Strawberry Bagel Supreme Recipes

BASIL-STRAWBERRY BAGEL

Steps:

• Spread bagel with cream cheese spread.
• Top with basil.

STRAWBERRY BAGEL SCHMEAR

Steps:

• Combine the cream cheese and jam in the bowl of a stand mixer. Using the whisk attachment, whip for 5 minutes.
• Add the powdered sugar and whip for an additional 30 seconds. Store in the refrigerator for 3-4 days.

STRAWBERRY BAGELS

Steps:

• Dissolve sugar in water and add yeast. Let stand until the mixture bubbles, a few minutes.
• Meanwhile, sift together the bread flour, 1 ½ c of the whole wheat flour, and salt. Make a well in the center and add the yeast mixture. Stir to combine. (this time I used my mixer and the dough hook attachment until it was time to add the strawberries).
• Turn onto a lightly floured surface knead for about 5 minutes, adding extra whole wheat flour as needed. Gently knead in the strawberries.
• Place dough in a large, greased bowl. Cover and set in a warm place- let rise until doubled size, about an hour.
• Divide dough in half.
• Cover 1/2 of the dough with a towel. With the other half, divide dough into small pieces with a bench scraper/knife.
• Shape each piece into a ball and allow to relax for a few minutes.
• Flatten each round with the palm of your hand.
• With thumb press deep into the center of bagel and tear open a hole in the center with your fingers. Pull the hole open. Cover bagels with a kitchen towel and let rest for about 10 minutes.
• Repeat process with other part of dough.
• Preheat oven to 400.
• Bring about 2 quarts of water to a boil and add 1 T of sugar. Reduce heat to maintain a gentle simmer. Put 2-3 bagels at a time in to the simmering water for about 30 seconds, turning once. Drain and place on parchment-lined baking sheets.
• Brush with egg wash and sprinkle with toppings. Using a spatula or your fingers- flip bagels over and repeat with egg wash and toppings.
• Bake for 30-35 mins or until browned.

HOMEMADE BAGELS RECIPE

Steps:

• Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
• Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
• Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line two large baking sheets with parchment paper or silicone baking mats.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
• Preheat oven to 425°F (218°C).
• Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. 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.
• Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
• Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

STRAWBERRY BAGEL SUPREME

Steps:

• 1. In a skillet over high heat, add brown sugar, lemon zest, and lemon juice. Cook 1 minute until sugar melts. Add strawberries. Cook 1 minute. Spread cream cheese over toasted bagels. Top with strawberry sauce. Cut each half bagel into fourths. You can refrigerate strawberry sauce for 2 days. Or freeze up to 1 month.