1. In a large mixing bowl, combine the bread flour, sea salt, and crushed freeze-dried strawberries. 2. In a separate bowl, mix the sourdough starter, honey, and water. Add a few drops of natural pink food coloring if desired. 3. Slowly add the wet ingredients to the dry ingredients and mix until a hydrated but not sticky dough forms. 4. Gently fold in the diced strawberries, distributing evenly throughout the dough. 5. Cover the dough with a cloth and let it rise in a greased bowl at room temperature for 4-6 hours until doubled in size. 6. Once risen, turn the dough out onto a lightly floured surface and divide it into 8 equal portions. 7. Shape each portion into a ball, then poke a hole through the center to form a bagel shape. 8. Place the shaped bagels on a plate or tray lightly greased with olive oil. Cover and let rest for 30 minutes. 9. Preheat your oven to 220°C (430°F) and bring a large pot of water to a boil. 10. Boil the bagels in batches for 1-2 minutes on each side, then remove and place on a parchment-lined baking tray. 11. Brush each bagel with beaten egg to create a shiny golden crust. 12. Bake the bagels for 20-25 minutes until golden brown and cooked through. 13. Remove from the oven and cool on a wire rack before enjoying.