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.