Rainbow Bagels
Basic bagel recipe tinted with rainbow colors to create a beautiful swirls, give yourself something more to smile about at breakfast
Ingredients
- 375 g Bread Flour I used King Arthur
- 1 tsp Cane sugar
- 1 1/4 tsp Salt
- 1 1/2 tsp Instant yeast
- 210 g Cold water
- Food colours, as needed
Instructions
- Combine all ingredients in the bowl of a stand mixer fitted with the dough hook
- Mix on recommended setting until dough is smooth, approximately 10 minutes. Alternately, mix together ingredients in a bowl with a wooden spoon then turn onto work surface and knead for 10 minutes until the dough is smooth
- Try to resist adding more water to the dough, bagel dough should be on the stiffer side
- Cover with a damp kitchen towel and let rise in a warm place for about an hour
- After an hour has passed, remove dough from bowl, press down gently to deflate, divide into six equal portions (I use my scale for accuracy but you can eyeball it)
- Tint each portion of dough
- Roll each tinted portion into a rope then put together the ropes and roll into a log
- Cut into six equal portions and cover with damp paper towel and let rest 5 to 10 minutes to give the dough a chance to rest
- Roll each portion into a rope then shape each rope into a bagel shape by overlapping and pressing to seal the ends
- Once the bagels are formed, let rest covered with damp paper towel for 20 to 30 minutes. Preheat oven to 425F
- When about 10 minutes remain in the bagel resting time, bring a large pot of water to boil
- Boil the bagels a few at a time for about a minute flipping halfway through. Remove from pot and space evenly on a parchment lined tray
- Bake for 15 to 20 minutes flipping over at the 10 minute mark
- When done, remove from oven and let cool on a wire rack
- Enjoy!