Rainbow Bagels

These adorable Bagels are super trendy right now! My version of this happy and fun bagel is very easy and delicious.

 

 

What you need:

1  cup plus ice water

2 tbsp lukewarm water

2 tablespoons malt syrup

2 2/3 cups bread flour ( and little extra)

2 teaspoons instant or rapid-rise yeast

2 teaspoons sea salt

2 tbsp cornmeal

1/4 cup  light brown sugar

1 tablespoon baking soda

food coloring ( rainbow colors or as preferred)

 

Stir in the ice water and the malt syrup together in a bowl. Stir until the malt syrup has fully dissolved. Dissolve the yeast with the 2 tbsp lukewarm water. Add the yeast water to the ice water and stir well. Divide the water into 7 portions. Color each water with 1/4 tsp of food coloring. Mix the bread flour with the salt. Dived the flour into 7 portions and add the flour into a mixing bowl. Now kneed one portion of water with  one portion of flour together ( use a mixer) until you have a smooth dough and a clean bowl. Let the 7 doughs rest, while covered for 10 min. Sprinkle a rimmed baking sheet with cornmeal ( use a parchment paper for easier removal and clean up).  Roll each dough into same size rectangles, and lay them on top of each other. Slightly kneed over the 7 layers, 1-3 times. Cut 1/2 inch pieces length wise and twist them to form tight spiral. Without unrolling spiral, wrap rope around your fingers, overlapping ends of dough by about 2 inches under your palm, to create a ring shape. Pinch ends of dough gently together. Transfer the rings to the prepared sheet and cover loosely with plastic, leaving at least 1 inch between bagels. Let bagels stand at room temperature for 1 hour. Adjust the oven rack to an upper-middle position and heat the oven to 450F or 230C. Add to the oven a 1/2 cup boiling water into the bottom ( in a ovenproof dish). Bring 4 quarts water, the brown sugar, and baking soda to a boil in large Pot. Transfer each bagel to the boiling water and cook them for about 20 seconds. Using a wire skimmer, flip the bagels over and cook them for additional 20 seconds longer. Using the wire skimmer, transfer the bagels back to the prepared wire rack, with cornmeal side facing down. Repeat with all the remaining bagels. Bake the bagels for about 10-15 min ( depending on the size of your bagels). Let them cool on a wire rack for about 15 min. Serve with creamy sweetend cream cheese and colorful sprinkles or white chocolate. They taste best, same day eaten.

Enjoy!

Tip: make the as beautiful pastel unicorn bagels.

 

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2 Comments Add yours

  1. Holy lord these HAD to be a serious labor of love. BRAVO!! I wish was as skilled as you!

    1. Thank you so much. Give them a try, i promise it’s not that complicated 😉

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