Description
These homemade New York rainbow bagels are as fun to make as they are to eat. With soft, chewy texture and vibrant swirls of color, they’re a true showstopper at any breakfast or brunch table. Finished with fluffy whipped cream cheese, they’re a joyful twist on a classic New York bagel.
Ingredients
Scale
- 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.
Notes
Use gel food coloring for bold colors without making the dough too sticky.
For added flair, top with sprinkles or edible glitter before baking.
Bagels can be frozen after boiling and baked fresh later.
To make dairy-free, use plant-based cream cheese and milk.
Store bagels in an airtight container for up to 3 days. Cream cheese can be refrigerated for up to 1 week.