Rainbow Bagels

Let's get started!

1. Pour the warm water in a medium sized bowl and add the active dry yeast, sugar and 3/4 tsp or barley malt syrup. Whisk together then let it sit for 5 minutes until foamy.
2. Pour the mixture into the stand mixing bowl and the pink food coloring.
3. Add the flour and salt and mix together until it forms a dough. Sprinkle some flour if necessary to keep the dough from sticking.
4. Spray a medium bowl with non stick spray, place the dough in the bowl and move it around to coat it with the oil.
5. Cover with a plastic wrap and let the dough proof for about 30 minutes or until it doubles in size.
6. Repeat steps 1-6 with the other colors.
7. Sprinkle some flour on a flat surface and roll out all the colors into a rectangle.
8. Stack the colored doughs starting with pink, orange, yellow, green, blue and purple.
9. Let the dough rest for about 30 minutes and cover with a kitchen towel.
10. Cut 2" strips of the dough and twist all the colors together.
11. To make the bagel, wrap the strip around the palm of your hand and break it off. With your hand still in the hole, gently roll it on the flat surface to form the shape. 
12. Place the bagels on a lined baking sheet, let it rest for another 30 minutes and cover with a towel.
13. In a large deep saucepan filled with water, bring to a boil over medium-high heat and add 2 tbsp of barley malt syrup.
14. Reduce to a simmer and add the bagels. Let each side sit for about 30 seconds.
15. Transfer the bagels to a lightly greased baking sheet and bake at 400F for 15 minutes. Let it cool completely.
16. Slice the bagels in half and spread a generous amount of cream cheese then roll into sprinkles.