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Imagine a raspberry muffin and a bagel had a baby – yum, right? That’s exactly what you get with this sweet raspberries and cream bagel.
Why I like Raspberry Cream Bagels
OF COURSE the first bagel of February has to be a lovely little flavor like Raspberries and Cream bagels! I know it’s weird to call a bagel cute, but these are. With tiny pops of red (and subsequently tiny bursts of yummy raspberry flavor) they are festive and delicious! But beyond looks, here’s why you need to bake these berries and cream bagels: they remind me of my favorite raspberry cheesecake Subway cookies (probably because they both use raspberry muffin mix to give it an extra yummm factor). Which hi, I absolutely want an excuse to eat something like that for breakfast.
So if you’re looking for a unique bagel that is sweet with subtle fruity pops throughout, make these raspberries and cream bagels ASAP.
Ingredients in Homemade Bagels
- Warm water (105°F -113°F)
- Dry active yeast
- Brown sugar, packed – This sweetens your muffins and acts as a substitute for barley malt (which is in common bagel recipes but hard to find!)
- Bread flour – The bread flour makes your bagels so light & tender. Do not skip this.
- Jiffy Raspberry Muffin Mix – This really brings through the most perfect subtle raspberry flavor.
- Salt
- Chopped white chocolate chips – I mean, I guess these could be optional? But definitely not in my opinion.
How to make Homemade Bagels (Raspberries and Cream)
- In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
- In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, the 7 oz box of raspberry muffin mix, salt, chopped white chocolate chips. .
- Add the foamy and bubbly yeast mixture to the dry ingredients. If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again if it isn’t bubbly and foamy.
- Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough.
- By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly.
- After kneading, let the dough rest for 5 minutes.
Shaping & Baking Your Bagels
7. Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
8. Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
9. Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
10. Set the oven to 425°F after the bagels have risen for 20 minutes.
11. In a large pot, bring about 4 inches of water to a rolling boil.
12. Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
13. Repeat with remaining bagels.
14. Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
15. Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
16. Store the bagels in a zip-top bag at room temperature for up to 3 days.
Raspberries and Cream Bagel FAQs
Store your bagels in an airtight zip lock bag at room temperature for up to 3 days!
Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
Other Bagel Recipes to Love
Raspberries and Cream Bagels
Ingredients
- 2 cups warm water (105°F -113°F)
- 1 1/2 tbsp dry active yeast
- 1 tbsp brown sugar, packed
- 4 1/2 – 5 cups bread flour
- 7 oz box Jiffy Raspberry Muffin Mix
- 2 tsp salt
- 1/2 cup chopped white chocolate chips
Instructions
- In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir and set aside.
- In a large bowl or the bowl of a stand mixer, mix together 4 1/2 cups of bread flour, the 7 oz box of raspberry muffin mix, salt, chopped white chocolate chips.
- Add the foamy and bubbly yeast mixture to the dry ingredients. If your yeast isn’t bubbly and foamy, your yeast isn’t activated (It could be that your water was too cold, too hot or your yeast is old). Throw that out and try again if it isn’t bubbly and foamy.
- Using a Stand Mixer Attach the dough hook and knead for 10 minutes, adding up to 1/2 cup of extra flour to maintain a soft, workable dough.
- By Hand: Stir the dry ingredients into the yeast mixture until a shaggy dough forms. Transfer the dough onto a clean surface and knead by hand for 10 minutes. Add extra flour as needed. Knead by pushing, turning, and folding the dough repeatedly.
- After kneading, let the dough rest for 5 minutes.
- Use a sharp knife or bench scraper to divide the dough into 8 equal pieces (cut the dough in half, then each half in half again, and then once more).
- Form each piece of dough into a tight ball. Press your thumb into the center of each ball, squeezing and rotating the dough around your thumb to create the bagel shape. Place on a parchment or silicone-lined 3/4 cookie sheet.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20 minutes.
- Set the oven to 425°F after the bagels have risen for 20 minutes.
- In a large pot, bring about 4 inches of water to a rolling boil.
- Carefully drop the risen bagels into the water, doing so in batches if necessary. Boil each bagel for 1 minute, flip, then boil for another minute. Use a slotted spoon or spider strainer to remove the bagels and place them back on the cookie sheet.
- Repeat with remaining bagels.
- Bake the bagels in the preheated oven for 15-17 minutes, or until golden brown.
- Let the bagels cool for 10 minutes before cutting. Serve and enjoy!
- Store the bagels in a zip-top bag at room temperature for up to 3 days.
