Chop fresh strawberries and combine with lemon juice and brown sugar in a saucepan. Simmer for about 10 minutes until soft, then mash lightly and cool.

Blend a small beetroot with a splash of water and a teaspoon of sugar until smooth. Strain to reserve the colored liquid.

Combine one cup of warm water with active dry yeast and a tablespoon of sugar. Let it stand for about 5 minutes until frothy.

In a large bowl, whisk together bread flour and salt. Pour in the yeast mixture and cooled strawberry/beetroot blend, stirring until shaggy dough forms.

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour as needed.

Shape the dough into a ball, place it in a greased bowl, cover with a towel, and let it rise for about 1 hour or until doubled.

Punch down the risen dough, divide into portions, and shape into balls. Let them rest under a towel for 30 minutes.

Poke a hole in the center of each ball to shape the bagels and let them rise for another 30 minutes on a baking sheet.

Boil water with brown sugar. Poach each bagel in the simmering water for 1 minute on each side, then transfer to the baking sheet.

Preheat oven to 415°F (210°C). Brush bagels with egg wash and bake for 20-25 minutes until golden brown.

Combine softened cream cheese, chopped strawberries, vanilla extract, and powdered sugar to taste. Mix until smooth.

Cool the bagels slightly, slice in half, and serve warm with the creamy strawberry spread.