Recipe

FUN RAINBOW BAGEL RECIPE

July 2, 2020

What better way to celebrate PRIDE than with rainbow bagels?

Learn how to make fun and colourful bagels with this simple recipe. 


INGREDIENTS 

  • 1 1/2 cups warm milk 
  • 2 tbsp sugar 
  • 3 tsp salt 
  • 2 tbsp active dry yeast 
  • 3 cups all purpose flour, plus more to knead 
  • Approx 1/4 cup oil 
  • Liquid food dye 
  • Toppings, such as poppy seeds, sesame seeds, dehydrated onion, etc. (optional) 

TOOLS

  • Bowl 
  • Fork 
  • Measuring cups 
  • Spider (or colander, tongs, or chopsticks) 
  • Baking sheet 
  • Parchment paper 


INSTRUCTIONS 

  • Preheat oven to 450°F.
  • In a large bowl, mix your warm milk and sugar thoroughly.
  • Add active dry yeast and stir. Let sit until foamy, about 3 minutes. Add salt, and sift in flour 1 cup at a time. Mix until a ragged dough forms. Lightly flour a flat surface, and knead dough until smooth and elastic. Divide dough into 6 pieces.
  • Knead food colouring into each piece until you have 6 distinctly coloured pieces of dough. Gently roll them into roughly equal sized disks, and press together. Twist the dough to create a swirled look, and gently roll onto a thick rope, about the size of a rolling pin.
  • Cut 6 equal portions, and using hands, roll into a round disk. Use fingers to poke out a hole in the centre. Repeat the process with all 6 pieces.
  • In a big pot, bring at least 12 cups of salted water to a rolling boil. Drop bagels in, 2 at a time, for about 2 minutes, or until they puff up slightly and float on the surface. Remove and let dry.
  • Gently brush bagels with thin layer of oil, and let rise about five minutes. If using toppings, sprinkle on top at this stage.
  • Put bagels in the oven, and bake for approximately 10-15 minutes, or until bagels are golden on top, and sound hollow when tapped.
  • Allow to cool before cutting and serving!


Q&A WITH ALEXANDRA LAI 

Alexandra Lai is the Kitchen Coordinator at The District Kitchen.

CAN I USE GLUTEN FREE FLOUR?

AL: Yes, it’s ok to use Gluten free flour! Use a flour you feel most comfortable. For example, I think a corn-based flour would be a little bit more difficult to knead in this recipe. I would recommend a rice, tapioca, or pulse type blend.

DENSE VS. FLUFFY BAGELS

AL: If you want your bagels denser, you’re going to boil your bagels in the water longer. What this does is it creates a crust over your bagel which prevents them from rising in the oven.

If you want to have fluffier bagel, do not boil them for very long. I would recommend 20 seconds per side.

I like mine a bit denser, which is why I boil the bagels for about 1 minute per side.

WHAT IF I ONLY HAVE INSTANT YEAST?

AL: Instant yeast works in this recipe as well!

A PINCH OF BAKING SODA?

AL: I would say use about 1tbsp per every  2 litres of boiling water.

VEGAN MILK?

AL: I added regular milk, but you can add any milk, or even water. My recommended vegan substitute is actually canned coconut milk. The result is a slightly sweeter, denser bagel; delicious!