One of the only things that can make bagels better than they already are is by making them rainbow colored! Bagels are one of those foods that most people are intimidated by and overestimate the difficulty of making them at home. I’m here to show you that you don’t need any special skills or fancy equipment in order to make bagels at home, and they will taste way better than the store-bought stuff.
Why Make Homemade Bagels?
Why not?! It’s relatively easy, makes your house smell like a bakery, and you’ll have the freshest bagels of your life. There’s also no additives, the ingredients are simple, and all it takes is a little patience. You can completely customize the toppings in your own bagels and change the shape or size to whatever you like - with ease! It’s also cheaper to make bagels at home than it is to buy the rock hard options at the store. The Chopping Block is also offering a Hands-On Bagel Brunch which would be a great way to learn in-person about the bagel making process!
Why a Rainbow?
When my daughter was little, we made these rainbow bagels together. She loved everything rainbow, and I loved to cook, so we married the two! These were her favorite bagels, and still are thirty years later. The fun colors just add to the experience and especially if you have little ones at home, these will be such a huge hit. It’s not often that I’ve seen rainbow bagels available at a bakery or grocery store, which makes these even more special.
What You Need to Make Rainbow Bagels
- Self-rising flour
- Yeast
- Salt
- Nonfat Greek yogurt
- Water
- Food coloring*
*For natural food dyes free of artificial coloring, check out Watkins brand!
ETC:
- Egg wash
- Baking soda (for water bath)
- Pot to boil water
- Baking sheet
- Cooling rack
Rainbow Bagel Recipe
Scroll down for a printable version of this recipe
Prep Time: 15 minutes
Inactive Time: 12 hours
Cook Time: 25 minutes
Total Time: 12 hours 40 minutes
Makes: 8 Bagels
For Each Color (I used 4):
- 1 cup self-rising flour
- 1/2 teaspoon yeast
- 1/2 teaspoon salt
- 1/4 cup nonfat Greek yogurt
- 1/4 cup water
- 1 tablespoon food coloring
For the Water Bath:
- Pot of water
- 1/4 cup baking soda
For the Egg Wash:
- One egg yolk mixed with one tablespoon water
- Preheat the oven to 425 degrees F.
- For each color of dough, mix the flour, yeast and salt together. Stir in the yogurt. Mix the food coloring with the water and add that to the dough. I pulsed in my food processor just until combined. I repeated this step for each color. This can also be done by hand or in a bowl with a spoon.
- Place each colored dough ball into a bowl, lightly cover with plastic wrap and let rise overnight.
- Bring water to a boil. Once boiling, reduce to a simmer. Right before adding the bagels, add the baking soda - make sure you leave room in your pot as the water will bubble up quickly after adding the baking soda.
- Take one ounce of each color of dough. Roll into a ball and put your thumb in the middle to stretch and make a hole.
- Dip the bagel into the water bath and cook for one minute a side. The longer you boil the bagel, the chewier the bagel becomes. Place bagels on a baking sheet once boiled.
- Brush the bagels with the egg wash, and add toppings of choice - I did poppy seed, Everything but the Bagel seasoning, and kosher salt.
- Bake at 425 for 20 minutes.
- Let cool completely before slicing on a cooling rack.
How to Store Rainbow Bagels
These can be stored in a zip top bag on the counter or in your pantry for up to seven days. You can also refrigerate them, but this tends to dry them out a little faster. These bagels can also be frozen for enjoying later! Once baked and cooled, freeze the bagels on a tray for about an hour to prevent sticking. After this, the bagels can be tossed into a bag and frozen for six months.
Enjoy these on their own, as bagel sandwiches, or with your favorite cream cheese. While I know it’s hard to have patience while these rise overnight, it’s all hands-off! Once you prep the dough, letting it rise is the longest part of this process. The recipe can easily be doubled or adjusted to however many bagels you like! The recipe is written for eight bagels, so adjust as necessary. Surprise your friends and family with beautiful homemade bagels that are total showstoppers! This is the perfect gift for welcoming home new parents, bringing to a sleepover, or simply adding some extra sunshine to your Sunday breakfast.
Keep in mind that these can also be customized by adding your favorite toppings! Sprinkling cheese, sliced jalapenos, or sesame seeds are also great topping options to make these perfect for your tastes. Every recipe is just a guide to make food that tastes good and brings you joy - don't be afraid to put your own touch on these!
Don't miss that Hands-On Bagel Brunch I mentioned earlier for more ideas for homemade bagels. It's happening on Saturday, March 16 at 11am at Lincoln Square.
Rainbow Bagels
Ingredients
- 1 cup self-rising flour
- 1/2 teaspoon yeast
- 1/2 teaspoon salt
- 1/4 cup nonfat Greek yogurt
- 1/4 cup water
- 1 tablespoon food coloring
- Pot of water
- 1/4 cup baking soda
- One egg yolk mixed with one tablespoon water
Instructions
- Preheat the oven to 425 degrees F.
- For each color of dough, mix the flour, yeast and salt together. Stir in the yogurt. Mix the food coloring with the water and add that to the dough. I pulsed in my food processor just until combined. I repeated this step for each color. This can also be done by hand or in a bowl with a spoon.
- Place each colored dough ball into a bowl, lightly cover with plastic wrap and let rise overnight.
- Bring water to a boil. Once boiling, reduce to a simmer. Right before adding the bagels, add the baking soda - make sure you leave room in your pot as the water will bubble up quickly after adding the baking soda.
- Take one ounce of each color of dough. Roll into a ball and put your thumb in the middle to stretch and make a hole.
- Dip the bagel into the water bath and cook for one minute a side. The longer you boil the bagel, the chewier the bagel becomes. Place bagels on a baking sheet once boiled.
- Brush the bagels with the egg wash, and add toppings of choice - I did poppy seed, Everything but the Bagel seasoning, and kosher salt.
- Bake at 425 for 20 minutes.
- Let cool completely before slicing on a cooling rack.
