Homemade bagels are unbeatable fresh from the oven, and these tie-dye rainbow bagels are a fun, colorful twist on a classic. Follow the recipe below to make bright, swirled bagels that are as tasty as they are eye-catching.
If you already enjoy making bagels at home, this version simply adds a playful color technique. Tie-dye styling is trending, and turning bagel dough into rainbow swirls is surprisingly easy with gel food coloring and a little patience.
I had previously learned how to make plain bagels and even made green bagels for St. Patrick’s Day, so making a rainbow version felt like the next fun step. The process focuses on preparing separate colored doughs, stacking them, then shaping and boiling the bagels before baking.
Ingredients for Rainbow Bagels
Prepare three identical small batches of dough, one for each color. The exact amounts are listed later in the recipe card, but you’ll need these items:
- Warm water
- Active dry yeast
- Granulated sugar
- All-purpose flour (or bread flour for chewier bagels)
- Salt
- Gel paste food coloring (choose a few vivid colors)
- Vegetable oil (to grease bowls for rising)
Helpful equipment:
- Large stock pot for boiling
- Parchment-lined baking sheets
- Three bowls for the colored doughs
- Mixer with a dough hook (optional but useful)
How to Make Rainbow Bagels
These bagels are made by preparing three separate colored doughs, stacking them, and shaping them into spiraled rings. Work in batches, starting with the lightest color to avoid transferring darker dyes into the lighter dough.
For each color: Bloom the yeast and sugar in warm water for about 10 minutes. Combine the yeast mixture with half the flour and the gel color in a mixer bowl with a dough hook, then add the remaining flour and salt. Mix until the dough forms a stiff ball, then turn it out onto a lightly floured surface and knead until no longer sticky.
Lightly oil a bowl, place the colored dough inside, cover, and refrigerate while you make the remaining colors. Repeat until all three colored doughs are prepared, then remove them from the fridge, place in a warm area, cover, and allow to rise until slightly puffy—about 40 minutes.
After the dough has risen, punch it down and knead briefly. Roll each color into a one-inch-thick rectangle on a lightly floured surface. Lightly grease a sheet of parchment paper and stack the three colored rectangles on top of each other, aligning edges so the stack is even.
Cut the stacked dough in half, then stack those halves on top of each other so you have a thicker block. Cover and let the layers meld for about 30 minutes.
Slice the combined stack into strips roughly 1 inch by 6 inches. Twist each strip to form a spiral, then join the ends to form a bagel shape. Repeat for all strips.
Place shaped bagels on parchment-lined baking sheets, cover, and let them rest until they roughly double in size (20–30 minutes). While they proof, preheat the oven to 400°F (204°C).
Bring a large pot of water to a rolling boil (about 12 cups). Boil bagels in batches of 2–3 for about 30 seconds per side—just enough to set the crust but not so long they deflate. Transfer boiled bagels back to the parchment-lined sheet and bake. Start by baking 5 minutes, then flip and bake another 15–18 minutes until golden and cooked through.
Remove the bagels from the oven and cool briefly on a wire rack. They’re delightful warm—serve with cream cheese or your favorite toppings.
Let the bagels cool slightly, then enjoy fresh. I prefer them warm, so don’t let them cool completely before tasting.
Can You Freeze Bagels?
Yes—freezing bagels is a great way to preserve them. Place cooled bagels in individual freezer bags or wrap tightly. When ready to eat, wrap a bagel in a damp paper towel and microwave for about 30 seconds to refresh the texture. Keep flavored bagels in separate bags to avoid flavor transfer.
Enjoy them plain or spread with cream cheese, butter, or any topping you like.
Print the Recipe: Tie-Dye Rainbow Bagels
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Tie-Dye Rainbow Bagels
Ingredients
- You will need 3 sets of the following amounts. One for each color of dough.
- 1 cup warm water
- 1/4 ounce packet active dry yeast
- 1 1/2 tablespoons granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon gel paste color (about 1–2 squirts)
- 1 teaspoon vegetable oil for each bowl when rising
Instructions
- Complete the following steps for each of your three colors, starting with the lightest.
- Add yeast and sugar to 1 cup warm water for each color and let sit about 10 minutes until bubbly.
- For each color, add the yeast mixture to a mixer bowl with a dough hook. Add half the flour and the gel color, then the remaining flour and salt.
- Mix until it forms a stiff dough. Turn out onto a floured surface and knead until not sticky.
- Oil a bowl, place the dough inside, and refrigerate while you prepare the other colors.
- When all colors are ready, remove from the fridge, place in a warm area, cover, and let proof for about 40 minutes.
- Punch down each dough, roll into one-inch-thick rectangles, and stack the colors on greased parchment so they match in size.
- Cut the stacked dough, stack again for a thicker block, cover, and let meld 30 minutes.
- Slice into 1″ x 6″ strips, twist each strip into a spiral, and join the ends to form bagels.
- Place shaped bagels on a lightly greased sheet, cover, and let double in size (20–30 minutes).
- Preheat oven to 400°F (204°C) and bring a large pot of water to a boil.
- Boil bagels 30 seconds per side in batches of 2–3. Remove to a parchment-lined baking sheet, bake 5 minutes, then flip and bake 15–18 minutes more until done.
- Remove from oven, cool on a wire rack briefly, then serve and enjoy.
- Notes: Avoid over-proofing and boiling too long or bagels will flatten. Bagels should feel lighter when doubled. Bread flour yields chewier bagels; all-purpose produces a softer crumb. Ensure yeast blooms when mixed with water—if it doesn’t bubble, the yeast may be inactive.
Nutrition
Nutrition information is an approximation.