Strawberry Cream Cheese Bagel

The first time I decided to tackle homemade Strawberry Cream Cheese Bagels, I was a little intimidated. Bagels always seemed like one of those bakery-only treats, a complex creation best left to the professionals. But the thought of biting into a warm, chewy bagel, freshly baked in my own kitchen, slathered with a vibrant, sweet-tart strawberry cream cheese made from scratch, was too tempting to ignore. My family are huge bagel fans, and store-bought versions, while convenient, often lack that special something. So, one sunny Saturday morning, I gathered my ingredients, rolled up my sleeves, and dove in. The aroma that filled the house as the bagels baked was intoxicating – a yeasty, slightly sweet perfume that had everyone migrating towards the kitchen. When they finally emerged, golden brown and glistening, and we sliced into them, the steam releasing that beautiful bread scent, it was a moment of pure triumph. The homemade strawberry cream cheese, bursting with fresh berry flavor and a hint of lemon, was the perfect counterpoint to the dense, chewy bagel. My kids, usually picky, devoured them, their faces smeared with pink cream cheese and pure joy. My partner declared them “the best bagels ever,” and honestly, I had to agree. There’s a profound satisfaction in creating something so delicious from simple ingredients, and this recipe has since become a cherished weekend ritual, a delicious way to bring everyone together. It’s not just a recipe; it’s an experience, and one I’m thrilled to share with you. Prepare for your kitchen to become the most popular spot in the house!

Ingredients

Here’s what you’ll need to create these delightful Strawberry Cream Cheese Bagels:

For the Bagels (Makes 8-10 Bagels):

• Warm Water (105-115°F / 40-46°C): 1 ½ cups (360ml) – Crucial for activating the yeast; too hot kills it, too cold and it won’t wake up.
• Active Dry Yeast: 2 ¼ teaspoons (1 standard packet, 7g) – The leavening agent that gives bagels their rise and airy texture.
• Granulated Sugar: 2 tablespoons (25g) – Feeds the yeast and adds a subtle sweetness to the dough.
• Bread Flour: 4 cups (about 500-520g), plus more for dusting – Higher protein content than all-purpose, essential for that characteristic bagel chew.
• Salt: 1 ½ teaspoons (9g) – Controls yeast activity and enhances flavor.
• Barley Malt Syrup (or Molasses/Honey): 1 tablespoon (21g) – Adds a traditional malty flavor and helps with browning (for the boiling water bath).
• Optional Toppings: Sesame seeds, poppy seeds, everything bagel seasoning, coarse sea salt.
• Cornmeal or Semolina: For dusting the baking sheet to prevent sticking.
• Egg (for egg wash): 1 large, beaten with 1 tablespoon of water – Gives the bagels a beautiful golden sheen.

For the Homemade Strawberry Cream Cheese Spread (Makes about 2 cups):

• Fresh Strawberries: 1 ½ cups (about 225g), hulled and roughly chopped – The star of the spread, providing fresh, fruity flavor and vibrant color.
• Granulated Sugar: ¼ cup (50g), or to taste – Sweetens the strawberries and helps draw out their juices.
• Lemon Juice: 1 tablespoon, freshly squeezed – Brightens the strawberry flavor and adds a touch of tartness.
• Cream Cheese: 16 ounces (two 8-ounce blocks, 452g), softened to room temperature – Provides the creamy, tangy base for the spread. Full-fat is recommended for best texture.
• Vanilla Extract: ½ teaspoon (optional) – Adds a subtle warmth and depth of flavor.
• Pinch of Salt: Enhances the overall flavors.

Instructions

Follow these steps carefully for bagel perfection:

Part 1: Making the Bagel Dough

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl if doing by hand), combine the warm water, 2 tablespoons of granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is alive and active.
2. Combine Dry Ingredients: In a separate large bowl, whisk together the bread flour and 1 ½ teaspoons of salt.
3. Mix the Dough: Add about half of the flour mixture to the yeast mixture. If using a stand mixer, use the dough hook attachment and mix on low speed until combined. Gradually add the remaining flour, mixing until a shaggy dough forms.
4. Knead the Dough:
   • Stand Mixer: Increase the speed to medium-low and knead for 8-10 minutes. The dough should be smooth, elastic, and pull away from the sides of the bowl. It will be a stiff dough.
   • By Hand: Turn the shaggy dough out onto a lightly floured surface. Knead for 10-15 minutes until smooth and elastic. Add minimal flour as needed to prevent sticking.
5. First Rise (Bulk Fermentation): Lightly grease a large bowl with oil. Place the dough in the bowl, turning it over once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
6. Punch Down and Divide: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 8 equal pieces for larger bagels or 10 pieces for slightly smaller ones (use a kitchen scale for accuracy if desired).
7. Shape the Bagels:
   • Take one piece of dough and roll it into a smooth ball.
   • Poke your thumb through the center of the ball to create a hole.
   • Gently stretch the hole to about 1-2 inches in diameter, working your fingers around the inside of the ring to create an even shape. The bagel should look like a thick doughnut.
   • Place the shaped bagels on a baking sheet lightly dusted with cornmeal or semolina, ensuring they are not touching.
8. Second Rise (Proofing): Cover the shaped bagels loosely with plastic wrap (lightly greased to prevent sticking) or a kitchen towel. Let them rise for another 20-30 minutes. They won’t double but will look slightly puffier. While they proof, you can perform the “float test”: drop one bagel into a bowl of cold water. If it floats within 10-15 seconds, they are ready for boiling. If not, they need a little more proofing time.
9. Optional Overnight Cold Proof (for better flavor): After shaping, place the bagels on the cornmeal-dusted baking sheet, cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. This slow, cold fermentation develops a more complex flavor. Let them sit at room temperature for about 30-60 minutes before boiling if using this method.

Part 2: Making the Strawberry Cream Cheese Spread

1. Cook the Strawberries: In a small saucepan, combine the chopped fresh strawberries, ¼ cup of granulated sugar, and fresh lemon juice. Cook over medium heat, stirring occasionally, for about 10-15 minutes. The strawberries will break down and the mixture will thicken into a jam-like consistency.
2. Cool the Strawberry Mixture: Remove the saucepan from the heat and let the strawberry mixture cool completely to room temperature. For a smoother spread, you can briefly pulse the cooled mixture in a food processor, or mash it well with a fork. For a chunkier spread, leave as is.
3. Whip the Cream Cheese: In a medium bowl, using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese until light and fluffy (about 2-3 minutes).
4. Combine: Add the cooled strawberry mixture to the whipped cream cheese. Add the vanilla extract (if using) and a pinch of salt. Mix on low speed until just combined. Be careful not to overmix, as this can make the spread watery.
5. Chill: Transfer the strawberry cream cheese spread to an airtight container and refrigerate for at least 30 minutes to an hour to allow the flavors to meld and the spread to firm up slightly. It will keep in the refrigerator for up to 5-7 days.

Part 3: Boiling and Baking the Bagels

1. Preheat Oven and Prepare Water Bath: Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven. Bring a large, wide pot of water to a rolling boil. Add the 1 tablespoon of barley malt syrup (or molasses/honey) to the boiling water and stir. This helps give the bagels their characteristic color and slight sweetness.
2. Boil the Bagels: Gently drop the bagels into the boiling water, being careful not to overcrowd the pot (boil 3-4 at a time). Boil for 1 minute per side for a chewier crust, or 30 seconds per side for a slightly less chewy crust.
3. Remove and Drain: Using a slotted spoon or spider skimmer, carefully remove the bagels from the water, allowing excess water to drip off. Place them back on the cornmeal/semolina-dusted baking sheet or a baking sheet lined with parchment paper.
4. Apply Egg Wash and Toppings: Brush the tops (and optionally sides) of the boiled bagels with the prepared egg wash. If desired, sprinkle generously with your chosen toppings (sesame seeds, poppy seeds, everything bagel seasoning, etc.) while the egg wash is still wet.
5. Bake: Bake in the preheated oven for 18-25 minutes, or until deep golden brown and firm to the touch. Rotate the baking sheet halfway through baking for even color.
6. Cool: Transfer the baked bagels to a wire rack to cool completely before slicing and serving. This is important for the texture. Attempting to slice them while hot can result in a gummy interior.

Nutrition Facts

• Servings: This recipe yields approximately 8-10 bagels. The cream cheese spread makes about 2 cups.
• Calories per serving (1 bagel with ~2 tablespoons strawberry cream cheese): Approximately 350-450 calories. (This is an estimate and can vary based on bagel size and exact ingredient variations).
• Key Nutrition Highlights:
  • Carbohydrates: Primarily from the flour in the bagels and sugar, providing energy.
  • Protein: Bread flour contributes a good amount of protein, important for muscle maintenance and satiety.
  • Fat: Mainly from the cream cheese, providing richness and aiding in the absorption of fat-soluble vitamins.
  • Fiber: Some fiber from the flour and strawberries, aiding digestion.
  • Vitamin C: From the fresh strawberries in the cream cheese spread, an important antioxidant.

Preparation Time

• Active Time: Approximately 45-60 minutes (mixing, kneading, shaping dough, making spread, boiling).
• Inactive Time (Rising & Chilling): Approximately 2 – 3.5 hours (first rise, second rise, cooling strawberry mixture). If opting for an overnight cold proof for the bagels, this adds 8-24 hours of inactive time.
• Baking Time: 18-25 minutes.
• Total Estimated Time (without overnight proof): Roughly 3.5 – 5 hours from start to finish (including cooling time for bagels and spread). This might seem like a lot, but much of it is hands-off waiting time, perfect for other kitchen tasks or relaxing.

How to Serve

These Strawberry Cream Cheese Bagels are versatile and can be enjoyed in numerous ways:

• Classic Breakfast/Brunch:
  • Slice the cooled bagel in half horizontally.
  • Toast lightly, if desired, for a crisp exterior and warm interior.
  • Spread generously with the homemade strawberry cream cheese.
  • Serve with a cup of hot coffee, tea, or fresh orange juice.
• Elevated Presentation:
  • Arrange toasted bagel halves on a platter.
  • Garnish the strawberry cream cheese with a few thin slices of fresh strawberry or a tiny mint leaf for an elegant touch.
  • Consider a sprinkle of powdered sugar over the cream cheese for visual appeal.
• As a Sweet Treat:
  • Enjoy a half bagel with strawberry cream cheese as a satisfying mid-afternoon snack.
  • Pair with a glass of milk.
• For Gatherings:
  • Set up a “Bagel Bar” for brunch parties. Include these strawberry cream cheese bagels alongside plain bagels, and offer various spreads (plain cream cheese, butter, jam) and toppings (sliced cucumbers, smoked salmon, capers for savory options).
  • Slice bagels into quarters for easier mingling and sampling at parties.
• Kid-Friendly Option:
  • Serve untoasted for a softer texture if preferred by little ones.
  • A small side of extra fresh berries makes it even more appealing.
• Creative Twists:
  • Drizzle a tiny bit of honey or maple syrup over the strawberry cream cheese before serving for extra sweetness.
  • Sprinkle a few toasted slivered almonds or chopped pecans on top of the cream cheese for added crunch.

Additional Tips

1. Flour Power: Using bread flour is highly recommended for the best chewy texture. If you only have all-purpose flour, you can use it, but the bagels might be slightly softer and less chewy. You might need to adjust the liquid slightly.
2. Yeast Health Check: Always ensure your yeast is fresh and properly activated. The foamy appearance after 5-10 minutes in warm water with sugar is your green light. If it doesn’t foam, discard and start with fresh yeast.
3. Don’t Rush the Rise: Proper proofing is key to light, airy bagels. Find a warm, draft-free spot for your dough to rise. If your kitchen is cold, you can place the bowl in an oven that’s turned off with just the oven light on.
4. The Importance of Boiling: Don’t skip the boiling step! This is what gives bagels their signature chewy crust and helps them puff up before baking. The barley malt syrup (or alternative) in the water also contributes to the color and flavor.
5. Gentle Shaping: When forming the bagels, try to be gentle to maintain the air bubbles developed during the first rise. A uniform shape will also ensure even baking.
6. Storing Homemade Bagels: Store cooled bagels in an airtight container or zip-top bag at room temperature for up to 2-3 days. For longer storage, freeze them. Slice before freezing for convenience.
7. Freezing for Later: Both the bagels and the strawberry cream cheese spread can be frozen.
   • Bagels: Once completely cooled, slice them, then wrap individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Toast from frozen or thaw at room temperature.
   • Strawberry Cream Cheese: Store in a freezer-safe airtight container for up to 1-2 months. Thaw overnight in the refrigerator. The texture might be slightly different after thawing; give it a good stir.
8. Customize Your Spread: Feel free to adjust the sweetness of the strawberry cream cheese by adding more or less sugar. You can also experiment with other berries like raspberries or blueberries, or even a mix! For a tangier spread, add a little extra lemon juice.

FAQ Section

Q1: Why are my bagels flat and dense instead of puffy and chewy?
A1: This could be due to several reasons:
* Inactive Yeast: Your yeast might have been old or killed by water that was too hot.
* Under-Kneading: Insufficient kneading means gluten wasn’t developed enough to trap air.
* Under-Proofing: The dough didn’t rise enough before shaping or boiling.
* Over-Proofing: If the dough rises too much, it can collapse during boiling or baking.
* Not Boiling: Skipping the boil means the crust doesn’t set properly, and they won’t get that characteristic rise and chew.

Q2: Can I use frozen strawberries for the cream cheese spread?
A2: Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before cooking them down with sugar and lemon juice. The cooking time might be slightly shorter as they will release liquid more readily. The flavor will still be delicious!

Q3: My bagel dough is very sticky. What should I do?
A3: Bagel dough is meant to be a bit stiff but not overly sticky. If it’s unmanageably sticky, you can add a tablespoon of flour at a time during kneading until it becomes more workable. However, be cautious not to add too much flour, as this can make the bagels tough. Humidity can also affect dough consistency.

Q4: What can I use instead of barley malt syrup in the boiling water?
A4: If you can’t find barley malt syrup, you can substitute it with an equal amount of molasses for a similar dark color and rich flavor, or honey or brown sugar for a slightly different but still effective result in terms of browning.

Q5: How do I know when the bagels are perfectly baked?
A5: The bagels should be a deep golden brown color on top and bottom. If you tap the bottom of a bagel, it should sound hollow. They should also feel firm to the touch. An internal temperature of around 200-210°F (93-99°C) is also a good indicator.

Q6: Can I make these bagels without a stand mixer?
A6: Absolutely! While a stand mixer makes kneading easier, you can definitely knead the dough by hand. It will take about 10-15 minutes of vigorous kneading on a lightly floured surface to develop the gluten properly. It’s a great workout!

Q7: How long will the homemade strawberry cream cheese last in the fridge?
A7: Stored in an airtight container in the refrigerator, the strawberry cream cheese should last for about 5-7 days. Because it contains fresh fruit and no preservatives like store-bought versions, its shelf life is shorter. Always use a clean utensil to serve.

Q8: Can I add whole strawberries directly into the cream cheese without cooking them?
A8: While you technically could, it’s not recommended for a few reasons. Cooking the strawberries with sugar concentrates their flavor, removes excess water (which would make the cream cheese runny), and helps preserve the spread longer. Raw strawberries would make the cream cheese watery quickly and reduce its shelf life significantly. The cooked strawberry mixture integrates much better for a smoother, more flavorful spread.

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