Candy Cane Striped Christmas Bagels

5 from 2 votes

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

Cook Time40

Rising Time1 30

Total Time2 40

Course: Bread, Breakfast, brunch

Cuisine: German, Holiday, Polish

Diet: Low Lactose

Servings: Bagels

Calories: 236kcal

Author: Marie Porter

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.

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.

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.