Strawberry Bagels

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Strawberry Bagels

Difficulty: Beginner Prep Time 45 mins Cook Time 19 mins Total Time 1 hr 4 mins
Cooking Temp: 374  °F Servings: 6
Best Season: Suitable throughout the year


Strawberry Bagels are a delightful twist on the traditional bagel, infused with the sweet and fruity flavor of strawberries. These bagels are perfect for breakfast, brunch, or a snack, offering a delicious and satisfying treat that combines the chewy texture of a bagel with the fresh taste of strawberries.

The dough for strawberry bagels is made from a mixture of flour, water, yeast, sugar, and fresh or dried strawberries. The strawberries are incorporated into the dough, providing bursts of flavor and a beautiful pink hue. The dough is kneaded until smooth and elastic, then allowed to rise until doubled in size.

After rising, the dough is shaped into bagels, boiled briefly in water to give them their characteristic chewy crust, and then baked until golden brown. The result is a bagel that is soft and chewy on the inside with a slightly crisp exterior.

Strawberry Bagels can be enjoyed plain or with a variety of spreads such as cream cheese, butter, or jam. They can also be used to make delicious breakfast sandwiches or served as a sweet treat with a drizzle of honey.

These bagels are perfect for any occasion, offering a unique and fruity twist on a classic favorite. They are sure to be a hit with anyone who loves the combination of chewy bagels and the sweet taste of strawberries.


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Strawberry Sauce


  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.
    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.
    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.
    Cover them with plastic wrap during fermentation, so the surface would not dry out.
  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.
    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.
  7. 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.
Keywords: strawberry bagel, bagel,bagels
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