There’s a special kind of joy that comes from creating something delightfully unexpected in the kitchen. As the winter months kick in and cozy vibes fill the air, I found myself drawn to a unique project: Candy Cane Bagels. Picture this: gorgeous, swirled bagels that are not only visually stunning but also irresistibly delicious! I stumbled upon this whimsical recipe while preparing for a festive gathering, and it’s become a festive favorite in my home.
You may wonder how a bagel can evoke the playful spirit of the season. These vibrant, hand-crafted twists bring a cheerful touch to any breakfast table or brunch spread. Plus, they’re surprisingly simple to make, proving that creativity can flourish even amid busy holiday preparations. This recipe is the perfect antidote to fast food monotony, inviting you to indulge in a warm, homemade treat that’s both fun and flavorful. Let’s dive into how you can whip up a batch of these Candy Cane Bagels that will delight your friends and family!
Why You'll Love This Candy Cane Bagels
- These Candy Cane Bagels are not only a feast for the eyes but also a delightful way to celebrate the holiday season.
- They are surprisingly easy to make, allowing anyone, regardless of baking experience, to create these festive treats with minimal effort.
- The vibrant colors and unique shape make them a guaranteed hit at any gathering, ensuring your guests will be impressed and asking for more.
- Plus, their warm, homemade flavor adds a comforting touch to chilly mornings, making them the perfect breakfast choice during the winter months.
Candy Cane Bagel Ingredients
• Here’s everything you need for a fun baking adventure!
For the Dough
• 1.5 cups Warm water – helps activate the yeast for that perfect rise.
• 3 tablespoons Granulated Sugar – feeds the yeast, contributing to a delightful flavor.
• 4 teaspoons Active Dry Yeast – the star ingredient that makes our Candy Cane Bagels fluffy and delicious!
• 3.5 cups All Purpose Flour – provides the base for our soft and chewy bagels.
• 2 teaspoons Salt – enhances the overall flavor of the dough.
For the Colors
• Red Gel Food Colouring – adds a festive hue to make your bagels truly pop!
• Green Gel Food Colouring – perfect for bringing that classic holiday vibe to your breakfast spread.
• White Gel Food Colouring – helps achieve that beautiful swirled effect, blending beautifully with the other colors.
Get ready to mix, twist, and bake these delightful Candy Cane Bagels!
How to Make Candy Cane Bagels
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Measure warm water into a glass measuring cup or bowl, ensuring it’s warm but not hot. This helps to activate the yeast perfectly, ensuring your bagels rise beautifully.
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Stir in the granulated sugar and active dry yeast. Allow this mixture to stand for about 10 minutes until it becomes bubbly and foamy, a sure sign that your yeast is alive!
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Combine flour and salt in a large mixing bowl. Pour in the bubbly yeast mixture and stir well until you have a cohesive dough. The mixture should start to come together nicely.
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Knead the dough on a floured surface until it’s soft and elastic, about 5-10 minutes. Alternatively, you can use a stand mixer with a dough hook for about 7 minutes until the dough is smooth.
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Divide the dough into 3 equal pieces. Set one piece aside for later use, and further split one of the larger pieces into two equal halves.
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Mix gel food coloring into each piece: the largest will be white, the next will be red, and the smallest will be green. Knead the colors in until the dough is an even shade, creating a vibrant palette!
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Place each colored dough in separate lightly greased bowls. Cover them with plastic wrap and allow them to rise for about 1 hour, or until doubled in size.
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Flatten the red dough into a rectangle about 8 x 10 inches wide, and brush the top with water to help layers stick together.
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Stack the white dough on top of the red, making sure they’re the same size, and brush again with water. Repeat this with the green dough, ensuring a gorgeous layered effect!
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Repeat with the remaining piece of white dough by stacking it on top of the green. Once stacked, use a sharp knife to cut the loaf into 8 equal strips.
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Twist each strip of dough into a candy cane-like spiral, rolling it gently to form a smooth log. Secure the ends together to maintain that lovely shape.
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Prepare your baking sheets with parchment paper. Place the formed bagels on the sheets and cover them with plastic wrap. Allow them to rise for another 30 minutes.
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Preheat your oven to 350°F and bring a large pot of water to a boil. This will be used to boil the bagels for that chewy texture!
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Simmer the water, then carefully drop your bagels into the pot, cooking 2 or 3 at a time. Boil for 1 minute, then flip and cook for another minute.
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Drain the bagels well after boiling and place them on the prepared baking sheet.
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Bake them in the preheated oven for 38-40 minutes until they’re lightly golden brown on top. Your kitchen will smell amazing!
Optional: Drizzle with a light glaze for an extra festive touch.
Exact quantities are listed in the recipe card below.
What to Serve with Candy Cane Bagels?
There’s magic in creating a festive spread that complements these whimsical, colorful bagels, making your mealtime enchanting.
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Creamy Maple Butter: A luscious spread that adds a sweet, buttery touch, enhancing each bite of your bagels. It pairs perfectly with the festive flavors!
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Crisp Holiday Salad: Light and refreshing, a salad with pomegranate seeds and mixed greens offers a beautiful contrast, adding freshness to your plate.
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Hot Chocolate Bar: Set up a cozy station with marshmallows, peppermint sticks, and whipped cream. This delightful drink pairs wonderfully with the sweetness of your bagels.
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Cheddar Cheese Slices: The sharpness of cheddar cuts through the sweetness, creating a delightful balance. Try it warm for an extra savory twist!
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Fruit Compote: A warm fruit compote made with apples and cranberries adds a sweet, tangy element, dressing your bagels with seasonal flavors.
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Peppermint Tea: A gentle cup of peppermint tea provides a soothing, aromatic experience that complements the candy cane vibe of your bagels.
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Gingerbread Cookies: Bring in a playful dessert that echoes the holiday season. These spiced cookies are a delightful accompaniment alongside your festive breakfast.
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Yogurt Parfait: Layer yogurt with granola and berries for a creamy, crunchy contrast to the bagels. The freshness and flavor balance the meal perfectly.
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Vanilla Glaze: Drizzle a light vanilla glaze over the warm bagels, adding a touch of sweetness that feels indulgent—perfect for holiday mornings.
How to Store and Freeze Candy Cane Bagels
Room Temperature: Store bagels at room temperature in an airtight container for up to 3 days to maintain freshness; this prevents them from becoming stale.
Fridge: For longer storage, place the bagels in the fridge, where they will stay fresh for up to a week. Just be sure to wrap them tightly to prevent drying.
Freezer: Freeze your Candy Cane Bagels by wrapping each bagel individually in plastic wrap, then placing them in a freezer-safe bag. They can be stored this way for up to 3 months.
Reheating: To enjoy, thaw slightly before reheating. Warm them in the oven at 350°F for about 10 minutes or toast until heated through.
Make Ahead Options
Candy Cane Bagels are perfect for busy home cooks looking to save time during the festive season! You can prepare the colored dough up to 24 hours in advance. Simply follow the recipe through the first rise, then divide and knead in the gel food coloring. After the dough has colored nicely, place each piece in greased bowls, cover tightly with plastic wrap, and refrigerate. When you’re ready to bake, remove the dough and let it come to room temperature before proceeding with the shaping and second rise (about 30 minutes). This method ensures that your bagels are just as delightful and fresh as when made the same day, making your holiday meal prep a breeze!
Candy Cane Bagel Variations
Get ready to play with flavors and colors—there’s always room for a little personal touch in your kitchen!
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Whole Wheat: Swap half the all-purpose flour for whole wheat flour for a nuttier and healthier option. These bagels will have a lovely, earthy flavor that compliments the sweetness of the colors.
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Vegan: Substitute warm water with unsweetened almond milk and use maple syrup instead of granulated sugar. Your bagels will still be flavorful, and everyone can enjoy them!
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Gluten-Free: Use a gluten-free flour blend to make this recipe suitable for gluten-sensitive guests. The vibrant colors still shine through, making them just as festive for everyone!
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Pumpkin Spice Twist: Incorporate pumpkin pie spice into the dough for a warm, spiced aroma that elevates your seasonal bagels. Imagine biting into those soft bagels and tasting the fall-spiced goodness.
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Chocolate Drizzle: After baking, drizzle melted dark chocolate over the cooled bagels for an indulgent treat. The combination of chocolate and sweet dough creates a new level of deliciousness!
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Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes to the dough for a surprising heat that contrasts beautifully with the sweetness. It’s a bold twist that adventurous eaters will love!
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Fruit Infusion: Mix in dried cranberries or cherries into the dough for added sweetness and chewiness. Those bursts of flavor pair wonderfully with the delightful swirl.
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Herbed Cream Cheese: Whip up a batch of herbed cream cheese to spread on your bagels, introducing a savory contrast to their sweet exterior. It’s the perfect finishing touch!
Chef's Helpful Tips
- When making Candy Cane Bagels, always ensure your water is warm but not too hot to avoid killing the yeast.
- A common mistake is not allowing the yeast mixture enough time to bubble, so be patient and let it sit for the full 10 minutes.
- Kneading the dough until it is smooth and elastic is crucial for achieving the right texture, so don’t rush this step.
- Lastly, keep an eye on your baking time, as ovens can vary; check for a light golden brown color for perfect bagels.
Candy Cane Bagels Recipe FAQs
What type of flour is best for Candy Cane Bagels?
All-purpose flour is perfect for Candy Cane Bagels, as it provides a good balance of structure and chewiness. If you want to experiment, you could also mix in some bread flour for a more elastic texture!
How should I store my Candy Cane Bagels?
Store your bagels at room temperature in an airtight container for up to 3 days. If you want them to last longer, place them in the refrigerator, where they’ll stay fresh for up to a week. Just be sure to wrap them tightly to avoid drying out.
Can I freeze Candy Cane Bagels?
Absolutely! Once they’ve cooled completely, wrap each bagel individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw at room temperature and warm them in the oven at 350°F for about 10 minutes.
How do I know if the yeast is active?
To check if your yeast is alive, mix it with warm water and sugar (as per the instructions) and let it sit for about 10 minutes. If it becomes bubbly and foamy, your yeast is active and ready to use! If it doesn’t foam, it’s best to start over with fresh yeast.
What if my dough is sticky after mixing?
If your dough feels too sticky, you can sprinkle in a little extra flour, one tablespoon at a time, until it reaches a soft, elastic texture. Remember to knead well after adding more flour to develop the gluten which will help the dough hold its shape when twisted into bagels.
Are Candy Cane Bagels suitable for people with allergies?
Candy Cane Bagels contain gluten and sugar, so they are not suitable for individuals with gluten intolerance or diabetes. If you have any specific dietary concerns, I recommend consulting your healthcare provider before indulging in this festive treat!
Candy Cane Bagels
Ingredients
Equipment
Method
- Measure warm water into a glass measuring cup or bowl, ensuring it’s warm but not hot.
- Stir in the granulated sugar and active dry yeast. Allow this mixture to stand for about 10 minutes until it becomes bubbly and foamy.
- Combine flour and salt in a large mixing bowl. Pour in the bubbly yeast mixture and stir well until you have a cohesive dough.
- Knead the dough on a floured surface until it's soft and elastic, about 5-10 minutes.
- Divide the dough into 3 equal pieces. Set one piece aside for later use, and split one of the larger pieces into two equal halves.
- Mix gel food coloring into each piece: the largest will be white, the next will be red, and the smallest will be green.
- Place each colored dough in separate lightly greased bowls. Cover them with plastic wrap and allow them to rise for about 1 hour.
- Flatten the red dough into a rectangle about 8 x 10 inches wide, and brush with water.
- Stack the white dough on top of the red, brushing with water again. Repeat with the green dough.
- Stack the remaining piece of white dough on top of the green and cut the loaf into 8 equal strips.
- Twist each strip of dough into a candy cane-like spiral and secure the ends together.
- Prepare your baking sheets with parchment paper and place the formed bagels on the sheets.
- Preheat your oven to 350°F and bring a large pot of water to a boil.
- Simmer the water, then carefully drop your bagels into the pot, cooking 2 or 3 at a time.
- Drain the bagels well after boiling and place them on the prepared baking sheet.
- Bake them in the preheated oven for 38-40 minutes until lightly golden brown.
- Optional: Drizzle with a light glaze for an extra festive touch.
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