How to make RAINBOW BAGELS recipe

Описание: Prep time: 1 hour 30 mins
Boiling time 10 minutes in total (boiled 1-2 mins in batches)
Baking time: 25-30 minutes
Makes approximately 40 bagels.
Ideal for freezing at home and toasting whenever you feel hungry.

Ingredients for one single batch of dough
• 7g dried active yeast
• 1 tbsp sugar
• 2 tsp salt
• 450g strong bread flour
• 1 tube of your chosen Dr. Oetker Gel Food Colour

Additional Ingredients
• 3 tbsp sugar (to add to the water used for boiling the bagels)
• Cream cheese sprinkled with Dr. Oetker Bright & Bold Sprinkles (Confetti cream cheese)

Recipe
Making the Bagel Dough
Each dough needs to be made separately to achieve the rainbow effect. If preferred you can make single colour, or two tone bagels, but for a rainbow effect, making 4 Colours is the best way to achieve the swirling rainbow effect
1. Place yeast and 1 tbsp sugar into a large bowl and add 100ml of warm water. Leave for 10 mins until mixture is foamy
2. Pour another 200ml warm water into the bowl, stir in the salt, half the flour and mix until combined
3. Keep adding the remaining flour along with a tube of colouring, mixing with your hands until you have a soft, but not sticky dough. You can use a stand mixer which is quicker
4. Knead for 10 mins until the dough feels smooth and elastic
5. Shape into a ball and put in a clean, lightly oiled bowl. Cover loosely with cling film and leave for an hour in a warm place until doubled in size
6. Repeat steps 1-5 to make four different coloured doughs using your four chosen Dr. Oetker Gel Food Colours.

Shaping the Dough
7. Punch down the dough and form into balls
8. Flatten into 1-inch-thick rectangles with a rolling pin
9. Stack the coloured doughs up on a lightly greased baking sheet lined with greased parchment paper
10. Let dough prove for another 30 minutes, until the layers merge together and have risen again
11. Flip the dough onto a cutting board or floured surface and slice to roughly 1-inch-by-6-inch-thick strips
12. Twist each piece of dough to create a spiral and join the ends
13. Repeat with remaining dough
14. Place on a lightly greased surface, cover with a clean cloth, and let rise again for approximately 20-30 minutes
Cooking
15. Preheat the oven to 220 degrees and grease several baking sheets lined with parchment and oil
16. Meanwhile, bring a large pan of water to the boil and tip in 3 tbsps of sugar.
17. Place the bagels into the boiling water - no more than four at a time. Cook for 1-2 mins, turning over in the water until the bagels have puffed up
18. Remove with a slotted spoon and drain away any excess water
19. Bake in the oven for 5 mins, then turn over and continue baking for a further 15-20 mins subject to size. They will go slightly brown and crisp and the bases should sound hollow when tapped
20. Leave to cool on a wire rack then add sweet or savoury spreads or fillings

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