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Strawberry Shortcake Sourdough Bagel with filling on display

Strawberry Shortcake Sourdough Bagel


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  • Author: sourdoughjesha
  • Total Time: 0 hours
  • Yield: 8 bagels 1x

Description

These strawberry shortcake sourdough bagels are inspired by the classic strawberry shortcake ice cream bar! A strawberry sourdough bagel with a delicious crunch of vanilla sugar cookie strawberry crumble in every bite. They’re also made with simple ingredients like fresh strawberries, raw honey, and whole wheat. I enjoyed mine with vanilla bean cream cheese! (Watch TikTok Video)


Ingredients

Scale
  • 350g Bread Flour – A high protein flour is needed for bagel making
  • 50g Whole Wheat Flour
  • 100g Sourdough Starter – Be sure you are using active sourdough starter (not discard)
  • 150200g Strawberries – Diced
  • 8g Sea Salt
  • 10g Honey – Bagels need some type of sugar to soften the dough,  I always use a good quality raw honey

Topping:

  • Egg (egg wash)
  • Sourdough Sugar Cookie Crumble
  • Freeze Dried Strawberries

Cream Cheese:


Instructions

  1. PREPARE STRAWBERRIES: Finely dice 200g of strawberries on a cutting board. Be sure liquid and pulp can be scraped easily into mixing bowl.
  2. MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, and salt. Now add 150g of strawberries/juice to the bowl. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple minutes until a ball forms. If dough is too thick, gradually add in additional diced strawberries in 15g increments until the correct texture is achieved. The goal is to achieve a dough that feels hydrated and pliable but still thick and not overly sticky. Bagel dough should be firmer and less hydrated than artisan bread dough. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth. Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 6–8 hours or until it doubles in size.
  3. OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
  4. DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weight them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. 
  5. FINAL (SHORT) RISE: Place your bagels on a greased baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.
  6. BAKE SUGAR COOKIES: Make and bake sugar cookies following this recipe and let cookies cool at least 10 minutes prior to using.
  7. BOIL BAGELS: Preheat oven to 400f. Fill a large, wide pot with water and bring it to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well.
  8. WASH + SUGAR COOKIE STRAWBERRY CRUMBLE: Add egg wash onto the bagels using a brush and add sugar cookie crumble.
  9. BAKE: Bake bagels for 10 minutes at 400f and 10-15 minutes at 375f or until golden brown on the outside.
  10. FINAL TOPPINGS: Once the bagels are done baking, add a sprinkle of freeze-dried strawberries on top.
  11. CREAM CHEESE: I topped my strawberry shortcake bagel with a honey vanilla bean cream cheese made with Nancy’s Probiotic Cream Cheese, raw honey, and a pinch of real vanilla bean.
  • Fermentation Time: 16 Hours
  • Cook Time: 20-25 Minutes
  • Category: Sourdough Bagels