Welcome to a world where baking meets art! Whether you’re planning a festive brunch, a kid-friendly treat, or just craving a splash of color in your kitchen, these vibrant rainbow bagel recipes are your ticket to joy. From classic flavors to creative twists, we’ve gathered 18 dazzling ideas to brighten any occasion. Let’s dive in and make your next baking adventure unforgettable!
Classic Rainbow Bagels with Cream Cheese Frosting
Let’s create a vibrant, eye-catching treat that’s surprisingly simple to make at home. These colorful bagels are perfect for special occasions or just brightening up a weekend breakfast, and the sweet cream cheese frosting adds the perfect finishing touch.
Serving: 8 bagels | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup warm water (around 110°F—I test it with my finger; it should feel comfortably warm)
– 2 ¼ tsp active dry yeast (check the expiration date for best results)
– 2 tbsp granulated sugar
– 3 cups bread flour, plus extra for dusting (bread flour gives a chewier texture, which I love)
– 1 tsp salt
– 2 tbsp vegetable oil
– Gel food coloring in red, yellow, green, and blue (gel works better than liquid for vibrant hues without thinning the dough)
– 8 oz cream cheese, softened to room temperature (this makes it easier to whip)
– ½ cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. In a large bowl, combine the warm water, yeast, and sugar, stirring gently until dissolved. Let it sit for 5 minutes until foamy—this ensures the yeast is active.
2. Add the bread flour, salt, and vegetable oil to the bowl, mixing with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a sprinkle of flour, but avoid over-flouring to keep it tender.
4. Divide the dough into 4 equal portions. Knead a few drops of red gel food coloring into one portion until evenly colored, repeating with yellow, green, and blue for the others. Wear gloves to prevent staining your hands.
5. Roll each colored dough portion into a rope about 12 inches long. Twist two ropes together, then form into a circle, pinching the ends to seal. Repeat with remaining ropes to make 8 bagels.
6. Place the bagels on a parchment-lined baking sheet, cover with a damp towel, and let rise in a warm spot for 1 hour until puffy.
7. Preheat your oven to 425°F. Bring a large pot of water to a boil, then carefully lower 2-3 bagels at a time into the water, boiling for 1 minute per side. This step gives them that classic chewy crust.
8. Transfer the boiled bagels back to the baking sheet and bake for 18-20 minutes until golden brown. Tip: Rotate the sheet halfway through for even browning.
9. While the bagels cool, make the frosting: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
10. Once the bagels are completely cool, spread a generous layer of cream cheese frosting on top of each one.
Here’s the fun part: these bagels boast a delightfully chewy interior with a slightly crisp crust, and the frosting adds a creamy, tangy sweetness that balances the colors. Serve them at a brunch gathering or slice them horizontally to make a stunning rainbow sandwich—kids and adults alike will adore the playful presentation.
Vegan Rainbow Bagels with Almond Butter Drizzle
Vegan rainbow bagels with almond butter drizzle might sound like a bakery specialty, but they’re surprisingly approachable to make at home with a bit of patience and vibrant natural food coloring. This recipe walks you through creating soft, chewy bagels swirled with color and finished with a sweet, nutty glaze, perfect for a festive breakfast or snack. Let’s gather our ingredients and get started.
Serving: 8 | Pre Time: 90 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup warm water (around 110°F—test it on your wrist like baby’s milk)
– 2 tbsp granulated sugar, divided (I save 1 tbsp for the boiling water bath)
– 2 ¼ tsp active dry yeast (one standard packet)
– 3 cups all-purpose flour, plus extra for dusting (I prefer unbleached for a cleaner color base)
– 1 tsp salt
– 1 tbsp olive oil (extra virgin adds a nice fruity note)
– Natural gel food coloring in red, yellow, green, and blue (gel works best for vibrant hues without thinning the dough)
– ½ cup creamy almond butter (look for one with just almonds and salt for the purest flavor)
– 2 tbsp maple syrup (grade A amber is my go-to for its balanced sweetness)
– 2-3 tbsp almond milk, as needed (unsweetened keeps the drizzle from being too cloying)
Instructions
1. In a large bowl, combine 1 cup warm water (110°F), 1 tbsp granulated sugar, and 2 ¼ tsp active dry yeast; let it sit for 5-10 minutes until foamy—this “proofing” ensures your yeast is active for a good rise.
2. Add 3 cups all-purpose flour, 1 tsp salt, and 1 tbsp olive oil to the yeast mixture; stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic; if it sticks, dust with a little more flour, but avoid adding too much to keep the bagels tender.
4. Divide the dough into 4 equal portions; tint each portion with red, yellow, green, or blue natural gel food coloring, kneading until the color is evenly distributed—wear gloves to prevent stained hands.
5. Roll each colored dough portion into a rope about 12 inches long; twist two ropes together, then form into a circle, pinching the ends tightly to seal—this creates the classic bagel shape with a colorful swirl.
6. Place the shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rise in a warm spot for 1 hour until puffy.
7. Preheat your oven to 425°F and bring a large pot of water to a boil with the remaining 1 tbsp granulated sugar; boil each bagel for 1 minute per side, then return to the baking sheet—this step gives them a chewy crust.
8. Bake the bagels for 20-25 minutes at 425°F until golden brown and sound hollow when tapped; cool on a wire rack for at least 15 minutes.
9. In a small bowl, whisk together ½ cup creamy almond butter and 2 tbsp maple syrup; gradually add 2-3 tbsp almond milk until a drizzle-able consistency forms—if it thickens, warm it slightly for easier pouring.
10. Drizzle the almond butter mixture over the cooled bagels just before serving.
Each bite offers a delightful contrast: the bagels are chewy with a slight crust from boiling, while the almond butter drizzle adds a creamy, subtly sweet richness. Enjoy them fresh for the best texture, or split and toast lightly to revive leftovers—they make a stunning centerpiece for a brunch spread or a fun, colorful snack any time of day.
Gluten-Free Rainbow Bagels with Honey Glaze
A vibrant twist on a classic breakfast favorite, these gluten-free rainbow bagels bring a pop of color to your morning routine while keeping things simple for beginners. Let’s walk through each step together to create these chewy, sweet treats that are as fun to make as they are to eat.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups gluten-free all-purpose flour blend (I like Bob’s Red Mill for its reliable texture)
– 1 packet (2¼ tsp) active dry yeast (make sure it’s fresh for best rise)
– 1 tbsp granulated sugar (just enough to feed the yeast)
– ¾ cup warm water (around 110°F—test it on your wrist like baby’s milk)
– 1 tsp salt (I prefer fine sea salt for even distribution)
– 1 large egg, at room temperature (this helps it incorporate smoothly)
– 2 tbsp unsalted butter, melted (extra for brushing adds a nice sheen)
– Natural food coloring gels in red, yellow, green, and blue (gel works better than liquid for vibrant hues)
– ½ cup honey (local raw honey gives the glaze a lovely floral note)
– 1 tbsp water (for thinning the glaze)
Instructions
1. In a small bowl, combine the warm water (110°F), sugar, and yeast, then let it sit for 5 minutes until frothy—this “proofing” step ensures your yeast is active.
2. In a large mixing bowl, whisk together the gluten-free flour and salt until fully blended.
3. Add the proofed yeast mixture, room-temperature egg, and melted butter to the dry ingredients, then stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic; if it feels sticky, add a sprinkle more flour, but avoid over-kneading to keep the bagels tender.
5. Divide the dough into 4 equal portions, then tint each with a different food coloring gel until the hues are vibrant and even throughout.
6. Roll each colored dough portion into a rope about 8 inches long, then twist two ropes together to form a bagel shape, pinching the ends to seal—this twisting technique helps the colors blend beautifully when baked.
7. Place the shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let them rise in a warm spot for 30 minutes until slightly puffed.
8. Preheat your oven to 375°F while the bagels rise, ensuring it’s fully heated for even baking.
9. Brush the risen bagels lightly with melted butter, then bake for 18–20 minutes until golden brown and firm to the touch.
10. While the bagels bake, warm the honey and 1 tbsp water in a small saucepan over low heat for 2–3 minutes until thin and glossy, then brush it over the warm bagels right out of the oven for a sticky-sweet finish.
Vividly colored and delightfully chewy, these bagels boast a subtle sweetness from the honey glaze that pairs perfectly with cream cheese or almond butter. For a festive touch, slice them horizontally to reveal the rainbow swirls inside—they’re sure to brighten any brunch table with their playful appearance and gluten-free goodness.
Chocolate Chip Rainbow Bagels with Vanilla Icing
Picture this: a weekend baking project that transforms your kitchen into a colorful wonderland and fills your home with the irresistible aroma of freshly baked goods. These Chocolate Chip Rainbow Bagels with Vanilla Icing are a playful twist on a classic, combining the chewiness of a traditional bagel with the sweet surprise of chocolate chips and a vibrant, colorful dough that’s sure to delight bakers of all ages. Let’s walk through each step together to create these eye-catching treats.
Serving: 8 | Pre Time: 120 minutes | Cooking Time: 20 minutes
Ingredients
- 4 cups all-purpose flour (I always spoon and level for accuracy)
- 1 ½ cups warm water (around 110°F—test it on your wrist like baby’s milk)
- 2 tbsp granulated sugar (just enough to feed the yeast)
- 2 ¼ tsp active dry yeast (one standard packet)
- 1 tsp salt (I use fine sea salt for even distribution)
- 2 tbsp vegetable oil (a neutral oil keeps the dough tender)
- ¾ cup mini chocolate chips (mini ones distribute better without tearing the dough)
- Gel food coloring in red, blue, yellow, and green (gel gives vibrant colors without adding liquid)
- 2 cups powdered sugar for the icing
- 3 tbsp milk (whole milk makes the icing extra creamy)
- 1 tsp pure vanilla extract (the real stuff makes all the difference)
Instructions
- In a large mixing bowl, combine the warm water and granulated sugar, then sprinkle the active dry yeast over the top. Let it sit undisturbed for 5 minutes until it becomes foamy—this is your sign the yeast is alive and ready.
- Add the all-purpose flour, salt, and vegetable oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Tip: If the dough feels too sticky, add flour one tablespoon at a time; if too dry, add water by the teaspoon.
- Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.
- Divide the dough into four equal portions. Knead a few drops of red gel food coloring into one portion until the color is uniform, then repeat with blue for the second, yellow for the third, and green for the fourth. Tip: Wear disposable gloves to avoid staining your hands.
- Roll each colored dough portion into a ball, place them in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down each dough ball to release air, then flatten each into a rectangle about ¼-inch thick. Sprinkle 3 tablespoons of mini chocolate chips evenly over each rectangle.
- Roll up each rectangle tightly from the long side to form a log, then pinch the seam to seal. Roll each log gently on the counter to smooth it out and stretch it to about 8 inches long.
- Bring the ends of each log together to form a ring, overlapping them by about 1 inch, and pinch firmly to seal. Place the shaped bagels on a parchment-lined baking sheet, cover with the damp towel, and let rise for 30 minutes.
- Preheat your oven to 425°F. Bring a large pot of water to a boil, then reduce to a simmer. Carefully lower 2-3 bagels into the water using a slotted spoon and boil for 30 seconds per side—this gives them that classic chewy crust.
- Transfer the boiled bagels back to the baking sheet and bake in the preheated oven for 18-20 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
- While the bagels cool on a wire rack, make the icing by whisking together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth and lump-free.
- Once the bagels are completely cool, drizzle the vanilla icing generously over the top, letting it drip down the sides.
Here’s the best part: biting into one reveals a soft, slightly sweet interior speckled with melty chocolate chips, all wrapped in that signature bagel chew. The vanilla icing adds a creamy sweetness that balances the colorful, fun appearance perfectly. Try serving them sliced and lightly toasted with a smear of cream cheese for a breakfast that feels like a celebration, or pack them in lunchboxes for a surprise that’ll brighten anyone’s day.
Strawberry-Frosted Rainbow Bagels with Sprinkles
Today, let’s create a festive treat that’s as fun to make as it is to eat—Strawberry-Frosted Rainbow Bagels with Sprinkles. This colorful recipe breaks down the process into simple, manageable steps, perfect for beginners looking to impress at a holiday brunch or weekend gathering. We’ll walk through making vibrant dough, shaping bagels, and finishing with a sweet strawberry glaze that ties it all together.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups all-purpose flour, plus extra for dusting—I always keep a little extra on hand to prevent sticky dough.
– 1 ½ cups warm water (110°F), tested with a kitchen thermometer for accuracy.
– 2 tbsp granulated sugar, which helps activate the yeast for a fluffy texture.
– 2 tsp active dry yeast, my go-to for reliable rising every time.
– 1 tsp salt, to balance the sweetness in the dough.
– 4 tsp gel food coloring in red, blue, yellow, and green—gel works better than liquid for vibrant hues without thinning the dough.
– 1 tbsp baking soda, for boiling the bagels to get that classic chewy crust.
– 2 cups powdered sugar, sifted to avoid lumps in the frosting.
– ¼ cup strawberry puree, made from fresh or frozen strawberries—I prefer fresh for a brighter flavor.
– 1 tbsp milk, at room temperature to help blend the frosting smoothly.
– ½ cup rainbow sprinkles, for a festive finish that kids and adults love.
Instructions
1. In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast, then let it sit for 5 minutes until frothy—this ensures the yeast is active.
2. Add the all-purpose flour and salt to the yeast mixture, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, using extra flour as needed to prevent sticking.
4. Divide the dough into 4 equal portions, then knead 1 tsp of each gel food coloring (red, blue, yellow, green) into each portion separately until evenly colored—wear gloves to avoid staining your hands.
5. Roll each colored dough portion into a rope about 12 inches long, then twist all 4 ropes together gently to create a rainbow effect.
6. Shape the twisted rope into a circle, pinching the ends together firmly to form a bagel shape, and place on a parchment-lined baking sheet.
7. Cover the bagels with a damp towel and let them rise in a warm spot for 1 hour until puffy—tip: preheat your oven to 200°F, turn it off, and place the baking sheet inside for a draft-free rise.
8. Preheat your oven to 425°F and bring a large pot of water to a boil, then dissolve the baking soda in the boiling water.
9. Boil each bagel in the baking soda water for 30 seconds per side, using a slotted spoon to remove them—this step gives the bagels their signature chewiness.
10. Bake the boiled bagels on the prepared baking sheet for 20-25 minutes until golden brown, rotating the sheet halfway through for even cooking.
11. While the bagels cool completely on a wire rack, make the frosting by whisking the powdered sugar, strawberry puree, and milk in a bowl until smooth—add more milk if needed for a spreadable consistency.
12. Spread the strawberry frosting generously over the cooled bagels, then immediately sprinkle with rainbow sprinkles before the frosting sets.
Glazed with a sweet strawberry frosting and dotted with colorful sprinkles, these bagels offer a soft, chewy interior and a slightly crisp crust. Serve them fresh with a glass of cold milk or coffee for a playful breakfast, or slice and toast them lightly to revive the textures the next day—they’re sure to brighten any table with their whimsical appeal.
Matcha Green Tea Rainbow Bagels with White Chocolate Drizzle
Tired of the same old breakfast routine? These vibrant Matcha Green Tea Rainbow Bagels with White Chocolate Drizzle are about to become your new weekend baking project. They combine the earthy, slightly bitter notes of matcha with the sweet creaminess of white chocolate in a fun, colorful package that’s surprisingly approachable to make at home.
Serving: 8 bagels | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups warm water (around 110°F—I test it with my finger; it should feel like a warm bath)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast (one standard packet)
– 3 ½ cups bread flour, plus extra for dusting (bread flour gives the best chew)
– 1 tbsp matcha green tea powder (use a ceremonial grade for the brightest color and smoothest flavor)
– 1 tsp salt
– 2 tbsp vegetable oil (a neutral oil works best here)
– Gel food coloring in red, yellow, and blue (gel is key—it won’t thin your dough)
– ½ cup white chocolate chips (I prefer Ghirardelli for their creamy melt)
– 1 tsp coconut oil (this helps the chocolate drizzle set with a slight shine)
Instructions
1. In a large bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy. (Tip: If it doesn’t foam, your water might be too hot or your yeast old—start over for best results.)
2. Add the bread flour, matcha powder, and salt to the yeast mixture. Pour in the vegetable oil.
3. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
4. Knead the dough by hand for 8-10 minutes until smooth and elastic. (Tip: To test, gently stretch a small piece—it should thin without tearing, like a windowpane.)
5. Divide the dough into three equal portions. Knead a few drops of red gel food coloring into one portion until evenly tinted pink. Repeat with yellow for the second portion and blue for the third. Keep them separate.
6. Cover each colored dough ball with a damp kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
7. Punch down each dough ball. Roll each color into a long rope about 12 inches long.
8. Braid the three ropes together tightly, then bring the ends together to form a circle, pinching to seal. (Tip: For a tighter braid, stretch the ropes slightly as you work—this prevents gaps during baking.)
9. Place the shaped bagels on a parchment-lined baking sheet, cover with the towel, and let rise for 30 minutes.
10. Preheat your oven to 425°F. Bring a large pot of water to a boil.
11. Carefully lower each bagel into the boiling water for 30 seconds per side, then return to the baking sheet.
12. Bake for 18-20 minutes until golden brown and hollow-sounding when tapped. Transfer to a wire rack to cool completely.
13. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely smooth.
14. Drizzle the melted white chocolate over the cooled bagels in a zigzag pattern. Let set for 15 minutes.
Surprisingly light yet satisfyingly chewy, these bagels offer a subtle matcha flavor that pairs beautifully with the sweet white chocolate. Serve them toasted with a smear of cream cheese for a festive breakfast, or enjoy them as-is with a cup of green tea for an afternoon treat.
Blueberry Swirl Rainbow Bagels with Lemon Glaze
These vibrant Blueberry Swirl Rainbow Bagels with Lemon Glaze might look like they came from a fancy bakery, but they’re surprisingly approachable to make at home. Today, I’ll walk you through each step methodically, ensuring even a beginner baker can achieve that beautiful swirl and tender crumb. We’ll create a soft, slightly sweet dough, swirl in a homemade blueberry compote, and finish with a bright lemon glaze that ties everything together.
Serving: 8 bagels | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups all-purpose flour (I always spoon and level my flour for accuracy)
– 1 ½ cups warm water (around 110°F is perfect for activating the yeast)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast (one standard packet)
– 1 tsp salt
– 2 tbsp unsalted butter, softened (room temperature butter incorporates more easily)
– 1 cup fresh or frozen blueberries (frozen work great and often have more intense color)
– ¼ cup granulated sugar (for the blueberry swirl)
– 1 tbsp lemon juice (freshly squeezed gives the best flavor)
– 1 cup powdered sugar (for the glaze)
– 2 tbsp lemon juice (for the glaze)
– 1 tbsp milk (any kind works; I use whole milk for a richer glaze)
– 1 large egg, beaten (for the egg wash; a room temperature egg washes on more evenly)
– Coarse sugar for sprinkling (optional, but it adds a lovely crunch)
Instructions
1. In a large mixing bowl, combine the 1 ½ cups warm water (110°F), 2 tbsp granulated sugar, and 2 ¼ tsp active dry yeast. Let the mixture sit for 5-7 minutes until it becomes foamy, which indicates the yeast is active.
2. Add the 4 cups all-purpose flour, 1 tsp salt, and 2 tbsp softened unsalted butter to the yeast mixture. Tip: Mix with a dough hook on low speed for 2 minutes, then increase to medium speed for 5-7 minutes until the dough is smooth and elastic. If mixing by hand, knead on a floured surface for 8-10 minutes.
3. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
4. While the dough rises, make the blueberry swirl: In a small saucepan over medium heat, combine 1 cup blueberries, ¼ cup granulated sugar, and 1 tbsp lemon juice. Cook for 8-10 minutes, stirring frequently, until the blueberries break down and the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely.
5. Once the dough has risen, punch it down to release the air. On a lightly floured surface, roll the dough into a 12×16-inch rectangle.
6. Spread the cooled blueberry compote evenly over the dough, leaving a ½-inch border on all sides. Tip: Use an offset spatula for easy spreading without tearing the dough.
7. Starting from a long side, tightly roll the dough into a log. Pinch the seam to seal.
8. Cut the log into 8 equal pieces using a sharp knife. Take each piece and form it into a ring by rolling it into a rope about 8 inches long, then pinching the ends together. Tip: Wet the ends slightly with water to help them stick together securely.
9. Place the shaped bagels on a parchment-lined baking sheet. Cover with the damp towel and let them rise for 30 minutes.
10. Preheat your oven to 425°F. Bring a large pot of water to a boil.
11. Carefully lower 2-3 bagels at a time into the boiling water using a slotted spoon. Boil for 1 minute per side, then remove and place them back on the baking sheet.
12. Brush the boiled bagels with the beaten egg wash and sprinkle with coarse sugar if using.
13. Bake the bagels at 425°F for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
14. While the bagels bake, make the lemon glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tbsp milk until smooth.
15. Let the baked bagels cool on a wire rack for 10 minutes, then drizzle with the lemon glaze while still slightly warm.
Once cooled, these bagels boast a soft, chewy interior with vibrant purple swirls and a crisp, sugar-crusted exterior. The bright lemon glaze cuts through the sweetness beautifully, making them perfect for a festive breakfast or a colorful addition to a brunch spread. Try serving them toasted with a smear of cream cheese for an extra indulgent treat.
Red Velvet Rainbow Bagels with Cream Cheese Filling
Our holiday baking just got a vibrant upgrade with these eye-catching bagels that combine the classic red velvet flavor with a playful rainbow twist, perfect for festive breakfasts or colorful brunch spreads.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups bread flour (I always use King Arthur for its reliable protein content)
– 1 tbsp granulated sugar
– 1 tsp active dry yeast (make sure it’s fresh—check the expiration date!)
– 3/4 cup warm water (around 110°F, like a comfortable bath)
– 1 tbsp unsweetened cocoa powder
– 1 tbsp red food gel (I prefer Americolor for its intense, non-watery color)
– 1 tsp white vinegar
– 1 tsp vanilla extract
– 1/2 tsp salt
– 4 oz cream cheese, softened (leave it out for 30 minutes—it blends smoother)
– 2 tbsp powdered sugar
– 1 tsp milk (whole milk gives the filling a richer texture)
– Food gels in rainbow colors: red, orange, yellow, green, blue, purple (gel-based colors won’t dilute the dough)
Instructions
1. In a large mixing bowl, combine 2 cups bread flour, 1 tbsp granulated sugar, 1 tsp active dry yeast, 1 tbsp unsweetened cocoa powder, and 1/2 tsp salt.
2. Pour in 3/4 cup warm water (110°F), 1 tbsp red food gel, 1 tsp white vinegar, and 1 tsp vanilla extract.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a sprinkle of flour, but avoid over-flouring to keep it tender.
4. Divide the dough into 6 equal portions and tint each with a different food gel (red, orange, yellow, green, blue, purple), kneading until the color is even.
5. Roll each colored portion into a long rope about 12 inches long.
6. Twist the ropes together tightly to form a rainbow pattern, then connect the ends to make a bagel shape, pinching firmly to seal.
7. Place the bagels on a parchment-lined baking sheet, cover with a damp towel, and let rise in a warm spot for 1 hour until puffy. Tip: For a faster rise, place them in an oven turned off with the light on.
8. Preheat the oven to 425°F and bring a large pot of water to a boil.
9. Boil each bagel for 1 minute per side, then transfer back to the baking sheet.
10. Bake at 425°F for 18-20 minutes until golden and firm to the touch. Tip: Tap the bottom—it should sound hollow when done.
11. While the bagels cool, beat 4 oz softened cream cheese, 2 tbsp powdered sugar, and 1 tsp milk until smooth and spreadable.
12. Slice the cooled bagels in half horizontally and fill with the cream cheese mixture.
Unwrap these beauties to reveal a soft, chewy interior with a subtle cocoa tang, complemented by the sweet, creamy filling. Serve them sliced on a platter for a stunning centerpiece, or toast lightly to enhance the rainbow swirls—they’re as fun to eat as they are to make!
Funfetti Rainbow Bagels with Birthday Cake Frosting
Unleash your inner baker with these whimsical Funfetti Rainbow Bagels, a festive twist on a breakfast classic that’s perfect for celebrations or just brightening an ordinary morning. We’ll walk through each stage methodically, from mixing the colorful dough to whipping up the creamy birthday cake frosting, ensuring even beginners can achieve bakery-worthy results.
Serving: 8 | Pre Time: 120 minutes | Cooking Time: 20 minutes
Ingredients
- 1 cup warm water (about 110°F—I test it with my finger; it should feel comfortably warm, not hot)
- 2 ¼ tsp active dry yeast (a fresh packet ensures the best rise)
- 3 tbsp granulated sugar (I prefer cane sugar for its subtle molasses notes)
- 3 cups bread flour (high-protein flour gives these bagels their chewy texture)
- 1 tsp salt (fine sea salt dissolves evenly into the dough)
- 2 tbsp vegetable oil (a neutral oil keeps the dough tender)
- ¼ cup rainbow sprinkles (jimmies hold their color better than nonpareils during baking)
- 4 oz cream cheese, softened (room temperature blends smoothly—I leave it out for 30 minutes)
- ¼ cup unsalted butter, softened (I always use unsalted to control the saltiness)
- 1 cup powdered sugar (sifted to avoid lumps in the frosting)
- 1 tsp vanilla extract (pure vanilla adds a warm, aromatic flavor)
- 2 tbsp milk (whole milk creates the creamiest consistency)
- Extra rainbow sprinkles for topping (because more sprinkles mean more fun!)
Instructions
- In a large mixing bowl, combine 1 cup warm water, 2 ¼ tsp active dry yeast, and 1 tbsp granulated sugar; let it sit for 5 minutes until foamy—this activates the yeast for a good rise.
- Add 3 cups bread flour, remaining 2 tbsp granulated sugar, 1 tsp salt, and 2 tbsp vegetable oil to the yeast mixture.
- Mix with a dough hook on low speed for 2 minutes, then increase to medium and knead for 8 minutes until the dough is smooth and elastic; tip: if the dough feels too sticky, add 1 tbsp flour at a time until it pulls away from the bowl.
- Gently knead in ¼ cup rainbow sprinkles by hand for 30 seconds to distribute them evenly without overmixing, which can cause the colors to bleed.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough to release air bubbles, then divide it into 8 equal pieces on a floured surface.
- Roll each piece into a 6-inch rope, bring the ends together to form a circle, and pinch them firmly to seal—this prevents the bagels from opening during baking.
- Arrange the shaped bagels on a parchment-lined baking sheet, cover with the damp towel, and let them rise for 30 minutes.
- Preheat your oven to 425°F and bring a large pot of water to a boil; tip: adding 1 tbsp sugar to the boiling water gives the bagels a shiny crust.
- Boil each bagel for 30 seconds per side using a slotted spoon, then return them to the baking sheet.
- Bake the bagels at 425°F for 18-20 minutes until golden brown and sound hollow when tapped; tip: rotate the baking sheet halfway through for even browning.
- While the bagels cool, make the frosting: in a medium bowl, beat 4 oz softened cream cheese and ¼ cup softened butter with a mixer on medium speed for 2 minutes until fluffy.
- Gradually add 1 cup sifted powdered sugar, 1 tsp vanilla extract, and 2 tbsp milk, beating on low until combined, then increase to high for 1 minute until smooth and spreadable.
- Frost the cooled bagels generously and top with extra rainbow sprinkles immediately so they stick.
After baking, these bagels boast a delightfully chewy interior with a slightly crisp crust, while the frosting adds a sweet, creamy contrast that’s reminiscent of birthday cake. For a playful twist, serve them toasted with a dollop of extra frosting on the side, or slice them horizontally to create a colorful base for cream cheese and fruit—perfect for making any morning feel like a celebration.
Cinnamon Sugar Rainbow Bagels with Maple Glaze
Oftentimes, the most delightful treats are those that combine playful colors with comforting flavors, and these Cinnamon Sugar Rainbow Bagels with Maple Glaze are no exception—they’re a vibrant, sweet twist on a classic that’s perfect for a festive breakfast or a cozy snack. Let’s walk through making them together, step by step, so you can enjoy these chewy, cinnamon-kissed bagels with a glossy maple finish right at home.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups all-purpose flour (I like to sift it first for a lighter texture)
– 1 ½ cups warm water (around 110°F—test it on your wrist to avoid killing the yeast)
– 2 tbsp active dry yeast (check the expiration date for best results)
– ¼ cup granulated sugar (this feeds the yeast and adds sweetness)
– 1 tsp salt (I prefer fine sea salt for even distribution)
– 2 tbsp unsalted butter, melted (room temp is easier to mix in)
– Gel food coloring in red, blue, and yellow (gel works better than liquid for vibrant hues without thinning the dough)
– ½ cup cinnamon sugar (I mix ½ cup sugar with 1 tbsp ground cinnamon—homemade is fresher!)
– 1 cup powdered sugar (sifted to avoid lumps in the glaze)
– 3 tbsp pure maple syrup (the real stuff makes all the difference in flavor)
– 2 tbsp milk (whole milk gives the glaze a creamier consistency)
Instructions
1. In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar; let it sit for 5 minutes until frothy to activate the yeast.
2. Add the all-purpose flour, salt, and melted unsalted butter to the bowl, then mix with a dough hook or by hand until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic; tip: if it sticks, add a little more flour, but avoid over-flouring to keep it tender.
4. Divide the dough into three equal portions, then knead a few drops of gel food coloring—red, blue, and yellow—into each portion until the colors are evenly distributed.
5. Roll each colored dough portion into a long rope about 12 inches in length, then twist the three ropes together tightly to create a rainbow effect.
6. Shape the twisted dough into a circle by pinching the ends together firmly to form a bagel shape; repeat to make 8 bagels total.
7. Place the bagels on a parchment-lined baking sheet, cover with a damp towel, and let them rise in a warm spot for 1 hour until doubled in size.
8. Preheat your oven to 425°F and bring a large pot of water to a boil; carefully drop the bagels into the boiling water and boil for 1 minute per side to set the crust.
9. Remove the bagels with a slotted spoon, drain them briefly, then immediately roll each one in the cinnamon sugar mixture to coat evenly.
10. Transfer the coated bagels back to the baking sheet and bake in the preheated oven at 425°F for 18-20 minutes until golden brown and firm to the touch; tip: rotate the sheet halfway through for even browning.
11. While the bagels cool slightly, whisk together the powdered sugar, pure maple syrup, and milk in a small bowl until smooth to make the glaze.
12. Drizzle the maple glaze over the warm bagels using a spoon or piping bag for a decorative finish; tip: let the glaze set for 5 minutes before serving to avoid drips.
13. Serve the bagels fresh, or store them in an airtight container for up to 2 days.
You’ll love the chewy, slightly crisp exterior from the boiling step, which gives way to a soft, colorful interior infused with warm cinnamon and sweet maple notes. Try serving them alongside a hot coffee or as a fun centerpiece at a brunch—they’re sure to brighten any table with their rainbow swirls and irresistible aroma.
Pumpkin Spice Rainbow Bagels with Caramel Drizzle
Savor the cozy flavors of fall with these vibrant bagels that combine pumpkin spice warmth with colorful cheer. This recipe walks you through creating soft, chewy bagels with a festive twist, perfect for holiday mornings or a special brunch. You’ll love how the caramel drizzle adds just the right touch of sweetness to balance the spices.
Serving: 8 bagels | Pre Time: 90 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup warm water (around 110°F—test it on your wrist like baby’s milk)
– 2 tbsp granulated sugar (I always use organic cane sugar for a subtle molasses note)
– 1 packet active dry yeast (check the expiration date—fresh yeast makes all the difference)
– 3 cups all-purpose flour, plus extra for dusting (I prefer unbleached for a softer texture)
– 1 tsp salt (fine sea salt dissolves evenly into the dough)
– 1/2 cup pumpkin puree (not pumpkin pie filling—puree gives a smooth, earthy base)
– 2 tbsp pumpkin pie spice (homemade blend or store-bought, but adjust to your spice tolerance)
– Gel food coloring in red, yellow, and blue (gel works better than liquid for vibrant hues without thinning the dough)
– 1 tbsp baking soda (for the boiling water bath—it gives bagels their signature chew)
– 1/2 cup caramel sauce, for drizzling (store-bought is fine, but warm it slightly for easier pouring)
Instructions
1. In a large mixing bowl, combine 1 cup warm water and 2 tbsp granulated sugar, stirring until the sugar dissolves.
2. Sprinkle 1 packet active dry yeast over the water-sugar mixture, then let it sit undisturbed for 5 minutes until foamy—this activates the yeast for a good rise.
3. Add 3 cups all-purpose flour, 1 tsp salt, 1/2 cup pumpkin puree, and 2 tbsp pumpkin pie spice to the bowl.
4. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, dust with a little more flour, but avoid over-flouring to keep the bagels tender.
5. Divide the dough into three equal portions.
6. Knead a few drops of red gel food coloring into one portion until evenly tinted, repeat with yellow for the second portion, and blue for the third—wear gloves to prevent stained hands.
7. Roll each colored dough portion into a rope about 12 inches long.
8. Twist the three ropes together gently, then form into a circle by pinching the ends together to create a bagel shape. Tip: Wet the ends slightly with water to help them seal and prevent unraveling during baking.
9. Place the shaped bagels on a parchment-lined baking sheet, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour until puffy.
10. Preheat your oven to 425°F and bring a large pot of water to a boil, then add 1 tbsp baking soda.
11. Boil each bagel in the water for 30 seconds per side using a slotted spoon—this step creates the chewy crust. Tip: Don’t overcrowd the pot; boil one or two at a time for even cooking.
12. Transfer the boiled bagels back to the baking sheet and bake for 18-20 minutes until golden brown and firm to the touch.
13. Let the bagels cool on a wire rack for 10 minutes, then drizzle with 1/2 cup caramel sauce while still slightly warm.
Finally, these bagels boast a soft, pillowy interior with a satisfyingly chewy crust, infused with warm pumpkin spice and bursts of color in every bite. For a festive touch, serve them sliced with extra caramel sauce for dipping or alongside a hot cider—they’re sure to brighten any winter gathering.
Peanut Butter Swirl Rainbow Bagels with Jelly Dip
Gathering around the kitchen to make something special for the holidays? These Peanut Butter Swirl Rainbow Bagels with Jelly Dip are a festive, hands-on project that’s easier than it looks. Let’s walk through each step together, from mixing the dough to that final colorful swirl, so you can create a breakfast treat that’s as fun to make as it is to eat.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup warm water (about 110°F—test it on your wrist like baby’s milk)
– 2 tbsp granulated sugar, plus a pinch for the yeast
– 2 ¼ tsp active dry yeast (one standard packet)
– 3 cups bread flour, plus more for dusting (I always keep a little extra on hand for sticky dough)
– 1 tsp fine sea salt
– 2 tbsp vegetable oil
– Gel food coloring in red, blue, and yellow (I prefer gel over liquid for vibrant, non-runny colors)
– ½ cup creamy peanut butter, at room temperature for easy swirling
– 1 cup strawberry jelly, for dipping (grape works great too if that’s your jam)
Instructions
1. In a small bowl, combine the warm water, a pinch of sugar, and the yeast. Let it sit for 5–7 minutes until foamy—this “proofing” step ensures your yeast is active.
2. In a large mixing bowl, whisk together the bread flour, the remaining 2 tbsp sugar, and salt.
3. Pour the proofed yeast mixture and vegetable oil into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Tip: If the dough sticks, add flour a tablespoon at a time, but avoid over-flouring to keep the bagels tender.
5. Divide the dough into three equal portions. Knead a few drops of red food coloring into one portion, blue into another, and yellow into the third until the colors are fully incorporated. Wear gloves to avoid stained hands.
6. Roll each colored dough portion into a rope about 12 inches long. Braid the three ropes together tightly, then coil the braid into a circle, pinching the ends to seal and form a bagel shape.
7. Place the shaped bagels on a parchment-lined baking sheet, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until puffy.
8. While the bagels rise, preheat your oven to 425°F and bring a large pot of water to a boil.
9. Carefully lower each bagel into the boiling water and boil for 1 minute per side. This gives them that classic chewy crust.
10. Transfer the boiled bagels back to the baking sheet and bake for 18–20 minutes until golden brown. Tip: Rotate the sheet halfway through for even baking.
11. Let the bagels cool on a wire rack for at least 15 minutes. Once cooled, use a knife to swirl room-temperature peanut butter in a spiral pattern on top of each bagel.
12. Serve the bagels with strawberry jelly in a small bowl for dipping.
Creating these yields bagels with a soft, chewy interior and a slightly crisp crust from the boiling step. The peanut butter swirl melts just a touch into the warm surface, while the jelly dip adds a sweet, fruity contrast that makes every bite playful. Consider serving them on a platter with extra jelly for dipping—they’re perfect for a holiday brunch where guests can tear and share.
Lavender-Infused Rainbow Bagels with Honey Butter
Baking something truly special for the holidays doesn’t have to be intimidating. Let’s create these stunning, fragrant bagels together, step-by-step, to bring a touch of colorful, floral magic to your Christmas Eve table.
Serving: 8 | Pre Time: 90 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups bread flour (the high protein content is key for that perfect chewy texture)
– 1 ½ cups warm water (around 110°F—warm to the touch but not hot)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast (one standard packet)
– 1 ½ tsp fine sea salt (I find it dissolves more evenly than kosher salt here)
– 2 tbsp dried culinary lavender buds, finely ground
– Gel food coloring in red, yellow, blue, and green (gel gives vibrant color without adding liquid)
– 1 tbsp honey for the boiling water
– For the Honey Butter: ½ cup (1 stick) unsalted butter, softened, and 3 tbsp wildflower honey
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. Stir in the salt and ground lavender until fully incorporated.
3. Gradually add the bread flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly after you press a finger into it.
5. Divide the dough into four equal portions.
6. Knead a few drops of red gel coloring into one portion until the color is uniform. Repeat with yellow, blue, and green for the other three portions.
7. Roll each colored dough portion into a long rope, about 12 inches long.
8. Twist the four ropes together tightly, then form the twist into a circle, pinching the ends together well to seal.
9. Place the shaped bagel on a parchment-lined baking sheet, cover loosely with a damp kitchen towel, and let rise in a warm place for 1 hour, or until nearly doubled in size.
10. Preheat your oven to 425°F and bring a large pot of water to a boil, adding the 1 tbsp of honey.
11. Carefully lower the risen bagel into the boiling water using a slotted spoon and boil for 1 minute per side. Tip: This boiling step is what gives bagels their signature shiny, chewy crust.
12. Transfer the boiled bagel back to the baking sheet and bake for 20-25 minutes, until deeply golden brown. Tip: For extra shine, you can brush the bagel with an egg wash (1 egg + 1 tbsp water) before baking, though it’s optional.
13. While the bagel bakes, make the honey butter by whipping the softened butter and 3 tbsp honey together in a small bowl until light and fluffy.
14. Let the baked bagel cool on a wire rack for at least 15 minutes before slicing.
Fresh from the oven, these bagels offer a delightful contrast: a crisp, shiny crust giving way to a tender, pleasantly chewy crumb streaked with vibrant colors. The subtle floral note from the lavender pairs beautifully with the sweet, creamy honey butter. For a festive presentation, slice the bagel into portions and arrange them on a board with the honey butter in a small bowl for dipping, creating a stunning and interactive centerpiece.
Carrot Cake Rainbow Bagels with Cream Cheese Frosting
Finally, let’s transform classic carrot cake into a vibrant, shareable breakfast treat with these colorful bagels topped with creamy frosting. Follow along carefully as we walk through each stage—from mixing the dough to achieving that perfect chewy texture. You’ll be amazed at how simple ingredients create such a festive result.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter dough)
– 1 cup grated carrots, packed (use the fine side of your grater for even texture)
– ¾ cup warm water at 110°F (test it on your wrist—it should feel comfortably warm)
– ¼ cup granulated sugar (I prefer cane sugar for a subtle molasses note)
– 2 tbsp vegetable oil (a neutral oil like canola works best here)
– 1 packet active dry yeast (check the expiration date for reliability)
– 1 tsp salt (I use fine sea salt to dissolve evenly)
– ½ tsp ground cinnamon (freshly ground adds a warm aroma)
– Gel food coloring in rainbow colors (a few drops each—vibrant hues make these pop)
– 4 oz cream cheese, softened (room temp blends smoothly)
– 1 cup powdered sugar (sift it to avoid lumps in the frosting)
– 1 tsp vanilla extract (pure vanilla elevates the flavor)
– 1 tbsp milk (whole milk gives the frosting a rich consistency)
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast, then let it sit for 5 minutes until foamy—this activates the yeast for a good rise.
2. Add the flour, grated carrots, vegetable oil, salt, and cinnamon to the yeast mixture, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic; if it sticks, add a sprinkle of flour, but avoid over-flouring to keep it tender.
4. Divide the dough into 6 equal portions, then tint each with a different gel food coloring, kneading until the color is uniform—wear gloves to prevent staining your hands.
5. Roll each colored dough portion into a rope about 8 inches long, then shape into a bagel by pinching the ends together; place on a parchment-lined baking sheet.
6. Cover the bagels with a damp towel and let them rise in a warm spot for 1 hour until doubled in size—this proofing step is key for that chewy interior.
7. Preheat your oven to 375°F and bake the bagels for 20–25 minutes until golden brown and hollow-sounding when tapped on the bottom.
8. While the bagels cool, beat the softened cream cheese, powdered sugar, vanilla extract, and milk in a bowl until smooth and spreadable.
9. Frost the cooled bagels generously with the cream cheese mixture, using a knife or spatula for an even layer.
10. Serve immediately or store in an airtight container for up to 2 days.
Yes, these bagels boast a soft, slightly dense crumb from the carrots, with a hint of cinnamon that pairs perfectly with the tangy frosting. For a fun twist, slice them horizontally and layer with extra cream cheese or toasted nuts—they’re as delightful for brunch as they are for dessert!
Tiramisu-Inspired Rainbow Bagels with Coffee Glaze
You’ve probably seen rainbow bagels all over social media, but today we’re giving them an Italian-inspired twist that combines the vibrant colors of a classic rainbow bagel with the rich, coffee-infused flavors of tiramisu. This recipe walks you through creating soft, colorful bagels from scratch and finishing them with a decadent coffee glaze that’ll make your kitchen smell like a cozy café. It’s a fun weekend project that yields impressive, delicious results perfect for brunch or a sweet treat.
Serving: 8 | Pre Time: 90 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups all-purpose flour (I always sift mine first for a lighter dough)
– 1 ½ cups warm water (around 110°F—test it on your wrist like baby’s milk)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast (check the expiration date for best rise)
– 1 tsp salt
– 1 tbsp vegetable oil (a neutral oil keeps the flavors clean)
– Gel food coloring in red, yellow, green, and blue (gel works better than liquid for vibrant hues)
– ½ cup strong brewed coffee, cooled (I use espresso for a deeper flavor)
– 1 cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast, then let it sit for 5 minutes until frothy.
2. Tip: If the mixture doesn’t bubble, your yeast might be inactive—start over with fresh yeast.
3. Add the flour, salt, and vegetable oil to the yeast mixture, then stir until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Divide the dough into 4 equal portions, then knead a different gel food coloring into each portion until evenly tinted.
6. Tip: Wear gloves to avoid staining your hands with the food coloring.
7. Roll each colored dough portion into a long rope about 12 inches in length.
8. Twist the 4 ropes together gently to form a multicolored strand, then shape it into a circle by pinching the ends together.
9. Place the shaped bagel on a parchment-lined baking sheet, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
10. Preheat your oven to 425°F while the bagel rises.
11. Bring a large pot of water to a boil, then carefully lower the risen bagel into the water and boil for 1 minute per side.
12. Tip: Boiling gives bagels their classic chewy texture—don’t skip this step!
13. Remove the bagel from the water with a slotted spoon, drain excess water, and return it to the baking sheet.
14. Bake the bagel in the preheated oven for 18-20 minutes until golden brown and firm to the touch.
15. While the bagel bakes, whisk together the cooled coffee, powdered sugar, and vanilla extract in a bowl until smooth to make the glaze.
16. Let the baked bagel cool completely on a wire rack for at least 30 minutes.
17. Drizzle the coffee glaze generously over the cooled bagel, allowing it to drip down the sides.
18. Slice the bagel into 8 portions and serve immediately.
Enjoy the soft, chewy texture of these rainbow bagels paired with the rich, bittersweet coffee glaze that mimics tiramisu’s signature flavor. Each colorful bite offers a playful contrast to the sophisticated glaze, making them a standout at any gathering—try serving them alongside a fresh fruit platter for a balanced brunch spread.
Raspberry Jam-Filled Rainbow Bagels with Powdered Sugar
Whether you’re looking to brighten up a holiday breakfast or add some whimsy to your weekend brunch, these colorful bagels are surprisingly approachable. We’ll walk through creating vibrant dough, shaping, and filling them with sweet raspberry jam—perfect for Christmas Eve morning or any festive gathering.
Serving: 8 | Pre Time: 90 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups all-purpose flour (I prefer King Arthur for consistent results)
– 1½ cups warm water (about 110°F—test it on your wrist like baby formula)
– 2 tbsp granulated sugar
– 2¼ tsp active dry yeast (check the expiration date for best rise)
– 1 tsp salt
– 2 tbsp vegetable oil (any neutral oil works, but I avoid olive oil here)
– Gel food coloring in red, blue, yellow, and green (gel gives vibrant hues without thinning dough)
– ½ cup raspberry jam (seedless is my go-to for smooth filling)
– ¼ cup powdered sugar for dusting
Instructions
1. In a large bowl, combine warm water, sugar, and yeast, then let sit for 5 minutes until foamy.
2. Add flour, salt, and vegetable oil to the yeast mixture, stirring until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Divide dough into 4 equal portions, then tint each with gel food coloring: red, blue, yellow, and green.
5. Roll each colored portion into a rope about 12 inches long, then twist all four ropes together tightly.
6. Form the twisted rope into a circle, pinching ends to seal—this prevents unraveling during baking.
7. Place bagels on a parchment-lined baking sheet, cover with a towel, and let rise for 1 hour in a warm spot.
8. Preheat oven to 425°F and bring a large pot of water to a boil.
9. Boil each bagel for 30 seconds per side, then return to the baking sheet.
10. Bake for 18-20 minutes until golden and hollow-sounding when tapped.
11. Cool bagels completely on a wire rack, then slice horizontally with a serrated knife.
12. Spread 1 tbsp raspberry jam on the bottom half of each bagel, then replace the top.
13. Dust generously with powdered sugar using a fine-mesh sieve for even coverage.
Ready to enjoy? These bagels offer a chewy, slightly sweet base with bursts of tart raspberry jam, while the powdered sugar melts into a delicate glaze. Serve them warm with coffee for a festive touch, or pack them for a colorful picnic—they’re as fun to eat as they are to make!
Chocolate Hazelnut Rainbow Bagels with Cocoa Dusting
Mixing vibrant colors into a classic bagel dough creates a festive treat that’s perfect for holiday mornings or weekend brunches. These Chocolate Hazelnut Rainbow Bagels combine the rich flavor of cocoa and hazelnuts with a playful rainbow swirl, finished with a delicate cocoa dusting that makes them as beautiful as they are delicious. Follow these methodical steps to create bakery-worthy bagels in your own kitchen.
Serving: 8 | Pre Time: 90 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups bread flour (I find bread flour gives the best chewy texture)
– 1½ cups warm water (around 110°F—test it on your wrist like baby’s milk)
– 2 tbsp granulated sugar
– 2 tsp active dry yeast
– 1 tsp salt
– ¼ cup cocoa powder (use Dutch-processed for deeper color)
– ½ cup finely chopped hazelnuts (toasted lightly for extra crunch)
– Gel food coloring in red, yellow, green, and blue (gel works better than liquid for vibrant hues)
– 1 tbsp vegetable oil (for greasing the bowl)
– 1 tbsp cocoa powder for dusting (sifted to avoid clumps)
Instructions
1. In a large mixing bowl, combine warm water, sugar, and yeast, then let it sit for 5 minutes until frothy.
2. Add bread flour, salt, and ¼ cup cocoa powder to the yeast mixture, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic, adding chopped hazelnuts halfway through.
4. Divide the dough into 4 equal portions, then tint each with red, yellow, green, or blue gel food coloring until evenly colored.
5. Roll each colored dough portion into a long rope about 12 inches in length.
6. Twist the four ropes together tightly to create a rainbow swirl, then form into a circle by pinching the ends.
7. Place the bagels on a parchment-lined baking sheet, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
8. Preheat your oven to 425°F and bring a large pot of water to a boil.
9. Boil each bagel for 30 seconds per side to set the crust, then transfer back to the baking sheet.
10. Bake the bagels for 18–20 minutes until golden brown and firm to the touch.
11. Let the bagels cool on a wire rack for 10 minutes, then dust lightly with sifted cocoa powder.
Vibrant and chewy, these bagels offer a delightful contrast between the earthy cocoa-hazelnut base and the sweet, colorful swirls. Serve them warm with cream cheese or hazelnut spread for an extra indulgent touch—they’re sure to brighten any breakfast table with their whimsical appearance and rich flavor.
Lemon Poppy Seed Rainbow Bagels with Citrus Glaze
Now, let’s brighten up your baking routine with a colorful twist on a classic. These Lemon Poppy Seed Rainbow Bagels are a vibrant, chewy treat, and the zesty citrus glaze adds the perfect sweet-tart finish. We’ll walk through each step together, so you can confidently create these eye-catching delights from scratch.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups all-purpose flour (I always spoon and level it for accuracy)
– 1 ½ cups warm water (around 110°F—test it on your wrist like baby’s milk)
– 2 tbsp granulated sugar
– 2 ¼ tsp active dry yeast (check the expiration date for best rise)
– 1 tsp salt
– 2 tbsp poppy seeds
– Zest of 2 lemons (use a microplane for fine zest without the bitter pith)
– 2 tbsp fresh lemon juice
– Gel food coloring in red, blue, and yellow (gel works better than liquid for vibrant hues)
– 1 cup powdered sugar for the glaze
– 2 tbsp fresh orange juice for the glaze (I squeeze it fresh for the brightest flavor)
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast, then let it sit for 5 minutes until frothy.
2. Add the flour, salt, poppy seeds, lemon zest, and lemon juice to the yeast mixture, stirring until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If it sticks, add a sprinkle of flour, but avoid over-flouring to keep the texture tender.
4. Divide the dough into three equal portions.
5. Knead a few drops of red gel food coloring into one portion until evenly tinted pink, repeat with blue for another, and leave the third plain for yellow (the lemon zest gives it a natural hue).
6. Roll each colored dough portion into a rope about 12 inches long.
7. Braid the three ropes together tightly, then pinch the ends to seal and form a circle.
8. Place the bagel on a parchment-lined baking sheet, cover with a damp towel, and let rise in a warm spot for 1 hour until puffy. Tip: A turned-off oven with the light on creates an ideal proofing environment.
9. Preheat your oven to 425°F.
10. Bring a large pot of water to a boil, then carefully lower the bagel into the water and boil for 1 minute per side.
11. Remove the bagel with a slotted spoon, drain excess water, and return it to the baking sheet.
12. Bake for 18-20 minutes until golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
13. While the bagel cools slightly, whisk the powdered sugar and orange juice in a small bowl until smooth for the glaze.
14. Drizzle the glaze over the warm bagel.
Buttery and chewy with a delightful crunch from the poppy seeds, these bagels offer a burst of citrus in every bite. Serve them sliced with a smear of cream cheese for breakfast, or get creative by toasting them and pairing with fruit jam for an afternoon snack—their rainbow swirl makes any table instantly festive.
Summary
Nourish your creativity with these vibrant rainbow bagel recipes perfect for any gathering! Whether you’re hosting a party or just adding color to breakfast, there’s something here for everyone. We’d love to hear which recipe you try first—drop a comment with your favorite and share the joy by pinning this article on Pinterest. Happy baking!
