The First in my New Rainbow Series. I’m kicking off with something that Inspired me Greatly – Rainbow Bagels.
I’m a big fan of cooking Bagels and Food that excites the eye, so when I came across Rainbow Bagels there was no stopping me finding out the secret.
There are a few tricks to getting them just right, Texture and Ingredients are Key, so follow Closely.
I think they are such fun and as I don’t live in New York, where you can buy them, I decided it would be fun to make them at home.
I love a big bagel but you can make them smaller, of course, and then you will have lots more too!!
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How to make Rainbow Bagels
Prep Time: 30-40 Minutes
Prove Time: At least an hour
Boil Time: 30 seconds each side
Oven Temperature: 190C / 375F
Cook time: about 20 minutes
- 900g / 2lb of Strong Bread Flour
- 625ml / 2.5 cups Water
- 2 teaspoons of Salt
- 4 teaspoons of Dried Yeast
- 6 different Food Colour Gels
To boil the Bagels
- Enough Water to have at least 2 inches / 5 cm in the base of a pan
- 2 teaspoons of Salt
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Watch the full Video Tutorial
- Place the flour into a bowl. Add nearly all the water but save some back to adjust the texture once everything has been mixed together. Add the salt on one side of the bowl and the yeast on the other side.
- I use a stand mixer with a dough attachment but you could mix these by hand. Mix together for a few minutes. You want a dough that is not sticky to the touch but not too dry. Remove from the bowl.
- Weigh the dough and divide equally into 6 pieces. Cover any dough that you are not using with a damp cloth.
Take one piece of dough and add a few drops of food colour gel.
- I then use the stand mixer to start to mix the colour into the dough. After a minute or so remove the dough from the stand mixer and start to knead by hand. This makes sure that you get an even colour throughout the dough.
Place into a bowl and cover with cling film. Set aside in a warm place to prove. These should double in size.
- Repeat steps 1 to 4 with all the colours of the rainbow.
- Once all the coloured dough has risen it is time to start assembling the bagels. Starting with the red dough, knock out the air and roll out using a rolling pin to form a rectangle. Place on to a mat or something that makes it easy to move the dough around on. Cover with a damp cloth and roll out the orange dough to the same size.
- Spray or dampen the red dough with a little water and place the orange dough on top. Cover once again with the damp cloth.
- Repeat steps 6 to 8 until all the dough has been shaped and stacked.
- Place a pan with at least 2 inches / 5cm of water in onto the stove. Add the salt and bring to the boil then turn down to a simmer. Preheat the oven to 190C / 375F.
- Use a sharp knife to cut a 2 inch / 5cm strip off the stacked dough. Twist the dough to form a long sausage shape. Wrap the dough around your hand and break off the excess dough. Roll the join gentle on the counter to seal the ends.
Place the bagel to one side and form the rest of the bagels.
- Once all the bagels are ready gently drop 2 0r 3 into the simmering water and after 30 seconds turn them over. Cook the other side for 30 seconds and then using a slotted spoon remove from the water and place onto a cooling rack.
Once all of the bagels have been ‘boiled’, transfer to a baking tray and place in the oven.
- Bake for 20 minutes. Once cooked remove from the oven and place on a cooling rack to cool.
When you are ready to serve cut open the bagel and fill with Funfetti cream cheese or whatever filling you like. Have fun and enjoy!