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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.

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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