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Rainbow Bagels

Be prepared to have the most magical morning ever! We love rainbows, and what could be more magical than making an edible rainbow? These Homemade Rainbow Bagels are perfectly baked with a colorful twist using Suncore Foods® plant-based powders. Super fun to make & eat. With these rainbow bagels, you’ll get abounding compliments and glorious bragging rights. Feel free to experiment with your own favorite Suncore Foods® powders to make the bagels of your colorful dream. Have a magnificent new week!


Rainbow Bagels:
324g warm water
30g sugar
5g active dry yeast
480g bread flour
4g salt
Water for brushing and boiling
2 tbsp granulated sugar
5g Suncore Foods® Ebony Carrot Powder
6g Suncore Foods® Red Beet Powder
4g Suncore Foods® Midori Jade Matcha Powder

Equipment Needed:
Stand mixer with a dough hook attachment
Cooling rack


1. Prepare Dough — In the bowl of a stand mixer, combine warm water, sugar and yeast and set aside until the mixture is frothy. Mix in salt and bread flour on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.

2. 1st Proof — Remove dough and form a dough ball. Place the dough in a clean bowl, cover and proof the dough for 60-90 minutes.

3. Knead in Colors — Cut the dough into three portions and knead the three Powders into one portion each.

4. Roll and Stack Dough — Dust some flour onto your work surface if needed and roll each portion into rectangles of approximately the same size. Place one rectangle on the bottom and lightly brush some water over it. Place the second dough rectangle over the first and follow the same process of brushing water and stack the third dough rectangle. Brush water over the top layer as well to avoid the dough from drying.

5. 2nd Proof — Cover the dough and proof for 60 minutes.

6. Cut and Shape Dough — Cut the dough into 6-10 ropes, width-wise. The fewer the ropes, the bigger the bagels will be. Holding a dough rope from both ends, twist the dough so all colors are visible. Make the ends meet and tightly fold or pinch them together forming a circle. If the ends aren’t sealed well the circle can open up during the boiling process.

7. 3rd Proof — Place the shaped dough onto parchment paper, cover and set aside for 30-60 minutes until almost double in size.

8. Boil — Bring a large pot of water to a rolling boil. Reduce the heat to medium and allow the water to continue boiling at the lower temperature. Place 2-3 bagels at a time into the pot of water and boil for 20-30 seconds on each side.

9. The bagels should float once placed in the water.

10. Cool — Place the bagels on a cooling rack and allow them to cool to room temperature.

11. Bake — Prepare a baking tray and preheat the oven to 400 deg. F. Transfer bagels to the baking tray and reduce the oven temperature to 375 deg. F. Bake bagels for 25-30 minutes until golden-brown. The thin golden-brown coating should be crispy and the bagels should sound hollow when you tap on them. Allow bagels to cool completely before serving.