Strawberry Shortcake Sourdough Bagels Recipe
If you’re looking for a truly unforgettable homemade treat, look no further than these Strawberry Shortcake Sourdough Bagels. Imagine the tang of chewy sourdough merging with bursts of sweet strawberry, all crowned with velvety cream cheese and a sprinkle of graham cracker for that unmistakable shortcake magic. These bagels take a little time, but every step is a celebration of color, flavor, and texture. They are perfect for breakfast, brunch, or any sweet craving you want to satisfy in an extra-special way.
Ingredients You’ll Need
The beauty of Strawberry Shortcake Sourdough Bagels is how every ingredient serves a vital purpose, bringing the scrumptious flavors and whimsical colors to life. Each component offers something special, making your bagels not just delicious, but truly unique!
- Sourdough Starter: Active starter brings irresistible tang and chew—make sure it’s bubbly and ready for action!
- Warm Water: Helps wake up your starter and creates the perfect dough consistency for kneading.
- Bread Flour: Higher protein content gives your bagels that authentic, satisfyingly chewy bite.
- Granulated Sugar: Sweetens the dough just a touch and helps boost your starter’s activity.
- Salt: Essential for bringing out the flavors and strengthening gluten—never skip it!
- Freeze-Dried Strawberries: Adds intense strawberry flavor and delightful flecks of color without extra moisture.
- Baking Soda (for boiling): Classic bagel trick for achieving a glossy exterior and classic chew.
- Cream Cheese (softened): The luscious base of your shortcake topping—let it come to room temp for the best spreadability.
- Powdered Sugar: Lightly sweetens the creamy topping for a true dessert effect.
- Vanilla Extract: Adds classic bakery aroma and deepens the sweet, shortcake flavor.
- Fresh Strawberries (diced): Juicy bursts of real fruit in every bite—it’s not shortcake without them.
- Crushed Graham Crackers: The golden, crunchy finish that makes these bagels taste like a real shortcake treat.
- Whipped Cream (optional): For those who just can’t resist a swoosh of extra indulgence!
How to Make Strawberry Shortcake Sourdough Bagels
Step 1: Make Your Dough
In a large bowl, combine your bubbly sourdough starter, warm water, bread flour, granulated sugar, and salt. Mix everything until it comes together into a shaggy dough—don’t worry if it looks a little rough at first! Knead by hand for 8 to 10 minutes, or until you have a smooth, springy ball. Then, fold in your crushed freeze-dried strawberries; these will swirl gorgeous color and fruity flavor all throughout the dough.
Step 2: First Rise
Transfer the dough to a lightly oiled bowl, cover it up with a damp towel or plastic wrap, and let it rise at room temperature. This part takes about 4 to 6 hours, but watch for your dough to nearly double in size—this means all those sourdough flavors are developing beautifully.
Step 3: Shape Your Bagels
Punch down the risen dough to release excess air, then divide it into 8 equal pieces. Roll each piece into a smooth ball, gently poke your thumb through the center, and stretch to form a classic bagel shape. Place each onto a parchment-lined sheet, making sure there’s room to rise, and cover for a 30-minute rest. This makes shaping easier and ensures a tender crumb.
Step 4: Boil with Baking Soda
Bring a big pot of water to a boil and stir in the baking soda—this trick gives your Strawberry Shortcake Sourdough Bagels their iconic shine and chewy crust. Slip each bagel into the bubbling water for 1 to 2 minutes per side, then gently transfer back to your baking sheet. Don’t skip this step; it’s the secret to real, bakery-quality bagels at home!
Step 5: Bake Until Golden
Bake your bagels in a preheated oven at 425°F for 18 to 20 minutes. Keep an eye on them—they’re ready when they’re gorgeously golden and your kitchen smells like a strawberry bakery dream. Cool the bagels completely before topping to keep the cream cheese spread luscious and light.
Step 6: Whip Up the Shortcake Topping
While the bagels cool, beat cream cheese, powdered sugar, and vanilla extract until smooth and airy. This topping is honestly good enough to eat with a spoon—but try to resist! When bagels are completely cool, slather each with cream cheese mixture, then pile on the diced strawberries, a shower of crushed graham crackers, and a swoosh of whipped cream if you’re feeling extra joyful.
How to Serve Strawberry Shortcake Sourdough Bagels
Garnishes
For that picture-perfect finish, add a fresh strawberry slice or two on top, extra crushed graham crackers for crunch, and a dollop of whipped cream. You can even drizzle with a little strawberry syrup if you want dessert-level decadence.
Side Dishes
Strawberry Shortcake Sourdough Bagels pair beautifully with fresh fruit salad, crisp apple slices, or a simple green salad to balance the sweetness. A glass of cold milk or a hot cappuccino is the ultimate morning companion!
Creative Ways to Present
Turn your bagels into a celebratory brunch “board” with little bowls of toppings for everyone to customize. Or, serve them mini-style for dessert at parties—kids and adults alike will be wowed. For an extra-special breakfast, layer halves with even more berries and cream cheese for a bagel “shortcake” sandwich.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Shortcake Sourdough Bagels (topped or plain) in an airtight container in the fridge. Topping will keep bagels moist but can make them a bit soft, so if possible, store topping and bagels separately and assemble just before enjoying.
Freezing
For longer-term storage, freeze plain bagels—just wrap them tightly in foil and seal in a freezer bag. They’ll stay fresh for up to two months. When you’re ready, thaw at room temperature and add toppings fresh for best texture and flavor.
Reheating
To bring your bagels back to life, pop them in a 350°F oven for 5 to 8 minutes or toast lightly. Avoid microwaving after topping so your cream cheese stays cool and creamy rather than melting into a puddle.
FAQs
Can I make the dough the night before?
Absolutely! Let the dough do its first rise in the fridge overnight—just expect a bit slower fermentation and even deeper sourdough flavor. Shape and bake in the morning for fresh, warm bagels.
What if I don’t have freeze-dried strawberries?
No worries—you can substitute with dried strawberries, chopped small, for bursts of fruitiness. Fresh strawberries in the dough add too much moisture, so keep those for the topping!
Do I have to use bread flour?
Bread flour is best for chewy, authentic bagels, but in a pinch, unbleached all-purpose flour will work. The texture may be a bit lighter but still delicious.
How do I keep the bagel centers from closing up?
Be sure to stretch the hole wider than you think you need before boiling—the dough will spring back and puff up, so a wide center ensures classic bagel shapes after baking.
Can I double the recipe?
Yes, just double all your ingredients. You may need to give your mixer or kneading muscles a workout! Rise and bake times remain the same; just split into batches if your oven is on the smaller side.
Final Thoughts
If you’ve never tried making your own bagels, Strawberry Shortcake Sourdough Bagels are the kind of project that will make you fall in love with baking all over again. Their tender crumb, beautiful strawberry bursts, and dreamy shortcake topping come together in every sweet, tangy bite. Gather your ingredients, invite your loved ones, and treat yourself to a truly magical homemade breakfast or dessert!
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Strawberry Shortcake Sourdough Bagels Recipe
- Total Time: 6 hours 50 minutes
- Yield: 8 bagels 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful flavors of summer with these Strawberry Shortcake Sourdough Bagels. These unique bagels feature a tangy sourdough base studded with sweet freeze-dried strawberries, topped with a luscious cream cheese spread, fresh strawberries, and a sprinkle of graham crackers.
Ingredients
For the Bagels:
- 1 cup active sourdough starter (100% hydration)
- 1 1/2 cups warm water
- 4 cups bread flour
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 cup freeze-dried strawberries, crushed
- 1 tablespoon baking soda (for boiling water)
For the Topping:
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, diced
- 1/4 cup crushed graham crackers
- whipped cream (optional)
Instructions
- Prepare the Bagel Dough: In a large bowl, mix sourdough starter, warm water, bread flour, sugar, and salt until a shaggy dough forms. Knead for 8–10 minutes until smooth. Fold in crushed freeze-dried strawberries. Place in a lightly oiled bowl, cover, and let rise at room temperature for 4–6 hours, or until nearly doubled.
- Shape and Bake: Punch down dough and divide into 8 equal pieces. Shape each into a ball, then poke a hole in the center and stretch gently to form a bagel shape. Place on a parchment-lined baking sheet, cover, and let rest for 30 minutes. Bring a large pot of water to a boil, then stir in baking soda. Boil bagels 1–2 minutes per side, then transfer to baking sheet. Bake at 425°F for 18–20 minutes, until golden. Cool completely.
- Prepare the Topping: Beat cream cheese, powdered sugar, and vanilla until smooth. Spread over bagels, top with diced strawberries, sprinkle with crushed graham crackers, and add whipped cream if desired.
Notes
- For extra sweetness, drizzle bagels with strawberry syrup before serving.
- Bagels can be made ahead and frozen; thaw before topping.
- Prep Time: 6 hours 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 topped bagel
- Calories: 340
- Sugar: 12g
- Sodium: 470mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
