Strawberry Bagels Food

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.

STRAWBERRY CREAM CHEESE SPREAD

Steps:

• In a blender or food processor, combine the cream cheese, confectioners' sugar, and strawberries. Pulse until smooth and well blended. Use immediately, or refrigerate until needed.

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

STRAWBERRY BAGEL SPREAD

Steps:

• In a bowl, cream together the cream cheese, sugar, sour cream, and Grand Marnier until smooth.
• Fold in the strawberries.
• Serve immediately, or cover and refrigerate until ready to serve.

2-INGREDIENT BAGELS

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Stir the flour and yogurt together in the bowl of a heavy-duty stand mixer using a spoon until the dough just becomes crumbly. Use your hands to mix the dough to form a smooth ball; the dough will feel slightly sticky. Attach the bowl to the mixer and beat with the dough hook on medium speed until the dough pulls away from the sides of bowl and forms a smooth ball, about 5 minutes (be sure not to overmix as the dough will become sticky again).
• Divide the dough into 6 balls. Roll each ball into a 3/4-inch-thick rope, then pinch the ends together to form a circle. Place on the prepared baking sheets. If using, brush the top of each bagel with egg wash and sprinkle on the desired topping.
• Bake until the bagels are golden brown on the outside, 18 to 20 minutes. Let cool about 15 minutes before serving.

STRAWBERRY SPREAD FOR BREADS & BAGELS

Steps:

• Combine ingredients and use as a spread.
• Refrigerate.
• Can be doubled.

STRAWBERRY CREAM CHEESE WITH BANANA BAGEL

Steps:

• Spread bagel halves with cream cheese spread.
• Top with bananas.

BASIL-STRAWBERRY BAGEL

Steps:

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