GIVEAWAY!
We are inviting people to test use our new products, such as our new lauched soup ladle, fine mesh sifter, and so on. All we want is your very own honest opinions to help us perfect our kitchen tools! Free giveaway for the first 20 people who contact us! Send me the message to: jessica@u-taste.com, or DM me on TIKTOK! For US residents age 18+ only. :)
INGREDIENTS YOU WILL NEED
Dough
- 300g bread flour
- 2.5g instant yeast
- 4g salt
- 90g strawberry sauce
- 120g ice water
Strawberry Sauce
- 150g fresh strawberries
- 30g granulated sugar
- 3g lemon juice
HOW TO MAKE STRAWBERRY BAGELS
1. Wash and chop the fresh strawberries into cubes. In a clean bowl, put together strawberries and sugar, mix well and cover with plastic wrap, keep it cool in the fridge for 30 minutes.
2. Grab a saucepan, pour in the strawberries, keep mixing and stirring over medium heat until thickened, add in lemon juice, mix well. Save 90g strawberry sauce for the dough. Keep the sauce cool in the fridge.
Notes:
- I keep rest of the strawberry sauce in a clean piping bag (without an open tip) and tie a knot at the end to make sure it is airtight, keep it cool in the fridge, and finish it within 2 days. If you cannot store it properly, it may go bad very quick.
3. Put all the ingredients for dough in the stand mixer bowl, beat until it forms a dough ball.You can take a small piece of dough, and stretch it a little to see if it can form a thin dough film.
4. Divide the dough into equal pieces. Roll the pieces into small dough balls. Cover with plastic wrap, and let rest for 30 minutes.
Notes:
- I divided the dough into 6 pieces, and it turns out a little bigger than I thought. You can make 6 or 8 pieces. Your choice.
- Cover them with plastic wrap during fermentation, so the surface would not dry out.
- It should be easy to roll them flat after the rest. Although, since temperature differs, if you find it hard to roll them out, just extend the fermentation time.
5. Dust the dough balls and rolling pin with some flour. Roll the dough balls flat; roll it up, shape into a bagel. Let rest until 1.5 times bigger.
Notes:
- Cover them with plastic wrap during fermentation, so the surface would not dry out.
- Let rest until 1.5 times bigger.
6. Preheat the oven to 374℉(190℃). In a pot, put in 500g water, and 20g granulated sugar, heat until simmer, put in each bagel, cook for 20 seconds each side.
Notes:
- Bring the water to a simmer; do not let it come to a boil.
- Cook each side for 20 seconds. Don’t forget to get rid of the parchment paper.
Steps:
- Wash and chop the fresh strawberries into cubes. In a clean bowl, put together strawberries and sugar, mix well and cover with plastic wrap, keep it cool in the fridge for 30 minutes.
- Grab a saucepan, pour in the strawberries, keep mixing and stirring over medium heat until thickened, add in lemon juice and mix well. Save 90g strawberry sauce for the dough. Keep the sauce cool in the fridge.
- Put all the ingredients for dough in the stand mixer bowl, beat until it forms a dough ball. You can take a small piece of dough, and stretch it a little to see if it can form a thin dough film.
- Divide the dough into equal pieces. Roll the pieces into small dough balls. Cover with plastic wrap, and let rest for 30 minutes.
- Dust the dough balls and rolling pin with some flour. Roll the dough balls flat; roll it up, shape into a bagel. Let rest until 1.5 times bigger.
- Preheat the oven to 374℉(190℃). In a pot, put in 500g water, and 20g granulated sugar, heat until simmer, put in each bagel, cook for 20 seconds each side.
- Line the baking tray with a baking mat or parchment paper. Send the bagels into the oven to bake for 19 minutes. Let the bagels cool down then serve.
