Rainbow Stuffed Bagels.

Golden brown, freshly baked bagels.

"Rainbow filled bagels".

Chewy, Soft, and only a few simple ingredients used to make them.

You, your family, and friends are sure to love this recipe.

Adding rainbow sprinkles to the cream cheese, for even more fun!

SPRINKLES!!!!

When you take a bite into the bagel, it should appear a little something like this. You can expect a rainbow surprise!

Below are the ingredients. If you scroll down a little more then you'll find the instructions.

Thank you for choosing my recipe!

RAINBOW FILLED BAGEL INGREDIENTS:

INGREDIENTS-

6 Cups All-purpose flour

2 & 1/4 Cups Warm water

2 Tsp Salt

2Tbsp Butter or Oil

2 & 1/2 tsp Dry active Yeast

1 Tbsp Honey

1/2 Cup Sprinkles

2 Tbsp Sugar

Extra rainbow sprinkles (optional)

Cream cheese (optional)

DOUGH INSTRUCTIONS:

1. ADD TO A LARGE BOWL YOUR FLOUR AND SALT. 

MIX UP UNTIL WELL COMBINED.

2. IN A SEPARATE CUP, DISSOLVE ACTIVE DRY YEAST AND SUGAR IN THE WARM WATER. ALLOW IT TO SIT FOR 5-10 MIN (MAX) UNTIL A FOAMY LAYER IS ACTIVATED AT THE TOP OF YOUR MIXTURE.

3. ADD BUTTER AND YEAST MIXTURE TO YOUR FLOUR AND COMBINE UNTIL A SHAGGY DOUGH FORMS.

4. REMOVE YOUR DOUGH FROM THE BOWL AND BEGIN KNEADING UNTIL THE DOUGH IS SMOOTH AND ELASTIC. (OR USE A STAND MIXTURE WITH A DOUGH HOOK FOR 5-7 MINS)

5. FORM THE DOUGH INTO A BALL AND PLACE IT IN A LIGHTLY OILED BOWL. COVER WITH A DAMP TOWEL OR PLASTIC WRAP. LET YOUR DOUGH RISE IN A WARM SPOT FOR ONE HOUR UNTIL DOUBLED IN SIZE.

6. AFTER RISING, PUNCH DOWN THE DOUGH. PLACE YOUR DOUGH IN THE FRIDGE TO CONTINUE FERMENTING OVERNIGHT OR DIVIIDE AND PREPARE TO SHAPE INTO BAGELS.

SHAPE ONE PALM SIZE PIECE OF YOUR DOUGH INTO A SNAKE SHAPE. FLATTEN YOUR SNAKE SHAPE AND ADD SPINKLES IN THE CENTER, ALONG THE WHOLE FLATTENED PIECE OF DOUGH. GENTLY FOLD ONE EDGE OF THE DOUGH OVER TO THE OTHER, TO NOW HIDE THE SPRINKLES AND FORM ANOTHER SNAKE SHAPE. YOU ARE NOW READY TO SHAPE YOUR DOUGH INTO A BAGEL! (FILLED WITH SPRINKLES OF COURSE) THEN ALLOW A SECOND RISE ON PARCHMENT PAPER. THEY WILL INCREASE IN SIZE WITHIN THE HOUR. LET THEM RISE FOR ONE HOUR, UNCOVERED IN A WARM SPACE.

(IF YOU LET THEM FERMENT OVER NIGHT, CONTINUE THE PROCESS AS STATED ABOVE)

7.PREHEAT YOUR OVEN TO 400*F. WHILE YOUR OVEN PREHEATS, BOIL WATER IN A LARGE POT. ADD HONEY INTO YOUR NOW BOILING WATER.

BOIL EACH BAGEL FOR 45 SECONDS PER SIDE.

THIS GIVES THEM THE CLASSIC “CHEW”.

8.AFTER BOILING, PLACE YOUR BAGELS ONTO A PARCHMENT LINED BAKING TRAY. WHISK YOUR EGG AND BRUSH A LIGHT EGG WASH OVER EACH BAGEL BEFORE BAKING.

9. BAKE FOR 15-20 MINS OR JUST UNTIL THE TOP OF THE BAGELS ARE GOLDEN BROWN! LET THEM COOL ON A RACK AFTER REMOVING FROM THE OVEN AND BEFORE SLICING

TIPS AND TRICKS:

*Be careful not to over flour your dough, CONTINUE KNEADING. It could take up to 15 mins. of hand kneading for the dough to be properly done. When you press at the dough with your finger, it should spring back lightly and not remain completely indented.

Use warm water and not too hot when making your yeast mixture, or you COULD kill your yeast. (no frothy mixture appearing) Make sure your kitchen isn't too cold when working with yeast recipes. Yeast is a living organism that needs warmth to fully expand and properly form.

*FLAT BAGELS? Dough didn't rise enough. Be patient next time and let it puff up. 

Sticky Dough? Add 1 Tbsp of flour at a time and be careful not to add too much! 

Tough bagels? You over or under worked your dough. You could have potentially overbaked them.

No chew? Did you boil them in honey? Did you use bread flour?

Remember that baking is a skill and it takes practice. Don't give up on this recipe, try another one and come back to this one later.

Store at room temp for up to 2 days. Freeze in a single layer for up to 2 months in a freezer. To reheat straight from your freezer, allow them to defrost. Then toast in the oven or a toaster. Oven 350* until fully heated. Slice before freezing, to make it easier to toast straight-out of the freezer!

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