They’re here! Rainbow Bagels. AKA Gaygels?
How magical are these bagels?? Ordinary bagels are cool and all, but rainbow bagels brings it to another level. I’m not even sure you’re ready for this video. I bring you: the elusive double rainbow. Now available in bagel form.
I know. As I mentioned back when I made rainbow challah bread, I love rainbows. They are just so happy! Shavuot is coming up, a holiday where we celebrate receiving the ten commandments. Some people call this event the Rainbow Covenant because a rainbow appeared when Moses received them. Works for me! We also eat dairy on Shavuot in recognition of the Jews eating dairy as their first kosher meal. Well slather one of these puppies in cream cheese and call it a celebration! Let’s get started.
First, make your dough. (A KitchenAid is helpful for this recipe!)
Combine 1 cup warm water with the yeast and 1 tablespoon sugar in the bowl of your stand mixer and let sit for 10 minutes until it bubbles up and foams. Then add flour, oil, salt and remaining water to the mix. Mix on low with a dough hook for 5 minutes. Then knead by hand for another 2-3 minutes until you have a smooth dough. If dough is a little sticky, add a little flour.
Then place the dough in a large bowl greased with oil and let rise in a warm place for 60 minutes until doubled in size. Divide dough into 6 portions and dye each one with food coloring. (I use gel dye for the most intense colors)
This will take a lot of work to get a uniform color but it’s worth it! Keep dough you aren’t using covered so it doesn’t dry out.
The roll out each ball and place in rainbow order (ROYGBIV! Minus the indigo.)
Twist together to make a psychedelic rainbow twisted glorious dough masterpiece.
Then divide your masterpiece into 8 pieces. Keep dough you aren’t using covered so it doesn’t dry out. Make a hole in the center of each ball and stretch to make the bagel hole. Set bagels aside and let rise for 10 minutes, covered.
Now time to boil and bake! Boiling your bagels gives it that crunchy outside and soft inside. Preheat oven to 450 degrees F. Prepare a cooling rack. Bring a large pot of water to a boil and boil bagels 3-4 at a time for 30 seconds on each side. Let bagels dry on cooling rack. Then bake for 15 minutes on a parchment paper lined cooking sheet until golden.
Eat- they are especially awesome right out of the oven. Be prepared to have the most magical day ever!
The perfect snack before you ride off into the sunset on your unicorn.
Bring these into work, and instantly get promoted to the corner office. Money back guaranteed.
Prettyyyyy!
Rainbow Bagels
Ingredients
- 2 cups warm water divided (110 degrees)
- 1 packet 2 1/3 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 6 cups all-purpose flour plus more if needed
- 2 teaspoons kosher salt
- 1 teaspoon vegetable or canola oil plus more for greasing the bowl
- Food coloring
Instructions
- First, make your dough. Combine 1 cup warm water with the yeast and 1 tablespoon sugar in the bowl of your stand mixer and let sit for 10 minutes until it bubbles up and foams.
- Then add flour, oil, salt and remaining water to the mix. Mix on low with a dough hook for 5 minutes. Then knead by hand for another 2-3 minutes until you have a smooth dough. If dough is a little sticky, add a little flour.
- Then place the dough in a large bowl greased with oil and let rise in a warm place for 60 minutes until doubled in size. Divide dough into 6 portions and dye each one with food coloring. This will take a lot of work to get a uniform color but it’s worth it! Keep dough you aren’t using covered so it doesn’t dry out.
- The roll out each ball and place in rainbow order (ROYGBIV! Minus the indigo.)
- Twist together to make a psychedelic rainbow twisted glorious dough masterpiece.
- Then divide your masterpiece into 8 pieces. Keep dough you aren’t using covered so it doesn’t dry out. Make a hole in the center of each ball and stretch to make the bagel hole. Set bagels aside and let rise for 10 minutes, covered.
- Now time to boil and bake! Boiling your bagels gives it that crunchy outside and soft inside. Preheat oven to 450 degrees F. Prepare a cooling rack. Bring a large pot of water to a boil and boil bagels 3-4 at a time for 30 seconds on each side. Let bagels dry on cooling rack. Then bake for 15 minutes on a parchment paper lined cooking sheet until golden.
18 Comments
Tie Dye! Totally retro bagels, LOVE IT! AND, I LOVE the aprons!!!!
Thanks, Lisa!!
I love the expression of LGBT ideals. Lovely.
Thanks! 🙂
Is it possible to make these without a stand mixer and a dough hook? I don’t have either but I have an electric hand mixed and good ol muscle power for mixing by hand if possible. Just want to make sure I won’t mess up the recipe by doing so! Thanks!!
Oh yes, people made bagels way before stand mixers. You can totally knead by hand!
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I have tried many bagel recipes in my time, but for some reason, or maybe I got lucky, these rose higher and came out better than than previous ones. My daughter challenged me to make these after seeing a video online, so since it was snowy here and I was stuck inside, I gave it a try. They are delicious..
One thing I did do though, is I used my Kitchen Aid to mix in the colors-very arduous to do it by hand. You have to keep playing with dough and the speed a little, but it is a lot faster.
Once they were done, I found the cream cheese recipe to top it with-
8 oz. of softened cream cheese, 1/2 cup of white funfetti cake mix, 1 tsp. of vanilla and a 1/4 cup or so of rainbow sprinkles/jimmies.
Mmm..Good!..
So glad you liked them, Dave!! I love that cream cheese idea. I’ll definitely try it!
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