6 years later, a revamped tutorial of the rainbow bagels is born again. It’s been a while, believe that.
Back in 2016, the rainbow bagels became such a huge food trend in Brooklyn, NewYork, thanks to The bagel store that initiated this trend. Jumping on the bandwagon, a year later – 2017 I attempted to recreate this food trend and if you thought you missed out, get the recipe HERE.
I’m back at it again with a full tutorial and a video to show case my growth in this topic and I really do hope you give it a try to replicate it or do much better.
DISCLAIMER!! It’s a very long and detailed video, unlike what you are used to, but I do hope you learn a tip or two.
Making The Rainbow Bagels – Part 2.
Here’s what you’ll need:
*Activate the yeast mixture*
- 2 Tablespoons of Lakanto Monkfruit Sweetener
- 2 packets of active dry yeast
- 1/2 cup of warm whole milk
- 1/2 cup of warm water
*Important tools Used here*
- A measuring jug
- A tablespoon
- A scissors
*For the dough prep*
- 5 -1/2 cups of all-purpose flour
- The bloomed / activated yeast mixture
- 4 Tablespoons of vegetable cooking oil
- Edible food color – gel or powdered – of your choice
- 2 Liters of water
- 1 teaspoon of salt
*Important tools used here*
- An oven
- Shallow baking trays
- Bread knife
- Butter knife
- A sauce pan
- A stand mixer attached with a dough hook
- A small wire whisk
- Cling film
- Mixing bowl
- Large sieve
- Food gloves
- Rolling pin
- Plastic bowls
Step 1: Activate the yeast mixture. – In a measuring jug, add the active dry yeast, water, monk fruit sweetener and milk and combine everything together. Give the mixture 10 mins to warm up and get activated. Place the mixture in a warm area of your kitchen. Once activated, the mixture should have almost doubled in size, bubbled up and smelling line beer. Set that aside.
Step 2: Prepare the all-purpose flour. – In a medium sized mixing bowl, place a large sieve over the bowl, and sift through the all-purpose flour. This will aerate the flour and filter any particles that’s not required in the mixture.
Step 3: Prep the dough. – With the help of a stand mixer, attached the mixer with a dough hook. Add in the sifted all-purpose flour into the stand mixer’s bowl, lightly level the flour with a small wire whisk. Add a 1/3 of the activated yeast mixture into the flour, and on speed number 1 of the stand mixer, start kneading the dough. Gradually add bits of the yeast mixture while the dough is being kneaded, as the same time the vegetable oil – the 4 Tablespoons at a go. Keep kneading the dough while adding the yeast mixture, until you get the perfect consistency. This will be indicated, once the dough is completely not sticking at the sides of the bowl and the dough appears very soft and pliable. Similar to that of plasticine. 10 mins is all it take to have the best kneaded dough for bread especially.
Step 4: 1st proofing the dough. – In the same stand mixer bowl, add a teaspoon of vegetable oil, toss the dough around the bowl to coat it with the oil, cover the bowl with cling film. 1 hour 30 mins later is all the time you need for the dough to double in size and rise.
Step 5: Divide the dough. – Once the dough has fully risen and doubled in size, gently press the air out of the dough, and remove the dough onto the clean counter surface. Lightly continue pressing the air out of the dough using the palm of your hands while shaping the dough into a rectangular shape. Depending on the number of colors you have, the division of the dough will depend of this. I have 6 colors, and this is why I divided the dough into 6 parts.
Step 6: Mix / add the colors to the dough. – Make sure to first cover the other divided dough with either a clean damp kitchen cloth or with some cling film while you work on the first piece of dough. Take one piece of the dough, make a small well at the center of it with the help of your fingers, and add the edible food colors in. Add 1/2 a teaspoon of the remaining yeast mixture at the center with the color/s. This will help the kneading process be easier and the colors to blend in much better in the dough. Wear the food gloves – this will prevent any staining to your hands. Knead each dough with the different colors for at-least 3 mins. Repeat the steps for all the remaining dough until all the colors have been incorporated.
Step 7: 2nd proofing of the colored dough. – Place each colored dough in a separate bowl, covered with cling film. Give it time to double in size. 1 hour 30 mins is ample time.
Step 8: Roll out and assemble the dough. – For each colored risen dough, with the help of your palms and the rolling pin, spread them out and layered them on top of each other, in no particular order.
Step 9: Pre-heat your oven to 220 degrees Celsius.
Step 10: Pre-simmer some water in a sauce pan with a teaspoon of salt.
Step 11: Divide once again. – With the stacked up layered colored dough, divide it first with a bench scraper or sharp knife. Take each piece and lightly roll it from the center outwards 2 or 3 times. Take each end and gently twist them in different directions to elevate the patterns and colors. Take each of those ends and combine them together firmly to avoid it unravelling. Repeat this step to the rest of the remaining strips.
Step 12: Lightly cook the bagels. – In your pre-simmering saucepan with salt and water, add in 1 or 2 pieces of the bagels in the water mixture for 30 secs total on each bagel. Remove the cooked bagel and place on a shallow baking tray to cool off. Repeat the steps for the remaining bagels.
Step 13: Bake the bagels in a pre-heated oven.- for 20 to 25 mins maximum.
Step 14: Cooling. – Once baked, let the cool for 10 mins in the baking tray, then transfer them onto a cooling wire rack to cool completely.
Step 15: Slice, apply your favorite filing, serve and enjoy. – I’m spreading the MaCuisine -Strawberry Jam and I love it.
Let me know what colors you’ll be using to replicate this recipe and what fillings you plan to settle with?
Leave your comments below!!