Homemade Easter Bagels

Because regular bagels are cute… but flower bagels are cuter. These are naturally colored, soft, chewy, and surprisingly easy to make. Perfect for Easter brunch or even Mother’s Day! Recipe below.

I found that the best staple plain bagel recipe is from Sally’s Baking Addiction so I just use this one and slightly alter it depending on flavors and shapes.

https://sallysbakingaddiction.com/homemade-bagels/

You need only six ingredients:

1. Warm Water

2. Yeast

3. Barley Malt Syrup or Sugar: Bakeries use barley malt syrup to sweeten the bagel dough. This can be difficult to find, so either white granulated sugar or brown sugar works as well.

4. Bread Flour: A high-protein flour is necessary for bagels.

5. Salt

6. Natural food coloring: https://amzn.to/4s4oj0C

Homemade Easter Flower Bagels

Prep Time: 2 hours, 10 minutes

Cook Time: 25 minutes

Total Time: 3 hours

Yield: 8 bagels

Ingredients

1 and 1/2 cups (360g/ml) warm water (between 100–110°F / 38–43°C)

2 and 3/4 teaspoons (8g) instant or active dry yeast

1 Tablespoon barley malt syrup, granulated sugar, or brown sugar

4 cups (520g) bread flour (spooned and leveled), plus more as needed

2 teaspoons salt

Olive oil for coating the bowl

Natural food coloring: https://amzn.to/4s4oj0C

For Boiling & Topping

2 quarts (1.9L) water

1/4 cup (85g) barley malt syrup or honey

1 egg white beaten with 1 Tablespoon water (for egg wash)

Everything but the bagel seasoning

For Natural Food Coloring

1–2 teaspoons warm water

1/8 teaspoon natural food coloring powder (per color): https://amzn.to/4s4oj0C

Directions

1. In a large bowl combine the warm water, yeast, and barley malt syrup (or sugar). Let sit for about 5 minutes until slightly foamy.

2. Add the bread flour and salt. Mix until a dough forms, then knead for about 8–10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.

3. Lightly coat a bowl with oil or nonstick spray and place the dough inside. Cover and let rise for about 1 hour, or until doubled in size.

4. Once risen, turn the dough onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a smooth round ball.

5. Using a sharp knife, carefully make 8 small slits around the sides of each dough ball, spacing them evenly to create a flower shape.

6. Using a 1-inch round cookie cutter, gently press into the center of each dough ball to create an indentation. Do not cut all the way through—just press enough to create a center well.

7. In a small bowl mix 1–2 teaspoons warm water with 1/4-1/8 teaspoon natural food coloring powder. Stir until smooth. Lightly brush the flower-shaped dough with the natural coloring to create pastel petals. Let dry for 15 minutes.

8. Bring 2 quarts of water and the barley malt syrup (or honey) to a boil in a large pot. Working in batches, boil each bagel for about 40 seconds per side, then remove with a slotted spoon and place on a parchment-lined baking sheet.

9. Brush each bagel with the egg wash. Sprinkle everything but the bagel seasoning in center of the bagel indentation.

10. Bake at 425°F for about 20 minutes, or until the bagels are golden brown. Let cool slightly before serving.