RAINBOW BAGELS

INGREDIENTS FOR EACH COLOR DOUGH
1 cup warm water, 110º F
¼ oz pk active dry yeast
1 ½ tbsp granulated sugar
2 ½ cups AP flour, plus more for dusting
1 tsp salt
½ tsp gel paste color
1 tsp vegetable oil

INGREDIENTS TO MAKE BAGELS
4-6 dough, above
12 cups boiling water
To serve: Allow bagels to come two room temperature before cutting in half width-wise with a serrated knife and serving with funfetti cream cheese.

1
To make each color dough: Combine the water, 1 packet of yeast, and 1 1/2 tablespoons of the sugar in the bowl of a stand-up mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes.
2
Gradually add 2 cups of flour, salt, and gel paste color. Mix until the mixture comes together. Add the rest of the flour slowly until it forms a stiff dough.
3
Turn dough out onto a lightly floured surface and knead until the dough is no longer sticky, adding flour as needed.
4
Grease a large bowl with 1 teaspoon of vegetable oil and place the dough into the bowl, turning to coat. Cover and let slowly
5
Repeat with as many colors as you want to use. When done with the final color, bring the bowls of dough out of the refrigerator and let come to room temperature for approximately 30 minutes.
6
Punch down the dough and reroll into balls and then flatten into 1-inch-thick rectangles. Stack the colored dough on a lightly greased baking sheet. Let dough proof for another 30 minutes, until the layers meld together.
7
To make bagels: Flip the dough onto a cutting board and slice 1-inch-by-6-inch-thick strips. Twist dough to create a spiral and join the ends. Repeat with remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rise until almost double the size in a draft-free spot, approximately 20-30 minutes.
8
Meanwhile, preheat oven to 400ºF and grease a baking sheet with oil. In a large pot, bring 12 cups of water to a boil.
9
In batches, boil the bagels for 30 seconds to 1 minute, turning once. Place boiled bagels onto prepared sheet pan and bake for 5 minutes. Turn bagels over and bake for an additional 12-18 minutes. They will color slightly but not brown. Remove from oven and let cool on a wire rack.