Introduction

These strawberry bagels are soft, airy, and beautifully pink, made with real strawberries and beets for a naturally vibrant hue. They make a delightful breakfast or brunch treat, paired perfectly with a homemade strawberry cream cheese spread.

Strawberry-Beet Bagels with Cream Cheese and Strawberry Spread Recipe - Recipe Image

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 blend)
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 simmer them with lemon juice and 2 tablespoons of brown sugar until softened. Mash slightly and let the mixture cool.
Step 2: Blend the chopped beet with 1 tablespoon of water until smooth, then stir in 2 tablespoons of brown sugar until dissolved.
Step 3: In a large bowl, combine warm water, dry yeast, and 2 tablespoons granulated sugar or honey. Let sit until bubbly, about 5-10 minutes.
Step 4: Add the all-purpose flour, salt, and the cooled strawberry-beet mixture to the yeast mixture. Mix and knead until a smooth dough forms, adding extra flour if the dough is too sticky.
Step 5: Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
Step 6: Divide the dough into 8-10 equal pieces. Shape each piece into a ball and let rest for 30 minutes.
Step 7: Poke a hole through the center of each ball to form bagels. Place each bagel on a parchment square and let rise again for 30 minutes.
Step 8: 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 to a rack to drain.
Step 9: Beat the egg with 1 tablespoon water to create an egg wash. Brush each bagel with the wash.
Step 10: Bake bagels in a preheated 415°F oven for 20-25 minutes, or until golden brown.
Step 11: To make the strawberry spread, mix softened cream cheese with chopped strawberries, vanilla extract, and 1 tablespoon granulated sugar until smooth.
Step 12: Serve the bagels warm with the strawberry cream cheese spread.

Tips & Variations

Use frozen strawberries if fresh are out of season; thaw and drain excess juice before cooking.
For a sweeter bagel, increase the brown sugar slightly in the dough mixture.
Add poppy seeds or sesame seeds on top before baking for extra texture and flavor.
If you prefer a more intense pink color, add a little more beet puree but be cautious not to overpower the flavor.
Try swapping honey for granulated sugar in the yeast mixture for a milder sweetness.

Storage

Store leftover bagels in an airtight container at room temperature for up to 3 days. To refresh, toast the bagels before serving to bring back their soft texture and enhance the flavor. For longer storage, freeze bagels in a sealed bag for up to 3 months and toast directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bagels without beets?

Yes, beets add a natural pink color but are not essential for flavor. You can omit them, though the bagels will have a lighter color without the beet puree.

What type of yeast should I use?

Dry active yeast is recommended for this recipe. Make sure it is fresh and active by proofing it in warm water with sugar until bubbly before mixing the dough.

Strawberry-Beet Bagels with Cream Cheese and Strawberry Spread Recipe

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4.8 from 140 reviews

Soft and fluffy strawberry bagels with a natural pink hue from real strawberries and beets, perfect for a vibrant and delicious breakfast or brunch. These bagels are boiled and baked for the perfect chewy texture and come with a delightful homemade strawberry cream cheese spread.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Yield: 8 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Prepare Strawberry Mixture: Chop strawberries and simmer them with lemon juice and 2 tablespoons of brown sugar until softened to release their juices. Mash slightly and let the mixture cool to room temperature.
Make Beet Puree: Blend the chopped beet with 1 tablespoon of water and the brown sugar until smooth to add natural color and moisture to the dough.
Activate Yeast: In a mixing bowl, combine warm water, dry active yeast, and granulated sugar or honey. Let it sit for about 5-10 minutes until the mixture becomes bubbly and frothy, indicating the yeast is active.
Make Dough: Add the all-purpose flour and salt to the yeast mixture. Stir in the cooled strawberry mixture and beet puree. Mix everything until it starts to come together, then knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes. Add additional flour as needed to prevent sticking.
First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Shape Bagels: Punch down the risen dough and divide it into 8-10 equal pieces. Shape each piece into a round ball and let them rest for 30 minutes to relax the gluten.
Form Bagels: Poke a hole through the center of each dough ball with your finger and gently stretch it to form a ring shape. Place each shaped bagel onto parchment paper squares. Cover and let rise again for 30 minutes.
Poach Bagels: Bring 8-10 cups of water mixed with ⅓ cup brown sugar to a boil in a large pot. Carefully drop bagels into the boiling water and poach each side for 1 minute. Remove them from the water with a slotted spoon and place them on a cooling rack to drain.
Apply Egg Wash & Bake: Preheat the oven to 415°F (210°C). Brush each bagel with the egg wash made from beating 1 egg with 1 tablespoon of water. Arrange bagels on a baking sheet and bake for 20-25 minutes or until golden brown and cooked through.
Make Strawberry Cream Cheese Spread: In a bowl, combine softened cream cheese, chopped strawberries, vanilla extract, and granulated sugar. Mix well until creamy and smooth. Serve the bagels warm or at room temperature with the strawberry spread.

Notes

Store bagels in an airtight container or resealable bag for up to 3 days to maintain freshness.
Toast bagels before serving for extra flavor and a pleasant crunchy texture.
You can substitute honey for granulated sugar as a sweetener in the dough for a different flavor profile.
Ensure water used for poaching is at a gentle boil to properly set the bagel crust without bursting.
Feel free to freeze baked bagels and thaw/toast them later for convenience.

Keywords: Strawberry Bagels, Homemade Bagels, Breakfast Bagels, Strawberry Cream Cheese, Pink Bagels, Baking Bagels