Beet Bagels

Beet bagels. My beet bagel recipe is a beautiful red bagel that is colored naturally with pureed beets! Soft and chewy, these beet bagels are super easy to make and have just 6 ingredients!

Impress your family with these gorgeous and deliciously unique beet root bagels! I made my soft and chewy beet bagels with real pureed beets to make them naturally red!

This is a small batch beet bagel recipe, so you will get 6 perfect beet bagels. And even better, you get a little serving of veggies in your bagel. Make even healthier bagels by replacing some of the bread flour with wheat flour.

BEET BAGELS INGREDIENTS

• Bread flour
• Instant yeast
• Brown sugar
• Pureed red beets
• Pink sea salt
• Water

Topped with

• Egg
• Everything but the bagel seasoning

ARE BEET BAGELS HEALTHY FOR YOU?

My beet bagels are definitely healthier than your average bagel because I use pureed beets in the dough. Beets are super high in antioxidants.

I used high quality ingredients like organic unbleached bread flour, and unrefined pink sea salt. However, bread flour is a refined flour that can spike blood glucose.

If you want to make my beet bagels even healthier, use this substitution:

• Bread flour--> use white wheat or whole wheat flour, or a mix of bread flour and wheat.

The rest of the ingredients are healthy! The yeast eats up the brown sugar in the dough when it ferments, so you're actually not eating any of that sugar.

TIPS TO MAKE THE BEST BEET BAGELS RECIPE

For the most delicious chewy yet soft and fluffy beet root bagel, follow my tips below.

KNEAD YOUR DOUGH FOR A LONG TIME. This is where your standing mixer will come in handy. Kneading the dough helps develop the gluten, giving you that signature chewy texture.

USE BREAD FLOUR. I made my beet bagels with bread flour because bread flour has more protein, contributing to a perfectly chewy texture.

ADD ONLY JUST ENOUGH EXTRA FLOUR. Once the dough does not stick to your finger, don't add any more flour. If you add too much flour, you could get dense instead of fluffy bagels.

RISE BAGELS A SECOND TIME AFTER SHAPING. Rising beet root bagels again after you have shaped them into bagel form helps to develop air pockets inside the bagel for a very fluffy bagel.

BOIL YOUR BEET BAGELS. Boiling bagels is needed to develop unique bagel crust, and also helps them expand to become fluffy.

WATCH HOW I MADE MY BEET BAGELS RECIPE IN A STANDING MIXER

HOW TO MAKE HOMEMADE BEET BAGELS

Step 1 Mix beets with flour and yeast

First, add 3 cups of the bread flour to your standing mixer. Sprinkle 2 ¼ teaspoons instant yeast across the top. Add 1 tablespoon brown sugar. Add ¾ cup beet puree.

Fix your standing mixer with the hook attachment.

Turn your standing mixer on low and mix until the beets are incorporated into the flour.

Step 2 Add salt and some water

Turn your mixer off. Sprinkle 1 teaspoon sea salt across the top. Add ⅓ cup of water.

Mix again until the water is absorbed into the flour.

Step 3 Add water and then remaining flour

With the mixer running, add another ⅓ cup water. Let the water mix in.

Add the last ⅓ cup of water. The mixture will be very wet.

Start adding the remaining 1 cup of flour at ⅛ cup increments. Do not add too much flour, you may or may not use the entire 1 cup.

When the dough comes together in a ball, turn the mixer off and do the "finger test."

Finger test:

1. Press finger into bagel dough.
2. If there is dough stuck to your finger, you need more flour.
3. If there is no dough stuck to your finger, you don't need any more flour.

Step 4 First rise

Take the dough off the hook and form the dough into a smooth ball.

Place dough back into the bowl. Cover with a towel and rise for 1 hour or until dough is doubled in size.

Step 5 Shape and Second rise

I like to do all this work on a parchment paper lined baking sheet for less clean up!

Sprinkle parchment paper lined baking sheet or a clean counter top with flour.

Divide dough in to 6 smooth balls.

Poke a hole in the middle of each ball. Form into a bagel by swirling the hole around your finger (see in my video!).

Cover formed bagels with a towel and rise for about 30 minutes. At this point, turn your oven to 400 degrees Fahrenheit to start heating.

Step 6 boil, top and bake!

Finally the last part!

Fill a large stockpot ½ way with water, 2 tablespoons brown sugar, and 1 teaspoon salt.

Bring to a boil.

Boil each bagel, 30 seconds on each side. Boil 2-3 at a time depending on how big your pot is.

Place boiled bagels back on the parchment lined sheet. Brush with a whisked egg. Sprinkle with everything seasoning or another seasoning if you like.

Bake for about 20 minutes or when they are lightly golden brown around the edges.

Cool and enjoy!

FAQ's

How long does this baked beet bagel recipe last?

Baked fresh bagels don't last very long on the counter because of the high quality fresh ingredients! Store them for 1-2 days on the counter covered.

These bagels store really well in the freezer and you can preserve the soft texture without drying your bagels out. Store beet bagels in an airtight bag or container in the freezer and pull them out as you use them!

Are beet bagels dairy free?

Yes! My beet bagels are totally dairy free.

Can this recipe be made by hand if I don't have a standing mixer.

Yes! You can make this beet bagel recipe by hand. Keep in mind that the dough will be very stick at first. It might be tempting to add extra flour, but do not add too much flour or your bagels will be dense!

More delicious soft & chewy bagel recipes

1. Sourdough Rainbow Bagels
2. The Everything Bagel

And don't forget to try my creamy cashew cream cheese spread for a tasty dairy free cream cheese you can make right at home!

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