Pastel Bagels with
Cream Cheese Frosting
SERVES: 12
3. Turn dough onto a floured surface.
Knead in enough flour to make a
moderately stiff dough that is smooth and
elastic (6-8 minutes total). Grease a large
bowl with vegetable oil. Place the dough
into the bowl, turning to coat. Cover and let
rise in a warm place for 1 hour.
4. After dough has risen, punch it down
and divide it in half. Wearing food-safe
disposable gloves, dye each portion of
dough with a few drops of food coloring,
kneading until a uniform color is achieved.
Keep dough covered when not kneading
7. Punch a hole in the center of each ball.
Pull center of dough gently and evenly to
make a 2-inch hole. Cover bagels with a
damp towel and let rise 30 minutes more.
8. Preheat oven to 425 degrees. Bring a
very large pot of water to a boil. Working
in batches, boil bagels about 1 minute,
turning once halfway through. Place boiled
bagels onto a greased sheet pan and bake
15-20 minutes or until just starting to
brighten in color but not brown, turning
once halfway through. Remove from oven
and let cool on a wire rack.
9. To serve, halve bagels and toast if
desired. Spread cut sides with cream
cheese frosting and top with decorating
sugar or sprinkles.
ACTIVE: 1 HR - TOTAL: 3 HR
12 cups warm water (120-130 degrees)
3 tbsp. sugar
1 package active dry yeast
44
cups
bread flour
1 tsp. salt
Vegetable oil
Pink and purple gel food coloring
1 16-oz. container cream cheese frosting
Decorating sugar or sprinkles, to serve
1. In a small bowl stir together water, sugar
and yeast. Let stand 5 minutes.
2. In a large mixing bowl combine 2 cups
flour, salt and the yeast mixture. Beat with
an electric mixer on low to medium speed
for 30 seconds, then beat on high speed
to maintain moisture.
5. Divide each half into three pieces (six
total). Roll each portion into an 8- to 10-inch
rope and combine the ropes to make a log.
Twist log to swirl the colors then cut into
12 equal portions. Shape into smooth balls.
6. Cover dough and let rest for 10 minutes.
PER SERVING: CAL 377, FAT 9G (2G SAT. FAT),
CHOL OMG, SODIUM 267MG, CARB 68G (2G
FIBER, 27G SUGARS), PRO 7G
for 3 minutes. Stir in as much of the
remaining flour as you can.
