Multi Coloured Bagels

Posted on April 21, 2017 by in Baking

Brighten your breakfast table by serving up some of these dreamy rainbow bagels that are just bursting with colour. Lightly toasted, then spread with funfetti cream cheese, you are in for a real treat!

Makes 12 - Prep time: 1 hour, plus rising, proving and cooling Cook time: 25 minutes

750g strong white bread flour, plus more for dusting

2 x 7g packet active dry yeast

2 teaspoons fine salt

3 tablespoons granulated sugar

500ml warm (hand-hot) water

Food colouring pastes (orange, pink, purple and green)

1 teaspoon vegetable oil


280g cream cheese

75g icing sugar

2 tablespoons rainbow sprinkles

1. Pour the flour, yeast, salt and sugar into a large bowl and mix to combine. Pour over the warm water and stir with a wooden spoon until the mixture forms a stiff dough. Turn the dough onto a lightly floured surface (or alternatively, use a stand mixer fitted with a dough hook) and knead for about 10 minutes until the dough is no longer sticky, adding a little extra flour if needed.

2. Divide and shape the dough into four even balls and then knead a little food colouring paste into each portion.

3. Use 1 teaspoon of oil to grease four medium bowls, then place a portion of coloured dough in each of them, turning to lightly coat in oil. Cover each bowl with lightly greased clingfilm and leave to rise in a warm place for 30 minutes.

4. Lightly grease two or three baking trays and set aside. Knock back the dough by hitting it with your fist (to knock the air out), then re-roll into balls as before. On a sheet of baking parchment, roll out each ball into a 2cm-thick rectangle, about 15 x 30cm in size. Stack the four coloured doughs on top of each other on one of the prepared baking trays, then lightly cover with greased clingfilm and leave to prove in a warm place for a further 30 minutes.

5. Slice the proved stacked doughs into 12 strips, each about 2.5 x 15cm. Twist each strip of dough a little to create a spiral and join the ends together. Repeat with the remaining dough and place on the prepared baking trays. Cover loosely with the greased cling film, then leave to prove again for another 30 minutes, or until proved back into their pre-twist size.

6. Preheat the oven to 200°C/gas mark 6. Bring a large saucepan of water to the boil. Working in batches of two or three at a time, cook the bagels in the boiling water for 30 seconds each side, turning once. Remove with a slotted spoon, drain on kitchen paper, then transfer back to the greased baking trays.

7. Once all the bagels are ready, transfer them to the oven and bake for 16 minutes, turning them over halfway through baking. The bagels should colour slightly but not brown. Transfer to a wire rack and leave to cool completely.

8. For the funfetti cream cheese, beat the cream cheese and icing sugar together in a bowl until smooth. Gently fold in the rainbow sprinkles.

9. Once the bagels are cold, cut each one in half horizontally, then lightly toast and serve spread with the funfetti cream cheese.

More colourful recipes in Rainbow Bakes by Mima Sinclair.