It’s the worlds’ most beautiful bagel, says Scot Rossillo, owner of The Bagel Store in Brooklyn. He says ‘discipline and tremendous work is put these bagels that bring joy to each and every customer”.

It has taken me quite a long time to finally be ready to tackle this recipe. I’ve been feeding my eyes with this bagel since last year courtesy of Instagram. Doing lots of research about how its made and finally had a sit down with Scott Rossillo like a thousand times in my head” as he explains to me how he made this happen.

He ‘Rosillo’ basically puts unicorns to shame with these vibrant delicious, eye popping technicolor bagels.

Apparently, late last year is when the world was awaken by this glamours and yet beautiful bagel, and Bam!! my Instagram feed went bonkers with these bagels. Yet here I am finally getting a grip of myself to try out my version of the RB almost one year down the line.

Shall we begin?

“Making Rainbow bagel”

prep time: 1 hour – 25 mins  Bake time: 25 mins

Total time: 1 hour 50 mins


  • 3- 1/2 cups of all purpose flour
  • 1 tea spoon of salt
  • 2 tea spoon of yeast
  • 1 -1/4 cups of warm water
  • 2 -1/2 tea spoons of sugar
  • Vegetable oil
  • Gel food color: {Use any colors} -I have 5 colors.
  • Extra flour


Prepping the yeast mixture:

  1. Mix the warm water + yeast + sugar together = Set aside for 5 mins to activate the yeast or until boozy and bubbles.

Prepping the dry ingredients:

2. Mix the flour + salt together. Add in the wet ingredients to the dry and mix to form a sticky like dough. Transfer the dough to a working floured surface and knead it for 2 -4 mins till form a round shaped dough.

Prepping the dough with gel colors.


3. Cut the dough into the number of gel food colors you have. I have 5 colors, so I cut the dough into 5 pieces. Using the tip part of a spoon’s handle, scoop a small portion of the gel food color and apply to the dough. Knead them for 1 min or 2, when well blended, form them into a ball. Apply a little vegetable cooking oil on them and onto a separate container, wrap them with a cling foil and set them aside on a warm area to rise & double in size for 1 hour.

Reason to applying the oil: Once the dough doubles in size, the oil will help the dough not to be too sticky for rolling.

Prepping the Baking tray:

4. Align a baking tray with parchment paper and brush some oil on the paper to avoid the bagels from sticking to the paper after baking them.

Pre- heat the oven to 220 °C.

Roll the dough out:

5. Once the dough have doubled in size, generously flour your surface and roll out each of the colored dough to whatever rectangular size you want. My measurements used were: 10 cm width to 20 cm length.

Pile them up:

6. Once rolled out and approximately the same size, pile them on top of each other. Cut them out into stripes. I came out with 5 stripes. Stretch them slightly by rolling them using your palms. Form them into a doughnut shape and fasten the ends together. Set them aside.

Dip them boiling baking soda water:

7. Into a sufuria of boiling water at 1/2 tea spoon of baking soda and using a spatula dip each of the bagels into the boiling water for about 20 secs – 10 secs on each side and place them on the baking tray aligned with parchment paper.

Reason for dipping them into hot water: In order to get a dense crusty and chewy texture on the outside and still soft on the inside the boiling sets the crust before being baked. The point of most bread baking, after all, is to let water evaporate and dry out the interior to a certain extent.The water doesn’t actually penetrate very far into the bread because the starch on the exterior quickly gels and forms a barrier.

Bake them for 20 to 25 mins on rack 2 of the oven.

8. Let them cool for 10 mins before transferring them to a cooling rack to cool completely. Go wild with whatever fillings you have and don’t forget the sprinkles -since they add the umph!! vibrant color to the unicorn bagels. I decided to stay sweet filling and invite the savory kind – went with the desiccated shredded coconut and peanut butter. It’s damn delicious and my eyes /stomach are pretty much stuffed.

Final outcome:

I’m so excited to have finally ticked off this recipe from my bucket list, now am on to the next exciting one.

So much love,

Do follow me on my other social media platforms.

Facebook: @TastieDine

Twitter: @bcece2

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LinkedIn: @MsBiwott

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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