These Strawberry Shortcake Sourdough Bagels combine the tangy, chewy texture of sourdough bagels with the sweetness of fresh strawberries and the rich flavor of shortcake. This unique twist on the classic dessert is perfect for a breakfast treat or a mid-day snack. The slight tang from the sourdough starter pairs beautifully with the sweetness of the strawberries, creating a delightful contrast that’s perfect for any occasion.

Why You’ll Love This Recipe

If you love the classic flavor of strawberry shortcake, you’ll be thrilled with these Strawberry Shortcake Sourdough Bagels. They offer a unique twist by incorporating fresh strawberries into a chewy, flavorful sourdough bagel base. The vanilla adds a comforting warmth, and the slight tang from the sourdough starter makes these bagels stand out. Whether you’re enjoying them as a breakfast treat, a brunch snack, or just because, these bagels bring the sweetness of strawberry shortcake to a whole new level.

Ingredients

2 cups all-purpose flour
1/2 cup sourdough starter
1/4 cup sugar
1/2 cup whole milk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped strawberries
1 egg (for egg wash)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C) and grease a baking sheet or line it with parchment paper.
In a large bowl, mix together the all-purpose flour, sugar, baking powder, and salt.
Stir in the milk, sourdough starter, and vanilla extract, mixing until a dough forms.
Gently fold in the chopped strawberries, being careful not to crush them too much.
Divide the dough into 8 equal portions and shape each portion into a bagel shape by rolling the dough into a ball and then poking a hole in the center to form a ring.
Place the shaped bagels on the prepared baking sheet. Brush each bagel with an egg wash (beat the egg and brush it over the tops of the bagels for a golden, shiny finish).
Bake for 20-25 minutes, or until the bagels are golden brown and firm to the touch.
Let the bagels cool for a few minutes before serving. They’re delicious on their own or with a smear of cream cheese or butter.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 8 bagels

Variations

Other Fruit Options: You can swap strawberries for other fruits, such as blueberries, raspberries, or chopped peaches, to create your own fruit-inspired sourdough bagels.
Sweet Glaze: For extra sweetness, drizzle a simple glaze made from powdered sugar and milk over the cooled bagels.
Spices: Add a dash of cinnamon or nutmeg to the dough for an added layer of flavor that pairs perfectly with the fruit.

Storage/Reheating

Storage: Store leftover bagels in an airtight container at room temperature for up to 2 days. If you prefer them to last longer, you can refrigerate them for up to 4 days.
Reheating: To reheat, simply pop them in the toaster or oven for a few minutes to warm them up and restore their slightly crispy texture.

FAQs

1. Can I use a different type of milk in this recipe?

Yes, you can substitute whole milk with any milk alternative, such as almond milk or oat milk. Just make sure the consistency is similar to whole milk.

2. Can I use a starter that’s not homemade?

Yes, store-bought sourdough starter works perfectly fine in this recipe. Just make sure it’s active and bubbly before using.

3. Can I freeze these bagels?

Yes, you can freeze these bagels! After baking, let them cool completely, then wrap them tightly in plastic wrap and store them in a freezer-safe bag. They’ll stay fresh for up to 3 months. To reheat, toast them directly from the freezer.

4. Can I make these bagels without sourdough starter?

If you don’t have sourdough starter, you can use plain yogurt or buttermilk to replace the tangy flavor of the starter. The texture will be a bit different, but they will still be delicious.

5. What if I don’t have baking powder?

If you don’t have baking powder, you can substitute it with a combination of 1/4 tsp baking soda and 1/2 tsp cream of tartar to achieve a similar leavening effect.

6. Can I make these bagels ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Just shape the bagels, refrigerate, and bake when you’re ready to enjoy them.

7. Can I add more strawberries?

You can add more strawberries, but be careful not to add too many as it could affect the dough’s structure. Try not to exceed 3/4 cup of chopped strawberries to keep the dough firm enough to shape.

8. How do I know when the bagels are fully baked?

The bagels are done when they’re golden brown and firm to the touch. You can also tap the bottom of a bagel, and it should sound hollow when fully baked.

9. Can I make these bagels gluten-free?

Yes, you can make these bagels gluten-free by using a gluten-free flour blend. However, the texture may vary slightly from traditional bagels.

10. Can I use frozen strawberries?

Fresh strawberries are best, but if you need to use frozen strawberries, make sure to thaw and drain them well before using them to avoid excess moisture in the dough.

Conclusion

Strawberry Shortcake Sourdough Bagels are a fun and flavorful twist on traditional bagels, combining the tang of sourdough with the sweetness of strawberries. Whether you’re enjoying them for breakfast, brunch, or as a special treat, these bagels are sure to impress. Easy to make, customizable, and absolutely delicious, they bring the flavors of strawberry shortcake into a whole new form!

Strawberry Shortcake Sourdough Bagels

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Print Recipe

These Strawberry Shortcake Sourdough Bagels are a unique twist on the classic dessert, combining the tangy flavor of sourdough with the sweetness of strawberries. With a soft, chewy texture and a golden finish, these bagels are perfect for breakfast, brunch, or a sweet snack. Easy to make and bursting with flavor, these strawberry shortcake-inspired bagels are sure to become your new favorite treat!

Total Time: 30-35 minutes
Yield: 8 bagels

Instructions

Preheat your oven to 375°F (190°C) and grease a baking sheet or line it with parchment paper.
In a large bowl, mix together the all-purpose flour, sugar, baking powder, and salt.
Stir in the milk, sourdough starter, and vanilla extract, mixing until a dough forms.
Gently fold in the chopped strawberries, being careful not to crush them.
Divide the dough into 8 equal portions and shape each portion into a bagel shape by rolling the dough into a ball and then poking a hole in the center to form a ring.
Place the shaped bagels on the prepared baking sheet. Brush each bagel with an egg wash (beat the egg and brush it over the tops of the bagels for a golden, shiny finish).
Bake for 20-25 minutes, or until the bagels are golden brown and firm to the touch.
Let the bagels cool for a few minutes before serving. They’re delicious on their own or with a smear of cream cheese or butter.

Notes

Other Fruit Options: You can swap strawberries for other fruits like blueberries, raspberries, or chopped peaches to create your own fruit-inspired sourdough bagels.
Sweet Glaze: For extra sweetness, drizzle a simple glaze made from powdered sugar and milk over the cooled bagels.
Spices: Add a dash of cinnamon or nutmeg to the dough for an added layer of flavor that pairs perfectly with the fruit.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Bagels, Breakfast, Brunch, Snacks
Method: Baking
Cuisine: American
Diet: Vegetarian