How to make Rainbow bagels
Feb 29, 2016 1:09:47 GMT -5
Post by PurplePuppy on Feb 29, 2016 1:09:47 GMT -5
How to make Rainbow bagels
1 1/2 cups warm water
1 tbsp active dry yeast (about 2 envelopes)
1 tbsp brown sugar
4 cups all purpose flour
2 tsp kosher salt
Place water, yeast and brown sugar in a large bowl and stir. Allow to proof for about 5 minutes. If the yeast is good, it should foam up slightly.
Add the flour and salt and stir until you get a dough ball. Knead until just smooth enough not to have lumps in it.
Divide into six equal portions.
Knead in food colour into each portion until desired colour is reached. Keep in mind the colours will get darker after baking.
Place dough balls on a cookie sheet (greased or covered with silicone mat) and cover with a dampened tea towel. Place in a warm place to rise until doubled.
Take each dough ball and flatten into a long flat shape ( in a rough rectangle shape), Stack the flattened pieces in rainbow order.
Cover and allow to rest for 30 minutes.
Cut a section of dough form the short end of the rough rectangle. The recipe I used says this makes 6 bagels, but they are BIG ones. Try for 8 to 10 pieces if you want smaller ones.
Roll the piece into a rope shape and join the ends to make a circle.
Repeat for remaining bagels.
Bring a large pot of water to a boil and add in 2 tbsp of brown sugar. Place the bagels in the water and cook on one side for 2 minutes, turn and cook for an additional one minute.
Remove from the water with a slotted spoon and place on a cookie sheet.
Bake at 425 F for about 20-25 minutes until lightly browned, the colours won't change very much.
Allow to cool and enjoy!
1 1/2 cups warm water
1 tbsp active dry yeast (about 2 envelopes)
1 tbsp brown sugar
4 cups all purpose flour
2 tsp kosher salt
Place water, yeast and brown sugar in a large bowl and stir. Allow to proof for about 5 minutes. If the yeast is good, it should foam up slightly.
Add the flour and salt and stir until you get a dough ball. Knead until just smooth enough not to have lumps in it.
Divide into six equal portions.
Knead in food colour into each portion until desired colour is reached. Keep in mind the colours will get darker after baking.
Place dough balls on a cookie sheet (greased or covered with silicone mat) and cover with a dampened tea towel. Place in a warm place to rise until doubled.
Take each dough ball and flatten into a long flat shape ( in a rough rectangle shape), Stack the flattened pieces in rainbow order.
Cover and allow to rest for 30 minutes.
Cut a section of dough form the short end of the rough rectangle. The recipe I used says this makes 6 bagels, but they are BIG ones. Try for 8 to 10 pieces if you want smaller ones.
Roll the piece into a rope shape and join the ends to make a circle.
Repeat for remaining bagels.
Bring a large pot of water to a boil and add in 2 tbsp of brown sugar. Place the bagels in the water and cook on one side for 2 minutes, turn and cook for an additional one minute.
Remove from the water with a slotted spoon and place on a cookie sheet.
Bake at 425 F for about 20-25 minutes until lightly browned, the colours won't change very much.
Allow to cool and enjoy!
