These strawberry bagels are off da chain! If you have followed along, awhile back I posted a recipe for bagels from the cookbook Without Grain by Hailey Barisa Ryczek. If you are new and the strawberry bagel recipe caught your eye, WELCOME!! I’ve taken Hailey’s recipe and added a simple ingredient to get amazing fruit flavored bagels. This simple ingredient is freeze-dried fruit. I have done it with strawberries, blueberries and raspberries. Each one has been a success (never done the fruit flavors together, always individualized).
These strawberry bagels are amazing alone, topped with butter or cream cheese. My husband and I have found they even make great breakfast sandwiches too! The fruit flavor adds a bit of sweetness to the bagel.
One silly thing, and yes I’ve done it too many times. I often get rushed and open up the bag of freeze-dried fruit, throw it in the blender, turn the switch on and then remember it has a ‘fresh’ packet in it. Needless to say, that powder quickly finds it way to the trash can. Make sure you remember to remove the packet prior to creating powder. And if you don’t, know you are not alone…been there, done that!
3 cups (288 g) blanched almond flour
1 cup (122 g) tapioca starch
2 teaspoons sea salt
2 teaspoons baking powder
(1) 1.2 oz freeze-dried strawberries (other another fruit)
2⁄3 cup (160 ml) warm water
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (40 g) honey
1 egg yolk, beaten
Optional toppings: sesame seeds
1. Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper.
2. On high heat, place a large pot and bring about 4 inches (10 cm) of water to a boil. Add a pinch of sea salt.
3. Place the freeze-dried fruit into a blender and process to create powder.
4. In a large bowl, combine the flour, strawberry powder, starch, salt, and baking powder. Add the water, vinegar, and honey, and mix well.
5. Divide the dough into 6 to 8 equal portions. Dust your hands with additional tapioca starch and roll each section of dough into a ball. Flatten the ball and use your finger to push through the center to make a bagel shape. Place each bagel onto the baking sheet.
6. Working in batches of 3 or 4 bagels, carefully place each bagel into the boiling water and wait for them to rise to the surface and float (about a minute). Using a slotted spoon, remove them from the water and place them back onto the baking sheet.
7. Bake the boiled bagels for 10 minutes. Remove from the oven, brush with the beaten egg yolk, and top as desired. Return to the oven and bake for an additional 10 minutes.
8. After baking for a total of 20 minutes, increase the temperature of the oven to 425°F (220°C, or gas mark 7) and bake for 5 additional minutes, or until lightly browned and crispy.