Strawberry Sourdough Bagels
These strawberry sourdough bagels are perfectly soft and chewy, naturally sweet, and bake up beautifully! All you need is fresh or frozen strawberries!
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
*Begin with 100g of water. If the dough feels too dry, gradually add 20-40g more water until it reaches a soft, pliable texture that's still easy to knead.