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strawberry sourdough bagels 2

Strawberry Sourdough Bagels


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  • Author: Jesha
  • Total Time: 18+ Hours
  • Yield: 68 Bagels 1x

Description

These strawberry sourdough bagels are so soft and chewy, naturally sweet, and bake up beautifully! The best part is, they’re easy to make and PERFECT for spring.


Ingredients

Scale

Bagel Ingredients:

  • 400g Bread Flour
  • 150g Fresh or Frozen Strawberries, Diced
  • 100g – 140g Water* (Texture of the dough should be hydrated but not sticky!)
  • 100g Sourdough Starter
  • 10g Honey
  • 8g Sea Salt

Additional Ingredients:

  • Olive Oil – Used to grease the bowl or plate where are bagel dough will rise.
  • Eggs – You’ll brush your bagels with an egg wash to give them a beautiful golden color


Instructions

  1. Prep Strawberries: Remove strawberry stems, dice on a cutting board, and reserve all the juice too! If using frozen strawberries, warm in the microwave or stove-top before dicing. Be sure to reserve any liquid from the warming process!
  2. Mix Dough: In a bowl or stand mixer, mix all ingredients together including the diced strawberries AND juice. 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 of minutes until a ball forms.
  3. Short Rest: Place covered in a bowl or tupperware and let it rest 30 minutes.
  4. Knead: Now, on a lightly floured surface, knead the dough for 2-3 minutes or until the dough is smooth.
  5. Room Temp Rise: Place covered in a bowl or tupperware. Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
  6. Overnight Rise: Place your dough covered in the fridge for the overnight proof. This is where your dough will develop flavor, L.A.B bacteria will get to work enhancing the nutrition of our dough, and final texture of our bagels will be softer!
  7. Divide and Shape: The next morning, dump out and divide your dough into 8 pieces, you can eyeball it or weigh them out on a dough scale. If the dough is sticky, you can always add a little flour to your hands or dough before shaping (I usually do not need to). 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.
  8. Final Short Room Temp Rise: Place your bagels on a greased tray and cover with a towel or plastic wrap. Let them rest for 1-3 hours or until puffy to the touch.
  9. Boil: Preheat oven to 425f. Fill a large, wide pot with water and bring 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. Place on baking sheets and brush with egg wash.
  10. Bake: Bake bagels for 17-20 minutes or until golden brown on the outside. Layer on grass-fed butter or mix your honey cream cheese and enjoy every bite!

  • Fermentation Time: 16+ Hours
  • Cook Time: 20 – 23 Minutes
  • Category: Sourdough Bagels
  • Cuisine: Breakfast