Strawberry Bagels

These no yeast homemade whole wheat strawberry bagels come together with just 6 simple ingredients. They are soft, yummy and so easy to make!

If you have been on the internet the past month or two, you have probably seen the popularity of baking rise out of nowhere. Suddenly, everyone is at home baking happily away. Bread is back (hallelujah!) and I sure hope it stays. I even shared 75+ healthier baked good recipes to help give you some ideas for your stress baking, procrasti-baking, or whatever you want to call it.

With strawberries in full season right now, I was able to find a bunch of sale. I love using strawberries in recipes, such as these chocolate strawberry german pancakes or this strawberry spinach salad with strawberry vinaigrette. This time I wanted to combine strawberries with another baking project because I have been getting my baking on during this crazy time, too.

Hence, these homemade strawberry bagels were born.

How are homemade strawberry bagels healthy for me?

Whenever you are incorporating produce into a meal or snack, I’d say that’s a good thing, but the health benefits of these bagels don’t end there. The base of these bagels is whole wheat flour and plain Greek yogurt.

The whole wheat flour brings nutrients like B vitamins, iron, fiber, and even a bit of protein to these bagels while the Greek yogurt gives a punch of calcium and protein. Add everything together and 1 bagel has over 10 grams of protein and 7 grams of fiber each!

These strawberry bagels would make a delicious breakfast option. Add a topping of plain cream cheese or natural peanut butter (affiliate link) on top and you’re good to go! You could also add some sliced strawberries for a bit of extra strawberry goodness (or even mash them and mix them into your cream cheese).

If you’re anything like my husband or kids you would top your strawberry bagel with a layer of Nutella.

How to make homemade strawberry bagels

I have to admit – my first thought about homemade bagels was, “They are probably too hard to make.” Boy, was I wrong! They are a lot easier to make than I had imagined, especially with this no yeast recipe.

One note I want to point out before I explain how to make these bagels is that unless you are using self-rising flour, you absolutely need the baking powder in this recipe. There are many “2-ingredient” bagel recipes on the internet that call for self-rising flour. This is not one of those.

I use whole wheat pastry flour or white whole wheat flour in this recipe to amp up the nutrition. Without baking powder, these homemade bagels would be flat. Nobody wants a flat bagel. You could also sub in all-purpose flour if you don’t have whole wheat flour, but you’ll still need to add the baking powder. I have not tested this specific recipe with all-purpose flour, though.

Now onto the creation process.

To start, simply combine all the ingredients except the chopped strawberries. Mix the ingredients until a crumbly dough starts to form, then turn it out onto a lightly floured work surface. Knead and work the dough until a ball starts to form.

Add the strawberries to your dough and knead it in until fully and evenly incorporated. You will need to add more flour as you are working the dough because the strawberries bring a lot of moisture. Add flour as you knead it until it’s no longer sticky. You’ll probably need to wash your hands to get some of the sticky dough off.

Flatten the dough into a round shape, then cut like a pizza into 8 identical slices. Take each slice and roll it into a ball, then into a long, skinny cylinder shape. Kind of like a sausage. Again, you might need to sprinkle extra flour on the work surface and/or dough if it gets sticky.

Take each end of the dough piece and pinch them together, rubbing to make the seam smooth, until you form a round bagel ‘O’ shape.

Place all your bagels on a baking sheet lined with parchment paper or silicone baking mats (affiliate link). Brush the top of each bagel with a whisked egg. Note: this last step is totally optional, but will help give the bagels a nice brown and crispy top.

Put them in the oven to bake until golden on top and then they’re ready!

Can I freeze homemade strawberry bagels?

I usually store my bagels in an airtight container or bag in the fridge for up to 5 to 7 days. However, if you don’t think you’ll eat all of the bagels in that time you can freeze them. Make sure you put them in a good freezer bag to prevent freezer burn from occurring. Seal it good and tight, getting out as much air as possible from the bag before putting in the freezer.

Homemade bagels in the freezer should be good for up to three months. When you are ready to eat them, simply take them out of the freezer ahead of time and allow them to thaw in the fridge or at room temperature.

If you try to thaw/heat them up too quickly (i.e. in the microwave), they may become soggy due to the moisture content in the strawberries. Use them within 3 days of thawing.

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