Best 6 Strawberry Bagel Supreme Recipes

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 BAGEL SUPREME

Steps:

• 1. In a skillet over high heat, add brown sugar, lemon zest, and lemon juice. Cook 1 minute until sugar melts. Add strawberries. Cook 1 minute. Spread cream cheese over toasted bagels. Top with strawberry sauce. Cut each half bagel into fourths. You can refrigerate strawberry sauce for 2 days. Or freeze up to 1 month.

STRAWBERRY SUPREME

Steps:

• 1. CRUST; Combine egg whites, sugar, cream of tarter and vanilla. Beat until frothy; fold in soda cracker crumbs and nuts. Bake at 350 degrees for 30 minutes. Cool completely. I use a 13x9 pan.
• 2. FILLING; Mix cream cheese, sugar, salt, and vanilla till smooth. Gradually add whipped cream; spread on crust.
• 3. TOPPING; Heat water, dissolve sugar, then add cornstarch. Cook until mixture thickens; remove from heat and add jello to mixture. Allow to cool to luke warm and add 1 quart sliced strawberries. Top your dessert with this mixture. This dessert is best if refrigerated at least 24 hours before serving.

VEGGIE SUPREME PIZZA BAGELS

Steps:

• For the bagel dough: In the bowl of a stand mixer, combine the flour, brown sugar, yeast and 3/4 teaspoon salt; whisk together. In another bowl, combine the warm water and 1/2 tablespoon barley malt syrup and whisk together, then whisk into the dry ingredients. Stir until it forms a ball, then fit the stand mixer with the hook and knead until smooth, 7 to 10 minutes.
• Transfer the dough to an oiled bowl, then cover with plastic wrap and refrigerate overnight.
• Let the dough sit at room temperature for an hour, then turn it out onto a clean work surface. Divide it into 12 equal pieces and stretch them into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 1-inch hole. Cover the bagels with a towel and let rise for 15 minutes.
• Preheat the oven to 450 degrees F. Bring a large pot of water to a boil and add the baking soda and remaining 1 1/2 tablespoons barley malt syrup.
• Line 2 baking sheets with parchment paper or silicone mats (grease well if using parchment), and lay out a clean kitchen towel near your pot of boiling water.
• Working with 4 bagels at a time, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, transfer them briefly to the kitchen towel to catch any excess moisture, then transfer them to the baking sheets.
• Brush the bagels with the egg wash and sprinkle with dried garlic and the remaining 1/2 teaspoon salt. Bake until golden and the garlic is toasty but not burnt, about 12 minutes. Let cool slightly.
• For the pizza bagels: Lower the oven to 400 degrees F.
• Slice the bagels open and return to the lined baking sheets. Top each with a thin layer of sauce and 1 tablespoon shredded mozzarella, then use 1 banana pepper ring half to make a mouth, 2 olive eyes, a grape tomato nose and broccoli hair. Bake until the cheese is melted, 8 to 10 minutes. Top with freshly grated Parmesan and serve immediately. (These can also keep in the refrigerator for a day or two and reheated in the oven.)

TWO-INGREDIENT BAGELS

Steps:

• Line a baking sheet with parchment paper.
• Combine flour and yogurt in a large bowl and mixed until a soft dough forms. Turn out the mixture onto a lightly floured surface and knead the dough for 3 minutes.
• Divide dough into 4 equal pieces. Working with 1 piece at a time roll into a ball. From dough ball into a bagel shape, using your finger to create a small hole in the center. Set on the prepared baking sheet. Repeat with remaining dough.
• Allow the bagels to rest for 15 minutes. Spray with cooking spray and sprinkle with everything bagel seasoning.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the bagels begin to brown, 20 to 25 minutes.

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.