Before we dive into the colorful, cloud-like goodness of these New York rainbow bagels with whipped cream cheese, let me just say—thank YOU for being here! Whether you’re a longtime kitchen adventurer or just curious about what the heck these tie-dye beauties taste like, you’re in the right place. These bagels are anything but boring!!
I’m thrilled to walk you through this vibrant recipe that’s as delightful to look at as it is to eat. And if you’re not already part of our food-loving family, be sure to subscribe to get this and more fabulous recipes sent straight to your inbox—your taste buds will thank you.
What Are Rainbow Bagels?
Rainbow bagels are a New York City bakery sensation that took the internet by storm—and for good reason. They’re soft, chewy, and made from the same dough as traditional bagels, but with the added joy of swirled food coloring that makes each one a unique edible rainbow.
Paired with fluffy whipped cream cheese? Dreamy. These are bagels with personality, perfect for birthdays, brunches, or just because the world could use a little more color.
Why You’ll Love This Recipe
They’re a showstopper. These bagels are Insta-gold and party-perfect.
Kid-approved. Trust me, if you’re baking with little ones, they’ll LOVE the swirling and kneading process.
Tastes just like a classic New York bagel—crusty on the outside, chewy on the inside.
Fully customizable. Add sprinkles, fruit cream cheese, or even turn them into sweet bagel sandwiches.
What Do Rainbow Bagels Taste Like?
Despite their psychedelic appearance, rainbow bagels taste just like your favorite plain New York bagel—mildly yeasty, slightly salty, and oh-so-chewy. The whipped cream cheese adds a soft, luxurious contrast that makes each bite feel indulgent without being overly sweet.
Benefits of Making These Bagels at Home
Fun baking activity for all ages
Cheaper than boutique NYC bakeries
Customizable colors and flavors
Impressive to guests and kids alike
Ingredients
For the bagels:
4 cups bread flour
1 tablespoon sugar
1½ teaspoons salt
1 tablespoon instant yeast
1¼ cups warm water
Gel food coloring in red, blue, green, yellow (or your choice)
For the whipped cream cheese:
8 oz cream cheese, softened
¼ cup heavy cream or milk
Optional: vanilla extract or honey for sweetness
Tools You’ll Need
Stand mixer with dough hook
Large mixing bowls
Food-safe gloves (to avoid staining hands)
Baking sheet and parchment paper
Large pot for boiling bagels
Slotted spoon
Ingredient Additions and Substitutions
Add-ins: Try sprinkles, edible glitter, or swirl in fruity cream cheese.
Substitutions: All-purpose flour can work in a pinch, but bread flour gives better chew. Vegan cream cheese can easily be used for a dairy-free version.
How to Make New York Rainbow Bagels
Step 1: Prepare the dough
Mix flour, yeast, sugar, salt, and warm water in a stand mixer until a dough forms. Knead for 8–10 minutes.
Step 2: Divide and dye
Split the dough into 4–5 sections. Use gloves and knead a different food coloring into each piece.
Step 3: Swirl and shape
Roll each colored dough into ropes and twist them together. Coil into a bagel shape and seal the ends.
Step 4: Rest and boil
Let shaped bagels rest for 20 minutes. Then boil in water for 30 seconds per side.
Step 5: Bake
Bake at 425°F for 20–25 minutes until firm and lightly golden.
Step 6: Whip the cream cheese
While the bagels cool, whip cream cheese and heavy cream together until fluffy.
Step 7: Assemble
Slice bagels and generously smear with whipped cream cheese. Serve and smile.
What to Serve with Rainbow Bagels
Fresh fruit like strawberries or melon
Yogurt parfaits
Iced coffee or fresh orange juice
Smoked salmon and capers for a savory twist
Tips for Perfect Rainbow Bagels
Use gel food coloring, not liquid, for bold colors without making the dough sticky.
Don’t over-knead after coloring or the hues will muddy.
Let them cool slightly before cutting—hot bagels are delicate!
Storage Instructions
Store plain bagels in an airtight container for up to 3 days. Freeze for up to 2 months. Toast to revive texture. Store whipped cream cheese in the fridge for 5–7 days.
Frequently Asked Questions
Do rainbow bagels taste different from plain bagels?
Nope! They taste just like a classic bagel unless you add flavorings.
Can I make them ahead of time?
Absolutely. You can boil and freeze them, then bake fresh when needed.
Can I make these gluten-free?
Yes, with a 1:1 gluten-free flour blend designed for yeast doughs.
How do I prevent the colors from blending too much?
Handle each colored dough piece as little as possible once combined.
Final Thoughts
These New York rainbow bagels are proof that breakfast can be both delicious and downright joyful. They’re chewy, creamy, colorful, and fun to make—and I promised you versatile, and here’s proof!
Whether you’re planning a weekend bake-a-thon or just need a pick-me-up meal, these are worth every swirl and stretch.
If you loved this recipe, be sure to check out:
Peach Cream Cheese Danish
Summer Peach Hand Pies
Grilled Peaches with Vanilla Whipped Mascarpone
Share the Joy
If you try this recipe, I’d love to see it! Leave a review below, and tag your creations on Pinterest. Your kitchen magic deserves a spotlight.
Nutritional Info (Per Bagel with Cream Cheese – Approximate)
Calories: 350
Fat: 10g
Carbohydrates: 55g
Protein: 9g
Sugar: 4g
Eat the rainbow—and enjoy every bite!
New York Rainbow Bagels with Whipped Cream Cheese
Equipment
- Stand mixer with dough hook
- Large mixing bowls
- Measuring cups and spoons
- Food-safe gloves
- Baking sheet
- Parchment paper
- Large pot (for boiling bagels)
- Slotted spoon
- Oven
- Wire rack (for cooling)
Ingredients
- For the Bagels:
- 4 cups bread flour
- 1¼ cups warm water
- 1 tablespoon sugar
- 1½ teaspoons salt
- 1 tablespoon instant yeast
- Gel food coloring red, yellow, green, blue, purple
- For the Whipped Cream Cheese:
- 8 oz cream cheese softened
- ¼ cup heavy cream or milk
- Optional: ½ teaspoon vanilla extract or 1 tablespoon honey for sweet version
Instructions
- Make the dough
- In the bowl of a stand mixer, combine bread flour, instant yeast, sugar, salt, and warm water. Mix with dough hook on low, then knead on medium for 8–10 minutes until smooth.
- Divide and color the dough
- Separate dough into 4–5 equal parts. Add a few drops of gel food coloring to each portion and knead until color is evenly distributed (wear gloves).
- Roll and swirl
- Roll each colored dough into ropes and stack them. Twist the ropes together gently and form into a bagel shape, pinching the ends to seal.
- Let bagels rest
- Place shaped bagels on parchment-lined sheet and cover with a clean towel. Let rest for 20 minutes.
- Boil the bagels
- Bring a large pot of water to a boil. Boil each bagel for 30 seconds per side, then return to parchment-lined baking sheet.
- Bake
- Bake in a preheated oven at 425°F (220°C) for 20–25 minutes or until firm and slightly golden. Cool on wire rack.
- Whip the cream cheese
- In a mixing bowl, combine cream cheese and heavy cream. Whip until light and fluffy. Add vanilla or honey if desired.
- Assemble and serve
- Slice cooled bagels and spread with whipped cream cheese. Enjoy immediately or toast for extra texture.
