Ingredients
Strawberry Mixture
- 210g (1 ¼ cups) sliced strawberries, fresh or frozen
Dough
- 150g (1/2 cup + 2 tablespoons) lukewarm water
- 1 ½ teaspoons active dry yeast or instant yeast
- 2 tablespoons granulated sugar
- 440g (3 ½ cups) bread flour, plus extra for dusting
- ½ teaspoon vanilla extract
- 1 teaspoon salt
Poaching Water
- 2 liters water
- 1 tablespoon honey or brown sugar
Instructions
- Prepare Strawberry Mixture: Dice the strawberries and place them in a small saucepan over low heat. If using fresh strawberries, add ½ tablespoon of water to assist with releasing juices. Stir occasionally as the strawberries soften and begin to release liquid.
- Simmer Strawberry Reduction: Increase heat to medium and simmer while stirring constantly until the liquid reduces by at least half and the mixture thickens. Pour the mixture into a bowl and cool until just warm.
- Activate Yeast: In a large bowl or stand mixer bowl fitted with a dough hook, combine lukewarm water, yeast, and sugar. If using active dry yeast, let it sit for 5-10 minutes until foamy. Instant yeast can be used directly without this step.
- Mix Dough Ingredients: Add bread flour, vanilla extract, salt, and the cooled strawberry mixture to the yeast mixture. Use a fork or stand mixer on low speed to combine into a thick dough. Adjust texture by adding flour if too sticky or a tablespoon of water if too dry, depending on moisture from strawberries.
- Knead Dough: Knead or mix the dough for 8-10 minutes until smooth and elastic.
- First Rise: Shape the dough into a ball and place it in a large bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place until doubled in size.
- Shape Bagels: Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal pieces, shape each into a ball, and let rest for 5 minutes. Form holes in the center of each ball using your thumb and index finger, then widen by rolling dough around your fingers.
- Second Rise: Place shaped bagels on a parchment-lined baking sheet. Let them puff up for about 30 minutes as the oven preheats and water is brought to a boil.
- Preheat and Prepare Water: Preheat oven to 428°F (220°C). Bring 2 liters of water to a boil in a large pot, adding honey or brown sugar to the water.
- Poach Bagels: Carefully lower bagels into boiling water. Poach for 1 minute total, flipping after 30 seconds. Remove with a slotted spoon and drain well. Place them on the prepared baking sheet.
- Bake Bagels: Bake on the center rack for 20-25 minutes until deep golden brown. Rotate the baking sheet after 15 minutes if your oven has hot spots to ensure even baking.
- Cool and Serve: Transfer baked bagels to a cooling rack and cool for 30 minutes before slicing and enjoying.
Notes
- Using frozen strawberries is fine; no need to thaw before cooking.
- Adjust the flour as needed since strawberry moisture levels can vary, affecting dough consistency.
- Ensure water for yeast activation is lukewarm to avoid killing the yeast.
- Poaching bagels before baking gives them their characteristic chewy crust.
- Honey or brown sugar in the poaching water adds a subtle sweetness and helps bagels brown during baking.
- Bagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
