Strawberry Bagels Recipe

Hey there! I’m so thrilled you’re here to discover my strawberry bagels recipe! The first time I made these gorgeous pink bagels, my kitchen filled with the most wonderful berry aroma, and I knew I’d stumbled onto something special. These aren’t just any bagels – they’re a beautiful pop of color and sweetness that’ll brighten your breakfast table!

It all started in my Grandma’s kitchen, where I first learned to bake. She always said, “Food should feed your eyes before it feeds your stomach,” and these strawberry bagels certainly do that! The dough gets its stunning pink color from a combination of fresh strawberries and a touch of beetroot – all natural ingredients that create that wow-factor when you slice them open. I spent countless Saturday mornings perfecting this recipe, adjusting the strawberry-to-beetroot ratio until the color was just right without overwhelming the flavor.

What I love most about these bagels is how they transform an ordinary breakfast into something that feels special and made with love. There’s something magical about pulling these pink beauties from the oven, just like when I make my Homemade Cinnamon Sugar Bagels – both recipes bring sweet, nostalgic joy to the kitchen. Their crust golden and shiny from the boiling process, knowing you’ve created something both beautiful and delicious from scratch. And when you pair them with the homemade strawberry cream cheese? Pure breakfast joy!

Why You’ll Love This Strawberry Bagels Recipe

I’ve been making this strawberry bagel recipe for years now, and it never fails to impress family and friends who can’t believe these professional-looking bagels came from my home kitchen! The recipe might look long, but don’t worry – I’ve broken it down into manageable steps that even first-time bagel makers can follow.

• Naturally Colorful: These bagels get their gorgeous pink hue from real strawberries and a bit of beetroot – no artificial colors needed!
• Perfect Texture: The traditional boiling-then-baking method gives you that authentic bagel chew that’s impossible to find in store-bought versions.
• Make-Ahead Friendly: You can prepare the dough the night before and finish them in the morning for fresh bagels without the early wake-up call.
• Customizable: Once you master the basic recipe, you can adjust the sweetness or add toppings like sesame seeds or coarse sugar for variety, much like I do with my Easy Bagel Recipe With Crunchy Topping Like Panera.
• Impressive But Doable: These look like they came from a fancy bakery, but the process is totally manageable in a home kitchen with basic equipment.

Ingredient Note List for Strawberry Bagels

Fresh Strawberries: The star of our strawberry bagels recipe! They provide natural sweetness, beautiful color, and bursts of real berry flavor throughout the dough.

Beetroot: I add just a small amount of beetroot to enhance the pink color without affecting the flavor – it’s my secret weapon for that Instagram-worthy vibrant hue!

Bread Flour: I always use bread flour for bagels because its higher protein content creates that distinctive chewy texture we all love in a proper bagel.

Active Dry Yeast: This is what gives our bagels their rise and helps develop that complex flavor during proofing – I find it more reliable than instant yeast for bagels.

Brown Sugar: I prefer brown sugar in both the dough and poaching liquid because it adds a subtle depth of flavor that complements the strawberries beautifully.

Lemon Juice: Just a touch brightens the strawberry flavor and helps preserve that pretty pink color throughout the baking process.

Salt: Don’t skip this! Salt strengthens the gluten structure and balances the sweetness of the berries – without it, your bagels will taste flat.

Cream Cheese: The base for our strawberry cream cheese spread, I recommend using full-fat for the creamiest, most luxurious result.

Vanilla Extract: A splash adds warmth and depth to the cream cheese spread, making it taste like something from a fancy bakery.

Egg: Used for the egg wash, this gives your bagels that beautiful golden shine – my Grandma’s non-negotiable finishing touch for any bread!

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How to Make Strawberry Bagels

Step 1. I always start by preparing my strawberry mixture first. Rough chop about a pound of strawberries and add them to a pot with lemon juice and brown sugar. When I simmer them covered, the kitchen starts to smell amazing! I gently mash some berries while they cook to release more juice and flavor. While that’s happening, I blend the chopped beetroot with a tablespoon of water and sugar until smooth – this natural food coloring is my special touch!

Step 2. For the dough, I’ve found that activating the yeast properly is crucial. I mix warm water (not hot – I test it on my wrist like I would a baby bottle), dry yeast, and sugar in a large bowl and let it get foamy for about 5 minutes. My grandmother always said patient bakers make the best bread, and she was right!

Step 3. Once my yeast is bubbly and happy, I add the flour, salt, and my cooled strawberry-beetroot mixture. I’ve learned through many batches that if the mixture is too sticky, adding flour one tablespoon at a time is the way to go. I knead until I get a smooth, elastic dough ball – usually about 8-10 minutes by hand. There’s something so satisfying about feeling the dough transform under your hands!

Step 4. After kneading, I place my pretty pink dough in an oiled bowl and cover it with a damp towel. I let it rise until doubled – usually about an hour in my warm kitchen. Then comes the fun part! I punch down the dough (great stress relief!) and divide it into 8-10 equal pieces. I roll each piece into a ball, making sure they’re nice and smooth, then cover them again to rise for another 30 minutes.

Step 5. To shape the bagels, I poke my thumb through the center of each dough ball and gently stretch to form that classic bagel shape. I’ve found that placing a small square of parchment paper under each bagel makes them easier to handle later. These shaped bagels need one more 30-minute rise under the damp towel while I prepare the poaching liquid – just water and brown sugar brought to a gentle boil.

Step 6. The poaching step is what gives bagels their distinctive chewy crust! I carefully lower each bagel (with its parchment square) into the simmering water for just one minute per side. My grandmother taught me to use a spider or slotted spoon for this – it makes all the difference in keeping the bagels’ shape intact. After poaching, I place them on a baking rack, keeping the parchment underneath.

Step 7. Before baking, I brush each bagel with an egg wash (just an egg mixed with a tablespoon of water). This gives them that beautiful shine that makes them look professional! Then I arrange them on a baking sheet and bake at 415°F for 20-25 minutes until they’re lightly golden. The aroma that fills the kitchen is absolutely worth every minute of preparation!

Step 8. While the bagels are baking, I whip up the strawberry cream cheese by mixing softened cream cheese with chopped strawberries, vanilla, and a touch of sugar. This spread is the perfect complement to the warm bagels – creamy, fruity, and not too sweet, and it reminds me of the blends I use in my 5 Irresistible Homemade Cream Cheese for Bagels.

My family always hovers around the kitchen at this point, waiting for the first bagel to be cool enough to slice!

How to Store & Reheat Your Strawberry Bagels

I usually store any leftover bagels in an airtight container at room temperature, where they stay fresh for about 2 days. For longer storage, I recommend slicing them first, then storing in the refrigerator for up to 5 days. The slicing step is important – it makes reheating so much easier!

If you want to freeze these strawberry bagels (which I often do when I make a double batch), wrap each one individually in plastic wrap, then place them in a freezer bag. I’ve found they keep beautifully for up to 3 months this way. Just make sure they’re completely cool before wrapping to prevent soggy bagels.

For reheating, I’ve tried every method and found that toasting is by far the best way to bring back that fresh-baked texture. If your bagels are frozen, you can pop them straight into the toaster – no need to thaw first! For a softer result, I sometimes wrap them in foil and warm in a 350°F oven for about 10 minutes. The strawberry cream cheese can be stored separately in the refrigerator for up to a week, though in my house it rarely lasts that long!

What to Serve with Strawberry Bagels

Classic Strawberry Cream Cheese: The recipe included above is my go-to pairing – and for more creamy inspiration, check out my 5 Irresistible Homemade Cream Cheese for Bagels.

Whipped Honey Butter: I love making a simple honey butter by whipping softened butter with a tablespoon of honey and a pinch of sea salt – it melts beautifully into warm bagels and complements the strawberry flavor.

Almond Butter and Fresh Berries: For a heartier breakfast, I spread almond butter on these strawberry cream cheese bagels and top with sliced fresh strawberries and a drizzle of honey – my kids’ absolute favorite!

Yogurt Parfait Side: These bagels pair wonderfully with a side of Greek yogurt topped with granola and fresh berries – or serve with a Bagel Dip Recipe for a sweet-and-savory brunch option.

Savory Cream Cheese: My husband surprisingly loves these with plain cream cheese, thinly sliced cucumber, and cracked black pepper – though he’s equally a fan of my Vegan Lox Bagels when he wants a plant-based brunch.

Fresh Fruit Salad: When I’m hosting brunch, I always serve these bagels alongside a colorful fruit salad – sometimes with a twist like pairing with our Chopped Pickle Bagel bites for contrast.

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