- To a small bowl or glass measuring cup, add 1/2 cup of the warm water and sugar. Don’t stir.
- Add the yeast, and don’t stir. Set aside until the mixture starts to bubble (about 10 minutes).To a large mixing bowl, add the flour and salt. Stir, and make a “well” in the middle.
- Add the yeast mixture to the well of the bowl with the flour. Use the hook attachment of a stand mixer, and mix on the slow setting.
- Add the remaining 1 cup of warm water to the mixer, and continue to mix until a dough forms.
- Sprinkle flour on the rolling surface. Transfer the dough to the rolling surface. Knead the dough for about 10 minutes.
- Lightly coat the bottom and sides of a large bowl with canola oil, and add the dough.
- Cover with a damp towel, and set aside for 1 hour to let the dough rise.
- Punch the dough, and let it rise again for about 10 minutes.
- Cut the dough into 8 pieces. Take some of the dough from the larger pieces to put on the smaller pieces until there are just 7 pieces of dough fairly equal in size. Put the pieces of dough back into the oil-coated bowl, and cover with a damp towel.
- In 1 of the pieces of dough, make a well, and add the food coloring to it. Using food-grade plastic gloves, knead the piece of dough with your hands until the coloring is evenly spread throughout the piece of dough. Try rubbing a little water on the dough to spread the color while kneading it. Then add a little flour to tighten up the dough so it’s not sticky.
- Form the colored dough into the shape of a large patty, and lay it on a large plate. Cover with a damp paper towel so the dough doesn’t dry out.
- Repeat with the remaining pieces of dough and food coloring. Stack each colored dough patty on top of the other. Keep the damp paper towel on top of the stack.
- Heat the oven to 375 degrees F.
- Fill a large pot with water, and warm it up on the stove (on low heat for now).
- Slice the stack of dough lengthwise into 4 slices.
- Twist each slice so that it’s like a rope. Form a bagel with the twisted dough in the desired size, and firmly roll the ends of the bagel together so that it’s a continuous ring shape. Don’t pinch the ends together, or they’ll come undone. Make sure to firmly roll the ends together.
- Line a cookie sheet with parchment paper, and spray a light coating of cooking spray on it. Lay each formed bagel on the cookie sheet. Set aside, and let the dough rise for about 5 minutes.
- Turn up the heat on the water so it’s lightly boiling. In batches, add the bagels to the water.
- Let the bagels boil for 30 seconds on each side, and then transfer them to a wire rack for a couple of minutes to drain.
- Transfer the bagels back onto the parchment paper-lined cookie sheet, and bake until the bagels are slightly soft to the touch (about 20 – 25 minutes).
- Serve warm with Funfetti cream cheese, and garnish with jimmies candy sprinkles.
- To a medium-size bowl, add the cream cheese and powdered sugar.
- Whisk together until light and creamy.
- Stir in the jimmies candies, and set aside.
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