Homemade Rainbow Bagels: A Burst of Color and Flavor for Your Morning
By Jason Griffith
Forget plain old bagels – get ready to bring a vibrant burst of color and cheer to your breakfast table with these incredible Homemade Rainbow Bagels! Chewy on the inside, with a slight crust on the outside, these bagels are not just a treat for the eyes but a delight for the taste buds. Swirled with playful hues, they’re surprisingly fun to make and perfect for brightening up any morning, special occasion, or simply adding a touch of magic to your everyday.
Why I Love This Recipe
There’s something incredibly satisfying about creating something beautiful and delicious from scratch, and these Rainbow Bagels hit all the right notes. What I love most is the sheer joy and whimsy they bring – they’re guaranteed to put a smile on anyone’s face! Beyond the visual appeal, the process of making bagels, from the yeasty dough to the boil and bake, is wonderfully rewarding. The result is a bagel that’s perfectly chewy, with that signature dense texture, and infused with the fun of vibrant colors. They’re a fantastic project for a relaxed weekend, and the aroma of freshly baked bagels filling the kitchen is simply irresistible.
Ingredients:
- ½ cup warm water (105° F – 113° F)
- 1 heaping tsp dry active yeast
- 1 scant tsp brown sugar
- 1 cup bread flour + extra as needed
- ½ tsp salt
- 4 colors food coloring (gel food coloring recommended for vibrant hues)
Swaps and Notes
- Yeast: Ensure your dry active yeast is fresh and active. If it doesn’t get frothy in step 1, your yeast might be old, and your dough won’t rise.
- Flour: Bread flour is crucial for that classic chewy bagel texture due to its higher protein content. All-purpose flour can be used in a pinch, but the bagels might be less chewy.
- Sugar: Brown sugar adds a subtle molasses flavor that complements the yeast. Granulated sugar can be used interchangeably.
- Food Coloring: Gel food coloring is highly recommended over liquid food coloring. Gels provide much more vibrant colors without adding excess liquid to your dough, which can affect its texture.
- Kneading: Proper kneading is essential for developing gluten, which gives bagels their chewiness. Don’t skimp on the 10 minutes of kneading per color.
- Water Temperature: The water temperature range (105°F-113°F) is important for activating the yeast. Too cold, and it won’t activate; too hot, and it can kill the yeast.
- Optional Toppings: After boiling and before baking, you can add traditional bagel toppings like sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt.
Directions:
1. Activate the Yeast: In a small bowl, combine the ½ cup warm water (ensure it’s between 105°F and 113°F), 1 heaping teaspoon dry active yeast, and 1 scant teaspoon brown sugar. Add a few drops of one food coloring (this will be the color for your first batch of dough, or you can skip it and add color later). Stir gently until combined. Let the mixture sit for about 5-10 minutes, or until it becomes nice and frothy on top. This frothy layer indicates your yeast is active and ready to work!
2. Form the Base Dough: In a larger mixing bowl, whisk together the 1 cup bread flour and ½ teaspoon salt. Once your yeast mixture is all foamy and alive, pour it into the flour mixture. Stir with a spoon until a shaggy dough forms.
3. Knead the First Dough Portion: Turn the dough out onto a lightly floured surface. Knead the dough vigorously for about 10 minutes. If the dough is too sticky, sprinkle in small amounts of extra flour as needed, just a tablespoon at a time, until the dough is smooth, elastic, and no longer sticky to the touch. It should spring back when lightly poked.
4. Color the Dough (Repeat for Each Color): Divide the basic dough from step 3 into four equal portions. Take one portion. Add a different color of food coloring to it (if you didn’t add it in step 1). Knead this colored dough vigorously for another 5-7 minutes, or until the color is vibrant and evenly distributed throughout the dough. The kneading also helps develop more gluten. Repeat this kneading and coloring process for each of the remaining three dough portions, using a different vibrant food coloring for each.
5. Shape the Bagels: Once all your dough portions are colored and kneaded, shape each colored dough into a rectangular strip (roughly 8×2 inches, depending on how many colors you use and how thick you want your layers). Stack the colored rectangles neatly on top of each other. Using a sharp knife or bench scraper, cut the stacked dough lengthwise into strips (about 1-inch wide). Take one strip, gently twist it to create a spiral effect, then form it into a circle, pinching the ends firmly together to seal and create the bagel shape. Repeat with the remaining strips until all your colorful creations are shaped into bagels.
6. Proof the Bagels: Place your shaped bagels on a lightly floured or parchment-lined baking sheet, ensuring they have some space between them. Let your colorful creations rise in a warm, draft-free place for about 30 minutes, or until they look slightly puffy and feel lighter.
7. Boil the Bagels: While the bagels are proofing, preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil. Carefully drop one or two bagels into the boiling water at a time (don’t overcrowd the pot). Boil each bagel for 1 minute on each side. This boiling step is crucial for creating the signature chewy crust of a bagel.
8. Bake the Bagels: Using a slotted spoon or spatula, carefully remove the boiled bagels from the water, allowing excess water to drain. Place them back on the baking sheet (you can reuse the same parchment-lined one). Pop them in the preheated oven for 15-17 minutes, or until they are golden brown, beautifully puffed, and delightful.
9. Cool and Serve: Allow the baked bagels to cool for a bit on a wire rack before slicing and serving them up with your favorite cream cheese. Enjoy your sweet, colorful creation!
Tips for Success
- Accurate Water Temperature: Use a thermometer to ensure your water is in the correct range for yeast activation.
- Don’t Rush Kneading: Kneading develops gluten, which gives bagels their chewy texture. Give each colored dough its full kneading time.
- Gel Food Coloring is Best: For vibrant, rich colors without thinning the dough, gel food coloring is superior to liquid drops.
- Tightly Pinch Ends: Ensure the ends of your twisted dough are firmly pinched together when forming the bagel shape to prevent them from coming apart during boiling and baking.
- Boiling is Key: Don’t skip the boiling step! It sets the crust and creates that unique chewy texture.
- Don’t Overcrowd in Boiling: Boil bagels in batches to maintain water temperature and ensure even cooking.
Serving Suggestions and Pairings
Homemade Rainbow Bagels are a treat in themselves and perfect for special occasions or just a fun start to the day.
- Cream Cheese Creations: Serve with classic plain cream cheese, or get creative with flavored cream cheeses like strawberry, blueberry, or even a rainbow sprinkle cream cheese.
- Butter or Jam: Simple butter, a variety of jams, or fruit spreads are always delicious.
- Breakfast Sandwiches: Use them as the base for a colorful breakfast sandwich with eggs, cheese, and bacon.
- Brunch Spread: Feature them on a brunch spread alongside fresh fruit, yogurt, and other pastries.
- For more delightful baked goods and sweet treats, check out:
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- These Rainbow Sprinkle Cookies Are My Favorite Way to Bake Up Instant Joy
- And for another colorful and fun dessert, consider How This Unicorn Poke Cake Became My Favorite Party Trick.
Storage and Leftover Tips
Homemade bagels are best enjoyed fresh, but they can be stored and even frozen for later enjoyment.
- Room Temperature: Store cooled bagels in an airtight bag or container at room temperature for up to 2-3 days.
- Toasting: They’re fantastic sliced and toasted after a day or two to regain some freshness and crispness.
- Freezing: Bagels freeze exceptionally well! Once completely cooled, slice them in half (if desired) and place them in a freezer-safe bag. Squeeze out as much air as possible. Freeze for up to 2-3 months. To enjoy, you can toast them directly from frozen.
Final Thoughts
These Homemade Rainbow Bagels are more than just a breakfast item; they’re a celebration of creativity in the kitchen and a guaranteed way to bring smiles. With their vibrant colors, satisfying chew, and fresh-baked aroma, they truly make any morning feel a little more special. Get ready to impress your family and friends with this delightful and delicious creation!
What’s your favorite way to add color to your baking, or what’s your go-to bagel topping? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delightful recipes!
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