Strawberry Sourdough Bagels
by sourdoughjesha on March 26, 2024
These strawberry sourdough bagels are perfectly soft and chewy, naturally sweet, and bake up beautifully! All you need is fresh or frozen strawberries!
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. Add your favorite cream cheese or honey cream cheese (like I made) for the perfect breakfast. All you need is fresh or frozen strawberries!
Can’t wait for you to try this one!!
Health Benefits of Sourdough Bagels✨
Sourdough bagels go through a natural fermentation with sourdough starter – wild yeast and lactic acid bacteria (LAB). This 6,000-year-old tradition unlocks incredible health benefits. A long and slow sourdough fermentation transforms wheat and other grains, making them easy to digest because it degrades gluten, removes anti-nutrients, and breaks down FODMAPs and starches. Sourdough is also chock full of fiber, prebiotics, vitamins, minerals, and antioxidants, making it an all-around microbiome superfood.
SOURDOUGH BENEFITS:
- SUPPORTS GUT HEALTH
- BIOAVAILABLE NUTRIENTS
- DEGRADES GLUTEN
- PREBIOTIC FIBER
- ANTIOXIDANTS
- EASY TO DIGEST
- LOW GLYCEMIC
How do I make just one Strawberry Sourdough Bagel?
Ingredients:
- 100 g Bread Flour
- 37.5g Diced Strawberries
- 25 g Water
- 25g Sourdough Starter
- 2g Sea Salt
Nutrition Breakdown of One Strawberry Sourdough Bagel
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Strawberry Sourdough Bagels
Ingredients
Bagel Ingredients:
- 400 g Bread Flour
- 150 g Fresh or Frozen Strawberries Diced
- 100 – 140 g Water* Texture of the dough should be hydrated but not sticky!
- 100 g Sourdough Starter
- 10 g Honey
- 8 g Sea Salt
- Optional: Natural Pink Food Coloring
- 2 tbsp freeze-dried strawberries crushed
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 color
Instructions
- 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.
- Mix the Dough: In a bowl or stand mixer, combine all of the bagel dough ingredients, including the diced strawberries and their juice, along with 100g of water. If using a stand mixer, attach the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, stir until the ingredients come together and form a ball.If the dough feels too dry, gradually add 20-40g more water until the dough is soft but still easy to knead.
- Short Rest: Place covered in a bowl or tupperware and let it rest 30 minutes.
- Knead: Now, on a lightly floured surface, knead the dough for 2-3 minutes or until the dough is smooth.
- 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.
- Overnight Rise: After your dough has doubled in size, cover it and place it in the fridge for the overnight proof. This is an important step to develop flavor, improve texture, and allow your sourdough starter to work it's magic transforming the dough by releasing vitamins and minerals and removing antinutrients.
- 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.
- 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.
- 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.
- Bake: Bake bagels for 20-25 minutes or until golden brown on the outside. Layer on grass-fed butter or mix your honey cream cheese and enjoy every bite.
Notes
Did you make this recipe?
I would love to see! Share with me on and tag @jeshastevens — I can’t wait to see em!
You the best❤️
My first successful sourdough bagel 🥯 they are in the oven now and waiting for the strawberry whipped cream cheese before church. Yum yum
What is Sourdough Starter? Sorry I’ve never made homemade bagels or bread before and would love to make the sourdough strawberry bagels.
These are soo good and easy to make!
They definitely have a sweet strawberry taste. I used fresh strawberry’s from a farmers market definitely will be a staple 🙂
Hello my dear! ‘im trying out this recepie. I can’t wait!!!
quick question: you don’t do any folding between the 6-8 hours of the first rise (room temp rise) ?
thank you
These turned out so well. The strawberry flavour was faint, but I liked it that way. The texture was perfect. Still dense like a bagel but much lighter. Will definitely make again.
Is there conversations for cups instead of grams. I made this a few weeks ago a thought there was an easy click to convert to cups from grams, but it’s not there now. It was such a good recipe that was perfect. I want to make it again without looking up conversions as I don’t have a food scale.
where’s your sourdough starter recipe
Dear sourdoughjesha.com webmaster, You always provide great resources and references.
I made these bagels exactly as written but they look nothing like the ones in your video of the strawberry bagels. They are not nearly as pink nor do they have chunks of strawberry that held together well after kneading. Did you add a few drops of pink food coloring and freeze dried strawberries into the dough in addition to fresh strawberries?
Yes!! her recipe states to add natural food colouring if u want and the recipe calls for freeze dried strawberries too crushed to. the freeze dried alone gives then tons of colour.
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Bagels were great! I was looking for the nutrition breakdown information but it doesn’t seem to be listed under the heading.