture to cool completely.
  2. Make beet puree: Blend the chopped beet with 1 tablespoon of water and 2 tablespoons of brown sugar until smooth to create a natural coloring and flavor addition for the dough.
  3. Activate yeast: In a bowl, mix warm water with dry active yeast and 2 tablespoons of granulated sugar or honey. Allow the mixture to sit until it becomes bubbly, indicating the yeast is active.
  4. Mix and knead dough: Add all-purpose flour, salt, the cooled strawberry mixture, and beet puree to the yeast mixture. Stir and knead thoroughly until a smooth dough forms. Add more flour if the dough is too sticky.
  5. First rise: Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size.
  6. Shape bagels: Divide the dough into 8 to 10 equal pieces. Shape each piece into a ball, then rest them for 30 minutes. After resting, poke holes through the center of each ball to form bagels.
  7. Second rise: Place the shaped bagels on parchment paper squares and let them rise again for 30 minutes.
  8. Prepare poaching liquid: In a large pot, bring 8–10 cups of water to a boil with ⅓ cup of brown sugar dissolved in it.
  9. Poach bagels: Carefully drop bagels into the boiling water and poach each side for 1 minute. Remove them with a slotted spoon and place on a wire rack to drain.
  10. Apply egg wash and bake: Whisk together the egg and water to make an egg wash. Brush each bagel generously with the egg wash. Bake in a preheated oven at 415°F (210°C) for 20-25 minutes or until golden brown.
  11. Prepare strawberry cream cheese spread: Combine softened cream cheese, chopped strawberries, vanilla extract, and granulated sugar in a bowl. Mix well until smooth and creamy.
  12. Serve: Allow bagels to cool slightly before slicing. Serve warm with generous amounts of the strawberry cream cheese spread.

Notes

  • Store bagels in an airtight container for up to 3 days to maintain freshness.
  • For enhanced flavor and texture, toast the bagels before spreading with cream cheese.
  • Fresh or frozen strawberries can be used interchangeably with similar results.
  • Ensure water used for yeast activation is warm, not hot, to avoid killing the yeast.

Keywords: strawberry bagels, homemade bagels, fruity bagels, strawberry cream cheese, breakfast bagel recipe, baked bagels, poached bagels

Find it online: https://hannahdelgado.com/strawberry-bagels-with-cream-cheese-and-strawberry-spread-recipe/