If you adore the delightful combination of tangy sourdough and sweet, fruity bursts in your baked goods, then the Strawberry Shortcake Sourdough Bagels Recipe you’re about to explore is going to become a fast favorite. These bagels offer a perfect balance of chewy texture, subtle sourdough depth, and fresh strawberry notes that feel like a sweet morning treat and an indulgent snack all in one. Whether you’re new to sourdough baking or a seasoned pro, this recipe brings a fun twist by blending classic bagel charm with the nostalgic flavors of strawberry shortcake, making every bite a joyous experience.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a vital role in creating the perfect strawberry shortcake sourdough bagel. From the tangy sourdough starter for that signature flavor to the juicy strawberries that bring color and sweetness, every component works together to create a delightful balance.
- 2 cups all-purpose flour: Provides the structure and body for the bagel dough, ensuring chewiness.
- 1/2 cup sourdough starter: Adds a natural tang and helps with yeast fermentation for that authentic sourdough flavor.
- 1/4 cup sugar: Balances the tanginess with just a touch of sweetness.
- 1/2 cup whole milk: Enriches the dough, making it tender and moist.
- 1 tsp vanilla extract: Infuses a warm, aromatic note that complements the strawberries beautifully.
- 1 tsp baking powder: Provides an extra lift to keep the bagels light and fluffy.
- 1/2 tsp salt: Enhances all the flavors and controls the fermentation process.
- 1/2 cup chopped strawberries: Fresh fruit bursts that bring sweetness and vibrant color in every bite.
- 1 egg (for egg wash): Creates a golden, shiny crust perfect for presentation.
How to Make Strawberry Shortcake Sourdough Bagels Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C). Grease a baking sheet lightly or line it with parchment paper so your bagels bake evenly and lift easily once done. This simple prep sets the stage for beautifully baked bagels.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. This blend of dry ingredients ensures your bagels have the right texture and that each bite has balanced flavor, with a hint of sweetness from the sugar.
Step 3: Add Wet Ingredients and Form the Dough
Pour in the whole milk, sourdough starter, and vanilla extract to the dry mix. Stir gently until a cohesive dough forms—a lovely blend of creamy, tangy, and sweet notes ready to be shaped into bagels.
Step 4: Fold in the Chopped Strawberries
Carefully fold in the chopped strawberries, being gentle so they don’t get crushed. This step ensures the strawberries stay intact, offering juicy, sweet pockets throughout the bagels that surprise with every bite.
Step 5: Shape the Bagels
Divide your dough into 8 equal parts, rolling each portion into a smooth ball. Then, gently poke a hole through the center and widen it with your fingers to form classic bagel rings. This traditional shape helps your bagels bake evenly and look inviting.
Step 6: Egg Wash and Bake
Arrange the formed bagels on your prepared baking sheet. Beat the egg and brush it generously over the tops to create a shiny, golden crust as they bake. Slide the tray into the oven and bake for 20 to 25 minutes until your bagels turn a gorgeous golden brown and feel firm to the touch.
Step 7: Cool and Enjoy
Once out of the oven, allow the bagels to cool for a few minutes. This subtle resting lets their texture set perfectly—chewy, slightly tangy, and studded with delightful strawberry pieces. They’re wonderful on their own or with your favorite spread.
How to Serve Strawberry Shortcake Sourdough Bagels Recipe
Garnishes
These bagels shine best when topped with a thick smear of cream cheese, either plain or lightly sweetened with honey. You can also add fresh sliced strawberries or a dusting of powdered sugar to enhance the “strawberry shortcake” vibe and add a bit of extra charm.
Side Dishes
Pair these bagels with a cup of hot coffee or tea for a cozy morning treat. For a more indulgent brunch, serve alongside fresh fruit salad or a bowl of Greek yogurt mixed with granola and strawberry preserves to echo the flavors inside the bagels perfectly.
Creative Ways to Present
Slice the bagels and turn them into mini open-faced sandwiches with mascarpone and lemon zest for a refreshing twist. Alternatively, toast them lightly and drizzle with a strawberry glaze or homemade jam for a stunning breakfast spread that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any bagels left after your feast, store them in an airtight container at room temperature for up to two days. This keeps their texture fresh while maintaining their delightful flavor without becoming too dense or dry.
Freezing
For longer storage, wrap each bagel individually in plastic wrap or foil and place them in a freezer-safe bag. Frozen bagels can last up to three months, perfect for enjoying your Strawberry Shortcake Sourdough Bagels Recipe anytime without compromising taste.
Reheating
To bring your frozen or stored bagels back to life, toast them lightly in a toaster or warm them in a preheated oven at 350°F for about 5 to 7 minutes. This restores their crisp crust and chewy interior, just as if freshly baked.
FAQs
Can I use another type of flour for this recipe?
While all-purpose flour is best for the right texture and structure, you can experiment with bread flour for a chewier bagel. Just keep in mind the hydration might need slight adjustment.
Do I need an active sourdough starter?
Yes, an active and bubbly sourdough starter is important for the leavening and flavor development in this recipe. If yours is dormant, feed it a day before baking to ensure the best rise and taste.
Can I substitute fresh strawberries with frozen ones?
Fresh strawberries are preferred for the texture and juiciness, but if using frozen, thaw and drain them well to avoid adding extra moisture that can affect the dough consistency.
How chewy are these bagels compared to traditional ones?
Thanks to the sourdough starter and baking powder combo, these bagels have a wonderful chewiness but are slightly lighter and less dense than traditional boiled bagels, making them irresistibly tender yet satisfying.
Is the vanilla extract necessary?
Adding vanilla extract enhances the sweet aroma and rounds out the flavors beautifully, but you can omit it if you prefer a more straightforward sourdough and strawberry flavor profile.
Final Thoughts
Making this Strawberry Shortcake Sourdough Bagels Recipe at home is such a rewarding experience. It’s comforting, a little bit nostalgic, and wonderfully delicious. You’ll love how the fresh strawberries and that subtle sourdough tang come together to create bagels that feel both familiar and exciting. Don’t hesitate to dive in and make this recipe your own — it’s sure to brighten your mornings and impress anyone lucky enough to share them with you.
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Strawberry Shortcake Sourdough Bagels Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortcake Sourdough Bagels combine the tangy depth of sourdough with sweet, juicy strawberries baked right into the dough, offering a unique twist on classic bagels. Perfectly golden with a shiny egg wash finish, these bagels are soft, flavorful, and ideal for breakfast or a delightful snack served plain or with your favorite spread.
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
- 1 egg (for egg wash)
Additional
- 1/2 cup chopped strawberries
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper to prevent the bagels from sticking during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir well to evenly distribute all dry components.
- Add Wet Ingredients and Form Dough: Stir in the whole milk, sourdough starter, and vanilla extract into the dry mixture until a cohesive dough forms. Mix until just combined to avoid overworking.
- Fold in Strawberries: Gently fold in the chopped strawberries, taking care not to mash them, preserving their texture and appearance within the dough.
- Shape Bagels: Divide the dough evenly into 8 portions. Roll each portion into a ball, then poke a hole through the center to shape into a classic bagel ring.
- Apply Egg Wash and Arrange: Place the shaped bagels on the prepared baking sheet. Beat the egg and brush it over each bagel’s surface to create a golden, shiny crust when baked.
- Bake the Bagels: Bake in the preheated oven for 20-25 minutes or until the bagels turn golden brown and feel firm when touched.
- Cool and Serve: Allow the bagels to cool for a few minutes on a rack before serving. Enjoy them plain or with cream cheese or butter for extra indulgence.
Notes
- Make sure not to overmix the dough to keep the bagels tender.
- Gently folding in strawberries helps maintain their shape and color during baking.
- Egg wash is optional but provides a lovely golden sheen and slight crispness.
- Store any leftovers in an airtight container for up to 2 days, or freeze for longer storage.
- For a dairy-free version, substitute milk with a plant-based alternative and use a vegan egg wash or milk for brushing.
