I used my tried and true simple sourdough recipe for the bagels FOUND HERE. Basically after letting the dough ferment for about 18 hours, I pour it out onto a floured surface and divide it into equal 3 inch balls. From there I make a hole in the center of each one with my finger and thumb and then fashion the heart shape by pulling up on the top parts and down at the bottom. Once I have my heart shapes, I place them on a baking sheet to rest while my water comes to a boil.
In a large pot I boil about 6-8 cups of water – enough to cover about 4 bagels at a time. Once the water is at a rolling boil, place each bagel into the water slowly and flip after about 1 minute, for another minute. Then remove and place on a wire rack. Sprinkle the tops with cinnamon and sugar, then place on a baking sheet and baking at 375 for 25-28 minutes. Allow to cool.
While the bagels bake, mix one brick of softened cream cheese with 1/2 cup of crushed freeze dried strawberries.
Once the bagels are cool, load them up with strawberry cream cheese (you can add and extra sprinkle of the strawberry powder too), and enjoy!
*optional – we did add a little beet root powder to the dough and although it does look pink inside the bagel, the outside didn’t pick up much of the color