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Strawberry Shortcake Sourdough Bagels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 31 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 bagels
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these homemade Strawberry Shortcake Sourdough Bagels, combining the tangy depth of sourdough with sweet, fresh strawberries. Soft yet chewy, these bagels are perfect for breakfast or a fruity snack, offering a unique twist on traditional bagels with a hint of vanilla and a golden egg-wash finish.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup sourdough starter
  • 1/2 cup whole milk
  • 1 tsp vanilla extract

Add-ins

  • 1/2 cup chopped strawberries

For Egg Wash

  • 1 egg

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) and prepare a baking sheet by greasing it or lining it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt thoroughly to ensure even distribution.
  3. Add wet ingredients: Stir in the milk, sourdough starter, and vanilla extract into the dry mixture until a cohesive dough forms, being careful not to overwork.
  4. Fold in strawberries: Gently fold the chopped strawberries into the dough, taking care not to crush them to maintain their texture and flavor.
  5. Shape the bagels: Divide the dough into 8 equal portions. Roll each portion into a ball, then poke a hole through the center and stretch slightly to form the classic bagel ring shape.
  6. Prepare for baking: Place the bagels on the prepared baking sheet. Beat the egg and brush it over the tops of each bagel to give a shiny golden finish when baked.
  7. Bake the bagels: Bake in the preheated oven for 20-25 minutes until the bagels are golden brown and firm to the touch.
  8. Cool and serve: Allow the bagels to cool a few minutes before serving. Enjoy them plain or with your favorite cream cheese or butter.

Notes

  • Ensure the strawberries are chopped finely to prevent large chunks breaking the dough structure.
  • The egg wash is key for achieving a glossy, golden crust on the bagels.
  • Use active and bubbly sourdough starter for best results in texture and flavor.
  • These bagels are best eaten fresh but can be stored in an airtight container for 2-3 days or frozen for longer storage.
  • For a dairy-free option, substitute whole milk with a plant-based milk alternative.

Find it online: https://slsrecipes.com/strawberry-shortcake-sourdough-bagels-recipe/