Strawberry Shortcake Sourdough Bagels are the kind of breakfast that feels like a little celebration right in your kitchen: they’re bouncy and chewy thanks to the sourdough, bursting with sweet-tart strawberry flavor, and finished with a playful crushed graham cracker topping that transforms every bite into pure joy. Think of them as a whimsical twist on classic bagels, blending the beloved flavors of strawberry shortcake with hearty homemade bread. If you’re looking for a treat that’s perfect for a leisurely weekend morning, an impressive brunch, or even as an anytime snack, these bagels will quickly become a new favorite.

Ingredients You’ll Need

Strawberry Shortcake Sourdough Bagels Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple pantry staples—plus a few special touches—can come together to create Strawberry Shortcake Sourdough Bagels that are unlike anything from the store. Each ingredient adds its own little magic to either the flavor, texture, or that signature pink pop.

Sourdough starter (1 cup, active, 100% hydration): Adds deep flavor and signature chew; make sure it’s bubbly and active for the best rise.
Warm water (1 cup): Just right for hydrating the dough and waking up the starter.
Honey (2 tablespoons, plus 2 tablespoons for boiling): Adds gentle sweetness and helps develop a beautiful golden crust when boiled.
Bread flour (4 cups): Gives the bagels their hearty, chewy texture; don’t substitute with all-purpose for the best results.
Salt (1 teaspoon): Essential for flavor balance—never skip it!
Freeze-dried strawberries (1/2 cup for dough + 1/2 cup for topping, crushed): Exceptionally vibrant strawberry flavor without messing with dough hydration.
Granulated sugar (1/4 cup for dough + 2 tablespoons for topping): Enhances the shortcake sweetness and caramelizes a bit during baking.
Graham crackers (1/4 cup, crushed, for topping): Lends a whimsical nod to classic shortcake, adding texture and nostalgia.
For serving (optional): whipped cream, fresh strawberries, strawberry jam: These toppings turn your bagels into a true strawberry shortcake experience.

How to Make Strawberry Shortcake Sourdough Bagels

Step 1: Mix the Dough

Start by combining your active sourdough starter, warm water, and honey in a large mixing bowl. Stir until everything is nicely dissolved—the honey sweetens things up and helps your starter work its magic. Add the bread flour, salt, 1/2 cup crushed freeze-dried strawberries, and 1/4 cup sugar. Mix until you have a rough, shaggy dough. This first step may look humble, but it sets up all the bright, fruity flavors.

Step 2: Knead Until Smooth and Elastic

Once you’ve got a ragged-looking dough, it’s time to knead! This part is therapeutic—work the dough for about 8-10 minutes, until it feels smooth and bounces back when poked. You’re looking for a supple, slightly tacky dough that holds together beautifully. Kneading develops the gluten, so your Strawberry Shortcake Sourdough Bagels come out satisfyingly chewy.

Step 3: First Rise

Pop the well-kneaded dough back into the bowl, cover it with a damp towel, and let it rise at room temperature for 4-6 hours. By the end, it should be nearly doubled in size, pillowy, and flecked with irresistible pink bits of strawberry. This long, slow fermentation is key for developing that tangy sourdough flavor that makes these bagels truly memorable.

Step 4: Shape the Bagels

Gently tip the dough onto a lightly floured surface and divide it into 8 equal pieces. Roll each into a ball, then poke a hole in the center of each and gently stretch it, forming that classic bagel ring. Try to keep the holes a little on the large side—they’ll shrink as the bagels proof. Place them on a parchment-lined tray, cover, and let them rest in the fridge overnight. This might be the hardest part: waiting! But cold proofing helps your bagels develop even more flavor and makes them easy to handle when boiling.

Step 5: Boil and Top the Bagels

The next morning, bring a big pot of water to a boil and stir in 2 tablespoons of honey—this step gives your bagels their signature glossy crust and subtle sweetness. Drop in 2-3 bagels at a time, boiling each side for about 30 seconds. Immediately after boiling, dip the tops into a mix of 1/2 cup freeze-dried strawberries, 1/4 cup crushed graham crackers, and 2 tablespoons sugar. This topping melds right into the crust as the bagel bakes and fills your kitchen with the aroma of strawberry shortcake.

Step 6: Bake to Perfection

Transfer the topped bagels to a parchment-lined baking sheet and bake in a preheated 425°F oven for 20-22 minutes, until gorgeously golden. When you pull them out, the crust will be crackly, the kitchen will smell like strawberry heaven, and the anticipation will be almost too much. Let your Strawberry Shortcake Sourdough Bagels cool on a wire rack before slicing—or, if you can’t wait, just tear one open while it’s still warm.

How to Serve Strawberry Shortcake Sourdough Bagels

Garnishes

Want to double down on the “shortcake” magic? Serve your Strawberry Shortcake Sourdough Bagels topped with freshly whipped cream, a pile of juicy ripe strawberries, and a drizzle of strawberry jam. A dusting of extra freeze-dried strawberries or a sprinkle of powdered sugar looks especially pretty if you want to impress.

Side Dishes

Pair these sweet-savory bagels with crisp bacon, creamy scrambled eggs, or a tangy citrus salad to balance out the flavors. Of course, a strong cup of coffee or cold brew makes a wonderful companion, especially for a brunch spread where the bagels take center stage.

Creative Ways to Present

For a playful brunch, arrange the sliced Strawberry Shortcake Sourdough Bagels on a platter with bowls of whipped cream, macerated strawberries, and jam so everyone can build their own. Or toast halves and stack them like shortcake, layering berries and cream between the halves for an impressive (but easy) plated dessert.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Strawberry Shortcake Sourdough Bagels (though that’s a big “if”!), keep them in an airtight container at room temperature for up to two days. The crust may soften slightly, but the fruity flavor remains sensational. Avoid refrigerating, as that can make the texture a bit tough.

Freezing

Strawberry Shortcake Sourdough Bagels freeze beautifully! Slice them in half first if you like, then wrap tightly in plastic wrap and store in a freezer bag for up to 2 months. When you’re ready, just pop them straight into the toaster or let them thaw at room temperature.

Reheating

To revive bagels that aren’t fresh from the oven, gently warm in a toaster or preheated oven at 350°F for about 5 minutes. This brings back the lovely chew and helps the strawberry aromas bloom all over again.

FAQs

Can I use all-purpose flour instead of bread flour?

You can, but the bagels will be a bit softer and less chewy. Bread flour is ideal for capturing that bakery-style bite, but all-purpose works in a pinch if that’s what you have on hand.

What’s the best way to crush freeze-dried strawberries?

Pop the freeze-dried strawberries into a zip-top bag and use a rolling pin to crush them into fine crumbs. You can also pulse them gently in a food processor for a more even texture—just don’t overdo it, or you’ll end up with powder!

Do I need to use an active sourdough starter, or can I use discard?

Active starter is important for getting a good rise and that signature bagel chew. Discard won’t give enough lift, but you can use it in other recipes like pancakes or crackers.

Can I make the dough all in one day instead of overnight?

It’s possible—just let the shaped bagels rise at room temperature for another hour or two instead of refrigerating. The overnight cold proof, though, helps deepen the flavor and produces the very best Strawberry Shortcake Sourdough Bagels.

Is there a way to make these vegan?

Absolutely! Swap the honey for maple syrup or agave, and top with dairy-free whipped cream if you’re serving them “shortcake style.” The results are still delicious and friendly to plant-based eaters.

Final Thoughts

There’s just something irresistibly joyful about baking a batch of Strawberry Shortcake Sourdough Bagels and sharing them with people you care about. If you’ve never combined sourdough with a touch of dessert-inspired whimsy, this is your moment! Give this recipe a try, and you might discover your new favorite weekend ritual. Enjoy every bite!

Strawberry Shortcake Sourdough Bagels Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 14 hours (includes fermentation and proofing)
Yield: 8 bagels 1x
Diet: Non-Vegetarian

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Description

Indulge in the sweet and tangy flavors of these Strawberry Shortcake Sourdough Bagels. Made with active sourdough starter and freeze-dried strawberries, these bagels are perfect for a delightful breakfast treat or anytime snack.

Ingredients

Scale

For the bagels:

1 cup active sourdough starter (100% hydration)
1 cup warm water
2 tablespoons honey
4 cups bread flour
1 teaspoon salt
1/2 cup freeze-dried strawberries (crushed)
1/4 cup granulated sugar

For the boiling water:

2 tablespoons honey

For the topping:

1/2 cup crushed freeze-dried strawberries
1/4 cup crushed graham crackers
2 tablespoons sugar

For serving (optional):

whipped cream
fresh strawberries
strawberry jam

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Instructions

In a large bowl, mix the sourdough starter, warm water, and honey until combined.

Add the flour, salt, crushed freeze-dried strawberries, and sugar. Mix until a rough dough forms, then knead for about 8–10 minutes until smooth and elastic.

Cover and let rise at room temperature for 4–6 hours or until doubled in size.
Divide the dough into 8 equal pieces, shape into balls, then poke a hole in the center of each and gently stretch into a bagel shape.
Place on a parchment-lined tray, cover, and refrigerate overnight for cold proofing (8–12 hours).
The next morning, bring a large pot of water to a boil and add honey. Preheat oven to 425°F.
Carefully lower bagels into the boiling water, 2–3 at a time, and boil for 30 seconds on each side.
Remove and immediately dip the tops into the crushed strawberry, graham cracker, and sugar topping mixture.
Place on a parchment-lined baking sheet.
Bake for 20–22 minutes or until golden brown. Cool on a wire rack.
Serve with whipped cream, fresh strawberries, or jam for a strawberry shortcake-style experience.

Notes

Use ripe, active sourdough starter for best rise.
Freeze-dried strawberries give intense flavor without affecting dough hydration.
You can skip the topping for a less sweet version or substitute with cinnamon sugar.

Prep Time: 30 minutes (plus overnight rest)
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American