• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Shop
  • Costuming
  • Spandex
  • Gluten-Free
  • Autism
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Shop
  • Costuming
  • Gluten-Free
  • Autism
  • Contact Us
  • Frequently Asked Questions
  • Media
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×

    Home » Recipes » Thanksgiving & Christmas

    Christmas Bagels

    Published: Jan 30, 2023

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Yummly
    • Reddit
    • Email
    • Tweet
    • Share
    • Tumblr
    Jump to Recipe -

    These Christmas Bagels - done up candy cane style - are fun to make and fun to eat! Perfect for Christmas morning or a holiday brunch.

    Several candy cane style Christmas bagels on a plate.

    This past holiday season, I went on a Christmas themed breakfast baking binge, developing all sorts of fun breakfast and brunch options for the holiday season.\

    I’d realized that pretty much all of my holiday season recipes were desserts, and wanted to do something to correct that.

    Well, sort of correct it, I guess. My Christmas breakfast ideas all lean pretty heavily into “dessert” territory!

    This bagel recipe is the lone exception at the moment - it LOOKS desserty - inspired by Candy Canes... but it’s really just a basic, plain flavored bagel.

    I had briefly considered sweetening it and flavoring it with peppermint extract, but nixed that - my husband was craving a healthier breakfast option, as a bit of a break from all the sweet muffins and scones.

    By going with a basic bagel, it gave him a good base to make his omelette sandwiches on.

    They may look wild, but these require only marginally more work than plain-plain bagels - and it’s mostly fun work!

    In the end, you’ll have a fun batch of Christmas bagels - perfect to serve as part of any holiday brunch, or on Christmas morning itself!

    Let’s get to it!

    A cut open Candy Cane bagel on a plate.

    Ingredients

    This is a SUPER basic bagel recipe, and only needs the most simple of ingredients - you likely have most or all of it on hand already!

    For the dough, all you’ll need is:

    3 ½ cups All Purpose Flour
    Granulated Sugar
    Active Dry Yeast
    Salt

    These are basic “plain” flavored bagels - the interest is all in the colour and technique.

    It doesn’t even have sugar in the boil or an egg wash, as I wanted the colours to be as visible and clear as possible, without a ton of browning from the baking process.

    On that note, let’s talk about the colour...

    White, red, and green gel food colouring on a stovetop.

    Gel Food Colouring

    You’ll need some red, green, and - optionally - white food colouring, to get that great candy cane colouring. Food coloring comes in 3 main formats:

    Liquid food coloring: Generally found in the baking aisle at the grocery store.

    Paste food coloring: Usually Wilton brand, you can find this style in craft supply stores and cake decorating supply shops.

    Gel food coloring: Comes in a few brands, also found in the larger craft supply chains (sometimes), and in cake decorating shops.

    I always use gel colors, as they give the most intense colour, without adding a ton of liquid. This is especially important when dealing with bagel dough.

    Specifically, I recommend Americolor (what I used when I was in the USA), or ChefMaster (Which is the option more readily available here!).

    Several candy cane style Christmas bagels on a plate.

    How to Make Christmas Bagels

    The full recipe is in the recipe card at the end of this post, here is a pictorial walk through.

    Make the Dough

    Measure warm water into a glass measuring cup or bowl. Stir in sugar and yeast, allow to stand for 10 minutes – it should get very bubbly.

    A 2 part image showing a glass of yeast water, before and after foaming up.

    In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.

    A 5 part image showing the dough ingredients being mixed to a loose dough.

    Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.

    A 5 part image showing the dough being kneaded in a mixer until it is a smooth ball.

    Once dough is fully kneaded, place it on a clean work surface. Divide into 3 equal pieces.

    Divide one of the 3 pieces into 2 equal pieces, set one aside. Divide the other piece in two - one a bit bigger than the other - and add one of these two pieces to each of the 2 remaining original pieces.

    The piece of dough that is slightly larger will become your white dough, the next largest will be red, and the smallest piece will be green.

    A 4 part image showing the dough ball being divided into the specific amounts described.

    One piece at a time, knead in some gel food coloring, until smooth, even, and intense colour is achieved.

    You can do this by hand or in a stand mixer, just be sure to wash the surfaces between dough colours.

    A 4 part image showing white food colouring being kneaded into a ball of dough.

    Place each in a separate, lightly greased bowl. Cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

    A 2 part image showing bowls of white, red, and green dough, before and after rising,

    Assemble the Bagels

    Once dough has doubled in size, flatten the red dough out into a rectangle about 8 x 10" in size. Lightly brush the top evenly with water.

    Divide the white dough in half, flatten one piece out to a rectangle the same size as the red one, stack it on top of the red dough. Brush with water.

    Flatten the green dough out to the same size, stack on top of the white pieces, and brush with water.

    Finally, flatten the white piece out and stack it on top of the green dough.

    A 5 part image showing the doughs being spread and layered as described.

    Using a sharp knife, cut the stacked loaf of dough into 8 equal strips.

    A 2 part image showing the layered block of dough being cut into 4 and then 8 strips.

    One strip at a time, twist the dough to form a candy cane-like spiral, then roll to form the dough into a smooth log.

    Secure the ends of this spiral log together, repeat with remaining strips of dough.

    An 4 part image showing a layered strip of bagel dough being rolled into a spiral design then secured into a bagel shape.

    Line 2 baking sheets with parchment paper, place formed bagels on the prepared baking sheets. Cover with plastic wrap, allow to rise for another 30 minutes.

    A 2 part image showing the formed candy cane twist bagels on the work surface, then on parchment lined baking sheets.

    Boil and Bake

    Preheat oven to 350F, and bring a large pot of water to a boil.

    Turn heat down a little, allowing water to simmer rather than boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.

    Drain well, place on a lined baking sheet.

    A 2 part image showing candy cane striped bagels simmering in a pot of water, then laid out on a prepared pan.

    3 bagels on a pan, that have come undone and aren't secured circles anymore.

    If your bagels come undone while simmering, just move them back into shape and gently secure - they'll bake into a solid round.

    Bake for 38-40 minutes, until lightly golden brown.

    A 2 part image showing the two pans of candy cane striped christmas bagels, before and after baking.

    Allow bagels to cool slightly before cutting.

    Once cooled to room temperature, bagels can be transferred to an airtight container and kept in the fridge until you’re ready to use them.

    Best served reheated - we like them toasted.

    Several red, white, and green Candy cane bagels on a plate.

    More Christmas Treats

    Looking for more inspiration for your holiday goodies tray? Breakfast, sweet snack or dessert, here are a delicious recipes for you!

    Candied Orange Slices
    Candy Cane Biscotti
    Creme de Menthe Nanaimo Bars
    Easy Gingerbread Muffins
    Eggnog Muffins
    Eggnog Pie
    Eggnog Pudding
    Eggnog Sticky Buns
    Festive Easy Fudge
    Fruitcake Cookies
    Gingerbread Bagels
    Gingerbread Scones
    Gluten-Free Candy Cane Cookies
    Gluten Free Fruitcake
    Gluten-Free Fruitcake Cookies
    Gluten Free Gingerbread Cookies
    Keto Candy Cane Cookies
    Noelles
    Pecan Pie Cookies
    Peppermint Patties
    Traditional Eggnog Mousse

    Several candy cane style Christmas bagels, with a cut one on a plate.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    Several red, white, and green Candy cane bagels on a plate.

    Several candy cane style Christmas bagels on a plate.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Christmas Bagels

    These Christmas Bagels - done up candy cane style - are fun to make and fun to eat! Perfect for Christmas morning or a holiday brunch.
    Prep Time30 mins
    Cook Time40 mins
    Rising Time1 hr 30 mins
    Total Time2 hrs 40 mins
    Course: Bread, Breakfast, brunch
    Cuisine: German, Holiday, Polish
    Diet: Low Lactose
    Servings: 8 Bagels
    Calories: 236kcal
    Author: Marie Porter

    Equipment

    2 Baking Sheets
    Parchment Paper

    Ingredients

    • 1.5 cups Warm - not hot - water
    • 3 tablespoon Granulated Sugar
    • 4 teaspoon Active Dry Yeast
    • 3 ½ cups All Purpose Flour
    • 2 teaspoon Salt
    • Red, Green, and White Gel Food Colouring

    Instructions

    Make the Dough:

    • Measure warm water into a glass measuring cup or bowl.
      Stir in sugar and yeast, allow to stand for 10 minutes – it should get very bubbly.
    • In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
    • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
      Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
    • Once dough is fully kneaded, place it on a clean work surface. Divide into 3 equal pieces.
    • Divide one of the 3 pieces into 2 equal pieces, set one aside.
      Divide the other piece in two - one a bit bigger than the other - and add one of these two pieces to each of the 2 remaining original pieces.
      The piece of dough that is slightly larger will become your white dough, the next largest will be red, and the smallest piece will be green.
    • One piece at a time, knead in some gel food coloring, until smooth, even, and intense colour is achieved.
      You can do this by hand or in a stand mixer, just be sure to wash the surfaces between dough colours.
    • Place each in a separate, lightly greased bowl. Cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

    Assemble the Bagels:

    • Once dough has doubled in size, flatten the red dough out into a rectangle about 8 x 10" in size. Lightly brush the top evenly with water.
    • Divide the white dough in half, flatten one piece out to a rectangle the same size as the red one, stack it on top of the red dough. Brush with water.
    • Flatten the green dough out to the same size, stack on top of the white pieces, and brush with water.
    • Finally, flatten the white piece out and stack it on top of the green dough.
    • Using a sharp knife, cut the stacked loaf of dough into 8 equal strips.
    • One strip at a time, twist the dough to form a candy cane-like spiral, then roll to form the dough into a smooth log.
      Secure the ends of this spiral log together, repeat with remaining strips of dough.
    • Line 2 baking sheets with parchment paper, place formed bagels on the prepared baking sheets.
      Cover with plastic wrap, allow to rise for another 30 minutes.

    Boil and Bake

    • Preheat oven to 350F, and bring a large pot of water to a boil.
    • Turn heat down a little, allowing water to simmer rather than boil. 2 or 3 at a time, drop your bagels into the simmering water.
      Allow to cook for 1 minute, then flip each and allow to cook for another minute.
      Drain well, place on a lined baking sheet.
    • Bake for 38-40 minutes, until lightly golden brown.

    Nutrition

    Calories: 236kcal | Carbohydrates: 49g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 588mg | Potassium: 116mg | Fiber: 3g | Sugar: 5g | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 3mg

    Several red, white, and green Candy cane bagels on a plate.

    Several candy cane style Christmas bagels on a plate.

    Related posts:

    A braided puff pastry shows a mushroom filling and a balsamic vinegar drizzle over it. Mushroom Goat Cheese Braid A close up view of a slab of 6 egg nog sticky buns. They are dripping with caramel and pecans. Eggnog Sticky Buns A plate of mushroom chestnut stuffing in front of a roasted stuffed turkey. Mushroom Chestnut Stuffing A bowl of bourbon glazed carrots. Bourbon Glazed Carrots
    « Eggnog Muffins
    Mini Bagels »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →


    Join us on Social Media - Food

    Facebook logo, a white F on a blue background. Instagram icon - a stylized white camera image on blue background. Pinterest Logo - White on red background.

    Join us on Social Media - Costuming, etc

    Facebook logo, a white F on a blue background. Instagram icon - a stylized white camera image on blue background. Twitter logo - a white stylized bird icon on an aqua background.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Most Recent Posts

    • A slice of Reese's Pie, topped with chopped up mini peanut butter cups and Reese's Pieces. It's sitting in front of the rest of the pie.
      Peanut Butter Pie
    • A plate of homemade everything bagels.
      Everything Bagels
    • A plate of garden veggie bagels.
      Veggie Bagels
    • A close up photo of a serving of cottage pie.
      Shepherd's Pie

    We'd love to have you subscribe to our newsletter!


    META

    Site Admin

    Logout

    Entries Feed

    Comments Feed

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions
    • Contact
    • Media

    Newsletter

    • Sign Up

      for emails and updates

    Our Other Blogs

    • Autism Rants
    • Beyond Flour
    • Low Carb Hoser
    • Spandex Simplified

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme