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Rainbow Bagels

Ingredients

  • 3/4 c lukewarm water
  • 1/2 tbsp active dry yeast
  • 1/2 tbsp brown sugar/palm coconut sugar
  • 10 drops blue food color - liquid
  • 2 c flour
  • 1 tsp salt
  • 1 tsp sugar

Instructions

  • Into stand mixer, pour water and sprinkle with brown sugar and yeast, let stand for 5 minutes
  • Squirt in food color
  • Add in flour and salt plus sugar, knead to combine
  • Coat a bowl with a little oil and place dough in the bowl
  • Cover bowl with cling wrap while working on other color
  • Repeat step for other color (and each time, cover dough with cling wrap)
  • One of the dough, I add about 2 handful of softened raisins
  • Once all dough are made, roll each to a rectangle size and place on a baking sheet that is already lined with parchment paper
  • Stack all dough and wrap them in cling wrap
  • Let stand dough in warm area (such as kitchen counter or inside oven with light on) for half hour - dough will rise and fluffy
  • Turn dough on floured board and slice into ropes
  • Slice each rope into two portions and twist and roll to bagel shape
  • Cover and let stand for half hour
  • Preheat oven to 425 F
  • Prepare bagels bath!
  • In a pot, add in water up to just above 1/2 of the pot
  • Add in 2 tbsp brown sugar, 1 tbsp maple syrup and 1/2 tsp baking soda
  • Bring water to boil lightly, then turn down heat to medium to simmer
  • Drop bagel into water for a minute on both side (half minute upper side and half minute down side)
  • Place bagels on parchment lined baking sheet and bake for 20-25 mins

Video

Notes

The recipe is for per color, so make more batches!