Beet bagels bring a vibrant twist to a classic favorite. Infused with the natural sweetness and striking color of beets, these bagels not only look stunning but also offer a subtle earthy flavor that sets them apart. Whether you’re a bagel enthusiast or just looking to try something new, this recipe is a fun way to elevate your breakfast or brunch.
We love how the beet puree adds moisture and a beautiful hue without overpowering the traditional chewy texture. Plus, making bagels at home lets us control the ingredients and customize flavors to our liking. With simple steps and wholesome ingredients, this beet bagel recipe is perfect for anyone wanting to impress with a colorful and tasty homemade treat.
Ingredients
To create our vibrant Beet Bagel, we gather fresh and wholesome ingredients that bring out the perfect balance of flavor and texture. The following components are essential to achieve the beautiful color and chewy bite that define this recipe.
Dough Ingredients
Our dough combines classic bagel staples with a touch of beet puree for a unique twist. Here’s what we need for perfectly chewy beet bagels:
- 4 cups bread flour, plus extra for dusting
- 1 ½ teaspoons salt
- 2 teaspoons granulated sugar
- 1 tablespoon instant yeast
- 1 cup warm water (110°F)
- ½ cup beet puree (prepared as below)
Beet Puree Ingredients
The beet puree is the heart of our beet bagel, giving it its rich earthy sweetness and signature hue. To prepare about ½ cup of fresh beet puree, gather:
| Ingredient | Amount | Notes |
|---|---|---|
| Beetroot | 1 medium | peeled and chopped |
| Water | ¼ cup | for boiling |
- Boil the chopped beetroot until soft (about 20 minutes).
- Drain and blend with water until smooth to create a vibrant, natural puree.
Topping Options
To perfect the look and add flavor layers, choose from these traditional and creative toppings for our beet bagels:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning (a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt)
- Coarse sea salt
- Caraway seeds
Each topping adds a distinct crunch and aromatic note, enhancing both the visual appeal and taste experience of our beet-infused bagels.
Tools and Equipment
To create the perfect Beet Bagels with their vibrant color and chewy texture, having the right Tools and Equipment is essential. These tools ensure precision, ease, and consistent results throughout each step of the recipe.
Essential Tools for Beet Bagel Preparation
- Mixing Bowls: Use large, sturdy bowls for combining the dough ingredients and allowing the dough to rise comfortably without spilling.
- Measuring Cups and Spoons: Accurate measurement of flour, water, sugar, salt, and beet puree guarantees the best dough consistency.
- Stand Mixer with Dough Hook (optional): While we can mix and knead by hand, a stand mixer streamlines kneading and develops the dough’s gluten effectively.
- Bench Scraper: Handy for dividing dough into equal portions and cleaning surfaces during kneading.
- Kitchen Scale: For precise weighing of ingredients and dough portions to ensure uniform bagels.
- Plastic Wrap or Clean Kitchen Towel: Essential for covering the dough during resting and proofing to prevent drying out.
- Large Pot: Required for boiling the bagels before baking, which develops their signature chewy crust.
- Slotted Spoon or Spider Strainer: For safely lowering the bagels into boiling water and retrieving them without losing water.
- Baking Sheet: Use a rimmed sheet to hold the boiled bagels ready for baking.
- Parchment Paper or Silicone Baking Mat: Prevents the bagels from sticking and ensures easy cleanup.
- Cooling Rack: Allows the finished bagels to cool evenly and retain their ideal texture.
Optional But Helpful Tools
- Food Processor or Blender: For quickly pureeing cooked beets into a smooth beet puree to infuse the dough.
- Pastry Brush: Useful for applying egg wash before baking, which enhances shine and helps toppings adhere.
Summary Table of Tools and Their Uses
| Tool/Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine and proof dough |
| Measuring Cups and Spoons | Accurate ingredient measurement |
| Kitchen Scale | Weigh ingredients and dough portions |
| Stand Mixer with Dough Hook | Efficient kneading |
| Bench Scraper | Portion dough and clean surfaces |
| Plastic Wrap/Kitchen Towel | Cover dough during rises |
| Large Pot | Boil bagels before baking |
| Slotted Spoon/Spider Strainer | Handle bagels in boiling water |
| Baking Sheet | Hold bagels for baking |
| Parchment Paper/Silicone Mat | Non-stick baking surface |
| Cooling Rack | Cool baked bagels evenly |
| Food Processor/Blender | Make smooth beet puree (optional) |
| Pastry Brush | Apply egg wash before baking (optional) |
Using these Tools and Equipment correctly sets the foundation for preparing our Beet Bagels with the perfect color, texture, and flavor. We recommend gathering these essentials before starting to ensure a smooth and enjoyable baking experience.
Prep Work
Before we dive into mixing and kneading, getting our ingredients and beet puree perfectly prepared sets the foundation for our Beet Bagel Recipe. Precision in this stage ensures a beautiful color, ideal texture, and consistent flavor in every bite.
Preparing the Beet Puree
To achieve the vibrant hue and earthy sweetness that defines our beet bagels, we start with a smooth beet puree:
- Select fresh beets about 2 medium-sized ones (approximately 8 ounces).
- Trim and peel the beets to remove any rough skin.
- Cut the beets into roughly 1-inch cubes for even cooking.
- Boil the beet cubes in a pot of water over medium heat for 25 to 30 minutes until fork-tender.
- Drain thoroughly and allow the beets to cool slightly.
- Transfer the cooked beets into a food processor or blender.
- Pulse until smooth, adding 1 to 2 tablespoons of water if needed to reach a creamy, thick puree.
- Set the beet puree aside to cool completely before incorporating it into the dough to maintain yeast activity.
Tip: The smoother the puree, the more evenly the beet flavor and color distribute throughout our bagel dough.
Measuring and Sifting Dry Ingredients
Accurate measurements and properly prepared dry ingredients elevate the final product of our beet bagel dough. Here’s how we handle it:
| Ingredient | Amount | Preparation |
|---|---|---|
| Bread flour | 4 cups (480g) | Sift to aerate and remove lumps |
| Salt | 2 teaspoons | Measure precisely |
| Sugar | 1 tablespoon | Use granulated or cane sugar |
| Instant yeast | 2 teaspoons | Use active instant dry yeast |
- Place a large mixing bowl on a kitchen scale for precision.
- Weigh out the bread flour and transfer it to a fine mesh sieve.
- Gently sift the flour into the bowl, removing any clumps and enriching aeration for a lighter dough.
- Add salt, sugar, and instant yeast to the bowl and whisk them together evenly.
- Keep these combined dry ingredients ready for immediate use once our beet puree and liquids are combined.
Pro Tip: “Sifting the dry ingredients ensures even yeast distribution and creates a uniform texture in our bagel dough.”
With our beet puree prepared and dry ingredients sifted, we’re perfectly set to begin the mixing and kneading stage of our vibrant homemade beet bagels.
Making the Dough
Creating the perfect beet bagel dough is the foundation of this recipe. With the vibrant beet puree incorporated, we focus on combining ingredients properly, kneading thoroughly, and allowing the dough to rise fully for optimal texture.
Mixing Ingredients
We start by combining the dry ingredients in a large bowl:
- 4 cups bread flour (sifted to ensure even texture)
- 1 ½ teaspoons salt
- 2 tablespoons sugar
- 2 teaspoons instant yeast
Next, in a separate bowl, we mix:
- 1 cup warm water (about 110°F)
- ½ cup smooth beet puree
Slowly add the wet mixture to the dry ingredients. Stir with a wooden spoon or dough hook attachment until the dough begins to form. The beet puree enriches the dough with moisture and gives it that distinctive pink-red hue.
| Ingredient | Quantity | Note |
|---|---|---|
| Bread flour | 4 cups | Sifted before mixing |
| Salt | 1 ½ teaspoons | For flavor balance |
| Sugar | 2 tablespoons | Enhances yeast action |
| Instant yeast | 2 teaspoons | Quick-rise yeast |
| Warm water | 1 cup | Around 110°F for yeast |
| Beet puree | ½ cup | Smooth, strained |
Kneading the Dough
Once combined, we turn the dough onto a lightly floured surface and begin kneading. This step is crucial to develop gluten, which gives our bagels their signature chewy texture.
We knead by:
- Pressing the dough with the heel of our hand
- Folding it over itself
- Rotating slightly and repeating the motion
We continue kneading for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If the dough sticks too much, add flour sparingly—just enough to prevent sticking.
At this point, the dough should feel soft yet firm and hold together well.
First Rise
We place the kneaded dough into a large lightly oiled bowl and cover it tightly with plastic wrap or a damp kitchen towel. This traps moisture and provides a warm environment for yeast activation.
Set the bowl in a warm spot (ideally 75°-80°F). The dough will take about 1 to 1 ½ hours to double in size.
A simple test to check readiness: gently poke the dough with a finger. If the indentation remains and doesn’t spring back quickly, the dough has risen sufficiently.
This first rise is critical for flavor development and achieving that perfect bagel chew.
Shaping the Bagels
Shaping is a crucial step in crafting perfect beet bagels. It ensures uniform size and the classic bagel shape, giving each bagel its signature chew and texture. Let’s carefully divide and form our dough for consistent results.
Dividing the Dough
We begin by dividing the risen dough into equal portions. This step guarantees our bagels bake evenly and maintain the ideal size.
- Lightly flour your work surface to prevent sticking.
- Gently punch down the dough to release excess air.
- Use a sharp bench scraper or a knife to divide the dough.
| Step | Detail |
|---|---|
| Portion size | Approximately 4.5 ounces (130g) each bagel |
| Number of bagels | Depends on total dough weight, usually 8-10 |
| Handling tip | Avoid squeezing too hard to keep air bubbles |
We recommend weighing each piece on a kitchen scale to ensure consistency. This control helps every beet bagel have a balanced rise and chewy bite.
Forming Bagel Rings
Now we form our bagel rings—the iconic shape that defines the bagel experience.
- Roll each dough piece into a smooth ball using your palms.
- Press your thumb through the center of the ball to create a hole.
- Gently stretch the hole to approximately 2 inches (5 cm) in diameter to allow for expansion.
“Be gentle at this stage; aggressive stretching can tear the dough and alter texture.”
If preferred, try the rope method:
- Roll each dough piece into a 6 to 8-inch long rope.
- Join the ends firmly to form a ring.
Place shaped bagels on a parchment-lined baking sheet with enough space for rising. Cover loosely with a damp cloth or plastic wrap to prevent drying while preparing to boil.
By mastering these shaping techniques, our beet bagels will not only look beautiful but bake with the ideal structure and chew.
Boiling the Bagels
Boiling is a crucial step in achieving the classic chewy texture and glossy crust of our beet bagels. This process sets the crust before baking and locks in moisture, creating that irresistible bite.
Preparing the Boiling Water
To prepare for boiling, fill a large pot with water, leaving enough space to accommodate the bagels without overcrowding. We recommend using at least 4 quarts of water for every 4-5 bagels.
Next, bring the water to a gentle rolling boil over high heat. Once boiling, reduce the heat to medium-high to maintain a steady boil without over-agitating the bagels.
For flavor and texture enhancement, add:
- 2 tablespoons of sugar or honey (to promote browning and slight sweetness)
- 1 tablespoon of baking soda (to increase alkalinity for that signature chewy crust and shiny surface)
These additives contribute significantly to how the crust develops during baking.
| Ingredient | Amount | Purpose |
|---|---|---|
| Sugar or honey | 2 tablespoons | Promotes browning and subtle sweetness |
| Baking soda | 1 tablespoon | Raises alkalinity for crust texture and shine |
Boiling Time and Technique
We boil each beet bagel individually or in small batches, gently lowering them into the water using a slotted spoon or spider strainer to avoid deflating their shape.
Follow these timing guidelines:
| Boiling Step | Time per Bagel | Effect on Texture |
|---|---|---|
| Boil on one side | 30 seconds | Sets crust and begins gelatinizing starch |
| Flip bagel | 30 seconds | Ensures even crust development |
| Total boiling | 60 seconds | Maintains soft and chewy crumb |
For a softer crust, boil for less time (30-45 seconds). For a denser chewier texture with a thicker crust, extend boiling up to 90 seconds.
After boiling, drain the bagels well and place them on a baking sheet lined with parchment paper or a silicone baking mat. We recommend draining quickly but gently to preserve the beet bagels’ shape and maintain their vibrant color.
Baking the Bagels
Now that our beet bagels are perfectly boiled and shaped, it’s time to bake them to achieve that irresistible golden crust and chewy interior. Let’s walk through the essential steps to bake our Beet Bagel Recipe to perfection.
Preheating the Oven
We always start by preheating the oven to ensure a consistent baking temperature. For these beet bagels, we set the oven to 425°F (220°C).
Tip: Place a baking stone or heavy baking sheet in the oven while it heats up. This helps to create an even, crispy bottom crust on our bagels.
Baking Time and Temperature
Baking at 425°F (220°C) for the right duration is crucial for the signature chew and crust. We bake the bagels for:
| Temperature | Baking Time | Purpose |
|---|---|---|
| 425°F | 20 – 25 min | Develop crisp crust & chewiness |
- Bake for 20 minutes initially.
- Rotate the tray halfway through to ensure even baking.
- Check for a deep golden color paired with a firm crust.
- If needed, add 3-5 more minutes but avoid over-baking to keep the bagels soft inside.
Adding Toppings Before Baking
Before baking, adding toppings enhances both flavor and appearance. After boiling and shaping, we gently brush each bagel with an egg wash to help toppings stick and give a glossy finish.
Egg Wash Preparation:
- 1 large egg
- 1 tablespoon water
We whisk the egg and water together and then evenly brush the mixture on top of each bagel.
Our favorite toppings for beet bagels include:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning (a blend of garlic flakes, dried onion, sesame seeds, poppy seeds, and salt)
- Coarse sea salt for a savory finish
Applying these toppings just before baking ensures they toast perfectly without burning.
Remember: Handle the bagels gently when adding toppings to preserve their airy texture and distinct beet color.
Cooling and Serving
Once the beet bagels come out of the oven, cooling them properly is crucial. We recommend transferring the bagels immediately to a cooling rack. This allows air to circulate around each bagel, preventing sogginess and helping the crust maintain its crisp texture.
Cooling Steps:
- Use a slotted spatula or a thin, flat utensil to lift the bagels gently from the baking sheet.
- Place the hot bagels onto a wire cooling rack in a single layer to ensure even cooling.
- Allow the bagels to cool for at least 30 minutes before slicing. This resting period finishes the cooking process internally and sets the crumb texture.
Serving Suggestions:
Our beet bagels shine best when served fresh and slightly warm. Here are some ideal ways to enjoy them:
| Serving Idea | Description |
|---|---|
| Classic Cream Cheese Spread | Smooth, tangy cream cheese balances the earthy sweetness of the beets. |
| Avocado and Smoked Salmon | Rich avocado slices and smoked salmon create a luxurious flavor combo. |
| Hummus and Sprouts | A vegan option that enhances the bagel’s natural flavor and crunch. |
| Goat Cheese with Honey and Walnuts | Creamy goat cheese with a drizzle of honey and crunchy walnuts adds texture and a sweet note. |
We also recommend toasting leftover bagels lightly to revive their chewiness and slightly crisp up the crust. Toasting enhances the vivid color and flavor infused by the beet puree.
Tip: Store any leftover beet bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage. When frozen, warm them in a toaster or oven to restore texture and aroma.
By following these steps, we ensure every bite of our beet bagels delivers the perfect combination of vibrant color, earthy flavor, and that classic chewy texture we love.
Storage Tips
To preserve the vibrant color, earthy flavor, and chewy texture of our beet bagels, proper storage is essential. Follow these targeted tips to keep your bagels fresh and delicious for as long as possible.
Short-Term Storage: Keeping Bagels Fresh
- Cool Completely: After baking, allow the bagels to cool on a wire rack for at least 30 minutes to set the crumb and prevent sogginess.
- Use Airtight Containers: Store cooled beet bagels in a plastic bag or airtight container at room temperature.
- Consume Within 2 Days: For the best flavor and texture, eat your bagels within 48 hours of baking.
Long-Term Storage: Freezing Bagels
To enjoy beet bagels anytime, freezing is our best option.
- Wrap Individually: Wrap each beet bagel tightly in plastic wrap or aluminum foil to prevent freezer burn.
- Use Resealable Freezer Bags: Place wrapped bagels in a resealable freezer bag. Remove excess air before sealing.
- Freeze for Up to 3 Months: Our beet bagels maintain quality in the freezer for up to 3 months.
| Storage Method | Container Type | Duration | Key Tips |
|---|---|---|---|
| Room Temperature | Airtight Container or Plastic Bag | 1-2 days | Cool completely before storing |
| Freezing | Wrapped + Freezer Bag | Up to 3 months | Wrap individually to avoid freezer burn |
Reheating Frozen or Stored Beet Bagels
- Thawing: Let frozen bagels thaw at room temperature for 1-2 hours or overnight in the refrigerator.
- Reviving Freshness: Slice and toast bagels lightly to revive chewiness and crisp the crust.
- Oven Method: For a fresh-from-the-oven taste, wrap in foil and warm in a 350°F (175°C) oven for 10 minutes.
“Toasty, warm bagels bring back the charm of freshly baked goodness.”
Avoid Refrigeration for Freshness
Avoid storing bagels in the refrigerator as it tends to dry out the crumb and make them stale faster. Room temperature or freezer storage are our recommended choices.
By following these Storage Tips, we ensure every bite of our vibrant beet bagels stays wonderfully chewy, flavorful, and visually striking.
Conclusion
Making beet bagels at home opens up a world of vibrant color and rich flavor that’s hard to find in store-bought options. With a bit of prep and the right techniques, we can create bagels that are not only visually stunning but also perfectly chewy and delicious.
By controlling the ingredients and customizing toppings, each batch becomes a unique expression of our taste. Whether for breakfast, brunch, or a special snack, these beet bagels are sure to impress and satisfy. Let’s keep experimenting and enjoying the art of homemade baking together.
Frequently Asked Questions
What makes beet bagels different from regular bagels?
Beet bagels are infused with beet puree, which gives them a vibrant color and a unique earthy, slightly sweet flavor while maintaining the classic chewy texture of traditional bagels.
What ingredients are essential for making beet bagels?
Key ingredients include bread flour, salt, sugar, instant yeast, warm water, and beet puree made from boiled and blended beets.
How do you prepare the beet puree for the bagels?
Boil fresh beets until tender, then blend or process them until smooth to create the beet puree needed for the dough.
Why is kneading important when making beet bagel dough?
Kneading develops gluten, which gives the bagels their classic chewy texture and helps the dough rise properly.
What is the best method to shape beet bagels?
Divide dough into equal portions, roll into balls, poke a hole in the center, and stretch gently into a ring. Alternatively, use the rope method.
Why do beet bagels need to be boiled before baking?
Boiling sets the bagel’s shape, creates a chewy texture, and results in a glossy crust.
How do you achieve a crispy crust on beet bagels?
Preheat the oven to 425°F and bake on a hot baking stone or heavy sheet for 20-25 minutes, rotating halfway through.
What are some popular toppings for beet bagels?
Common toppings include sesame seeds, poppy seeds, and everything bagel seasoning for added flavor and visual appeal.
How should beet bagels be stored to keep them fresh?
For short term, store in airtight containers at room temperature for up to 48 hours. For longer storage, freeze individually wrapped bagels for up to three months.
Can beet bagels be reheated, and how?
Yes, thaw frozen bagels, then warm them gently in a toaster or oven. Avoid refrigeration to prevent them from becoming stale.